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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.
Course Sauce
Cuisine American-inspired, Vegan
Keyword Eggless mayo recipe, Eggless mayonnaise
Prep Time 5 minutes
Total Time 5 minutes
Servings 15 (~2 tablespoon each)
Calories 131kcal


  • 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


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.



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.


Serving: 2tbsp (1/15 of recipe) | Calories: 131kcal | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 121mg | Potassium: 10mg | Vitamin A: 17IU | Calcium: 10mg