Author: This easy vegan mayo is thick, creamy, perfectly tangy, and comes together in just 5 minutes. It's made with simple pantry staples, tastes better than store-bought, and works anywhere you'd normally use mayonnaise. No eggs, no dairy, no weird ingredients, just a smooth, foolproof vegan mayo that works every time.
If you've ever been disappointed by thin, oily, or separated vegan mayo, this vegan mayonnaise recipe solves that problem. Using soy milk creates a stable, ultra-creamy mayo with the perfect texture for spreading, dipping, and dressing. Once you try it, you'll never go back to buying vegan mayo again.
Why This Vegan Mayonnaise is the Best
- Thick and creamy every time: Soy milk naturally emulsifies with oil, creating a smooth, stable vegan mayo that doesn't separate.
- Better than store-bought: No preservatives or fillers, just real ingredients and fresh flavor you can adjust to taste.
- Ready in 5 minutes: One jar, one blender, and you're done.
- Easy to customize: Keep it classic or turn it into garlic aioli, chipotle mayo, or herby spreads. (Try chipotle mayo on a Vegan Seitan Burger, it's incredible.)
Ingredients for Homemade Vegan Mayo
- Unsweetened soy milk: This is the key to success. Soy's natural protein and lecithin act like egg yolks, creating a thick, stable emulsion.
- Apple cider vinegar and lemon juice: White wine vinegar also works in place of ACV. These add bright acidity for a tangy flavor.
- Dijon mustard: Adds depth and helps reinforce the emulsion.
- Maple syrup: Just a touch to balance the acidity.
- Salt: Adjust the amount to your tastes.
- Neutral oil: Canola, grapeseed, avocado, or vegetable oil all work well.
How to Make Vegan Mayo
- Combine: Add the soy milk, vinegar, lemon juice, Dijon mustard, maple syrup, and salt to a tall jar or blender.
- Blend: Blend briefly to combine the ingredients.
- Emulsify: With the blender running on low, slowly drizzle in the oil in a thin, steady stream.
- Finish: Continue blending until the mixture thickens into a smooth, creamy mayo. Season to taste.
Tips for Making Homemade Vegan Mayo
- Use soy milk: Soy milk consistently produces the thickest, most stable vegan mayo. Pea milk or aquafaba can work, but results may vary.
- Room temperature soy milk is key: Cold soy milk can cause separation. Let it sit out briefly or gently warm it just until the chill is gone.
- Adding flavors: In the recipe card below, I share ideas for garlic aioli, herb mayo, smoky mayo, and chipotle mayo. If you have other ideas you'd like to try, add a small amount of the mix-in(s) to start, taste, and add more if necessary. (You can always add more, but you can't add less!)
Serving Suggestions
- Spread on veggie burgers, wraps, and sandwiches like my Vegan Egg Salad Sandwich
- Use for making Vegan Potato Salad, pasta salad, or coleslaw
- Use as a base for creamy salad dressings
- Serve as a dip for Crispy Baked French Fries or Baked Tofu Bites
Storage
Store this vegan mayo in an airtight container in the refrigerator for up to 2 weeks. Give it a quick stir if needed before using.
If you try this vegan mayo recipe, let me know by leaving a comment and rating it. I love hearing how you use it! Don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Vegan Mayo (5 Minutes, Thick, Creamy & Foolproof!)
Smooth, thick, and perfectly tangy, this 5-minute vegan mayo is easy and tastes even better than store-bought. Made with soy milk for a no-fail, ultra-creamy emulsification, it's the perfect egg-free and dairy-free spread for sandwiches, salads, dips, and dressings.
Servings: tablespoons (makes about 1 ¾ cups)
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Ingredients
- ½ cup unsweetened soy milk, room temperature (68-75°F / 20-24°C)
- 1 tablespoon apple cider vinegar, (or white wine vinegar)
- 2 teaspoons lemon juice
- 2 teaspoon Dijon mustard
- 1 teaspoon maple syrup, (or agave)
- 1 teaspoon salt, (or to taste)
- 1 cup neutral oil, (such as canola, grapeseed, or avocado oil)
Instructions
- Combine base ingredients: Add the soy milk, vinegar, lemon juice, Dijon, maple syrup, and salt to a tall jar (for an immersion blender) or directly to a standing blender. Blend for a few seconds to combine.
- Emulsify: With the blender running on low, very slowly drizzle in the oil in a thin, steady stream. The mayo will thicken and become creamy as you blend and slowly add the oil.
- Taste & adjust: Add more lemon, mustard, maple syrup, or salt if needed.
- Storage: Store in an airtight container in the fridge for up to 2 weeks. (Mayo does not freeze well).
Notes
Why Soy Milk Works Best: Soy milk contains natural proteins and lecithin that act like the emulsifiers in egg yolks, helping oil and liquid bond into a thick, stable mayo. Other plant milks don't contain enough protein and often separate. If you can't use soy, pea milk or aquafaba can work in a pinch, but soy gives the most reliable result.
Room Temperature Soy Milk: For best results, the soy milk should be at room temperature. Cold soy milk can cause the mayonnaise to separate. Testing the milk with a thermometer (68–75°F / 20–24°C) gives you guaranteed results. To bring it to room temperature, let it sit covered on the counter for 20–30 minutes, or gently warm it in the microwave for 5–8 seconds, just until the chill is gone (don’t heat it).
Variations:
- Garlic Aioli: Add 1 small garlic clove along with the seasonings, and use half light olive oil, half neutral oil.
- Herb Mayo: After blending, stir in 2 tablespoons finely chopped parsley, dill, or basil.
- Smoky Mayo: Add ½ teaspoon smoked paprika or ¼ teaspoon liquid smoke along with the seasonings.
