Super Easy Homemade Vegan Mayo Recipe

easy homemade vegan mayo recipe

I didn’t realize how much I miss food with mayonnaise so after making some buffalo cauliflower bites I decided to make my own and gosh it’s perfect! This easy homemade vegan mayo recipe is really really good just like the store-bought mayo.

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At first, I’m skeptical about making my own vegan mayo I thought there’s a lot of work to do in this recipe, but I am wrong this super easy homemade vegan mayo recipe can be done in less than or about 10 minutes. The secret is nothing because all the ingredients are so easy to find all you needed is a kitchen tool like an immersion blender or regular blender.

This easy homemade vegan mayo recipe is super doable because you can actually use similar ingredients that you have in your pantry. Although for the milk the best choice is soy milk as it acts as an emulsifier I also use unsweetened to keep the flavor neutral for the milk.

I’m not sure if sweetened soy milk will be good to use since it’s already sweet it may have a reaction with the other ingredients like vinegar. I also usually use unsweetened milk in my baking and oatmeal breakfast and that’s what I have in my pantry.

Do read the notes later for your vegan mayo to come out just like the regular mayo that can be bought in the market. But for me, I find it actually better because it is so much fun to do except that you can’t keep it very long in the fridge because of soy milk. This homemade vegan mayo can last for about 5 to 7 days in the fridge.

easy homemade vegan mayo recipe image
Homemade Vegan Mayo

Easy Homemade Vegan Mayo Recipe

Ingredients

  • 3/4 cups canola oil or 180ml
  • 1/2 cup soy milk (unsweetened) (120ml)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp salt
  • pinch of garlic powder (optional)
  • 2 tsp rice vinegar
  • 1 tbsp maple syrup

Instructions:

  1. Mix all ingredients in your immersion blender cup. If using regular blender pour first all ingredients except oil and pulse. Add gradually the oil after all ingredients are mix.
  2. Place the immersion blender up to the end of the blender cup. Pulse until soy milk has emulsified.
  3. Once there is thickness with the soy milk you can now move the immersion blender up and down so that the oil on top will eventually mix with the soy milk.
  4. Check the consistency if it’s too watery you can add more oil and if it’s too thick you can add more soy milk.
  5. Taste the flavor. You can add more salt depending on your taste if you find it too salty try adding a little maple syrup to contrast it.
  6. I put ½ tsp salt and I know it’s already salty for me try what works for your taste and enjoy creating this recipe.
  7. It’s ready to serve with your desired thickness and consistency.
before and after making vegan mayo

Notes to Consider for the Vegan Mayo

  1. I have not tried it using a blender but if you will use first put all ingredients except for the oil. Pulse the ingredients once it’s all mix add the oil and blend.
  2. You can use other neutral oils like safflower, grapeseed, and avocado oil. Probably the best oil to use is avocado oil as it has more benefits than canola oil. I will try it next time.
  3. Why not use olive oil? –  Even though this easy homemade vegan mayo recipe does not need strong heat or any heat at all olive oil has a strong flavor just like how it’s not usually used in baking.
  4. With regards to salt, I am sensitive to salty foods so for me ½ tsp of salt is already strong. Try adding ⅛ tsp first and taste after once you reach the right consistency.
  5. For vinegar, you can also use apple cider vinegar or white vinegar and the result will still be good. 
  6. If the mixture is too watery add more oil and if it’s too thick add more milk. This happened to me as I cheat on the recipe. First I put ½ cup of oil and it’s very hard to thicken but after adding about ¼ cup of oil again, it’s like magic that I got the right consistency.
  7. This is a very important note to make sure that your soy milk and oil have the same room temp. Actually, my soy milk was still a little bit cold when I poured it but somehow the result for the mayo was okay.
  8. Storing vegan mayo – You can transfer it in a small clean container with a lid and keep it in the fridge for about 5-7 days. Unfortunately, you can’t keep it very long because of the soy milk.

