How to make easy Vegan Mayo in 1 minute. That’s right, I said 1 minute! This recipe for vegan mayo is ridiculously simple, and you’ll probably never buy shop-bought mayo ever again. Check out my vegan mayo web story here.
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, unctious 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.
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 literally 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 in spite of their very obvious similarities, the sauce that we now know as Mayonnaise was, according 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 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 the best part of all. So, imagine a mayo that tastes just like shop bought (only better!) and is vegan and cruelty fee, plus it takes less than a minute to make!
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.
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 handwhisk 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 thick, creamy mayo in less than 60 seconds!
What Ingredients are in Vegan Mayo?
- Unsweetened Soy Milk. You could use other milks, but ensure that they are unsweetened. It’s better to add your own sweetener afterwards 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).
- 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 Vinegars. They will be too heavy for the delicacy of the flavour, and/or will also change the pale lemon colour of the mayo.
- Salt
Additional Flavours
In this recipe, I used mustard and lemon juice. You could also add fresh herbs like dill or basil, chilli sauce or some some vegan smoky seasoning to make a Baconaise-style flavour.
How Long Will My Vegan Mayo Last in the Fridge?
Because it is 100% fresh, it will only last a 4 days or so. So, if you don’t think you’ll be using as much as this recipe makes, go ahead and halve the 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.
Nutrition
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.