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Eggless Mayonnaise Recipe | Quick and Easy with 4 Vegan Ingredients

June 1, 2021 //  by Nicole Stevens//  Leave a Comment

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5 from 2 votes. Leave your review!

This creamy, tangy and incredibly easy eggless mayonnaise recipe is the perfect homemade vegan mayo alternative! While store-bought vegan mayonnaise may be easy to find, this recipe is cheaper and can be customized to your taste preferences.

Skill: Easy | Time: 5 min | Servings: 15

Small glass dish filled with mayonnaise with a dark wood handle butter knife resting in it. White plate with pumpernickel bread with smear of mayo sits to the back left and a plate of tomato, lettuce and vegan ham with a lemon wedge is cropped out in top right corner.

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Is Mayonnaise Vegan?

Traditional mayonnaise is made with vinegar, egg yolk and oil, sometimes with other flavoring ingredients. Since eggs aren’t vegan, most mayonnaise options are not vegan.

Luckily, it’s quite quick and simple to make egg free mayo at home. It’s even easier than traditional mayo (trust me, I used to make “fresh” mayonnaise in a restaurant and it was a pain).

Small glass bowl of mayo on a plate with an oval slice of dark pumpernickel bread; the right half has a smear of mayo on it and a butter knife resting across it while the right half is coated with mayo and topped with a tomato slice. Bit of lemon in top right corner.

Ingredients to Make Eggless Mayo

This recipe uses 4 basic ingredients to create a tasty, classic-tasting eggless mayo. You’ll just replace egg yolk with soy milk.

In traditional mayo, egg yolk proteins and vinegar emulsify oil when whipped together. In eggless mayonnaise, soy milk and vinegar provide the same result!

  • Soy milk: This key ingredient makes an incredibly quick and easy egg free mayo at home! When you whip soy milk with oil and vinegar, it forms a creamy, thick and rich vegan mayo. The only other vegan milk I’ve tried is oat milk, which didn’t thicken properly and was too runny. Use an unsweetened and unflavored soy milk.
  • Vegetable oil: The base of mayonnaise is oil; in fact, mayo is essentially whipped oil. That may not sound appetizing, but mayo is certainly a delicious sandwich spread, base for an aioli, or base for other delicious sauces. Use a neutral-tasting oil because its flavor will come through in the final product. I use canola oil for a delicious (and inexpensive) result.
  • White vinegar: Some acidity brings flavor and helps create the correct vegan mayo texture. You’ll need the full amount of vinegar this recipe calls for, but you could add up to 1 tsp more if you prefer a tangy mayonnaise.
  • Salt: Mayo has a simple flavor which salt can greatly enhance. Some recipes also use mustard or mustard powder, which is certainly an option if you’d like.
Butter knife loaded with homemade mayonnaise sits on white-grey marble in front of a small glass bowl filled with mayo. Two plates are blurred in the back, mostly cropped out on the right and left edge of image.

How to Make Dairy and Egg Free Mayo: Instructions, Video Tutorial and Tips

This recipe couldn’t be easier to make if you have an immersion blender. It takes less than a minute to whip together homemade vegan mayo!

Step 1: Measure and Blend Ingredients

Find a jar or mixing bowl that’s as narrow as possible while still fitting your immersion blender. You want a narrow jar or bowl with high edges since this makes whipping the mayo really easy.

Once you’ve found your jar, bowl or container, measure all four ingredients and add them in. All ingredients need to be at room temperature, so if your milk is cold, you’ll need to let it sit out (or microwave on low heat for 20-30 seconds to warm slightly).

Place your immersion blender into the ingredients so the blender is fully submerged but not touching the bottom. Whip on high for about 1 minute, until the mayo is fully whipped, thick and an opaque white color.

Glass jar sitting on white-grey marble background, filled with a mixture of soy milk and vegetable oil that is being whipped with an immersion blender that is inside the jar. Lemons sit to the left.

Step 2: Chill and Serve

Since you’ll blend ingredients at room temperature, it’s best to let the mayo chill before serving. This time is helpful to develop the full mayonnaise flavor, although it can be served straight away if needed!

Whipped mayonnaise (creamy white sauce) sits in a glass jar with an immersion blender handle placed inside the jar (handle visible coming out of jar). White-grey marble background with two lemons to the left of the jar.

How to Serve this Recipe

Use this recipe any way you use mayonnaise: on a sandwich, to make aioli, for dipping sauces or to add some richness to any recipe that needs it!

Since mayo is primarily fats, to make a balanced vegan meal, you’ll want to aim to include some plant-based protein, carbohydrates and veggies or fruits to your meal!

