How to make easy Vegan Mayo in 1 minute. That's right, I said 1 minute! This recipe for vegan mayo is ridiculously simple, using unsweetened soy milk, and you'll probably never buy shop-bought mayo ever again.
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Traditional mayonnaise is made with egg yolks, vinegar, and olive oil. They are blended or whisked together at high speed until they start to amalgamate, thicken and produce a rich, unctuous sauce, or emulsion. Shop-bought mayo has preservatives in it to render the raw egg yolk harmless to people who may be vulnerable. I love to use it in my spicy taco slaw or on potato salad. Spread it on your favorite sandwich or add it to a salad dressing. I also love to dip papas arrugadas in it!
My recipe is nut-free and is not made with tofu or chick peas. I love telling people that I made my own vegan mayo, and when they try it, they cannot tell the difference between shop-bought!
A (very) Brief History of Mayonnaise
An emulsified sauce made from egg, vinegar, and oil was first mentioned in 1750, by a Valencian monk called Francesc Roger Gomila. However, he referred to it as Aioli, which is in fact, a very similar sauce. Aioli takes its name from its two constituent ingredients, oil and garlic (all e oli), and the recipe for Aioli has changed little since then.
But we're talking about Mayonnaise, not Aioli, and despite their very obvious similarities, the sauce that we now know as Mayonnaise was, according to the legend, discovered by the Duke of Richelieu during the French invasion of Menorca in 1756. He seized control of the Spanish Port, Mahon, and during this time discovered the delicacy that was Aioli. So enamored was he of this thick, creamy sauce, that on his return to Versailles, he insisted upon his court chefs replicating it, renaming it mahonnaise, after the Port he had claimed.
Since then, Mayonnaise has never dropped out of culinary fashion, instead of becoming more popular in the 20th and 21st Centuries, as iconic in many ways as Coca-Cola or the Hamburger.
So how do you make vegan mayo?
This is the best part of all. So, imagine a mayo that tastes just like shop-bought (only better!) and is vegan and cruelty-free, plus it takes less than a minute to make. It uses simple ingredients in your store cupboard.
I was googling how to make vegan mayo the other day because my boyfriend, who is egg intolerant, but on a keto diet, was dolloping Hellmann's Vegan Mayo on everything, and it seemed like it was quite an expensive habit. I found this recipe from the Loving It Vegan and made a few little tweaks (I removed the maple syrup element completely, and used half Canola (Rapeseed) Oil and half Olive Oil. The main ingredient that is completely non-negotiable is unsweetened soya milk.
Now, there is one piece of equipment you do need to make this mayo successfully, and that's a food processor or immersion blender with a blade. It works to emulsify all the ingredients in a way that a hand whisk can't.
The most important thing is that it has a blade or a blade attachment. I don't see why you couldn't use it in a smoothie maker too.
Once you have your ingredients in the jug, simply blend and you will have creamy, thick mayo in less than 60 seconds! And it tastes just like the real thing!
Add the ingredients to your blender- Ensure you are using a bladed blender
- Blend for a minute
- Enjoy thick creamy vegan mayo!
Add the ingredients to your blender
Ensure you are using a bladed blender
Blend for a minuteWhat Basic Ingredients are in Vegan Mayo?
- Unsweetened Soy Milk.
You could use almond milk, but ensure that they are unsweetened. I have had a couple of comments noting that other plant-based milks do not work, so please only use soy. It's better to add your sweetener afterward if you want to. - Oil. I used a blend of Olive and Canola Oil, and I didn't think it had a particularly overpowering taste at all. However, you could use vegetable oil, or avocado oil (like Loving it Vegan). Alternatively, you can use a neutral oil, like sunflower oil.
- Vinegar. I used White Wine Vinegar. You could also use Apple Cider Vinegar if you prefer, but I wouldn't recommend Balsamic, Red Wine, or Malt Vinegar. They will be too heavy for the delicacy of the flavor, and/or will also change the pale lemon color of the mayo.
- Sea Salt
Additional Flavours
In this vegan mayonnaise recipe, I used Dijon mustard (you could use dry mustard too) and lemon juice You could also add fresh herbs like dill or basil, chili sauce, or some vegan smoky seasoning to make a Baconaise-style flavor.
How Long Will My Vegan Mayo Last in the Fridge?
Because it is 100% fresh, it will only last 4 days or so in a mason jar. So, if you don't think you'll be using as much as this recipe makes, go ahead and halve this easy recipe,
Try my delicious vegan mayo with these vegan salad ideas
📋 Recipe
One Minute Vegan Mayo Recipe
Equipment
- Immersion Blender or Food Processor
Ingredients
- 1 cup Olive Oil or oil of your choice
- ½ cup Soy Milk Unsweetened
- 2 teaspoon White Wine Vinegar
- 1 teaspoon Salt
- 1 tablespoon Mustard (optional)
- 1 tablespoon Lemon Juice (optional)
Instructions
- Add the oil, milk, vinegar and salt (and mustard/lemon juice if using) to a jug or your bowl of your food processor
- Process for about a minute or until thick and creamy. This will happen very quickly.
- Turn off blender and taste the mayo for seasoning. Add a little more if necessary.
- Store in a jar in the fridge for 4 days.
