Vegan Mayonnaise
( out of 5, with 50 votes)
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When I ate eggs, I used to love to make my own mayo – it’s so much fresher and tastier than store bought. Now that I don’t eat eggs anymore, I was at a bit of a loss for how to replace mayonnaise – it’s kind of egg dependent, right? I’m sure Vegenaise is a great product but I try not to buy very many processed foods, vegan or not, so I set out to make my own.
And wow, this was amazing! I honestly did not expect it to work, but it totally did! You just put soy milk (I’m not sure if it works with rice or other ‘milks’ yet, I’ve only tried it with soy so far) and oil (I used canola but you can also use safflower or grapeseed or probably most neutral oils) in a food processor and blend it up. It starts out as a sort of gross looking oil and milk blend, but as soon as you turn on the blender it puffs right up into mayonnaise! Add a splash of lemon juice and you’re really in business. It’s actually a lot easier than regular mayo even because you don’t have to slowly drizzle in the oil to get it to emulsify.
Not only can you customize it by choosing what type of oil you want, but this stuff is way cheaper than the store bought variety. And as a special bonus I am also going to tell you how to make a chipotle mayo while you’re at it! (Spoiler: it’s “add chipotles.”)
This stuff was amazing on portobello burgers (I’ll be sharing that recipe tomorrow!) The regular mayo would work perfectly for almost anything you’d use normal mayonnaise for – I’m sure I’ll be coming up with a few salads and other things that incorporate it soon. It’s vegan but just like regular mayo it’s pretty much made up entirely of oil, so I have to recommend using it sparingly if you’re trying to keep your diet low fat.
I love when kitchen science works!
Vegan, Gluten Free, Raw, Sugar Free Adapted from Food.com recipe. Ingredients: Directions:
Vegan, Gluten Free, Sugar Free Ingredients: Directions:
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Wow! That’s a super easy recipe! I only have almond milk on hand. I wil let you know how it turns out with that.
Oh my. This looks absolutely amazing! I will have to try this ASAP! And find something to put it on!
You are fantastic! I’ve been looking for a simple and tasty vegan mayonnaise recipe ever since I moved to Switzerland and this looks and sounds awesome! Will try making it asap, thank you!!
A fantastic find. I am going to try this as well using almond milk.
I will also post on my Facebook Wall.
Very useful recipe. How long can I keep it in the refrigerator?
i made the chipotle kind to use on the artichokes i’m making for dinner tonight. soooo yummy. i was a little worried because i used Soy light, soy milk which is a bit sweet, but it tastes fine! not exactly like vegan mayo on the market, but i like it! plus i made it myself lol
i used about 2tsp of apple cider vinegar but it still seemed a little thin, maybe because it was getting warm? will it thicken up in the fridge?
thanks so much for this recipe!!
It might thicken in the fridge a little, but if it’s thin it might be because your soy milk is a little thin? I try to use the thickest soy milk I can find
You could also try adding just a bit of cornstarch or arrowroot powder when you blend it to thicken it up. Let me know if it thickens in the fridge or if you figure something else out!
Love the pictures!
I followed a very similar recipe recently and had the same problem with it being too thin. I really think it is the milk. I’m going to be trying this later today, but will use a thicker soy milk. Crossing my fingers it comes out as beautifully as yours
I’ll be back for an update!
I also was thinking it might be something in the milk – the one I use is just soybeans and water, no additives or anything. Not sure if those would make a difference, but maybe!
The milk made all the difference! I tried it before with an unsweetened almond milk and it just came out watery. I made this today with regular soy milk and it is PERFECT! So I think the issue is the milk – if you buy light soy milk or any type of milk that is pretty thin, I don’t think it will come out right.
It tastes amazing by the way
Thanks again for the recipe!!
THANK YOU! Thank you for posting this recipe. We have started eating vegan and I have been looking for a vegan recipe for mayonnaise.I am so happy that our daughter told me about your site!
can this be frozen?
WOW.. This is perfect I just recently jumped on the VEGAN ban wagon and I have been very hesitant in buying Veganaise bc of the price and well not really a mayo girl anyway just on certain things like BLT’s with airloom tomatoes haha.. so Im going to make this and try it on my BLT hold the bacon add the veggi strips
I’ve made this twice for potato salad – ( Curried Roasted Potato Salad – and it was marvelous. I even changed up the proportions a little bit and it worked well. I made soy milk from Better Than Milk powder and based on the other comments, I made it double-thick. I linked back to your recipe in my write-up. Thanks!
WOW! I’m going to make this today! I’m actually planning to make sweet potato fries today and this would go perfectly; I’d prefer to make the Chipotle one but I don’t have the necessary ingredients, and it’s Canada Day so nothing’s open. Anyways, greetings from a Canuck!
