Fluffy and creamy vegan mayo made with just 5 ingredients in 5 minutes! Use it in sandwiches, salads, sauces, or as a dip! Plant-based, easy, and so versatile!
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 This Recipe
- Just 5 ingredients, 5 minutes, and one bowl!
- A classic, staple recipe.
- Versatile: Use in sandwiches, salads, to makes sauces and dressings, as a dip, 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 Vegan Mayo
You will need:
- 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:
- Place the soy milk, mustard, white vinegar, sugar, and salt in the immersion blender cup.
- Use an immersion blender to blend all the ingredients together for a few seconds.
- Add half of the oil and blend again until it thickens.
- Pour in the remaining oil and blend for another 10-15 seconds, or until incorporated.
- Use immediately, or refrigerate for 2-3 hours.
Which appliance works best for making vegan mayo?
I tried this recipe with both: a food processor and an immersion blender. Both worked perfectly and yielded the exact same texture. I have, however, a preference for the immersion blender. It is the quickest (just 1-2 minutes!) and it is much easier to clean up!
🥪 Where to Use Vegan Mayo
- Sandwiches and burgers - Whether you want to use it in simple sandwiches, vegan burgers, or 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!
- 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!
- Which oil works best for making mayonnaise? Any neutral oil will work. I personally use sunflower oil, but avocado or grape seed oil will work as well.
- Can I use replace soy milk with another plant-based milk? Unfortunately, I didn't get any success when using almond or cashew milk. You can however use aquafaba as a substitute to soy milk.
- How can I get a yellow mayo, similar to traditional mayonnaise? If you want to give your mayonnaise the same color as mayonnaise that contains egg yolks, simply add a tablespoon of annatto oil when blending the mayo. It will give it the perfect yellow color!
- How long does mayonnaise keep? Vegan mayo will keep for up to 2 weeks in the refrigerator.
5-Minute Vegan Mayonnaise
- ⅓ cup soy milk
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar or lemon juice
- ¼ teaspoon salt
- 1 teaspoon sugar
- ¾ cup oil
- To an immersion blender cup (or tall container), add the soy milk, mustard, white vinegar, salt, and sugar. Blend using an immersion blender for 5-10 seconds, or until combined.
- Add half of the oil and blend again, for about 15-30 seconds, or until the mixture has thickened and emulsified. Pour in the remaining oil and blend for another 10-15 seconds. Taste and adjust the saltiness to your taste.
- Use immediately or refrigerate for 2-3 hours if you want a thicker texture. This vegan mayo will keep for up to 2 weeks in an airtight container or jar, in the refrigerator.
- Make sure all of your ingredients are at room temperature.
- If you don't have soy milk, feel free to use aquafaba (the brine from a can of cooked chickpeas).
- The mayo will thicken after a day in the fridge, this is normal. Simply give it a good stir and let it sit at room temperature for about 20 minutes to make it softer.
- You can easily flavor this mayo by adding fresh herbs, garlic, horseradish, sriracha, etc.