Homemade Vegan Mayonnaise: The Easiest 5-Minute Recipe for Thick, Creamy, and Delicious Plant-Based Mayo
If you can’t imagine a life without the creamy, rich texture of mayonnaise, you no longer have to sacrifice it when embracing a vegan lifestyle. This incredible homemade vegan mayo recipe is a game-changer! It whips up in just 5 minutes, tastes absolutely amazing, and uses simple, readily available ingredients you likely already have in your pantry.
I vividly recall my first experience with store-bought vegan mayonnaise, or plant-based mayo, about four years ago. I was astounded by how remarkably similar it tasted to traditional mayonnaise – creamy, tangy, and utterly satisfying. The experience truly blew my mind; it tasted exactly the same! However, I soon discovered that purchasing vegan mayo regularly could be quite expensive. This led me to wonder: could I replicate this culinary marvel at home? And friends, here we are! Not only is it entirely possible to craft your own delicious vegan mayo at home, but it’s also surprisingly easy, incredibly quick (seriously, just a few minutes!), and significantly more budget-friendly. You’ll be amazed at how a few basic, affordable pantry staples can transform into this rich, creamy condiment that rivals any store-bought version.
Making your own vegan mayonnaise isn’t just about saving money; it’s about control, freshness, and the pure joy of creating something delicious from scratch. You get to choose the quality of your ingredients, avoid unnecessary additives, and customize the flavors to your exact preference. This recipe is a staple in my kitchen, and I’m confident it will become one in yours too. Say goodbye to expensive jars and hello to a fresh, homemade vegan mayo that’s perfect for sandwiches, salads, dips, and more!
Essential Ingredients for Homemade Vegan Mayo
You might be wondering what magical ingredients come together to create this creamy vegan delight. The core of this recipe relies on just three fundamental components: soy milk, oil, and salt. Let’s delve into why each plays such a crucial role in achieving that perfect mayonnaise consistency and flavor.
- Soy Milk: The Emulsification Powerhouse – For this recipe, using plain, unsweetened soy milk is non-negotiable. While I often keep almond milk on hand, soy milk is uniquely suited for this task due to its natural emulsifying properties. Soy milk contains lecithin, a natural emulsifier also found in egg yolks (the traditional emulsifier in mayo). This lecithin is key to binding the oil and water components of the milk together, creating a stable and creamy emulsion that is characteristic of mayonnaise. It’s the same reason I use soy milk for making solid vegan butter and for creating perfect buttermilk substitutes in pancakes and cakes. It works flawlessly here, binding with the oil to produce a thick, fluffy, and unmistakably mayo-like texture. Ensure your soy milk is plain and unsweetened; vanilla or sweetened varieties will alter the flavor significantly.
- Oil: The Foundation of Creaminess – The oil provides the necessary fat content and is the main body of the mayonnaise, binding harmoniously with the soy milk to create that luxurious texture. The type of oil you choose is critical for the final flavor. I adore olive oil and coconut oil for many dishes, but their strong, distinctive flavors can be quite overpowering in a classic mayonnaise. For a neutral-tasting vegan mayo that can be used in almost any dish, I highly recommend using a subtle, mellow, and odorless oil. Excellent choices include sunflower seed oil, canola oil, or grapeseed oil. These neutral oils allow the other flavors of the mayo to shine through without competing. Always opt for a good quality, refined oil to ensure the mildest flavor and best results.
- Salt: The Ultimate Flavor Enhancer – Salt is an indispensable ingredient in almost any recipe, and this vegan mayo is no exception. Beyond merely adding a salty taste, it acts as a superior flavor enhancer, brightening and boosting all the other ingredients. A good quality sea salt or fine-grain salt will dissolve easily and distribute evenly, ensuring a perfectly seasoned mayonnaise. Adjust the amount to your personal preference.
Now, for the “other” ingredients that elevate this vegan mayo from good to absolutely phenomenal. I always incorporate a touch of apple cider vinegar, a hint of mustard (Dijon works best!), a dash of black pepper, and a pinch of garlic powder. These additions are what give the mayo its quintessential tangy, savory, and slightly pungent flavor that we all know and love. The apple cider vinegar provides acidity and a lovely tang, while also acting as a mild preservative. Mustard, particularly Dijon, not only adds a zesty kick but also contains its own natural emulsifiers, further stabilizing the mixture. Garlic powder adds a subtle depth of flavor without being overwhelming, and black pepper offers a gentle warmth. However, if you plan to use this vegan mayo for a sweet application, such as in a fruit salad or certain desserts, I recommend omitting these additional flavorings and sticking to the basic three ingredients.
