Homemade Vegan Mayonnaise – Creamy, Dreamy, and Totally Egg-Free!
My Favorite Vegan Recipes
Why buy store-bought when you can whip up the creamiest, dreamiest vegan mayo in minutes? This homemade vegan mayonnaise is rich, smooth, and packed with flavor—without a single egg in sight! Whether you’re spreading it on a sandwich, mixing it into a potato salad, or using it as a dip, this mayo delivers all the tang and texture you love.
The best part? You only need a handful of simple ingredients and a blender to make magic happen. Plus, it’s customizable, so you can tweak the taste to your liking—zesty, garlicky, or extra creamy.
Ready to ditch the store-bought jars and make your own? Let’s get blending!
Ingredients
½ cup unsweetened soy milk (or almond milk)
1 cup neutral oil (sunflower, canola, or avocado oil)
1 teaspoon apple cider vinegar (or lemon juice)
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon garlic powder (optional)
Instructions
Step 1: Blend the Base
In a tall jar or mixing bowl, combine the soy milk, apple cider vinegar, Dijon mustard, salt, and garlic powder.
Step 2: Emulsify
Here’s where the magic happens! Using an immersion blender (or a standard blender on low speed), slowly drizzle in the oil while blending. Watch as the mixture thickens before your eyes, transforming into a luxuriously smooth and creamy mayo.
Step 3: Adjust & Store
Taste and tweak! Need more tang? Add a splash of vinegar. Want it a little saltier? Sprinkle in a pinch more. Once it’s just right, transfer your homemade mayo to an airtight container and refrigerate. It stays fresh for up to one week—if you don’t finish it sooner!
Tips for Next-Level Vegan Mayo
✨ Soy milk works best for thick, creamy results. If using almond milk, add ¼ teaspoon *xanthan gum for extra stability.
✨ Want a tangier kick? Increase the vinegar or lemon juice slightly.
✨ Garlic lover? Blend in a roasted garlic clove for a delicious twist.
✨ Looking for a spicy kick? Add a dash of sriracha or cayenne pepper.
This homemade vegan mayo is so easy and delicious, you’ll never go back to the store-bought stuff. Give it a try and let your taste buds thank you!
* Xanthan gum is 100% vegan. It’s made through the fermentation of sugar by bacteria (Xanthomonas campestris) and is not derived from animal products.
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I love the idea of making my own mayo (I currently use Hellman’s Vegan), but even halving the recipe is a lot of mayo to use within a week, which is why I’ve never tried homemade.
Sorry but I dislike AI generated pictures so much I have to tell you. Thanks for recipe anyway.