Are you craving a creamy, luscious mayo but want to keep it entirely plant-based? Look no further!
This easy vegan mayo recipe is perfect for anyone who loves that classic mayo texture and tang but without any eggs or dairy. Whether you’re vegan, allergic to eggs, or just trying to eat healthier, this homemade mayo is simple to whip up in just a few minutes using common pantry staples like aquafaba or soy milk, oil, and a touch of mustard.
It’s smooth, rich, and incredibly versatile—ideal for sandwiches, dips, dressings, and more.
Forget the store-bought jars loaded with preservatives and questionable ingredients. Making your own vegan mayo means you control the flavor, freshness, and quality.
Plus, it’s a great way to impress friends and family with a homemade touch that’s both delicious and kind to animals. Ready to dive into the creamy world of homemade vegan mayo?
Let’s get started!
Why You’ll Love This Recipe
This vegan mayo recipe stands out because it’s incredibly easy and quick, requiring minimal ingredients that you probably already have in your kitchen. No fancy gadgets or hard-to-find items needed.
It delivers that perfect balance of creaminess and tanginess that mimics traditional mayo beautifully.
It’s also highly customizable. You can tweak the acidity, saltiness, and thickness to suit your tastes exactly.
Plus, it keeps well in the fridge for up to a week, so you always have a fresh, plant-based condiment ready to elevate your meals.
Whether you’re making a quick sandwich, a creamy salad dressing, or a dipping sauce for crispy fries, this recipe is a fantastic staple to have on hand. And if you love exploring vegan recipes, don’t miss our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more comforting ideas!
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsweetened soy milk (or other plant milk) | 1/2 cup (120 ml) |
| Neutral oil (such as canola, sunflower, or light olive oil) | 3/4 cup (180 ml) |
| Apple cider vinegar or lemon juice | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Optional: Maple syrup or agave nectar for a touch of sweetness | 1/2 teaspoon |
Equipment
- Immersion blender or a regular blender/food processor
- Measuring cups and spoons
- Mixing bowl (if using an immersion blender)
- Spoon or spatula
- Clean jar or airtight container for storing
Instructions
- Prepare your ingredients: Measure out the soy milk, oil, vinegar, mustard, and salt. Make sure your soy milk is at room temperature for best results.
- Combine the base: Pour the soy milk, apple cider vinegar (or lemon juice), Dijon mustard, and salt into your blender or mixing bowl.
- Start blending: If using an immersion blender, place the blender at the bottom of the bowl and turn it on. Slowly drizzle in the oil while blending continuously. If using a blender or food processor, blend on medium speed and slowly add the oil in a thin stream.
- Watch it emulsify: The mixture will begin to thicken and emulsify, turning creamy and white. This should take about 1-2 minutes. If it’s too thin, add a little more oil; if too thick, add a splash of soy milk.
- Adjust flavor: Taste your mayo and add more vinegar or lemon juice if you want more tang. Add a pinch more salt or a tiny bit of sweetener if you like a subtle sweetness.
- Store and chill: Transfer the mayo to a clean jar or airtight container. Refrigerate for at least 30 minutes to let the flavors meld and the mayo firm up.
- Enjoy! Use your homemade vegan mayo on sandwiches, in dips, or as a creamy dressing base.
Tips & Variations
Using aquafaba (the liquid from canned chickpeas) instead of soy milk is a fantastic alternative that creates a fluffier, lighter mayo.
Try these variations for different flavor profiles:
- Garlic mayo: Add 1-2 cloves of minced garlic or a teaspoon of garlic powder while blending.
- Herb mayo: Blend in fresh herbs like basil, dill, or parsley for a bright, fresh twist.
- Spicy mayo: Add a teaspoon of hot sauce or a pinch of cayenne pepper for some heat.
- Avocado mayo: Blend in half an avocado for extra creaminess and a green hue.
Always use a neutral oil to avoid overpowering the flavor. Also, make sure the oil is added slowly to let the emulsion form correctly.
If your mayo breaks or separates, simply try blending again with an extra teaspoon of soy milk or vinegar.
Nutrition Facts
| Nutrient | Per 2 tbsp Serving |
|---|---|
| Calories | 120 |
| Fat | 13g |
| Saturated Fat | 1.5g |
| Carbohydrates | 1g |
| Sugar | 0.2g |
| Protein | 0.3g |
| Sodium | 140mg |
Serving Suggestions
This vegan mayo is incredibly versatile. Use it to add creaminess and flavor to:
- Classic sandwiches or wraps (try it with our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a fantastic wrap)
- As a base for creamy salad dressings—just mix with vinegar and herbs
- Dips for fresh veggies, fries, or vegan nuggets
- Spreading on burgers or veggie patties
- Drizzling over roasted vegetables or grain bowls
For a delicious meal idea, combine this mayo with grilled veggies and your favorite bread—check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious for inspiration on flavorful fillings.
Conclusion
This easy vegan mayo recipe is a game-changer for anyone seeking a creamy, egg-free alternative that doesn’t sacrifice taste or texture. With just a handful of simple ingredients and a quick blending process, you’ll have a fresh, homemade mayo that elevates any dish.
It’s perfect for everyday use, healthier than store-bought options, and adaptable to your flavor preferences.
Whether you’re a seasoned vegan or simply exploring plant-based cooking, this mayo will quickly become a staple in your kitchen. Don’t forget to experiment with different additions and pairings, like trying it in our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a taste of the tropics.
Happy cooking and enjoy your creamy creation!
📖 Recipe Card: Easy Vegan Mayo Recipe
Description: A simple and creamy vegan mayonnaise made with aquafaba and oil. Perfect for sandwiches, dressings, and dips.
Prep Time: PT10M
Cook Time: PT0M
Total Time: PT10M
Servings: 1 cup
Ingredients
- 3 tablespoons aquafaba (chickpea brine)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup neutral oil (e.g., sunflower or canola oil)
- 1 teaspoon lemon juice
Instructions
- Add aquafaba, apple cider vinegar, mustard, salt, and garlic powder to a tall container.
- Use an immersion blender to blend the mixture for 1-2 minutes until frothy.
- Slowly drizzle in the oil while blending continuously until thick and creamy.
- Add lemon juice and blend briefly to combine.
- Taste and adjust salt or lemon juice if needed.
- Transfer to a jar and refrigerate for at least 1 hour before use.
Nutrition: Calories: 90 | Protein: 0.1g | Fat: 10g | Carbs: 0.2g
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