vegan mayonnaise

<p>Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!</p>

Vegan Mayo

oil (250 ml), I used sunflower oil

soy milk (125 ml)

tsp apple cider vinegar

tsp salt

Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.

If you&#8217;re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.

I usually use an immersion blender, but I&#8217;ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.

If you&#8217;re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.

Try the mayo and add more salt if needed. If it&#8217;s too thick, add more milk and if it&#8217;s too watery add more oil. Pulse again until the mayo has the perfect consistency.

Use it immediately or keep it in the fridge for a few hours until it&#8217;s cold. Keep lefovers in an airtight container or a jar in the fridge for about 4-7 days.

I was looking at vegan mayo yesterday and I came across your recipe! I will definitely make it this weekend. I am excited and can't wait lol! Thanks again!

Poured it straight into icecube trays. Now gonna bag it in freezer. Yummy! Mmm. Must try a few things i dont bother eating without butter e.g. baked potato...

Poured the vegan butter straight into icecube trays. Now gonna bag it in freezer. Yummy! Hmm: Must try a few things i dont bother eating without butter e.g. baked potato...
Oh forgot i took the soya milk out of the fridge to make your mayonnaise. Ah sure another 5 minutes to potato salad. Beats the 30 trying to type my first comment 😊

P.S. hemp/coconut milk was a fail, nothing against the recipe just an FYI to others, do the soy milk as suggested lol

https://content.jwplatform.com/videos/LsS7tr6o.mp4

Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!

<em>Forget store-bought, make your own Vegan Mayo using this easy recipe! It's Oil-Free, Healthy, and has both Nut-Free and Soy-Free Options.</em>

Easy Vegan Mayo Recipe 

Lemon

tsp Distilled White Vinegar

tsp Nutritional Yeast

Dijon Mustard

tsp Salt

water (for the Cashew version ONLY)

tsp White Sugar (for the Tofu version ONLY)

Remove the Silken Tofu from its package, removing as much water as possible. Cut the Tofu into cubes and carefully place them onto a dry and clean dish towel. Let the Tofu sit on the towel for 5-10 minutes, to absorb extra moisture.

Add the Silken Tofu Cubes, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, Sugar, and Salt to a high-speed blender. Blend for 45 seconds, or until everything is well incorporated.

Transfer the mixture to a glass jar or sealable container, and store in the fridge for up to 10 days.

For the Tofu Mayo:

Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.

Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe

Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)

Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.

For the Cashew Mayo:

I found this recipe too salty, but really tasty otherwise.

Amazing! I made both recipes and they were both great. My boyfriend and I (both massive mayonnaise lovers) agreed that the cashew was more similar in both taste and consistency to storebought mayo. I have to say, literally eating mayo by the spoonful has never tasted so guilt-free!

Just made the cashew version to make Cole slaw with. It turned out delicious!! I definitely will be making again.

This is the second recipie we have tried from you. The first was the vegan nacho cheese.  My wife deeharders@aol.com and i think this Mayo recipie has more flavor than others we have tried. Do you have an alfredo sauce?

I made the silken tofu version of this for a very skeptical Ukrainian friend who uses full-fat traditional mayonnaises for her signature potato salad. After tasting it her eyes lit up. We both agreed that it tastes just like mayonnaise, even when substituting 1/8 t. stevia for the sugar to accommodate her diabetic diet. We put it into a recipe calculator, and, when compared to just 2 tablespoons of traditional mayonnaise, this entire recipe has less calories, half the fat, and 100% less cholesterol. We used this as a base for tartar sauce, and it was great. My friend's excited to start making her potato salad with your vegan mayo now, too. Thanks so much for this easy, delicious recipe!

Loved the tofu version!  Used 8oz like the recipe called for and only ended up with about 3/4 cup of mayo so will double the recipe next time.

The tofu version is perfect to use in any other recipe that calls for vegan mayo. I use it to make a cafe rio knockoff dressing and the added ingredients erase any of the tofu taste that might still be left over.

I have made this recipe at least 5 times and I just love it! I always change up recipes, and with this one I use both cashews (around 10 of them) and tofu (Trader Joe's sprouted small container tofu). Also instead of white vinegar, I use apple cider vinegar and I just eyeball the rest of the ingredients. It's a great oil free and healthy alternative to vegan mayo!

Great recipe and simple instructions! Yesterday I made tofu mayo and now it's my new favorite. This natural home-made product is definitely better than the ones full of chemical. So thank you for this post!

I’m not seeing a measure for sugar for the tofu version.  Could you please tell me how much?  I made the tofu version last night and, aside from lacking that hint of sweetness, it is fantastic!  Many thanks!!

Hi, I am curious what blender did you use to make this vegan mayo with the quantity of the ingredients specified? Mine just doesn't blend smooth enough, well it take some effort to get there. So want to know what you used. Thanks.

