This vegan mayo is creamy, silky, and unbelievably easy to make at home. With just 4 simple ingredients and an immersion blender, you can create a rich eggless mayonnaise in minutes—perfect for sandwiches, burgers, salads, and dipping sauces. No eggs, no complicated steps, just smooth and delicious homemade mayo every single time.
Why Everyone Will Love This Recipe
Fast, foolproof, and incredibly versatile.
- Ready in just 2 minutes
- Egg-free and completely vegan
- Thick, creamy, and smooth
- Perfect for sandwiches, fries, and dressings
- Made with pantry ingredients
What Is Vegan Mayo?
Vegan mayonnaise is an egg-free version of classic mayo made by emulsifying plant milk with oil. Soy milk works especially well because its proteins help create a thick, stable texture very similar to traditional mayonnaise. The result is rich, creamy, and surprisingly close to the original.
Tips for Perfect Vegan Mayo
For a thick and creamy mayonnaise every time:
- Use unsweetened soy milk only
- Keep the immersion blender still at first
- Use a tall narrow container for better emulsification
- Add vinegar only after the mayo thickens
- Blend slowly upward for the smoothest texture
Frequently Asked Questions
Why Is My Vegan Mayo Not Thickening?
The ingredients may be too cold or the blender moved too early.
Can I Use Another Plant Milk?
Soy milk works best because it emulsifies more reliably.
What Oil Is Best for Vegan Mayo?
Sunflower oil gives a neutral flavor and smooth texture.
Can I Add Lemon Juice Instead of Vinegar?
Yes, lemon juice works perfectly for acidity.
How Long Does Homemade Vegan Mayo Last?
About 4–5 days refrigerated in a sealed container.
Can I Flavor It?
Absolutely—garlic, mustard, herbs, or paprika are great additions.
How to Store
Store the vegan mayo in a sealed airtight container in the refrigerator for up to 5 days. Keep it chilled and avoid leaving it at room temperature for long periods.
How to Freeze
Freezing is not recommended for vegan mayonnaise because the emulsion may separate once thawed, affecting both texture and consistency. For the best result, prepare it fresh and store it in the refrigerator.
Ingredients
How To Make A Creamy Mayo
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Pour the soy milk into a tall, narrow container, which helps the immersion blender create a stable emulsion more easily.
Pour the soy milk into a tall, narrow container, which helps the immersion blender create a stable emulsion more easily.
Add the sunflower seed oil and a pinch of salt. Insert the immersion blender all the way to the bottom of the container and begin blending without moving it for the first few seconds.
Once the mixture starts to emulsify and thicken, slowly move the blender upward and downward to incorporate all the ingredients evenly.
When the mayonnaise becomes creamy and thick, add the vinegar to enhance the flavor and give it the classic slight tanginess.
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Add the sunflower seed oil and a pinch of salt. Insert the immersion blender all the way to the bottom of the container and begin blending without moving it for the first few seconds.
Blend for a few more seconds until completely smooth and silky.
Transfer the vegan mayo to a sealed container and refrigerate until ready to use.
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