If you’re searching for a creamy, tangy, and absolutely delicious vegan mayonnaise, you’ve landed in the right place! Whether you’re vegan, lactose intolerant, or simply looking to reduce your cholesterol, this homemade vegan mayonnaise recipe with almond milk is a true game changer.
Not only does it whip up in minutes, but it also rivals any store-bought vegan mayo—at a fraction of the price and with no mystery ingredients.
In today’s recipe, I’ll walk you through a foolproof method to create thick, luscious vegan mayo using almond milk as the base. This mayo is perfect for sandwiches, salad dressings, dips, and more.
It’s so easy that even first-time cooks will be impressed by their results. Plus, I’ll share pro tips, creative variations, and nutrition facts to help you customize your mayo to your exact taste.
So grab your blender and a few pantry staples, and let’s make vegan magic happen. Ready to get started?
Why You’ll Love This Recipe
- Quick and Easy: This vegan mayonnaise comes together in under 10 minutes, with just a handful of ingredients and a blender or immersion blender.
- Allergy-Friendly: Completely dairy-free, egg-free, and gluten-free. It’s perfect for those with allergies or dietary restrictions.
- Customizable: Adjust the tanginess, sweetness, or add spices to suit your taste. Try it with garlic, herbs, or even a touch of sriracha for a spicy kick.
- Budget-Friendly: Making your own vegan mayo is far cheaper than buying pre-made versions—and you control the quality of every ingredient.
- Versatile: Use it as a spread, dip, dressing, or base for countless recipes. It’s the ideal companion for everything from sandwiches to potato salad.
- Smooth and Creamy: Thanks to almond milk and neutral oil, this mayo is as rich and creamy as the classic version, without any heaviness.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsweetened almond milk | 1/2 cup | Room temperature; homemade or store-bought |
| Neutral oil (sunflower, canola, or grapeseed) | 1 cup | Provides creaminess; avoid strong-flavored oils |
| Apple cider vinegar | 2 teaspoons | For tang; white vinegar or lemon juice works too |
| Lemon juice | 1 tablespoon | Freshly squeezed preferred |
| Dijon mustard | 1 teaspoon | Adds flavor and helps emulsify |
| Maple syrup or agave nectar | 1/2 teaspoon | Optional, for a subtle sweetness |
| Salt | 1/2 teaspoon | Or to taste |
| Black pepper | 1/4 teaspoon | Freshly cracked, optional |
- Optional add-ins: Garlic powder, smoked paprika, fresh herbs, sriracha, or a pinch of turmeric for color.
Equipment
- High-speed blender or immersion blender
- Measuring cups and spoons
- Spatula
- Medium mixing bowl (if using immersion blender)
- Clean glass jar or airtight container (for storage)
Instructions
-
Prepare your ingredients.
Measure out 1/2 cup unsweetened almond milk and ensure it’s at room temperature. Cold almond milk can sometimes prevent the emulsification process, so let it sit out for a few minutes if needed.
-
Combine base ingredients.
In the jar of a high-speed blender (or in a mixing bowl if using an immersion blender), add the almond milk, apple cider vinegar, lemon juice, Dijon mustard, maple syrup (if using), salt, and black pepper.
-
Begin blending.
Start blending on a low speed (or use the immersion blender at the bottom of your container). Blend for 10-15 seconds to combine all the liquids and seasonings thoroughly.
-
Slowly add the oil.
With the blender running, very slowly drizzle in 1 cup neutral oil. This slow addition is crucial—pouring too quickly can cause the mixture to split and stay runny.
The process should take 2-3 minutes.
“Patience is key! Adding the oil slowly allows the mixture to emulsify and become thick and creamy.”
-
Check consistency.
Once all oil is added, blend for an additional 30 seconds until the mixture is thick, fluffy, and pale. If it’s still too thin, blend for another 30 seconds or add a touch more oil, one tablespoon at a time.
-
Taste and adjust.
Sample your mayo and adjust seasoning if needed—add more salt, lemon juice, or mustard to taste. If you’d like to add herbs, garlic, or spices, blend them in now.
-
Store your vegan mayo.
Transfer the finished mayonnaise to a clean glass jar or airtight container. Refrigerate for at least 30 minutes before using; it will thicken further as it chills.
-
Enjoy!