You are really awesome , I follow most of your recipes .. Thank You so much for your efforts and Creative ideas :) .

Madhu.

Loved this! I used it in your chickpea salad sandwiches, and it was so great! I used the cashew version.

What can I say? Perfection. I don't know how to thank you enough for sharing this AMAZING recipe! I was craving and missing mayo and came across this recipe. Decided to give it a go without much expectations and it blew my mind. I am currently obsessed with this mayo. Doing a double batch as we speak, because it does not last very long in the fridge! At the moment I love to use it as a dipping sauce for my falafels. It's so creamy, so delicious! :)

I am NOT a fan of "traditional" mayo at all, so much so, I never really bought it prior to becoming a vegan. However, since becoming a vegan, I decided to try this vegan (cashew based) recipe so that I can use it to make things like chickpea salad sandwiches, vegan "egg" salad sandwiches, vegan "tuna" salad, vegan potato salad, etc. This vegan (cashew based) mayo is by far THE BEST mayo I have ever tasted! It is so delicious I found myself eating spoonfuls of it...it's that good! However, I must say this... I followed the recipe exactly for the cashew version and had to end up slightly tweaking it because it was way too salty. Since the recipe did not specify what type of salt to use, I used my "go to" which is pink Himalayan salt. Three quarters of a teaspoon of that made this may way too salty. In order to dilute some of the saltiness, I added a little bit more water, which actually worked out perfectly because the 1/3 cup of water, which is what the recipe called for, was not enough to make the mayo really smooth (atleast not for me). So with the addition of the extra water I was able to dilute the overpowering saltiness, while getting that extra creamy consistency that mayo should have. So I give this recipe 5 stars and two thumbs up because it tastes better than any store bought mayo (including the vegan varieties like Veganaise) out there!

Hi Catlin,
I made your cashew mayo and it was amazing!  I tweaked the recipe a little as I found that it needed more flavour for my taste, so I added a few cloves of garlic and then to 1/2 the recipe I added sriracha for some spicy mayo which was AMAZING!  Thanks for the basic recipe.  Love it!!!

Amazing! Made the tofu version and was surprised how tasty it was with so little seasoning :-) although I confess to adding a touch more nutritional yeast! thank you ☺️

I decided to experiment and used sprouted extra firm tofu. It blended quite well in my ninja bullet. I had to add about 1/3 cup water to get the consistency of mayo. On its own it tastes mildly of tofu but added to something else (like chickpea salad sandwich) you can't taste the tofu at all! Great consistency. Thank you for the healthier version of mayo!

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise

red onion, halved lengthwise, then thinly sliced

parsley leaves

sumac

garlic cloves,

mayonnaise

lemon juice

olive oil

dill leaves

salt and black pepper

vegan ground meat,

oregano leaves

garlic cloves, minced

ancho chile

salt

cumin

coriander

black pepper

neutral oil,

cherry tomatoes, halved

arugula

sauce,

Vegan Turkish bread

Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)

Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.

Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)

Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.

Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.

Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Healthy, easy and flavorful! See notes for all the variations! Basil Aioli, Cilantro Aioli, Sriracha Aioli!

Vegan Mayo Recipe

olive oil (use 2

tablespoons apple cider vinegar

water

½ teaspoon kosher salt

dijon mustard (optional)

Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting sloww and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.

This will keep 2-3 weeks in the fridge if using vinegar.

So easy and delicious! Added garlic and onion powder.

This is a lifesaver! I use this  in so many things- love how adaptable it is.

This is a super easy vegan mayo recipe that uses soy milk as an emulsifier. With just a few ingredients and a blender, you're on your way to the best vegan mayo of your life!

Soy Milk Mayonnaise

soy milk

tsp mustard

tsp sea salt

sunflower oil, divided

maple syrup

garlic powder (optional but very encouraged)

Magic bullet

Add the soy milk, mustard, salt, garlic powder, and vinegar to a Magic Bullet Blender cup. Screw on the whipping blade. Blend for 30 seconds.

Add 1/4 cup of oil, and slowly pulse 10 time. Add another 1/4 cup of oil, and pulse 10 more times. Repeat this process until you have 1/4 cup of oil remaining. When you add the last 1/4 cup of oil, add the maple syrup along with it. Continue to pulse 10 times, and then let the blender run for about 30 seconds. As the mayo thickens, it may get away from the blades. Don't be afraid to shake or tap the blender to redistribute the thickening mayo.

Pour into a sealed container, and refrigerate until ready to use.

Say hello to the best ever vegan mayonnaise: it's my 4-Ingredient Chickpea Flour Mayonnaise ! It is soy-free, frugal, and easy to make, too.

