Easy Vegan Mayo (5 Minutes, Thick, Creamy & Foolproof!)
Smooth, thick, and perfectly tangy, this 5-minute vegan mayo is easy and tastes even better than store-bought. Made with soy milk for a no-fail, ultra-creamy emulsification, it’s the perfect egg-free and dairy-free spread for sandwiches, salads, dips, and dressings.
Servings: tablespoons (makes about 1 3/4 cups)
Ingredients
- ½ cup(s) unsweetened soy milk room temperature (68–75°F / 20–24°C)
- 1 tablespoon(s) apple cider vinegar (or white wine vinegar)
- 2 teaspoon(s) lemon juice
- 2 teaspoon(s) Dijon mustard
- 1 teaspoon(s) maple syrup (or agave)
- 1 teaspoon(s) salt (or to taste)
- 1 cup(s) neutral oil (such as canola, grapeseed, or avocado oil)
Instructions
- Combine base ingredients: Add the soy milk, vinegar, lemon juice, Dijon, maple syrup, and salt to a tall jar (for an immersion blender) or directly to a standing blender. Blend for a few seconds to combine.
- Emulsify: With the blender running on low, very slowly drizzle in the oil in a thin, steady stream. The mayo will thicken and become creamy as you blend and slowly add the oil.
- Taste & adjust: Add more lemon, mustard, maple syrup, or salt if needed.
- Storage: Store in an airtight container in the fridge for up to 2 weeks. (Mayo does not freeze well).
Notes
Why Soy Milk Works Best: Soy milk contains natural proteins and lecithin that act like the emulsifiers in egg yolks, helping oil and liquid bond into a thick, stable mayo. Other plant milks don’t contain enough protein and often separate. If you can’t use soy, pea milk or aquafaba can work in a pinch, but soy gives the most reliable result.
Room Temperature Soy Milk: For best results, the soy milk should be at room temperature. Cold soy milk can cause the mayonnaise to separate. Testing the milk with a thermometer (68–75°F / 20–24°C) gives you guaranteed results. To bring it to room temperature, let it sit covered on the counter for 20–30 minutes, or gently warm it in the microwave for 5–8 seconds, just until the chill is gone (don’t heat it).
Variations:
- Garlic Aioli: Add 1 small garlic clove along with the seasonings, and use half light olive oil, half neutral oil.
- Herb Mayo: After blending, stir in 2 tablespoons finely chopped parsley, dill, or basil.
- Smoky Mayo: Add ½ teaspoon smoked paprika or ¼ teaspoon liquid smoke along with the seasonings.
- Chipotle Mayo: Add 1 chipotle pepper in adobo + 1 teaspoon adobo sauce before blending so it fully emulsifies into the mayo.
Nutrition
Serving: 1tablespoon | Calories: 73kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 89mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.03mg
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