If you’re on the hunt for the best vegan mayo recipe, you’ve definitely come to the right place. This version is so close to the original with eggs that no one—literally no one—who’s tasted it believed me when I said it’s completely egg-free. Especially since it has that gorgeous yellowish hue from the rich rapeseed oil and mustard.
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Let me tell you a tiny kitchen love story.
It starts with a sad, dry sandwich and ends with creamy, fluffy, wait-is-this-really-vegan mayo dripping from the edges. There were fries involved. A potato salad cameo. Even a brief appearance from a no-tuna salad. It was dramatic. It was delicious.
This mayo is the one thing I always want in my fridge. It’s made from pantry basics (hi, soy milk and oil!), whips up in under five minutes, and tastes like the real deal—maybe even better. It’s rich, smooth, perfectly tangy, and doesn’t try to be something it’s not. No weird health-food vibes. No overpowering flavors. Just mayo. Real-deal mayo. Minus the eggs, plus all the plant-based goodness.
Why This Vegan Mayo Recipe Is the Best
I’ve tried a few vegan mayo recipes over the years, and this one wins every time (vegan or not). Because it’s:
- Ridiculously easy
- Egg-free and fuss-free
- Thick - like, real thick!
- Summer-friendly and worry-free (no eggs = no spoilage stress!)
- Totally customizable
- And it never separates!
Also? It makes you feel like a kitchen pro when the emulsion magic happens.
Okay, let’s blend. Let’s have some fun!
🍽 Recipe
The Best Vegan Mayo Recipe
Equipment
- A tall, narrow container I use a tall 2-cup measuring jug (about 500 ml)
Ingredients
- 200 ml unsweetened soy milk with no additives (like gums or thickeners) I’m using the organic soy milk from DM
- 400 ml neutral oil rapeseed/canola, sunflower, or any light-tasting oil
- 1 teaspoon mild mustard
- ½ teaspoon salt or more, to taste
- 1 tablespoon lemon juice added after blending
Instructions
- Add the soy milk, mustard, and salt to a tall container.
- Stick your immersion blender in and turn it on at a low speed for a couple of seconds.
- Slowly drizzle in the oil as you blend. Go slow and steady—this is key! Once the mixture starts to thicken, it helps to move the immersion blender up and down gently.
- When it’s totally thick, like a paste (upside-down test: it shouldn’t run out of the container 😉), and looks like mayo, stir in the lemon juice.
- Give it one last quick blend. Done!Keeps in the fridge for about a week in a sealed jar. (But let's be honest—it’ll be gone way before that.)
Make It Yours (AKA Variations)
- Add garlic for an easy vegan aioli (don’t be shy—use about 5–6 cloves for the amount of mayo this recipe makes).
- Stir in sriracha, cayenne pepper, or chipotle powder for a spicy kick.
- Mix with fresh herbs and a splash of vinegar for a ranch-style sauce.
- Add fresh herbs, finely diced onions, chopped pickles, and a little mustard for a quick vegan remoulade.
FAQs for This Vegan Mayo Recipe
Yes, because it contains protein—an essential part of the emulsion magic. Most other plant-based milks don’t work as well. I’ve heard some folks have success with almond milk, but it never worked for me (maybe it's brand-dependent). If you're experimenting, make sure the milk is unsweetened and additive-free.
Short answer: yes. The oil is what gives the mayo its thick, creamy texture. You can try reducing it a bit, but your mayo will likely be thinner and less stable. For a lighter version, you could start with 300–350 ml (1¼ to 1½ cups), and see how you like the texture.
Not ideal. A tall, narrow container plus an immersion blender creates the best emulsion. A regular blender can work, but it’s trickier and may not thicken properly.
A few things could’ve happened:
- The oil was added too quickly
- The milk was too cold (room temp works better)
- The immersion blender wasn’t all the way at the bottom when starting. You can sometimes fix it by blending again and slowly adding a bit more oil.
I’m always curious. How did it go? Tried this vegan mayo recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty mayo-based delights,
Ramona
♥
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