We’re not vegan or vegetarian but my son is highly allergic to eggs so I’m always looking for recipes that are egg free. Can’t wait to try this. He might start to like something other than bbq sauce on everything!!!!
Which ingredient thickens it and how thick should it be?
It’s the oil that thickens it, really, so if you want it to be thicker use more oil or less soy milk – it should be the same consistency as regular mayo.
I want to try this with Silk creamer…..I love that stuff and use it for everything
I will let you know how it turns out. The creamer is french vanilla but I really can’t taste the french vanilla in it so I will let you know how it turns out, I also want to try and make your ranch dressing recipe 
I am a new vegan and I am so happy I found your website! Great recipes!
I tried this with unsweetened almond milk and it came out runny. I’m going to try again with soy milk and hopefully it’ll come out better.
You can also try a bit less milk and a bit more oil, that can help it solidify sometimes
Today I made it the right way with the soy milk and it came out perfect. Just like real mayo! Unfortunately I was disappointed to see that the chipotle chillies with adobo sauce contained sugar (which is not vegan, unless it’s organic, because of the way it’s processed.) Next time I will look for organic chipotle chillies with adobo, if it exists. Thank you so much for this recipe!
I’m sad to report that I’ve tried this recipe with every single suggestion, and all I get is an slightly thicker than milk mess
I am disappointed because it looks so yummy.
Hmmm…I wonder why it’s not working for you? That’s too bad! Maybe try adding the oil, putting in a tiny bit of milk, blending, adding a tiny bit more milk, blending, etc? Then when it’s slightly thickened add lemon juice to make it thicken even more? Sorry it’s giving you trouble, it is yummy!
Perfect! Thank you! If to add a bit of oriental Sriracha sauce we can get an amazingly delish spicy vegan mayo.
i am not vegan and love regular mayo. i was looking for something for my husband, i tried this recipe, it turned out thick and looked like mayo, even thickened a bit as it stands(and in the fridge) but i found the taste off, it had the top notes of mayo but the underlying flavor was weird but the same flavor as the soy milk so maybe i need to try a better soy milk, any suggestions of a good sugar free soy milk? i tried adding more lemon juice but that made it runny, think if you haven’t had mayo in a while this will work but use the best ingredients
I just made this yesterday and it’s incredible! Thank you so much for sharing the recipe!
Hey Jessica, I googled “vegan mayo” today and made this at home. So, so good. I had light olive oil on hand, so that’s what I used, and it was delicious. I also love how easy it was to make.
You’re recipes are INCREDIBLE!!!
am going to make this soon. just one question jessica… doesn’t the mayo has the typical soy milk taste?
No, it really doesn’t – the lemon juice, salt, and oil really cover the soy milk, at least in my opinion! Nobody I’ve served it to has noticed a soy taste either.
I used Silk unsweetened for this recipe – the only completely unsweet soy milk I’ve found, at least in my area – and it worked wonderfully!! I’ve been a mostly-vegetarian for quite some time, and only recently went vegan – truth be told I’m still agonizing about whether to eat the meat-industry byproducts I have (poor college kid, people give me a lot of food, not stuff I would buy otherwise) so they don’t go to waste or just call it a wash and toss them – and I’ve been wracking my brain about what I’d do for mayo – I can’t afford the pay-for stuff, and I don’t trust the recipes that call for the use of tofu – tried that before, tasted fine but the texture was just not right. I am SO glad I found this recipe, SO glad it is so simple and uses ingredients that just make sense for a mayo – and, above all, I am SO glad it tastes SO good!!! Thanks! I’m going to link back to this from my blog, and also try to tweak it some (use sweetener instead of salt) to make it like a fruit dip! Thanks again!!!
Silk Unsweetened is fabulous. Might be the only company making unsweetened soy milk, I haven’t found any others. I’m just grateful there’s one! (Not a fan of sweetness in things like mac’n'cheez or mashed potatoes, myself – can’t really figure out why all the soy milks are so loaded with sugaryness!)
OMFG!!! I just made this, like, two minutes ago. I’m still going back to the jar to taste it because I can’t believe how much it tastes just like normal mayo!! and it’s so simple!!
)
aaaawh, I love it!! thanks!
yaga
Shiny Bubbles
How long does this mayo stay good for in the fridge? I know soymilk is usually only good for 7 days after opening but I use it for the entire month
I’ve kept it for 2-3 days but it could last a lot longer, I just usually only make a little at a time so I’ve never tried it beyond that – let me know if you test it for longer!
