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
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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).
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.
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.
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!
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!
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.
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
Vegan Mayonnaise (Eggless and Dairy Free)
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
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.
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