Vegan Mayonnaise: A Foolproof Recipe + How to Get It Perfect
This vegan mayonnaise is smooth, creamy, and easy to make with soy milk, oil, lemon juice, mustard, and salt. A simple homemade vegan mayo that emulsifies beautifully and works as a base for sauces, dressings, sandwiches, and spreads.
Equipment
- 1 Tall narrow container or jar
Ingredients
- ¼ cup unsweetened soy milk
- ½ cup neutral oil, such as sunflower, canola, or vegetable oil
- 1 tsp Lemon Juice
- ½ tsp Mustard
- ¼ tsp Sea Salt or To Taste
- 1 pinch Tumeric Optional, for the color
Instructions
- Add the soy milk, lemon juice, mustard, salt, and turmeric if using to a tall, narrow container or jar.
- Pour the oil on top of the soy milk mixture. Do not stir.
- Place the immersion blender at the bottom of the container. Turn it on and keep it still for about 5 seconds, until the mayonnaise starts to emulsify at the base.
- Slowly move the blender up and down to incorporate the oil gradually, until the mixture becomes thick, smooth, and creamy.
- Taste and adjust with more salt, lemon juice, or mustard if needed.
- Transfer the vegan mayonnaise to an airtight jar or container and refrigerate. The texture may thicken slightly as it rests.
Turmeric is optional, but it gives the vegan mayonnaise that soft yellow color we usually associate with classic mayo. Use only a small pinch, so it adds color without changing the flavor. If you want a pink mayonnaise, you can add a tiny amount of beetroot powder or a small splash of beetroot juice until you reach the shade you like. For a completely white mayonnaise, simply omit the turmeric.
Notes
Storage Note:
Store the vegan mayonnaise in an airtight jar or container in the refrigerator for up to 4–5 days. Because it is homemade and contains no preservatives, it is best enjoyed fresh. The texture may thicken slightly as it rests; stir well before using. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact oil, soy milk, mustard, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan mayonnaise, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Store the vegan mayonnaise in an airtight jar or container in the refrigerator for up to 4–5 days. Because it is homemade and contains no preservatives, it is best enjoyed fresh. The texture may thicken slightly as it rests; stir well before using. Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact oil, soy milk, mustard, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan mayonnaise, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Nutrition
Serving: 45gCalories: 247kcalCarbohydrates: 0.4gProtein: 0.5gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 23gSodium: 158mgPotassium: 21mgFiber: 0.1gSugar: 0.1gVitamin A: 32IUVitamin C: 0.5mgCalcium: 19mgIron: 0.1mg