- Chipotle Mayo: Add 1 chipotle pepper in adobo + 1 teaspoon adobo sauce before blending so it fully emulsifies into the mayo.
Nutrition
Serving: 1tablespoon | Calories: 73kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 89mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.03mg
Noah says
I just attempted the recipe today and it turned out fine (although I should probably fine tune the ingredients; less dijon, more maple, maybe all of the salt)
-but when I took it out of the fridge a few hours later to taste test it again it tasted bitter?
I used cold pressed organic sunflower oil and all ingredients were in date or fresh, don’t know what went wrong, don’t know if I can “fix” it either as I’ve already made it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for trying it, Noah! Bitterness can sometimes come from the oil. While refined sunflower oil is pretty mild, cold-pressed sunflower oil can definitely have a bitter taste. A neutral oil like canola or vegetable oil works best here. Hope that helps for next time 🙂
Di says
Hi , Im looking forward to making this , i make my own soy milk so i hope it works as well
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Di! Homemade soy milk should work great in this recipe 😊
Kim says
Maybe I missed it, but could you please tell me how long this lasts in the fridge?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim, no problem, the info is in the last step. Store in an airtight container in the fridge for up to 2 weeks. 🙂
Kim says
Thank you!
Patricia Sackett says
I make vegan mayo frequently but use Mori nu firm self stable tofu as my base with 1 tbs apple cider vinegar, 1 tbs Dijon mustard, 2 tbs lemon juice and 1 tbs grapeseed oil and half tsp salt. Much lighter in oil and calories.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your version, Patricia! That sounds like a nice lower-oil option. This recipe is designed to mimic a classic mayo texture using emulsification, but it’s always fun to experiment!
Nikki says
This mail is very good, but I made a double batch which equals to 56 tablespoons so it says and I ended up with 4 cups of mayo. So I split it in half and made 2 cups spicy and the other 2 cups regular. The only thing is if I make it again, I will cut the salt in half as it was too salty for me.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing, Nikki! And yes, you can definitely reduce the salt to suit your taste next time 😊
Shirley says
Easy pleasy to make & delish! thanks so so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Shirley! So glad you liked it 😊
Cheri says
Hi there! Thank you for this recipe. Would extra virgin olive oil work fine in this recipe? Thank you for your time and help!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question Cheri! You can use olive oil, but I recommend a light or neutral olive oil if possible, or do half olive and half neutral oil. Extra virgin can work, but it has a stronger flavor and can sometimes turn slightly bitter when blended. 😊
Mary H says
Has anyone made it with Almond Milk? I can’t use soy. Thank you very much.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mary! Almond milk unfortunately doesn’t work well for this mayo (it usually won’t emulsify properly). If you can’t use soy, I recommend using pea milk or aquafaba instead (see the recipe notes). 😊
Mary H says
Thank you. 🥰
Suzie says
Hi Sam, I sent you an email asking whether the taste of your homemade mayo is more like Hellman's or Miracle Whip. You responded:
"My vegan mayo is definitely more in the classic Hellman’s-style camp (creamy, savory, not sweet) rather than Miracle Whip.
"That said, it’s super easy to tweak: if you add a tiny bit of sugar (or maple syrup) plus a touch of extra vinegar you can nudge it closer to that sweet-and-tangy Miracle Whip vibe."
I'm new to Sam's recipes and comment section, and it looks like she doesn't respond to questions here, but her followers can reply. So I'll ask everyone: Would anyone like to join me in encouraging Sam to try (and perfect) a recipe that tastes identical to Miracle Whip? (I'm not a regular recipe-maker or recipe-tweaker, and I don't have time to try and try and try!)
Also, has anyone used almond milk and/or oat milk? Do either of them works as well as soy milk?
I'll share with you what I wrote to you in my email sign-off to Sam: "Thank you for your time, your talent, your love of and respect for all creatures (and the recipes you create with them in mind), and your desire to share these blessings with all vegans and soon-to-be vegans!"
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzie! Thank you so much for the kind message 💚 I do answer all the questions and comments here on the blog, you just need to give me a few days to respond. 😊 And yes, this mayo is definitely more “Hellman’s style” than Miracle Whip. For a Miracle Whip vibe, add a little sugar + extra vinegar to taste. Also for best results, soy milk really is the most reliable (it’s explained in the recipe notes), but pea milk or aquafaba can work in a pinch!
Patricia says
I am allergic to soy. Would coconut milk work?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia! Unfortunately coconut milk won’t work well for mayo (it doesn’t emulsify the same way). If you’re soy-free, pea milk or aquafaba are the best substitutes, but soy milk gives the most reliable result.
Camas says
This recipe is incredible. It's so easy and SO much cheaper than buying it. Note: play around with the amount of vin/lemon for thickness and also taste. I use a total of 1 tsp vin to 1/2 c soy
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes Camas, you can totally play around with the vinegar/lemon! 😊 Love that you’re tweaking it to your perfect taste, and thank you so much for being the first to try it and leave a review!💛
June says
Is soy milk the only one that can be used in this recipe?
Laura Lien says
And secondly, can shelf stable unsweetened soy milk work? TIA.
Moxie says
Hi! I use Trader Joe's shelf stable soy milk for everything including mayonnaise. It works perfectly. Once you have made this, I don't think you'll go back to store-bought because it's so easy, cheap and much more delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes!! Love this Moxie, I am so thrilled you enjoyed it so much, thank you for the review 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! Shelf-stable unsweetened soy milk works great for this recipe 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi June! Soy milk works best for thick, stable mayo (it’s explained in the recipe notes). If you can’t use soy, pea milk or aquafaba can work, but soy is the most reliable 😊