5-Minute Vegan Mayo

I recently realized I didn’t have a single recipe for vegan mayonnaise here, although I use it in many recipes. Let’s fix that with this super creamy and tangy vegan mayo!

⭐️ Why You Should Try It

• Just 6 ingredients, 5 minutes, and one bowl!
• A classic staple recipe.
• Versatile: Use in sandwiches, salads, to make sauces and dressings, to use as dipping, and more!
• It’s cheaper than store-bought: This recipe makes use of inexpensive ingredients that you most probably already have on hand.

📘 What Is Mayo

Mayonnaise, or mayo, is a cold condiment prepared by emulsifying oil with egg yolks and vinegar. It yields a thick and creamy spread that is commonly used in salads, sandwiches, burgers, or as a dip for French fries, roasted vegetables, etc.

This vegan version tastes exactly the same as regular mayonnaise, without the eggs!

🥣 How to Make It

You will need the following:

• Soy milk – Use the unsweetened kind. Thanks to its natural emulsifiers, soy milk helps bind everything together.
• Yellow mustard – Dijon mustard yields the best flavor, but yellow mustard will work as well. It brings a subtle spiciness.
• Vinegar – For a sharp and tangy flavor. I went with white vinegar here, but you can use rice vinegar, apple cider vinegar, or lemon juice.
• Salt – If you want a subtle egg-like flavor, use kala namak salt instead of regular salt.
• Sugar – To balance with the tanginess. Traditional mayonnaise contains eggs that have natural sugars. Since we are not using any here, we are replacing it with a generous pinch of sugar. You can use maple syrup or agave for a refined sugar-free option.
• Oil – Essential to bring the fat and creaminess. You want to use a neutral oil like sunflower, avocado, canola, or grape seed oil.

To make vegan mayo:

1. Place the soy milk, mustard, white vinegar, sugar, and salt in the immersion blender cup.
2. Use an immersion blender to blend all the ingredients together for a few seconds.
3. Add half of the oil and blend again until it thickens.
4. Pour in the remaining oil and blend for another 10-15 seconds or until incorporated.
5. Use immediately, or refrigerate for 2-3 hours.

🥪 Where to Use It

• Sandwiches and burgers – Whether you want to use it in simple sandwiches, vegan burgers, or vegan banh mi, this mayo makes a delicious base layer!
• Salads – For potato or macaroni salads or even coleslaw.
• As a dip – For French fries (like these delicious Taro Fries), falafels, mushroom tempura, or vegan chicken nuggets! Feel free to flavor the mayo with sriracha, caramelized onions, or wasabi for extra flavor.
• Sauces – Use this vegan mayo as a base to make tartar sauce, remoulade, aioli, etc!

📔 Tips

• Make sure all of the ingredients are at room temperature. This way, they will emulsify much better and quicker.
• If you want a subtle egg flavor like real mayonnaise, use kala namak salt instead of regular salt.
• If you want your mayo to be very white in color, simply omit the mustard.
• This vegan mayo has the best texture after chilling for 2-3 hours in the refrigerator. After one day, the mayo tends to lose its shininess, but it’s still delicious!