Vegan Mayo (Thick and Creamy) (2024)

posted by Jessica Hylton on May 27, 2020 (last updated Dec 11, 2020) 219 comments »

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If you can’t live without mayonnaise, you don’t have to if you want to eat vegan. Here’s my fave Vegan Mayo recipe! It only takes 5 minutes, tastes incredible and uses easy ingredients!

I remember the first time I tried vegan mayo, or plant based mayo, about four years ago. It tasted just like regular mayonnaise and kind of blew my mind. It tastes exactly the same! Vegan mayo here costs me quite a lot, and I remember one day wondering if it was possible to make it at home and friends – here we are!

Not only is it possible to make vegan mayo at home, but it’s also easy and takes only a few minutes. It’ll save you a lot of money since it’s some basic affordable pantry ingredients (really), and tastes incredible!

What ingredients are in vegan mayo?

I’m so glad you asked! Vegan mayo is made up of three basic ingredients – soy milk, oil and salt. Let me break them down a bit for you.

• Soy milk – You’re going to need to use soy milk for this recipe. Truthfully, apart from almond milk, it’s the vegan milk I always have in stock. Why? Emulsification. Soy milk contains natural emulsifiers that make it perfect for so many purposes. I use it to make creamy and solid vegan butter, as the perfect buttermilk in pancakes and cakes and more, and here – in mayo! It works perfectly and binds to the oil to make it nice and fluffy and mayo like!
• Oil – oil adds the necessary fat and binds with the soy milk. You want to use a subtle/mellow and odourless oil for taste. I love olive oil and coconut oil but they can be a bit overpowering here, so I recommend a more neutral oil like sunflower seed, canola or grape seed oil.
• Salt – salt is such a superior ingredient to me. It acts as a flavour enhancer here and really boosts the flavour.

Now, for the other ingredients. I always add in some apple cider vinegar, mustard, black pepper and garlic powder which for me take it over the top and give it that quintessential mayonnaise flavour. If however you’re using this for a sweet dessert, leave those out.

Expert Tips & FAQ

• I go through this in detail in recipe, but the best tool to use is an immersion blender in an open cup (like the beaker that comes with it). Air is an essential ingredient and you need free-flowing air to allow the emulsification to properly take place.
• You can’t do this in a container that is completely sealed off (just like my whipped coffee recipe). You can use a blender, but ensure it’s an open blender. I would do it that way by blending the soy milk first and then slowly streaming in the oil in the top. Cover it loosely with a cloth so it doesn’t splash. If you’re doing that, you might need to double the quantity so there’s enough for the blade.
• You should start with all your ingredients at the same temperature, preferably at room temperature.

Flavour Customisations/Add-ins

Feel free to customise this vegan mayo recipe with flavour add-ins. Here are some of my favourites:

• add in some dried Italian seasoning and an extra pinch of garlic powdered for herbed garlic mayo.
• Add in some sambal oelek or sriracha for a spicy mayo

Related Recipes

These are my favourite recipes where I use my homemade mayo:

• Bang Bang Broccoli
• Bang Bang Cauliflower
• Vegan BLT Sandwich
• Loaded Vegan Potato Salad
• Vegan Tuna Sandwich
• Vegan Tartar Sauce (with vegan fish tacos)
• spread on some No Knead Bread

Enjoy friends! If you make this post about these Vegan Mayo (Thick and Creamy), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

originally published on May 27, 2020 (last updated Dec 11, 2020)

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