CTRL+K
Search
CTRL+K
Veganbell Logo New 2025
0 reviews

Homemade Vegan Mayonnaise

All ingredients except oil are blended, and oil is slowly drizzled in while blending.

Sponsored By

This recipe is sponsored by… nobody. 😬

We’re still looking for partners, brands, and businesses to collaborate with so we can keep publishing awesome plant-based recipes.

Interested in partnership? Lets connect!

Introduction

Homemade vegan mayonnaise is a quick and easy plant-based alternative to traditional mayo, made with simple ingredients you likely already have in your kitchen. This recipe offers a creamy texture and tangy flavor without the need for eggs or dairy, making it suitable for a wide range of diets.

The key ingredients for this mayo include soy milk, lemon juice, vinegar, mustard paste, and a neutral oil like grapeseed or canola oil. When blended together, these components create a smooth emulsion that rivals store-bought versions in taste and consistency. An immersion blender is the preferred tool for achieving the best texture.

This recipe is highly customizable. You can adjust the sweetness, tanginess, or seasoning to suit your preferences. A little extra vinegar or lemon juice can enhance the tang, while a pinch more sugar can balance the flavors if desired.

The mayo is perfect as a spread for sandwiches, a dip for veggies, or a base for salad dressings. It thickens further after chilling in the fridge and can be stored in an airtight container for up to a week. Be sure to stir or shake it gently if any separation occurs.

For best results, stick to soy milk as the plant-based milk option, as it is essential for the emulsion process. Avoid rushing the blending—slowly drizzling in the oil ensures a stable and creamy mayo. With just a few steps, you’ll have a versatile and dairy-free condiment ready to elevate your meals.

Read More...

Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Combine Base: In a deep bowl, add 1/2 cup soy milk, 1 tablespoon lemon juice, 1 tablespoon white vinegar, 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon mustard paste.
  2. Initial Blend: Using an immersion blender, blend all ingredients for about 20 seconds.
  3. Add Oil: While continuing to blend, slowly drizzle in 1 cup of neutral oil. Continue blending for 2 to 3 minutes until the mayo becomes smooth and creamy.
  4. Check Consistency: Mayo is ready when it reaches a thick, creamy consistency. Transfer to an airtight container.

Recipe Notes

  • Use an immersion blender for the best texture, but a regular blender works in a pinch.
  • Drizzle the oil very slowly to help the emulsion process and prevent separation.
  • Avoid over-blending, as it can thin out the mayo.
  • Grapeseed oil is recommended for its neutral flavor, but other neutral oils like canola or sunflower oil are acceptable.
  • The mayo thickens further after refrigeration.
  • Store the mayo in an airtight container to maintain freshness.
  • Shake or stir gently before use if it separates during storage.
  • Do not substitute soy milk with other plant-based milks, as they might not emulsify properly.
  • Taste and adjust seasoning after blending; add more salt, sugar, or vinegar if needed.
  • For a tangier flavor, increase the amount of lemon juice or vinegar slightly.

Frequently Asked Questions

Soy milk is essential for proper emulsification and should not be substituted.

This can happen if the oil is added too quickly or if the mixture is over-blended.

While possible, olive oil may impart a strong flavor, so it’s best to use a neutral oil.

Up to one week in an airtight container.

No, freezing alters the texture and consistency of the mayo.

You can substitute it with mustard powder or skip it, though it adds flavor and helps emulsify.

Yes, but it may slightly alter the flavor profile.

Slow addition ensures proper emulsification, which creates the creamy consistency.

Yes, but maintain the ingredient ratios and blend in smaller portions for best results.

Blend a small amount of soy milk into the mixture gradually to bring it back together.

Nutritional Info (per Serving)

  • Calories: 970
  • Total Fat: 108g
  • Saturated Fat: 8g
  • Unsaturated Fat: 100g
  • Total Carbohydrates: 5g
  • Sugars: 3g
  • Fiber: 0g
  • Protein: 2g
  • Sodium: 580mg

Enjoyed Homemade Vegan Mayonnaise?

Check out these awesome recipes:

Recipe Reviews

Please login to a review.

Ratings

Great0%

Good0%

Decent0%

Bad0%

Terrible0%

Newest Recipes

Homemade Nutella

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Prep: 5 min

Cook: 10 min
(0)

Onion Fritters (Pakoda)

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Prep: 15 min

Cook: 5 min
(0)

Mango Chia Pudding

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Prep: 2 min

Cook: 0 min
(0)

Homemade Caramel

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Prep: 11 min

Cook: 0 min
(0)

Creamy Hummus

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Prep: 5 min

Cook: 0 min
(0)

Banana Lassi

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Prep: 5 min

Cook: 0 min
(0)

Kidney Bean Burger

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Prep: 15 min

Cook: 40 min
(0)

Homemade Pizza

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

Prep: 2.5 hr

Cook: 25 min
(0)

Creamy Mushroom Risotto

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.

Prep: 5 min

Cook: 40 min
(0)
Load more

This site is protected by reCAPTCHA. Google Privacy Policy and Terms of Service apply.

Veganbell Logo New 2025
Explore
Policy
Support
Follow

Traffic Stats.

All services are Online.