Easy Vegan Mayonnaise

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.

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.

Course Sauce

Cuisine American-inspired, Vegan

Keyword Eggless mayo recipe, Eggless mayonnaise

Prep Time 5

Total Time 5

Servings Servings

Calories 131kcal

Equipment

Ingredients

½ cup soy milk , at room temperature (unsweetened, unflavored)
1 cup vegetable oil , at room temperature (neutral flavor ex. canola or sunflower)
2 teaspoon white vinegar
¾ teaspoon 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 cup soy milk, 1 cup vegetable oil, 2 teaspoon white vinegar, ¾ teaspoon 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.

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