Use your homemade vegan mayonnaise in sandwiches, wraps, salads, or as a dip for veggies and fries. It will keep fresh in the refrigerator for up to one week.
Tips & Variations
-
Emulsification Troubleshooting:
If your mayo isn’t thickening, try adding a bit more oil (1 tablespoon at a time) while blending. Make sure your almond milk is at room temperature and pour oil slowly.
- Add Flavors: For garlic mayo (aioli), blend in one small clove of garlic. For smoky flavor, add 1/4 teaspoon smoked paprika. Fresh herbs like dill, basil, or parsley bring a fresh twist.
- Make it Spicy: Add sriracha, hot sauce, or a pinch of cayenne pepper for a spicy vegan mayo.
- Lower-Oil Version: Replace 1/4 cup of oil with silken tofu or aquafaba for a lighter consistency and fewer calories.
- Alternative Milks: Try oat milk or soy milk for a different flavor profile, but ensure they’re unsweetened and unflavored.
- Storage: Always use a clean spoon when scooping mayo to avoid contamination and extend its shelf life.
- Make it Colorful: For a yellow hue, add a pinch of turmeric. For pink mayo, blend in a bit of roasted beet.
Nutrition Facts
| Nutrient | Per 1 Tbsp (15g) Serving |
|---|---|
| Calories | 88 |
| Total Fat | 9.9g |
| Saturated Fat | 0.8g |
| Cholesterol | 0mg |
| Sodium | 85mg |
| Carbohydrates | 0.6g |
| Sugars | 0.2g |
| Protein | 0.1g |
Please note: Nutrition will vary depending on oil and almond milk brands used. This mayo is much lower in saturated fat and contains no cholesterol compared to traditional egg-based mayonnaise.
Serving Suggestions
- Sandwich Spread: Slather on a hearty vegan bread or toast for the ultimate plant-based sandwich experience.
- Wraps & Quesadillas: Use as a creamy base in wraps or alongside your favorite veggie quesadillas.
- Dips: Mix with sriracha or herbs for a quick dip for fries, roasted veggies, or vegan nuggets.
- Salad Dressings: Thin with a splash of almond milk and lemon juice for an instant creamy dressing.
- Potato Salad: Substitute traditional mayo for a healthier, egg-free version. Try it with your favorite vegan sides from our vegan slow cooker recipes.
- Vegan Cuban Sandwiches: Spread on toasted bread and layer with marinated jackfruit, pickles, and vegan cheese for a plant-based twist—find more inspiration in our Vegan Cuban Recipes collection.
Conclusion
There’s something genuinely satisfying about making your own vegan mayonnaise from scratch. Not only do you skip the additives and preservatives, but you also get to tailor every batch to your taste—whether you prefer it tangy, garlicky, herby, or with a spicy kick.
With just a few basic ingredients and minimal effort, you’ll have a jar of rich, creamy mayo ready for all your favorite meals.
I hope this recipe inspires you to experiment with new flavors and enjoy the freedom of homemade vegan condiments. Be sure to try this mayo on your sandwiches, wraps, and salads—or anywhere you’d use traditional mayonnaise.
For more delicious plant-based ideas, check out our Vegan Flour Tortilla Recipe or explore our full range of vegan slow cooker meals for easy, wholesome cooking. Happy blending and bon appétit!
📖 Recipe Card: Vegan Mayonnaise with Almond Milk
Description: This creamy vegan mayonnaise is made using almond milk, perfect for sandwiches, salads, and dips. It comes together quickly with simple pantry ingredients.
Prep Time: PT10M
Cook Time: PT0M
Total Time: PT10M
Servings: 1 cup
Ingredients
- 1/2 cup unsweetened almond milk
- 1 cup neutral oil (such as sunflower or canola)
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar or maple syrup (optional)
- 1 tablespoon lemon juice
Instructions
- Add almond milk, apple cider vinegar, lemon juice, mustard, salt, garlic powder, and sugar to a blender.
- Blend on high for 10 seconds to combine.
- With the blender running on low, slowly drizzle in the oil until the mixture thickens and emulsifies.
- Stop and scrape down the sides as needed.
- Taste and adjust seasoning if desired.
- Transfer to a jar and refrigerate for at least 30 minutes before using.
Nutrition: Calories: 90 kcal per tablespoon | Protein: 0.2 g | Fat: 10 g | Carbs: 0.5 g
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