Expert Tips & Troubleshooting for Perfect Vegan Mayonnaise
Achieving a consistently thick and creamy vegan mayo is simple when you know a few key tricks. Here are my expert tips and answers to frequently asked questions to ensure your homemade mayonnaise turns out perfectly every single time.
- The Immersion Blender Method is King: I cannot stress enough how vital the right tool is for this recipe. The absolute best tool to use is an immersion blender, specifically used in an open, tall, and narrow container like the beaker that often comes with it. The narrowness ensures that the blender blade is fully submerged and can create a vortex, while the open top is crucial for proper emulsification. Air is an essential ingredient in the emulsification process; it helps create the light, fluffy texture of mayo. You need free-flowing air to allow the oil and soy milk to properly combine and thicken.
- Avoid Sealed Containers: You cannot successfully make this vegan mayo in a container that is completely sealed off. This is similar to how you wouldn’t make whipped coffee in a sealed environment. The inability for air to incorporate will result in a failed emulsion. If you don’t have the immersion blender cup, a tall and narrow jar (like a Weck Jar) works wonderfully, ensuring the blender blade is snugly fit while still allowing air movement.
- Using a Regular Blender: While an immersion blender is ideal, you *can* use a traditional blender. However, ensure it’s an open-top blender, and you’ll need to adjust your technique. Start by blending the soy milk and other non-oil ingredients first. Then, with the blender running on low to medium speed, slowly stream in the oil through the top opening. This gradual addition is key. To prevent splashing, you can cover the opening loosely with a kitchen towel. When using a regular blender, you might need to double the quantity of the recipe to ensure there’s enough volume for the blender blades to properly catch and emulsify the ingredients.
- Room Temperature is Key: For the best and fastest emulsification, all your ingredients should be at the same temperature, preferably room temperature. Cold ingredients are more resistant to emulsifying and can lead to a thinner or separated mayo. If your soy milk is cold from the fridge, you can gently warm it in the microwave for about 10-15 seconds, just enough to take the chill off without making it hot.
- The Blending Technique: When using an immersion blender, place it firmly at the bottom of the jar and blend for about 15 seconds without moving it. You’ll see a thick emulsion start to form at the bottom. Once that happens, slowly move the blender up and down through the mixture. This gradual movement ensures all the oil is incorporated and emulsified, resulting in a uniformly thick and creamy mayonnaise.
- Troubleshooting a Broken Emulsion: If your mayo doesn’t thicken, it’s likely due to cold ingredients, adding oil too quickly, or not enough air. Don’t despair! Try adding another tablespoon of cold soy milk to the mixture, place the immersion blender at the bottom, and blend again without moving, then slowly lift. This can sometimes “shock” the emulsion back into formation. Alternatively, start a fresh batch with 1-2 tablespoons of soy milk and very slowly drizzle in your broken mayo while blending, essentially re-emulsifying it.
- Storage: Once made, transfer your homemade vegan mayo to an airtight jar or container and store it in the refrigerator. It will continue to thicken as it chills, becoming even creamier. It typically lasts for about 2 weeks in the fridge. Always use clean utensils to scoop it out to maintain its freshness.
Flavour Customisations & Add-ins
One of the greatest joys of making your own vegan mayo is the freedom to customize its flavor profile. This versatile base recipe is perfect for experimenting! Here are some of my favorite flavor variations to inspire you:
- Herbed Garlic Mayo: Elevate your mayo with aromatic herbs. Add a teaspoon of dried Italian seasoning and an extra pinch of garlic powder for a wonderfully fragrant and savory spread. You can also experiment with finely minced fresh herbs like chives, parsley, or dill.
- Spicy Sriracha or Sambal Mayo: For those who love a kick, stir in some sambal oelek or sriracha to taste. Start with a quarter teaspoon and gradually add more until you reach your desired level of spice. This spicy mayo is fantastic on burgers, fries, or in wraps.
- Smoked Paprika Mayo: A touch of smoked paprika adds a wonderful depth and a smoky, earthy flavor. Perfect for grilled sandwiches or as a dip for roasted vegetables.