4-Ingredient Chickpea Flour Mayonnaise (vegan, soy-free)

(500 mL) water

(90 grams) chickpea flour

Dijon mustard

(325 mL) neutral-flavor vegetable oil

fine sea salt

cayenne pepper

In a medium saucepan, bring the water to a boil over medium-high heat.

Whisk in the chickpea flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer mixture to glass bowl or container; cover and refrigerate until cold.

Transfer the cold chickpea mixture to a blender. Add the oil, lemon juice, mustard, salt (as desired) and optional cayenne; blend for at least 3 to 4 minutes, stopping to scrape down sides of container, until the mayonnaise is blended, light, fluffy and pale in color.

Store in the refrigerator for up to 3 months. Use as you would any other mayonnaise or aioli!

Wow!  Great as is.  Started with recipe as written then added a packet of SweetLeaf Organic Stevia Sweetener, which lightens up the flavor a bit.  Absolutely fantastic.  Can't wait to experiment with trying different flavors, i.e. garlic, etc.!  Thank you!

I've searched and searched for a good vegan mayo recipe...and yours is amazing! Thank you so much! I used organic canola oil, and it turned out superb!

It is amazing! First attempt at home-made vegan mayo, and I didn’t like the store-bought ones I had tried before. Both my partner and I (not vegan, doing veganuary) loved it. Chickpeas taste slightly eggy, so the mayo smelled slightly of eggs. I made it with sunflower oil.

Finally a vegan mayo that lasts longer than a few days!! Great idea with CP flour  one of my fave versatile products!! Thank you

I just started to make this recipe and can say i searched hard and long for something with no soy and eggs.....this is a total Keeper !! Had searched in the stores and its so pricey !  Thanks so much ! Looking forward to the finished product and how I can make it taste the way I like it being not a real lemon lover.. So happy I found you !

This is truly amazing. I wish I had discovered it!
I LOVE it. Excellent taste, texture. Everything about it is a perfect
mimic of mayo, aoli or even hollandaise!!!!
I'm so pleased you shared and I found your recipe.

I am absolutely blown away at how good this mayonnaise is!!  I had already tried and failed at making a different version of vegan mayo off of Pinterest.  So I was a bit nervous.  My nerves were definitely unfounded.  I can not believe how easy and delicious this is!!  I literally did a happy dance in the kitchen.  My 9 yr old son agreed that it was just perfect.  Thank you so much for this outstanding recipe.  You are amazing!

outstanding recipe. Would rate far more than 5 stars.

Oh Boy oh boy oh boy... haven't made this yet but have been looking forever for a recipe thats dairy, egg and soy free so I can eat  cole slaw that doesn't trash my body. Judging from the rave reviews this is it! 
So excited to have found this!!!!
BIG THANKS!

O and M and G.  I made this mayo with a little less oil and added lots of roasted garlic.  It is amazing!  I will make it again and again.  I can’t thank you enough for this recipe!!!!

I am very impressed with this recipe! it's tastes pretty realistic, which at first I couldn't imagine with chickpea flour. I thought it might taste bean-y, but it doesn't. I couldn't get out to the store to hunt for my vegan mayo, and I don't eat soy. I had these ingredients at home. So, this was the perfect recipe! Thank you so much for sharing! Cheers!

Bless you! This mayo is fantastic! I’ve tried every other vegan mayo recipe out there and always had trouble. Most wouldn’t set and we’re runny or the flavor was way off. This is perfect. Super easy, ingredients I always have on hand and tasted the closest to real mayo that I’ve ever had! Thanks SO much for sharing!!

This recipe is a game-changer, thank you!  I had a very expensive soy-free vegenaise habit and this has saved me a lot of money.

This is the only mayo recipe I have tried based on the shelf life alone, which is very impressive. The product is AMAZING and waaaaay cheaper than store-bought vegan mayo. I have made it 3 times, the first time, I cooked the flour too long, the second time was perfect, and the third time I under cooked the flour, so just make sure to follow the recipe exactly.

Hi Camilla! Thanks for this awesome recipe! Totally a game changer for me! I live in Jamaica &amp; usually pay ~10usd per 8oz bottle (*which I buy twice a month) .... Needless to say I got totally fed up &amp; took to google. I liked the sound of your recipe because it was Soy-Free .... I just tried it out, following all your steps &amp; OMFG ... IT'S sooooooo good!!!!!! Thank you! Thank you! THNAK YOU!!!

Oh my goodness! Sooo delicious, thank you so much for this wonderful recipe! I'm vegan, and usually I make my mayo with soy milk, but I recently cut soy from my diet for health reasons. I've tried all sorts of other plant based milks in place of soy but I had no luck to get the mayo to stay thick it would always end up runny after a few hours. 
This is my new go to mayo recipe! And SOY FREE! Yeah! Thanks again!

