Vegan Mayo

Make this easy smooth and creamy vegan mayo at home! It’s so easy to make and tastes amazing. Spread it on over your favorite plant-based sandwiches. For example, it’s perfect on black bean burgers.

A hand holds a scoop of mayo on a knife, hovering over a jar full of it. There is a veggie burger and lettuce in the background.

I feel like I’ve tried all the vegan mayos out there, but I’m not thrilled with any of them. Oh, I might like the flavor, but I don’t like the availability or the price! I either can’t find them in the store (availability), or they’re super expensive.

That’s why I decided to make my own. Now, I will never buy it in the store again. I think you might agree once you realize how easy it is to make!

How to Make Vegan Mayo

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Measure and set out the ingredients for 15 minutes so they are all at room temperature.
  2. Process the milk in a food processor for 30 seconds until it begins to bubble.
    Looking down on a food processor with bubbly soy milk.
  3. Add the yeast flakes, vinegar, mustard, salt, and lemon juice.
    A hand holds a jar of vinegar, pouring it into a food processor with other ingredients.
  4. Pour in the agave nectar.
    A hand holds a bowl of agave nectar, pouring it into a food processor with other ingredients.
  5. Process for another 10 to 15 seconds to combine.
  6. With the food processor running, slowly add ¼ cup of the vegetable oil.
    Vegetable oil is being poured into the top of a food processor as it's running.
  7. Pulse until the mixture begins to emulsify (looks creamy).
  8. Then slowly add the remaining oil while processing.
  9. Scrape down the sides of the bowl and process again to combine, up to 30 seconds.
  10. Give it a taste and add a bit more salt, nooch, or agave.
  11. Transfer to a mason jar and refrigerate until it thickens.
    Vegan mayonnaise is being transferred from a food processor to a mason jar.

Key Ingredients

Ingredients are laid out on a table. The following text is listed next to the ingredients, white wine vinegar, maple syrup, nutritional yeast flakes, brown mustard, soy milk, lemon juice, salt, and vegetable oil.

Here are the ingredients you’ll need for this recipe:

  • Soy milk — I prefer soy milk because of its high protein content and fairly neutral flavor.
  • Nutritional yeast flakes — You’ll like how nutritional yeast flakes add a slightly “eggy” flavor to this vegan mayonnaise.
  • White wine vinegar — You can substitute apple cider vinegar, but I prefer the more neutral flavor of white wine vinegar.
  • Salt — A little bit of salt adds complexity to the flavor.
  • Brown mustard — If you don’t have brown mustard, I highly recommend getting it for this recipe and others. Even if you don’t eat it plain, it’s a great condiment to add to vegan cheese sauces as well.
  • Lemon juice — You can use freshly squeezed or bottled lemon juice.
  • Agave nectar — Use agave nectar or substitute maple syrup. You can use anywhere from 2 to 3 teaspoons, depending on your taste preferences.
  • Vegetable oil — Use a neutral-flavored vegetable oil, like canola oil, olive oil, or even avocado oil.
Looking down on a veggie burger with vegan mayonnaise. The other side of the bun has chopped tomatoes, onions, and pickles. There is a jar with more mayo and lettuce nearby.

Why This Recipe is a Winner

  • EASY — This recipe comes together in minutes, making it perfect to throw together for your next sandwich night!
  • AFFORDABLE — Don’t buy expensive vegan mayo again when you can make your own for a fraction of the cost!
  • VERSATILE — Use vegan mayo in salad dressings (like this Vegan Thousand Island Dressing), as a condiment on sandwiches, or even as an ingredient in some dips and appetizers (like Vegan Spinach Dip).

Frequently-Asked Questions

What is vegan mayonnaise made from?

Typical mayonnaise is made from eggs and oil. However, vegan mayo uses either soy milk or aquafaba (liquid from a can of chickpeas) combined with oil. It makes the perfect egg-free mayo substitute!

Does vegan mayo taste like mayo?

You can adapt the ingredients in your homemade vegan mayonnaise to taste more like regular mayo. For example, a bit of nutritional yeast flakes can contribute an “eggy” flavor.

Serving Suggestions

Homemade vegan mayo is made without preservatives so therefore it doesn’t keep as long as the stuff you buy in the stores. That’s why I prefer to make it when I’m getting ready to make mayo-based dishes, like:

You can also serve vegan mayo on your favorite sandwiches and veggie burgers, such as:

Storage Tips

Transfer to a lidded glass jar and refrigerate where it will thicken even more upon being chilled. It will keep for up to 3 weeks in the fridge.

Vegan mayo is being slathered over a veggie burger. The rest of the bun has chopped onions, tomatoes, and pickles on top. The jar of mayo and lettuce are in the background.

Vegan Condiments

If you love making this vegan mayo, it may be time to spread your wings and try making even more of your own vegan condiments. Here are some of our favorites:

A hand holds a scoop of mayo on a knife, hovering over a jar full of it. There is a veggie burger and lettuce in the background.

Vegan Mayo

Make this simple, homemade vegan mayo to use as spreads on veggie burgers, sandwiches, and more!
5 from 3 votes
Course: Sauce
Cuisine: French
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 servings
Calories: 84kcal

Ingredients

  • ½ cup soy milk
  • 1 teaspoon nutritional yeast flakes
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 1 ½ teaspoons brown mustard
  • 1 tablespoon lemon juice
  • 3 teaspoons agave nectar (substitute maple syrup)
  • 1 cup vegetable oil

Instructions

  • Measure out your ingredients and set them out for 15 to 20 minutes to ensure they are all at the same room temperature.
  • Add the milk to a food processor and pulse for 30 seconds until the liquid begins to bubble. Add the yeast flakes, vinegar, mustard, salt, lemon juice, and maple syrup. Process for another 10 to 15 seconds to combine.
  • With the food processor running, slowly add ¼ cup of the vegetable oil, a little bit at a time. Continue pulsing until the mixture begins to emulsify (looks creamy).
  • Once the mixture looks creamy, begin to slowly add the remaining oil while processing.
  • Scrape down the sides of the bowl and process again to combine, up to 30 seconds.
  • Give your mayo a taste test. Here you can add a tiny bit more salt, nutritional yeast flakes, or maple syrup.
  • Transfer to a lidded glass jar and refrigerate where it will thicken even more upon being chilled. It will keep for up to 1 month in the fridge.

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Notes

See the post for No Oil Vegan Mayo
Serving: 1tablespoon | Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 51mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

3 Responses to Vegan Mayo

  1. Avatar thumbnail image for MarlyJasmin Reply

    5 stars
    I love that I can make my own vegan mayo at home. This recipe is great!

    • Avatar thumbnail image for MarlyMarly

      I’m with you, Jasmin. It’s so nice to be able to make your own homemade ingredients!

  2. Avatar thumbnail image for MarlyHelen Reply

    5 stars
    I can’t believe making homemade vegan mayo is this easy!

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