- Roasted Garlic Aioli: For a more sophisticated twist, blend in a clove or two of roasted garlic. The sweetness of roasted garlic creates an incredibly rich and mellow aioli that’s perfect for dipping crusty bread or serving with plant-based meats.
- Lemon Dill Mayo: Fresh lemon zest and finely chopped fresh dill create a bright and refreshing mayo, ideal for potato salads or with “fish” (like our vegan fish tacos).
- Chipotle Mayo: Add a tablespoon of chipotle peppers in adobo sauce (finely minced) for a smoky, spicy, and tangy condiment. This is fantastic on tacos, burritos, or as a dip for sweet potato fries.
Remember, these flavorings are typically added *after* the basic mayo has fully emulsified. This allows you to taste and adjust precisely to your liking.
How to Use Your Homemade Vegan Mayo: Serving Suggestions & Related Recipes
Once you’ve whipped up a batch of this luscious homemade vegan mayo, you’ll find countless ways to enjoy its creamy goodness. Its versatility makes it an indispensable condiment in any vegan kitchen. Here are some of my absolute favorite recipes and serving suggestions where this mayo truly shines:
- Dips & Sauces: Use it as the base for various dips and sauces. Transform it into a classic tartar sauce for our Vegan Fish Tacos, or thin it slightly with a squeeze of lemon juice and a touch of water for a creamy salad dressing.
- Sandwiches & Wraps: This mayo is a must-have for elevating your sandwiches and wraps. It’s the perfect spread for our savory Vegan BLT Sandwich, and makes a fantastic binder for a delicious Vegan Tuna Sandwich (made with chickpeas!). Spread it generously on a slice of fresh No-Knead Bread for a simple yet satisfying snack.
- Salads: Creamy salads are instantly veganized with this mayo. It’s the star ingredient in our comforting Loaded Vegan Potato Salad and can be used in coleslaw, pasta salads, or even a classic ‘egg’ salad.
- As a Drizzling Sauce: The creamy texture of this mayo makes it perfect for drizzling over your favorite dishes. It’s a key component in the sauces for our incredibly popular Bang Bang Broccoli and Bang Bang Cauliflower, adding a rich, creamy counterpoint to the crispy veggies.
- Burgers & Fries: Serve it alongside homemade veggie burgers or as an irresistible dip for crispy baked or air-fried French fries, sweet potato fries, or onion rings.
The possibilities are truly endless once you have this thick and creamy vegan mayo in your fridge. It’s a foundational ingredient that will open up a world of delicious vegan meals and snacks.
Enjoy making and sharing this incredible homemade Vegan Mayo, friends! If you create this thick and creamy recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating. Your feedback truly helps other home cooks! Thanks so much for being here! P.S. – did you know that we have an entire blog dedicated to delicious low-carb recipes? Be sure to check out Low Carb Vegan Recipes for more culinary inspiration!
Vegan Mayo (Thick and Creamy)
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Ingredients
- 1/2 cup original soy milk, (125mL) see notes for substitutions
- 2 teaspoons apple cider vinegar, or lime juice or white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 teaspoon dijion mustard
- 1 cup oil, I recommend any neutral oil (don’t use coconut oil) (250mL)
Instructions
- Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 10 seconds.
- Add the original soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
- Pour the oil over the soy milk mixture. Let it sit for about a minute.
- Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
- Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!
Notes
Recipe inspired/adapted from Simple Vegan Blog.
This mayo lasts about 2 weeks in the fridge.
Calories are per tablespoon.
Expert Tips & FAQ
- I go through this in detail in recipe, but the best tool to use is an immersion blender in an open cup (like the beaker that comes with it). Air is an essential ingredient and you need free-flowing air to allow the emulsification to properly take place.
- You can’t do this in a container that is completely sealed off (just like my whipped coffee recipe). You can use a blender, but ensure it’s an open blender. I would do it that way by blending the soy milk first and then slowly streaming in the oil in the top. Cover it loosely with a cloth so it doesn’t splash. If you’re doing that, you might need to double the quantity so there’s enough for the blade.
- You should start with all your ingredients at the same temperature, preferably at room temperature.
- If you don’t have the immersion blender cup, be sure to use a tall and narrow jar (like a Weck Jar).
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.