Make this easy smooth and creamy vegan mayo at home! It’s so easy to make and tastes amazing. Spread it on over your favorite plant-based sandwiches. For example, it’s perfect on black bean burgers.
I feel like I’ve tried all the vegan mayos out there, but I’m not thrilled with any of them. Oh, I might like the flavor, but I don’t like the availability or the price! I either can’t find them in the store (availability), or they’re super expensive.
That’s why I decided to make my own. Now, I will never buy it in the store again. I think you might agree once you realize how easy it is to make!
How to Make Vegan Mayo
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Measure and set out the ingredients for 15 minutes so they are all at room temperature.
- Process the milk in a food processor for 30 seconds until it begins to bubble.
- Add the yeast flakes, vinegar, mustard, salt, and lemon juice.
- Pour in the agave nectar.
- Process for another 10 to 15 seconds to combine.
- With the food processor running, slowly add ¼ cup of the vegetable oil.
- Pulse until the mixture begins to emulsify (looks creamy).
- Then slowly add the remaining oil while processing.
- Scrape down the sides of the bowl and process again to combine, up to 30 seconds.
- Give it a taste and add a bit more salt, nooch, or agave.
- Transfer to a mason jar and refrigerate until it thickens.
Here are the ingredients you’ll need for this recipe:
- Soy milk — I prefer soy milk because of its high protein content and fairly neutral flavor.
- Nutritional yeast flakes — You’ll like how nutritional yeast flakes add a slightly “eggy” flavor to this vegan mayonnaise.
- White wine vinegar — You can substitute apple cider vinegar, but I prefer the more neutral flavor of white wine vinegar.
- Salt — A little bit of salt adds complexity to the flavor.
- Brown mustard — If you don’t have brown mustard, I highly recommend getting it for this recipe and others. Even if you don’t eat it plain, it’s a great condiment to add to vegan cheese sauces as well.
- Lemon juice — You can use freshly squeezed or bottled lemon juice.
- Agave nectar — Use agave nectar or substitute maple syrup. You can use anywhere from 2 to 3 teaspoons, depending on your taste preferences.
- Vegetable oil — Use a neutral-flavored vegetable oil, like canola oil, olive oil, or even avocado oil.
Why This Recipe is a Winner
- EASY — This recipe comes together in minutes, making it perfect to throw together for your next sandwich night!
- AFFORDABLE — Don’t buy expensive vegan mayo again when you can make your own for a fraction of the cost!
- VERSATILE — Use vegan mayo in salad dressings (like this Vegan Thousand Island Dressing), as a condiment on sandwiches, or even as an ingredient in some dips and appetizers (like Vegan Spinach Dip).
What is vegan mayonnaise made from?
Typical mayonnaise is made from eggs and oil. However, vegan mayo uses either soy milk or aquafaba (liquid from a can of chickpeas) combined with oil. It makes the perfect egg-free mayo substitute!
Does vegan mayo taste like mayo?
You can adapt the ingredients in your homemade vegan mayonnaise to taste more like regular mayo. For example, a bit of nutritional yeast flakes can contribute an “eggy” flavor.
Homemade vegan mayo is made without preservatives so therefore it doesn’t keep as long as the stuff you by in the stores. That’s why I prefer to make it when I’m getting ready to make mayo-based dishes, like:
You can also serve vegan mayo on your favorite sandwiches and veggie burgers, such as:
Transfer to a lidded glass jar and refrigerate where it will thicken even more upon being chilled. It will keep for up to 3 weeks in the fridge.
If you love making this vegan mayo, it may be time to spread your wings and try making even more of your own vegan condiments. Here are some of our favorites:
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Measure out your ingredients and set them out for 15 to 20 minutes to ensure they are all at the same room temperature.
Add the milk to a food processor and pulse for 30 seconds until the liquid begins to bubble. Add the yeast flakes, vinegar, mustard, salt, lemon juice, and maple syrup. Process for another 10 to 15 seconds to combine.
With the food processor running, slowly add ¼ cup of the vegetable oil, a little bit at a time. Continue pulsing until the mixture begins to emulsify (looks creamy).
Once the mixture looks creamy, begin to slowly add the remaining oil while processing.
Scrape down the sides of the bowl and process again to combine, up to 30 seconds.
Give your mayo a taste test. Here you can add a tiny bit more salt, nutritional yeast flakes, or maple syrup.
Transfer to a lidded glass jar and refrigerate where it will thicken even more upon being chilled. It will keep for up to 1 month in the fridge.
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See the post for No Oil Vegan Mayo
Serving: 1tablespoon | Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 51mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.