I had no idea using chickpea flour to replace the egg in Mayo was possible! It works very well and will now be my go to recipe &lt;3

This easy low-fat Vegan Mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.

Easy Homemade Vegan Mayonnaise

silken tofu

healthy sweetener, I use sucanat unrefined sugar or agave nectar

red wine vinegar or fresh lemon juice

Open the tofu container and drain the water....

Open the tofu container and drain the water.  I do this by setting it on paper towels for about 10-15 minutes. If you're using the shelf-stable tofu (doesn't need refrigeration), you shouldn't need to set it on paper towels because it isn't packed with much water. However, the refrigerator-type tofu will definitely need to be drained and allowed to sit on a dishcloth or paper towels before using. This article Easy Tofu Recipes has more information on the different types of tofu and how to use them.

Place the tofu into a blender. Add the...

Place the tofu into a blender.  Add the rest of the ingredients and puree until smooth and creamy.

Keeps in the refrigerator for about 10 days....

Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.

https://mediavine-res.cloudinary.com/video/upload/rnqpua9ceul11zzx4i7d.mp4

This easy low-fat vegan mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.

5-Minute Vegan Mayonnaise Recipe

Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings, and in salads. Methods for making vegan mayonnaise in a food processor and using an immersion blender are below. We have not had as much success with a regular blender.

red or white wine vinegar, can substitute apple cider vinegar

Dijon mustard dry mustard

lemon

neutral oil like sunflower, grapeseed or vegetable oil

cane sugar syrup,

Thanks for this awesome recipe!  I got a little nervous when the 1/4C aquafaba was well below the blade in my Cuisinart 16C food processor, but I just added the rest from the can I used &amp; threw in about half a handful of chickpeas to get the level higher. It took longer to make sure they blended in, &amp; I had to be patient!  I used avocado oil &amp; had a tough time getting drops out one at a time until I'd already put in half the oil.  Finally it was easier &amp; it emulsified &amp; turned out amazing!  It wasn't cheap because of the oil I used, but super-healthy &amp; the flavor was spot on with the dry mustard. Next time I will double the recipe to make it easier. It was so cool this worked!  Thank you so much!!!! :)

If you use an immersion blender, you can put all of the ingredients in, including the oil, before you blend. The oil floats to the top so just start at the bottom and work your way up as you blend.

One of the best vegan mayonnaise I have ever seen. Thank You!!

Best vegan mayo recipe I’ve tried. Hands down. It’s thick and creamy. Most of the recipes I’ve tried is not as thick even after letting it rest it the fridge. I added a pinch of black salt for the eggy taste. Thank you for sharing this recipe....Also putting instructions for both food processor and immersion blender. Much appreciated.

https://www.youtube.com/watch?v=7TkmPXH_7os

Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings, and in salads.

This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it&#039;s great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!

Best Vegan Potato Salad Recipe

potatoes (peeled and diced)

red bell pepper

onion

carrots

dill

cilantro

garlic (minced)

pickles (diced)

lemon (juice of)

yeast

tomato paste

tbsp mustard

thyme

Cook potatoes.

Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.

Prepare vegetables.

Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.

Mix vegetables.

Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.

Add sauce.

Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.

https://embed.mediavine.com/videos/kacfn5vcdqtob5asvb9n

This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!

Delicious and creamy vegan mayo that tastes like the real thing! Just 5 ingredients and 5 minutes required. Use in sandwiches, salads, or as a base for sauces!

5-Minute Vegan Mayonnaise

tbsp yellow mustard

tbsp white vinegar (or lemon juice)

tsp sugar

To an immersion blender cup (or tall container), add the soy milk, mustard, white vinegar, salt, and sugar. Blend using an immersion blender for 5-10 seconds, or until combined.

Add half of the oil and blend again, for about 15-30 seconds, or until the mixture has thickened and emulsified. Pour in the remaining oil and blend for another 10-15 seconds. Taste and adjust the saltiness to your taste.

Use immediately or refrigerate for 2-3 hours if you want a thicker texture. This vegan mayo will keep for up to 2 weeks in an airtight container or jar, in the refrigerator.

When using a can of chickpeas, don’t discard the water! Instead use it to make delicious home-made mayonnaise. For me, the ratio of ingredients below produces a mayonnaise that is very close in taste to my favourite store-bought mayo (Vegenaise). However, feel free to adapt the quantities of vinegar, sweetener, mustard and salt to suit your own taste buds. I’ve also added a sweet chilli mayo option, which is delicious (probably my favourite home-made mayo, to date).

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Top 18 vegan mayonnaise recipes from across the web

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Top Tags

Vegan Mayo

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The most viewed vegan mayonnaise recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine