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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!

Creamy vegan mayonnaise in a jar.

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 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!

Ingredients like oil, soy milk, oil, mustard, salt, and sugar.

🥣 How to Make Vegan Mayo

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.
Blending soy milk with an immersion blender.

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.

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!

Making mayonnaise with an immersion blender.

🥪 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!
Vegan mayonnaise in an immersion blender cup.

📔 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!
Close up of a spoonful of vegan mayo.


Which oil works best for making mayonnaise?

Any neutral oil will work. I use sunflower oil, but avocado or grapeseed oil will work as well.

Can I 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 for 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.

🧈 More Vegan Condiments

Let me know in the comments if you try this recipe!

Vegan mayo in a jar.
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5-Minute Vegan Mayonnaise

5 from 3 votes
Author: Thomas Pagot
Delicious and creamy vegan mayo that tastes like the real thing! Just 5 ingredients and 5 minutes are required. Use in sandwiches, salads, or as a base for sauces!
Prep Time : 5 minutes
Total Time : 5 minutes
Servings 1.5 cup
Calories 63 kcal


  • 1/3 cup soy milk
  • 1 tbsp yellow mustard
  • 1 tbsp white vinegar or lemon juice
  • 1/4 tsp salt
  • 1 tsp sugar
  • 3/4 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.


Serving: 1 tbsp | Calories: 63 kcal | Carbohydrates: 0.4 g | Protein: 0.1 g | Fat: 6.9 g | Sugar: 0.3 g
Course : Condiment
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
This has happened to me several times with your blog. I search for something I need to make or decide to make and the next thing I know, you’ve come out with it. Thanks for this! I really love the flavor. Per your hints, I used Dijon mustard, white vinegar and avocado oil. So yummy.

5 stars
Haven’t made this yet, but it is so on my weekend bucket list. Must get an immersion blender. Thomas, do you have any recommendations or an affiliate link I can use to click and buy? Thanks!

Mayo can be finicky: if soymik is cold and oil is rather warm, may not emulsify. Just looking at it sideways it can fail!

High speed is more reliable.
I swithed from my stick blender to ninja type cup with higher watt and haven’t been disappointed.

Also, a pinch of guar gum mixed into the salt and added last second before blending, keeps mayo from separating over days. Syneresis, I’m told in gastro circles.

5 stars
I’m looking for a decent, really low fat sub for mayo as per drs. orders, any ideas?

I’ve used blended silken tofu instead of oil

I’ve been making this for years, slightly different amounts: 1 cup of extra light olive oil, 100ml of COLD soy milk. I blend it with a stick blender till rather thick, then blend in fresh garlic, loads of Dijon mustard, lemon juice, vinegar, black salt, and tweak as necessary; if needed I may add a smidge of maple syrup. I sometimes add smoked kelp or dill or other herbs. No fail, as long as the milk is cold. ‘Fools’ all mayo fans! 😀

Thank you for all the vegan recipes. Can you share the vegan Mozarella cheese recipe?