Kroger stores now have a plain soy milk and so does soy dream.
Hi! I used this recipe as a guideline, but had to make quite a few adjustments to it- I’m on an elimination diet and can barely have any ingredients throughout the day- and through the process found out I’m allergic to soy. So soy milk was out, but I first tried coconut milk, thinking it’s thick enough, but nope. I realized after 3 attempts that carton coconut milk would be too thin, so I grabbed 2 cans of it and tried that with my grapeseed oil, mustard, salt and lemon juice.
With the thickened milk near the top of the can I got MUCH closer tonight- and the flavor is dead on! The consistency is still pretty thin, but I’m hoping it sets up after a little while. If not, I’ll try again with a bit more grapeseed oil. Thank you so much for this recipe- what a difference in my daily life this will make! Yum!!
I have been making this for months now! We’ve varied it a little to suit our own tastes, but we would have never thought of it if we hadn’t found your blog. I recently made a similar version with fresh basil and it was amazing and light, the perfect mayo for summer!
I’ve made batches that last 1-2 weeks. I haven’t kept them any longer because they are usually eaten up by then!
just made this, all of the ingredients were staples I already had sitting around, and it turned out delicious. I used powdered soymilk and apple cider vinegar instead of lemon juice. Took all of 2 minutes to combine all the ingredients in a jar and stick the immersion blender in. Don’t even have to transfer it to a different container! Love it, never buying veganaise again because this tastes just as good and it costs hardly anything!!!
Whatever you do… dont use olive oil. We didnt have any other oil in house and we were in a rush… UGH YUK… but we used some other stuff and it finally turned out ok…
Good tip! I’ve made it with olive oil and it definitely has a very strong olive oil taste – I could see maybe using it in small amounts for very specfic recipes, but it is certainly not an all-purpose mayo!
Tried this tonight and loved it! I added about a 1/4 cup fresh basil and three cloves of garlic for a dip for grilled veggie kabobs. Yum!
This is a great recipe but it is NOT a raw recipe. The soy milks/nut milks are cooked foods. You can make your own raw nut milk to use in this recipe, or you could just use a raw nut butter thinned with a bit of milk (cashew or coconut butter or almond butter) but unless your milk is raw, this is a cooked vegan recipe. Very good however, thank you for sharing it. I am going to try it with sunflower oil and coconut butter or cream.
OH… MY GOD!
I went to a vegan dinner last Saturday and some said it was easy to make your own vegan mayonnaise, that you basically had to mix soy milk with oil. I could hardly believe it would be this easy but still wanted to try and found out this recipe while searching on the web.
Still, I found it hard to believe… until I tried!
This is unbelievable!
I mean, you have to know this: I LOVE my home made mayo and I’ve been making it for many many years. And I had big doubts that, even if the recipe would work, it would also taste nice, let alone taste like actual home made mayo.
Oh dear, was I wrong!!
This is absolutely bluffing and had you not told me it was vegan, I would never have tasted it (and I have to admit I kinda pride myself on my taste buds).
Thank you so much for the recipe! It will be made and remade over and over!
Can you make this with olive oil?
So how did the almond milk turn out? Anyone try it with coconut milk?
Hi- just came across this & I am gonna try it tomorrow.
I have 1 question, can the recipe be cut in half & still come out awesome?
Thanks!
Did you find something that works without soy milk? I want to try this too but without the soy!
I made it the first time with olive oil, without sugar or sweetener and with 1/2 lemon and 1/2 vinegar. It was really thin and I tried blending slowly and then blending to the max. Still thin.
I dumped it and started over, but used Grapeseed oil this time. Same thing as above. Too thin! grrrr. So I came back here and someone mentioned it could be the soy milk too think itself. I make soy milk from powder, which is much more economical here in Costa Rica and so I started adding more powder while it was blending. It took quite a bit more to get the consistency of the mayo I’m used to, store bought with animal ingredients, but in the end I love it!
I used it to make a vegan “tuna” sandwich and I love :
1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
salt and pepper to taste
Directions
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
SO GOOD!
amazing! delicious. thank you!
It worked like a charm.
Can I replace the soy milk with almond milk? I am just wondering- because I do not have soy, only almond milk
I don’t think that will work, unfortunately. I am looking into alternative milks and will update this post when I do!
I added a dash of garlic powder, and it was fantastic! Thanks for the recipe!
Thanks for the recipe. I’m going to try coconut oil.
How long can I store this in the fridge before it gets bad?
I tried this recipe with canola and it was pretty runny. I used a food processor. Any suggestions?
So easy to make and my husband cannot tell the difference between this and expensive store bought vegan mayo. 5 stars aren’t enough!!