Nutrition
Nutritional Information Disclaimer
The automated nutritional information on my recipes can often be inaccurate due to the limitations within the programming. For exact measurements, there are lots of apps and websites that can calculate this information more accurately.
mihaela | theworldisanoyster.com says
Your recipe is even simpler than another vegan mayo I have seen recently. I normally use eggs, but there is always a risk of contamination, although I am cautious with food hygiene. I wish I had this recipe when the kids were younger - I avoided homemade altogether! BTW, I love the little history, too:))
Kayla DiMaggio says
Yum! I am ALWAYS on the hunt for a good vegan mayo. I have been vegan for two years and still use the Hellmans Brand because every recipe I have tried I did not like. This was so easy and delicious, you don't even know how happy I am to finally have an easy recipe.
Amanda says
This was delicious! It turned out so creamy and decadent, and it truly was as quick and easy as it gets.
Kirby says
I love making my own Mayo bit I never tried vegan until this recipe. It is SO good! I definitely will keep this in my recipe book!
Angie says
So delicious and creamy !
Michael DiMaggio says
Wow this vegan mayo was delicious and easy to make. I've been vegan for 2 years now and this is the first vegan mayo that I have enjoyed!
Marita says
Thanks for the recipe. I love mayo on my chips and this version is a lot healthier than the regular one.
Brianna Simmons says
Creamy, light and super easy to make! Better and way less spendy than jarred vegan mayo.
Jeannie says
I love homemade mayo because we get to avoid lots of sodium and preservatives, this recipe is so good!
Jeri says
I have been looking for a good vegan mayo recipe for a long time, and this is perfect! It was easy to make, and it was so creamy!
Kay says
So creamy, love this egg free mayo.and the mustard is a great addition. Perfect for dipping my chips in!
Luca - Ruoka on valmis says
I have to try this asap, I am very curious about how the taste turns out. It seems really easy to make!
Lexa says
I'm a huge Mayo fan. I love it in all it's variations. But I tend more and more to the vegan version. This vegan mayo was super easy to prep and I used it to make aioli dip. My new go-to recipe for mayo.
Andrea says
This looks so creamy! Can't wait to make it!
Anaiah says
I had no idea how easy it would be to make my own vegan mayo. I was never a fan of regular mayo because it was made with raw eggs. Now I can use this as a base to make even more kinds of sauces. Thank you!
Daniela says
super easy recipe! thank you for sharing
Kachina says
Amazing! Can't wait to enjoy this mayo with my dinner!
Clare says
Thought I would try this recipe after reading the great reviews. After 10 minutes in the processor it was no thicker than when I started. I even tried it again and got my husband to measure everything out in case I was doing something silly but still no luck. Can't figure out how so many people love this recipe! ?
Freya says
I'm really sorry to hear that, can you tell me what ingredients you used exactly? Just to check that the milk you used was unsweetened and that you used a bladed processor/blender? I have made this a few times and it's always blended up thickly. From a scientific point of view, the blending of the vinegar with the oil and milk should naturally thicken it up.
kali says
i also has a super runny mayo when i finished blending using a food processor. granted i used unsweetened almond milk but i saw in another comment that other milks should work fine as long as they’re unsweetened.
Corri says
Love it! So easy! Thank you! I love salty but I think for others I would cut the salt in half. Instead of mustard I added a few dashes of ground mustard. Will definitely share!
Di says
Can I substitute the soy milk with macadamia nut milk?
Freya says
Hi Di,
I have not tried using Macadamia milk, as we don't have it over here in the UK (that I've seen at least!), but I don't see why it shouldn't work, providing it's unsweetened.
Andrea says
I'm going to try this. I've never made my own mayonnaise before. I wish it lasted longer in the fridge, though!
veenaazmanov says
Thanks for such a lovely recipe. This Mayo looks rich and creamy and I love that it is vegan.
Sharon says
I had no idea that vegan mayo was so simple to make at home! This is going to be a great addition to so many things.
Amanda says
Loved how quick and easy it was to prepare this mayo! I made it for a vegan potato salad, and it turned out perfectly creamy.
Amy Casey says
This recipe was amazing! I made the mayo for one of my vegan personal chef clients and they are thrilled to have a homemade version instead of store bought.
Daniela says
I needed some vegan mayo in a pinch (my store was out) and I gotta admit, I may never use storebought again. This came together quickly and easily. And it's delicious
Laura Arteaga says
Thank you! I've been looking for a simple recipe to make our vegan mayo for too long now! finally found your recipe and it worked perfectly! Funny that being from the Island close to Menorca (Mallorca) we are still struggling trying to make the perfect mayo without using egg. Thanks a lot for your recipe 🙂
Jessica says
Let me start by saying how shocked I was to learn one could make homemade mayo in minutes. This recipe worked beautifully for me resulting in the perfect texture and taste. Never again will I buy mayo. Thanks so much!!!
Tristin says
This is a great vegan sub for mayo, used on sandwiches and was creamy just like real mayo!
Nicole says
Wow! I never knew vegan mail could be so simple! I’m definitely going to check out this recipe!
AngelaKin says
This is looks creamlicious. Thank you for sharing this recipe.
Hadasa says
Can I use almond milk instead of soy milk?
Freya says
Hi! No, this recipe only works with soy milk.