Vegan Mayonnaise Recipe Soy Free and Easy to Make

If you’re tired of store-bought mayonnaise laden with preservatives, soy, and other allergens, this vegan mayonnaise recipe soy free is exactly what you need. It’s creamy, tangy, and perfectly fluffy—just like traditional mayo but made entirely from plant-based, soy-free ingredients.

Whether you’re allergic to soy, avoiding it for dietary reasons, or simply prefer a cleaner ingredient list, this recipe fits the bill without sacrificing flavor or texture.

Perfect for sandwiches, salads, dips, and dressings, this homemade vegan mayo is a versatile staple you can whip up in minutes. Plus, it uses simple pantry ingredients like aquafaba and sunflower oil to mimic the classic mayo consistency without eggs or soy.

Ready to elevate your plant-based cooking? Let’s dive in and make the best soy-free vegan mayonnaise at home!

Why You’ll Love This Recipe

This vegan mayonnaise is a game-changer for many reasons. First, it’s completely soy free, making it ideal for those with soy allergies or sensitivities.

Unlike many vegan mayo brands that rely on soy protein or soy-based emulsifiers, this version uses aquafaba—the magical liquid from canned chickpeas—to create a luscious, airy texture.

It’s also incredibly easy to make, requiring less than 10 minutes from start to finish. The ingredients are straightforward and commonly found in most kitchens, and the blender or food processor does all the hard work.

The result is a smooth, creamy mayo that holds up well in recipes and keeps for up to a week in the fridge.

Whether you’re vegan, allergic to soy, or just love homemade condiments, this recipe will become your go-to. It’s fresh, customizable, and free from artificial additives, so you know exactly what you’re eating.

Ingredients

• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard (check soy-free brands)
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder (optional)
• 3/4 cup sunflower oil (or light olive oil)
• 1 teaspoon maple syrup or agave (optional, balances acidity)

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Spatula
• Clean jar or container with lid for storage

Instructions

1. Drain the aquafaba: Open a can of chickpeas and drain the liquid into a measuring cup. You’ll need about 1/4 cup of this viscous liquid.
2. Add wet ingredients: Pour the aquafaba into your blender or food processor. Add apple cider vinegar, Dijon mustard, sea salt, garlic powder, and maple syrup if using.
3. Start blending: Pulse the mixture a few times to combine everything evenly and start the emulsification process.
4. Slowly add oil: While the blender is running on medium speed, slowly drizzle in the sunflower oil. This slow addition is key to achieving a thick, creamy texture.
5. Check consistency: Once all the oil is incorporated, blend for another 30 seconds until the mayonnaise thickens and becomes glossy.
6. Taste and adjust: Give your mayo a taste and add more salt, vinegar, or sweetener if desired. Blend again briefly to mix any additions.
7. Store properly: Transfer the vegan mayo to a clean jar or airtight container and refrigerate. It will keep fresh for up to one week.

Tips & Variations

To get the best texture, make sure your aquafaba is room temperature before blending. Cold aquafaba can slow down the emulsification process.

For a garlic aioli-style mayo, add 1-2 minced garlic cloves or 1/2 teaspoon garlic powder. Want a spicy twist?

Mix in a pinch of cayenne pepper or a teaspoon of your favorite hot sauce once blended.

If you prefer a creamier, thicker mayo, use light olive oil or avocado oil instead of sunflower oil, but be aware this may slightly change the flavor profile.

To make it egg-free and soy-free vegan ranch dressing, simply add 1 teaspoon dried dill, 1 teaspoon onion powder, and a splash of plant-based milk after the mayo is ready. This makes an excellent dip for veggies or salad topping.

Nutrition Facts

Serving Suggestions

This soy-free vegan mayonnaise is incredibly versatile. Use it as a spread on your favorite sandwiches or wraps for a creamy, tangy boost.

It’s also perfect as a base for vegan potato salad, coleslaw, or pasta salad.

Try mixing it with fresh herbs and lemon zest for a quick dip, or add it to vegan burgers and veggie patties to keep them moist and flavorful. It even works beautifully as a creamy dressing for roasted vegetables or grain bowls.

For more plant-based condiment inspiration, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the tangy Lipton Vegetable Dip Recipe: Easy Party Favorite.

Conclusion

Making your own vegan mayonnaise without soy is not only simple but also incredibly rewarding. This recipe delivers a creamy, flavorful mayo that rivals store-bought versions, with the advantage of being free from common allergens and artificial ingredients.

With just a few basic pantry staples and minimal effort, you can enjoy fresh, homemade mayo that suits your dietary needs perfectly.

Once you start experimenting with this base recipe, the possibilities are endless—customize it with herbs, spices, or citrus to match your favorite dishes. Whether for everyday sandwiches or special recipes, this soy-free vegan mayo will quickly become a kitchen staple.

For more delicious, allergy-friendly recipes, explore our curated collection of Soy Free Vegan Recipes for Delicious Plant-Based Meals.

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