BBC Food Vegan Mayo Recipe: Easy, Creamy, and Delicious

There’s nothing quite like homemade vegan mayo—creamy, tangy, and so versatile! Whether you’re building the ultimate sandwich, tossing a potato salad, or just looking for a luscious dip for your vegetable platters, a good vegan mayo is a true kitchen essential.

Inspired by the ever-popular BBC Food vegan mayo recipe, this version is easy to whip up at home and rivals any store-bought option. Plus, it’s made with ingredients you probably already have in your pantry, and it comes together in under 10 minutes.

No eggs, no dairy, and absolutely no compromise on flavor or texture.

If you’ve ever wondered how to make vegan mayo that’s both light and rich, this is the recipe for you. It’s perfect for vegans, those with egg allergies, or anyone seeking a lighter, plant-based alternative.

Once you try this recipe, you’ll never want to go back to regular mayo. Let’s dive in and discover why this vegan mayo deserves a spot in your kitchen repertoire.

Why You’ll Love This Recipe

• Quick & Easy: This vegan mayo comes together in less than 10 minutes, with minimal prep and fuss.
• Creamy & Delicious: You get all the classic creaminess and tang of traditional mayo, without any eggs or dairy.
• Customizable: Tweak the flavor to your liking—make it garlicky, smoky, or spicy with a few simple additions.
• Healthier Option: Lower in saturated fat and cholesterol-free, this mayo is a heart-healthy choice.
• Budget-Friendly: Uses affordable pantry staples, saving you money compared to store-bought vegan mayos.
• Perfect for Meal Prep: Keeps well in the fridge, ready for sandwiches, salads, and dips all week long.

Ingredients

Here are the simple ingredients you’ll need to create your own BBC Food-inspired vegan mayo:

• Unsweetened Soy Milk – 100 ml (about 1/3 cup + 1 Tbsp)
• Sunflower Oil – 200 ml (about 3/4 cup + 1 Tbsp)
• Apple Cider Vinegar – 2 tsp
• Lemon Juice – 1 Tbsp
• Dijon Mustard – 2 tsp
• Salt – 1/2 tsp (or to taste)
• Sugar – 1/2 tsp (optional)
• Black Pepper – Pinch (optional)

Equipment

• Immersion Blender (stick blender) or high-speed regular blender
• Measuring jug or cup
• Narrow jar or tall cup (if using immersion blender)
• Spatula for scraping down the sides
• Spoon for tasting and adjusting seasoning
• Airtight jar or container for storing mayo

Instructions

1. Prepare your ingredients.

   Make sure your soy milk and oil are both at room temperature. This is crucial for proper emulsification.

   Measure out all ingredients so you’re ready to blend.

2. Combine the base ingredients.

   Pour the soy milk into a narrow jar or the bowl of your blender. Add the sunflower oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and sugar (if using).

3. Blend until creamy.

   Using your immersion blender (or high-speed blender), start blending at the bottom and slowly move upwards. The mixture will quickly turn from liquid to a thick, creamy mayo.

   This usually takes less than a minute!

   For best results, keep the blender running until the mixture is fully emulsified and fluffy.

4. Taste and adjust.

   Stop the blender and taste your vegan mayo. Add more salt, pepper, lemon juice, or vinegar as needed.

   Blend again briefly to combine.

5. Store and chill.

   Transfer the mayo to a clean, airtight jar. Refrigerate for at least 30 minutes before using to allow the flavors to meld and the texture to thicken further.

Tips & Variations

• Oil matters: For the mildest flavor, use sunflower or rapeseed oil. Avoid extra virgin olive oil, which can be bitter.
• Milk alternatives: Unsweetened soy milk works best because of its protein content, which aids emulsification. Other plant milks (like almond or oat) may not thicken as well.
• Flavor boosters: Add a clove of garlic for aioli-style mayo, a pinch of smoked paprika for a smoky twist, or a dash of hot sauce for spicy mayo.
• Consistency: If your mayo is too runny, blend in a little more oil, one tablespoon at a time. If it’s too thick, add a splash of soy milk.
• Make it herby: Stir in fresh chopped dill, parsley, or chives for a green goddess vibe.
• Eggy flavor: For a more traditional “eggy” taste, sprinkle in a pinch of black salt (kala namak).
• Storage: Homemade vegan mayo keeps for up to 1 week in the fridge. Always use a clean spoon to avoid contamination.

“Room temperature ingredients are the secret to a thick, stable mayo every time.”

Nutrition Facts

This vegan mayo is not only creamy and delicious, but also lighter than many store-bought versions. Here’s a rough estimate per 1-tablespoon serving:

Note: Nutrition values are estimates and may vary depending on specific brands of ingredients used.

Serving Suggestions

• Sandwiches & Wraps: Spread generously on your favorite vegan sandwiches or wraps for extra creaminess.
• Salads: Use as a base for creamy potato salad, coleslaw, or vegan “egg” salad.
• Dips: Stir in herbs and spices for a quick dip for chips, crackers, or fresh veggies. Try this alongside Lipton Vegetable Dip for your next party.
• Dressings: Whisk with a splash of water and extra lemon juice for a zesty salad dressing.
• Burgers & Fries: Serve on vegan burgers, alongside oven fries, or drizzle over roasted veggies.
• Creative Uses: Spread inside a vegan bread machine loaf or as a creamy layer in your favorite vegetable Alfredo recipes.

Conclusion

Making your own vegan mayo at home is a simple, rewarding process that puts you in full control of flavor and ingredients. With just a handful of pantry staples, you’ll have a creamy, tangy spread that’s every bit as satisfying as traditional mayo—minus the eggs and dairy.

This BBC Food vegan mayo recipe is not just for vegans; it’s perfect for anyone seeking a lighter, allergy-friendly, and utterly delicious alternative. Plus, you can get creative with flavors, add-ins, and uses, making it a staple in your kitchen year-round.

Once you master this recipe, you’ll want to incorporate it everywhere—from sandwiches and salads to dips and dressings. Don’t forget to explore other plant-based kitchen staples, like our Vegan Bechamel Sauce or try a sweet treat like the Vegetarian Date Cake.

Homemade vegan mayo is sure to become one of your favorite go-to condiments—enjoy every creamy, tangy bite!

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