Top view of a small glass bowl of mayo, with a butter knife loaded with mayo resting to the right. White-grey marble background with two plates half cropped out on the bottom edge and top right corner of image.

Vegan Mayonnaise Variations

For best results, follow the recipe as-is. If you like a tangier mayo, you can whip in up to 1 tsp extra white vinegar (or a flavored vinegar like apple cider). You could also add up to 1 tsp Dijon mustard for a slight kick, or ¼ tsp mustard powder for a flavor boost.

For a spicy mayo, check out my recipe for vegan sriracha mayo – it’s an aioli-style dip that’s great for sweet potato fries, sandwiches, or in a vegan sushi bowl!

I’ve also made an ultra-flavorful garlic mayonnaise (aioli) which is great for dipping fries or using as a spread.

Two plates of sweet potato fries with small dishes of spicy mayo dipping sauce on the plate. Plates garnished with cilantro sprig. Back plate sits on wood board.

How to Store Leftovers

This recipe makes a large amount (about 1 ½ C) of mayo but it keeps well when refrigerated in an airtight container.

Its texture holds up perfectly for a long time, the only concern is making sure it doesn’t go bad. My mayo lasts about 2-3 weeks; however, I can’t guarantee how long yours will last.

The best before date of your soy milk is a good indicator for how long the mayo will last. Once soy milk is open, it usually needs to be consumed within 2 weeks.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

More Delicious Recipes Using Vegan Mayonnaise

Top view of a narrow wood board covered in salad mix and stacked jackfruit crab cakes along with lemon wedges and a glass dish of creamy dip to the back right. The crab cake at the front of the board is cut in half with the two halves stacked up.

Jackfruit Crab Cakes

Picture of 16 vegan deviled eggs made in mini potatoes with paprika and green onion sprinkled on top

Deviled "Egg" Potatoes

A close-up photo of vegan Waldorf salad, showing a creamy mix of fruit and vegetables in a wooden serving bowl.

Waldorf Salad

Small glass dish filled with mayonnaise with a dark wood handle butter knife resting in it. White plate with pumpernickel bread with smear of mayo sits to the back left and a plate of tomato, lettuce and vegan ham with a lemon wedge is cropped out in top right corner.

Vegan Mayonnaise (Eggless and Dairy Free)

This recipe for vegan, eggless mayo uses 4 simple ingredients and comes together in about 5 minutes! It’s a quick, homemade and super tasty vegan mayo; perfect for sandwiches, sauces, dips or aioli.
5 from 2 votes. Leave your review!
Prevent your screen from going dark
Prep Time 5 mins
Total Time 5 mins
Servings 15 (~2 tbsp each)
Calories 131 kcal
Cuisine American-inspired, Vegan

Equipment

  • Wide-mouth jar with lid
  • Immersion blender

Ingredients
  

  • ½ C soy milk , at room temperature (unsweetened, unflavored)
  • 1 C vegetable oil , at room temperature (neutral flavor ex. canola or sunflower)
  • 2 tsp white vinegar
  • ¾ tsp salt
Prevent your screen from going dark

Instructions

Step 1: Measure and Blend Ingredients

  • Place all ingredients in a wide-mouth jar (make sure your immersion blender fits into the jar).
    ½ C soy milk, 1 C vegetable oil, 2 tsp white vinegar, ¾ tsp salt
  • Submerge the immersion blender into the jar and blend continuously for about a minute, until the mayonnaise thickens fully (to an easily spreadable consistency). Move the immersion blender up and down slightly while mixing but keep it fully submerged.

Step 2: Chill and Serve

  • You can serve right away, but the mayo tastes best after chilling for about an hour.
  • Refrigerate in an airtight jar for up to two weeks or more.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 2 tbsp (1/15 of recipe)Calories: 131 kcalFat: 15 gSaturated Fat: 2 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 6 gSodium: 121 mgPotassium: 10 mgVitamin A: 17 IUCalcium: 10 mg
Tried this recipe?Let us know how it was!

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Filed Under: Vegan and Gluten Free Recipes, Vegan Dip and Sauce Recipes, Vegan Recipes Tagged With: 10-ingredients or less, 15-minutes or less, Easy, Gluten free, Grain free, Nut free, Plant-based milk, Sauces, Vegetable oil, White vinegar

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science.

Having attained a Masters degree and passing a national registration exam, Nicole is a trusted source of nutrition information. She uses this knowledge to educate others about vegan diets and how to thrive as a vegan.

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