1 Minute Vegan Mayo Recipe
Looking for an easy and quick vegan mayo recipe? You’ve come to the right place! Our delicious vegan mayo is made with just three simple ingredients and can be whipped up in less than two minutes! So grab your blender and get ready to enjoy some creamy, plant-based goodness!
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!
Table of Contents
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 enamoured 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.
Ingredients and Substitutions
- Unsweetened Soy Milk. 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.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Method
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.
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.
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.
Add the oil, milk, vinegar and salt (and mustard/lemon juice if using) to a jug or your bowl of your food processor.
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!
Taste for seasoning and keep chilled.
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
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 tsp White Wine Vinegar
- 1 tsp Salt
- 1 tbsp Mustard - (optional)
- 1 tbsp 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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
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:))
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.
This was delicious! It turned out so creamy and decadent, and it truly was as quick and easy as it gets.
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!
So delicious and creamy !
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!
Thanks for the recipe. I love mayo on my chips and this version is a lot healthier than the regular one.
Creamy, light and super easy to make! Better and way less spendy than jarred vegan mayo.
I love homemade mayo because we get to avoid lots of sodium and preservatives, this recipe is so good!
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!
So creamy, love this egg free mayo.and the mustard is a great addition. Perfect for dipping my chips in!
I have to try this asap, I am very curious about how the taste turns out. It seems really easy to make!
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.
This looks so creamy! Can’t wait to make it!
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!
super easy recipe! thank you for sharing
Amazing! Can’t wait to enjoy this mayo with my dinner!
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! ?
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.
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.
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!
Can I substitute the soy milk with macadamia nut milk?
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.
I’m going to try this. I’ve never made my own mayonnaise before. I wish it lasted longer in the fridge, though!
Thanks for such a lovely recipe. This Mayo looks rich and creamy and I love that it is vegan.
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.
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.
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.
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
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 🙂
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!!!
This is a great vegan sub for mayo, used on sandwiches and was creamy just like real mayo!
Wow! I never knew vegan mail could be so simple! I’m definitely going to check out this recipe!
This is looks creamlicious. Thank you for sharing this recipe.
Can I use almond milk instead of soy milk?
Hi! No, this recipe only works with soy milk.
This vegan mayo recipe is a game changer! I love how quick and easy it is to make. Can’t wait to try it in my next sandwich! Thank you for sharing!
Isn’t it? It’s so quick and delicious! And saves money!
This vegan mayo recipe is a total game-changer! I love how quick and easy it is to whip up. Can’t wait to try it in my sandwiches and salads! Thank you for sharing!
Thank you so much!! Hope you love it!
This vegan mayo recipe is a game changer! So quick and easy to make—I’ve tried it in sandwiches and dressings, and it’s delish! Thanks for sharing such a simple yet amazing recipe!
I’m so happy you enjoyed it!!
This vegan mayo recipe is a game changer! I love how quick and easy it is to whip up. Can’t wait to try it on my sandwiches and salads. Thanks for sharing!
This vegan mayo recipe is a game changer! It’s so quick and easy to make, and it tastes amazing. I love that I can whip it up in just one minute! Thanks for sharing this delicious and healthy alternative!
Thanks! I’m so glad you enjoyed it!