Vegan Mayo
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.
Key Ingredients
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Soy milk — I prefer soy milk because of its high protein content and relatively 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. It’s a great condiment to add to vegan cheese sauce.
- 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 neutral-flavored vegetable oil, like canola oil, olive oil, or even avocado oil. The good news? Vegetable oil like olive oil is vegan!
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).
Frequently-Asked Questions
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.
Serving Suggestions
Homemade vegan mayo is made without preservatives so therefore it doesn’t keep as long as the stuff you buy in the stores. That’s why I prefer to make it when I’m getting ready to make mayo-based dishes, like:
- Vegan Tuna salad
- Vegan Tofu Salad
- My Vegan Seven Layer Salad features a mayo-based dressing
- Vegan Thousand Island Dressing
You can also serve vegan mayo on your favorite sandwiches and veggie burgers, such as:
Storage Tips
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.
Vegan Condiments
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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Vegan Mayo
Ingredients
- ½ cup soy milk
- 1 teaspoon nutritional yeast flakes
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- 1 ½ teaspoons brown mustard
- 1 tablespoon lemon juice
- 3 teaspoons agave nectar (substitute maple syrup)
- 1 cup vegetable oil
Instructions
- 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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Notes
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.
I made this mayo and it was great. I haven’t tried doing this before and your steps made it so easy. Thanks!
I love that I can make my own vegan mayo at home. This recipe is great!
I’m with you, Jasmin. It’s so nice to be able to make your own homemade ingredients!
I can’t believe making homemade vegan mayo is this easy!