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.
Just the thing you want as a base for next-level sandwiches, macaroni salad, or classic German pasta salad.
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 (see variations below)
- 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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