Nutrients of homemade vegan mayo

Estimated Servings: 8 (1tbsp per serving) | Calories 211 | Total Fat 22.5g | Saturated Fat 1.8g | Cholesterol 0mg | Sodium 155mg | Carbohydrates 2.6g | Protein 0.5g | Dietary Fiber 0.1g | Sugar 2.1g | Iron 0mg | Potassium 23 mg | Calcium 6mg

*The nutrition information is an estimate using an online nutrition calculator. Please consult a nutritionist for accurate and proper advice.

homemade vegan mayo

Super Easy Homemade Vegan Mayo

This eggless mayonnaise is done in just a few minutes a better choice than store bought mayonnaise
Prep Time 5 mins
Cook Time 5 mins
10 mins
Course sauce, Side Dish
Cuisine American
Servings 8 (1tbsp per serving)
Calories 211 kcal

Ingredients
  

  • ¾ cups Canola oil (180ml)
  • ½ cup soy milk (120ml) unsweetened
  • 1 tbsp olive oil
  • teaspoon salt to 1/ 2 tsp
  • teaspoon powdered garlic optional
  • 2 tsp rice vinegar (apple cider, white vinegar also acceptable)
  • 1 tbsp maple syrup

Instructions
 

  • Mix all ingredients in your blender cup.
  • Place the immersion blender until the end of the blender cup. Pulse until soy milk has emulsified.
  • Once there is thickness with the soy milk you can now move the immersion blender up and down so that the oil on top will eventually mix with the soy milk.
  • Check the consistency if it’s too watery you can add more oil and if it’s too thick you can add more soy milk.
    before and after making vegan mayo
  • Taste the flavor. You can add more salt depending on your taste if you find it too salty try adding a little maple syrup to contrast it.
  • I put ½ tsp salt and I know it’s already salty for me try what works for your palette and enjoy creating this recipe.

Notes

  1. I have not tried it using a blender but if you will use first put all ingredients except for the oil. Pulse the ingredients once it’s all mix add the oil and blend.
  2. You can use other neutral oils like safflower, grapeseed, and avocado oil. Probably the best oil to use is avocado oil as it has more benefits than canola oil. I will try it next time.
  3. Why not use olive oil? –  Even though this recipe does not need strong heat or any heat at all olive oil has a strong flavor just like how it’s not usually used in baking.
  4. With regards to salt, I am sensitive to salty foods so for me ½ tsp of salt is already strong. Try adding ⅛ tsp first and taste after once you reach the right consistency.
  5. For vinegar, you can also use apple cider vinegar or white vinegar and the result will still be good. 
  6. If the mixture is too watery add more oil and if it’s too thick add more milk. This happened to me as I cheat on the recipe. First I put ½ cup of oil and it’s very hard to thicken but after adding about ¼ cup of oil again, it’s like magic that I got the right consistency.
  7. This is a very important note to make sure that your soy milk and oil have the same room temp. Actually, my soy milk was still a little bit cold when I poured it but somehow the result for the mayo was okay.
  8. Storing vegan mayo – You can transfer it in a small clean container with a lid and keep it in the fridge for about 5-7 days. Unfortunately, you can’t keep it very long because of the soy milk.
Estimated Servings: 8 (1tbsp per serving) | Calories 211 | Total Fat 22.5g | Saturated Fat 1.8g | Cholesterol 0mg | Sodium 155mg | Carbohydrates 2.6g | Protein 0.5g | Dietary Fiber 0.1g | Sugar 2.1g | Iron 0mg | Potassium 23 mg | Calcium 6mg
*The nutrition information is an estimate using an online nutrition calculator. Please consult a nutritionist for accurate and proper advice.
 
Did you make this recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
 
Keyword dairyfree,, Vegan, vegan mayo

Is Vegan Mayo Healthy?

Even though this easy homemade vegan mayo recipe eliminates other ingredients like egg yolk, it still consist of fats through the use of oil. You can take it in moderation and use alternative oil like Avocado oil and canola oil. Limit serving into 1 tbsp may also help.

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Published by therunningbaker24

A hobbyist by heart. A plantbased runner who enjoys dairy-free baking. I like to run and write on the sideline and recently discovered my fondness of baking and making guilt-free desserts. Just like running I get the same relaxing feeling when I bake.

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