Straightforward Do-it-yourself Vegan Mayonnaise

How you can make vegan mayo! This thick and creamy vegan mayonnaise is a superb egg-free substitute for normal mayo. We use it for sandwiches, as a base for dressings, and in salads. Jump to the Vegan Mayonnaise Recipe

Watch The Video

What’s Vegan Mayo?

Vegan mayonnaise is made from two important elements: soy milk (or aquafaba) and oil. Due to this fact, vegan mayo is totally different from common mayonnaise, which mixes egg and oil. Regardless that the elements are totally different, it is a superb substitute for normal mayonnaise. We frequently use it for sandwiches, as a base for dressings, and in salads.

Homemade Vegan Mayo

When making the extra conventional egg-based recipe, oil is slowly whipped or blended into the egg. By doing this slowly, the combination emulsifies. That’s why mayonnaise is thick, white, and creamy.

When making vegan mayo, the strategy is not any totally different. Within the egg-based recipe, the egg is what aids within the emulsification course of. Whereas, within the vegan recipe, soy milk or aquafaba do the heavy lifting.

Extra: Attempt our non-dairy Vegan Coconut Whipped Cream!

Ought to I Use Soy Milk or Aquafaba?

Our recipe works simply as nicely when made with soy milk or aquafaba. When utilizing soy milk, select an unsweetened model. When you don’t learn about aquafaba — the liquid in a can of beans — we advocate studying this text we shared explaining its makes use of.

Left: Soy Milk, Right: Chickpeas in Cooking Liquid (aquafaba)
Left: Soy Milk, Proper: Chickpeas in Cooking Liquid (aquafaba)

If I had to decide on one, I lean in direction of soy milk. When you can’t eat soy or have a can of chickpeas mendacity round, this recipe made with aquafaba continues to be fantastic.

Does Vegan Mayo Style Good?

Sure, vegan mayonnaise tastes good. We talked about two important elements — soy milk or aquafaba and oil — however in our recipe under, we add a number of extra flavorful elements to be sure that it tastes nice.

To make the vegan model style pretty much as good as common mayo, we add these elements:

Vinegar — Purple wine vinegar, white wine vinegar, or apple cider vinegar provides tanginess. Vinegar livens up all the opposite elements and makes it style scrumptious.

Salt — As with most recipes, salt is crucial in making the mayo style good. So, in case your mayonnaise doesn’t pop in taste, add a pinch extra salt. I guess it is going to repair it!

Dijon mustard — Mustard is one other emulsifier and provides additional tanginess. When making our egg-based recipe, we add mustard and find it irresistible, so it’s excellent for including right here.

Lemon juice — We checklist contemporary lemon juice as an elective ingredient, however I all the time add some when I’ve lemons in the home.

Sweetener — I usually don’t add any sweetener, however it does a wonderful job balancing out the vinegar. You may add maple syrup, brown rice syrup, and even cane sugar. Honey can also be an possibility in the event you eat it.

How you can Make Vegan Mayonnaise

The total recipe for vegan mayonnaise is under, however let me clarify the strategies we advocate when making it.

Use a meals processor — A meals processor is my gadget of selection when making mayonnaise. Each time I exploit it, the recipe all the time works.

Use an immersion blender — Immersion blenders are a favourite instrument for making mayonnaise they usually work for this vegan model. Use a tall jar, and bear in mind so as to add some air in direction of the tip of constructing the mayo. I do that by slowly transferring the blender up and down. As you do that, you’ll discover that the mayonnaise will get thicker.

Common blenders should not as fool-proof — I don’t wish to say that you simply received’t have the ability to make this recipe utilizing your blender, however we’ve not had as a lot success ourselves. If in case you have a strong blender, then you definitely may be extra profitable.

By hand takes time and is tiring — You may hand whip, however I’ve to be trustworthy, I’ve not achieved this myself. I’ve made common mayo by hand many instances however nonetheless want to make use of a meals processor. Making mayo by hand takes for much longer and numerous elbow grease.

Thick and Creamy VeganMayo in a food processor

Ideas for Making

Mayonnaise is an emulsification, which implies that the oil is suspended within the soy milk (or aquafaba), making a thick and creamy combination.

I’ve two tips for making mayo:

Add the oil slowly. By slowly, I’m speaking drop by drop. I do know it takes time, however belief me, including the oil slowly helps the emulsification course of. Add it too shortly and your mayonnaise might by no means thicken, leaving you with a multitude.

Adding oil to a food processor to make vegan mayonnaise

Use room temperature elements. Ensuring that each one the elements are on the similar temperature will assist them emulsify.

Scrumptious Methods To Use Do-it-yourself Mayonnaise

Do-it-yourself vegan mayonnaise isn’t only for sandwiches! Use it to make one in all these scrumptious salads: We love utilizing it to make our Potato Salad, our Creamy Coleslaw or our Broccoli Salad.

It’s completely excellent for making Tuna Salad or Hen Salad. When you don’t eat seafood or meat, merely substitute the tuna or rooster for mashed chickpeas!

You may as well flip mayo into your personal creamy salad dressings! Do this easy Tartar Sauce.

Homemade Vegan Mayonnaise

Straightforward Do-it-yourself Vegan Mayonnaise

Vegan mayonnaise is a superb egg-free substitute for normal mayonnaise. We use it for sandwiches, as a base for dressings, and in salads. Strategies for making vegan mayonnaise in a meals processor and utilizing an immersion blender are under. We’ve got not had as a lot success with an everyday blender.

1 ½ cups or 24 tablespoons

Watch Us Make the Recipe

You Will Want

1/2 cup (120 ml) room temperature soy milk, see suggestions under for substituting aquafaba

1 tablespoon crimson or white wine vinegar, can substitute apple cider vinegar

1/4 to 1/2 teaspoon effective sea salt

1 ½ teaspoons Dijon mustard or substitute 1/2 teaspoon dry mustard

1 teaspoon contemporary lemon juice, elective

1 cup impartial oil like sunflower, grapeseed or vegetable oil

Pinch cane sugar or maple syrup, elective


  • Making Mayonnaise in a Meals Processor
  • Add the soy milk (or aquafaba) to the bowl of a meals processor. Course of for about one minute or till the liquid begins to thicken. Be aware that if utilizing aquafaba, there may not be sufficient liquid within the bowl for the blades to course of. If this occurs to you, transfer on to the following step.

    Add the vinegar, salt, mustard, and lemon juice to the bowl, after which course of for one more 30 seconds in order that the whole lot is nicely blended.

    Scrape the edges and backside of the bowl. Then, with the meals processor working, slowly add the oil in tiny drops till a couple of quarter has been added (that is vital for correct emulsification).

    You generally is a little much less strict once you discover that the combination is starting to thicken and emulsify. Proceed so as to add the oil slowly, however improve to a skinny stream as an alternative of drops of oil.

    After including the entire oil, scrape the bowl, after which course of for 10 seconds.

    Style the mayo, after which modify with extra salt or a sweetener in the event you really feel it wants it.

    Because the mayonnaise sits within the fridge, it thickens much more. When you suppose the mayonnaise is just too skinny, you may mix slightly extra oil into it. Do that slowly.

    • Making Mayonnaise with an Immersion Blender
    • Add the soy milk (or aquafaba), vinegar, salt, and mustard to a tall glass jar or the tall cup that comes with an immersion blender.

      Mix on excessive with an immersion blender till the combination begins to thicken.

      With the immersion blender on excessive pace, slowly add the oil. Including the oil will take one to 2 minutes. Including the oil slowly helps the mayonnaise to emulsify and thicken.

      As you end including the oil, transfer the immersion blender up and all the way down to introduce some air. If the mayonnaise is just too skinny, add slightly extra oil to assist it thicken some extra. (Because the mayonnaise sits within the fridge, it thickens much more.)

      • Storing
      • Retailer vegan mayonnaise in an air-tight container within the fridge for two to three weeks. Because it sits, some liquid may pool on the prime. Nonetheless, I’ve discovered that it mixes again in with a spoon with no points.

Adam and Joanne’s Ideas

  • Substitute soy milk with aquafaba: As an alternative of 1/2 cup soy milk, use 4 tablespoons aquafaba (1/4 cup). The aquafaba whips as much as a bigger quantity, which is why we cut back the quantity required. The opposite elements listed within the recipe don’t want to alter. Since we solely use 4 tablespoons of aquafaba, there will not be sufficient liquid for the processor blades to mix at first; that’s okay, although. When you begin including the opposite elements, you have to be okay.
  • Diet details: The diet details supplied under are estimates. We’ve got used the USDA database to calculate approximate values. Calculations are for mayonnaise made with soy milk and no added sweetener.

When you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste

Diet Per Serving: Serving Dimension 1 tablespoon / Energy 82 / Whole Fats 9.2g / Saturated Fats 1.2g / Ldl cholesterol 0mg / Sodium 58.4mg / Carbohydrate 0.1g / Dietary Fiber 0g / Whole Sugars 0g / Protein 0.1g

Adam and Joanne Gallagher

Extra Vegan Recipes

Creamy Vegan Mac and Cheese
Straightforward Creamy Vegan Mac and Cheese
Homemade Vegan Meatballs
Crave-Worthy Vegan Meatballs
Vegan Blueberry Muffins
Straightforward Vegan Blueberry Muffins

Seared Scallops with Garlic Basil Butter

Good Cilantro Lime Rice