Vegan Mayo Recipe (Aquafaba or Soy-Milk Options)
Craving classic, creamy mayo without eggs? This vegan mayo recipe blends in about one minute and stays thick for sandwiches, slaws, and dressings. Choose aquafaba for a light, glossy texture or use unsweetened soy milk, which naturally contains lecithin that helps the emulsion stay stable. The base is simple: neutral oil, lemon juice or vinegar, a little mustard, and salt. From there, customize the flavor or keep it clean and deli-style.
If you love blender sauces, you will also like the silky texture of our Tahini Sauce. For easy lunch prep, use this mayo to bind a scoopable salad like our protein-packed Mediterranean Chickpea Salad, or add a spoonful to the dressing on a hearty Burger Bowl for extra creaminess. Prefer a bright, oil-based option on the side for contrast? Try the zesty White Balsamic Vinaigrette.
This version is beginner friendly, budget smart, and flexible. You will find oil-free and soy-free variants, plus a quick troubleshooting guide for thin or split mayo, safe storage tips, and flavor add-ins like garlic, sriracha, and chipotle. Start with room-temperature ingredients, use a narrow jar, and let the immersion blender do the work. When you are ready, say “Next” and we will move into the quick answers.
Quick Answers for the Vegan Mayo Recipe (Aquafaba or Soy Milk)
What is vegan mayonnaise made of? Aquafaba mayo or soy-milk mayo basics
Vegan mayo blends a plant base (aquafaba or unsweetened soy milk), neutral oil, lemon juice or vinegar, a little mustard, and salt. Soy milk’s lecithin helps emulsify. Aquafaba, the liquid from chickpeas, whips light and glossy. Both methods create a thick, creamy, egg-free spread in minutes.
How do you make vegan mayonnaise with 4 ingredients? Easy vegan mayo method
Add aquafaba, neutral oil, lemon juice or vinegar, and salt to a narrow jar. Blend with an immersion blender from the bottom up until thick. Optional but helpful: a pinch of Dijon or mustard powder for body and flavor. Room-temperature ingredients improve stability and quick thickening.
What oil works best in vegan mayo? Best oil for homemade vegan mayo
Choose light, neutral oils that emulsify cleanly and taste mild. Sunflower oil, avocado oil, or light olive oil work well. Stream the oil in slowly as you blend for a stable emulsion. This pacing helps prevent splitting and delivers a glossy, spreadable, easy vegan mayo every time.
Ingredient Notes & Smart Swaps
Aquafaba mayo: vegan mayo recipe with chickpea water for a thick emulsion
- What it is: Aquafaba is the liquid from canned chickpeas. Drain, stir, and measure 1⁄4 cup at room temperature.
- Salt check: If the can is salted, reduce added salt at the start, then retaste at the end.
- Acid choices: Lemon juice is bright and clean. White wine vinegar is classic. Rice vinegar is softer and Kewpie-style. Start with 1 tbsp.
- Mustard options: 1 tsp Dijon gives body and gentle heat. 1⁄2 tsp mustard powder is a clean, stable emulsifier.
- Oil ratio: Start with 3⁄4 cup neutral oil and blend. Add up to 1 cup for thicker, scoopable mayo.
- Viscosity tip: If aquafaba is very thick, add 1 to 2 tsp water so it blends evenly.
- Temperature: Room temperature ingredients emulsify faster and split less.
- Flavor balance: A tiny pinch of sugar or maple can round acidity for deli-style flavor.
- Fast fix: If thin or split, add 1 to 2 tsp aquafaba, keep the blender at the bottom, and re-blend while streaming oil slowly.
- Use it: Perfect for slaws and deli salads or to bind our Mediterranean Chickpea Salad.
No aquafaba? Soy milk lecithin for a foolproof vegan mayo recipe
- Base and role: Unsweetened, unflavored soy milk contains lecithin that supports a strong emulsion. Use 1⁄4 cup at room temperature.
- Label check: Avoid added sugar or vanilla for a neutral result.
- Acid choices: Lemon juice is bright. Rice vinegar gives a subtle Kewpie-style profile. Start with 1 tbsp.
- Mustard: 1 tsp Dijon helps thicken and seasons the base.
- Oil ratio and pace: Stream 3⁄4 to 1 cup neutral oil in a thin, steady pour while blending from the bottom up.
- Stability tip: A narrow jar concentrates shear force and speeds thickening.
- Allergen note: If avoiding soy, use aquafaba or cashew versions below.
- Rescue plan: If the mayo looks loose, blend longer, then add oil slowly. If it splits, add 1 to 2 tsp soy milk and re-blend.
Neutral oils for homemade vegan mayo: sunflower oil, avocado oil, light olive oil
- Sunflower oil: Very neutral flavor and high thickening power. Everyday choice for classic mayo.
- Avocado oil: Clean, mild taste with glossy texture. Great for dressings and spreads.
- Light olive oil: Mild and sturdy. Use refined or “light,” not extra virgin, to avoid bitterness.
- Other options: Canola is budget-friendly and easy to emulsify. UK readers often use rapeseed oil.
- How much: Start with 3⁄4 cup and add to 1 cup to reach the body you like.
- Freshness matters: Use fresh, properly stored oils for the cleanest flavor. Learn more in our quick guide to oils on EVOO Food.
Dietary paths and flavor add-ins: soy free vegan mayo recipe, oil free vegan mayo recipe, UK swaps
- Soy-free path: Choose the aquafaba base or make a cashew blend for a creamy, egg-free, dairy-free spread.
- Oil-free vegan mayo recipe: Blend soaked cashews with water or use silken tofu with lemon and salt. Texture is lighter and less glossy.
- Lower-fat tweak: Increase aquafaba slightly and stop the oil stream earlier for a lighter, spoonable mayo.
- UK swaps: Rapeseed oil, lemon juice, and Dijon are common and reliable.
- Garlic or aioli-style: Mash a small garlic clove with salt, then blend in.
- Spicy options: Stir in sriracha or minced chipotle. For smoky-sweet depth, whisk in a spoon of our Roasted Red Pepper Sauce.
- Tex-Mex twist: A dab of the bold Hello Fresh Tex Mex Paste turns the mayo into a quick taco drizzle.
- Eggy aroma option: A tiny pinch of black salt adds classic egg-salad vibes without eggs.
Equipment & Emulsion Tips
Immersion blender jar setup for a stable vegan mayo emulsion
Use a narrow, tall jar that just fits the immersion blender head. Add the base first, then acid, mustard, and salt. Place the blender flat on the bottom before you start. This same bottom-up blending approach is second nature if you already make our quick Healthy Smoothies or the drinkable Homemade Yogurt Drink.
Stream in oil slowly for thick, creamy homemade vegan mayonnaise
Start blending, then pour the oil in a thin, steady stream. Slow addition lets droplets disperse and bind, which builds body. If you rush, the emulsion can split and taste greasy. For the science behind emulsions and lecithin, see a concise primer from a university food science source (link to authority source).
Room-temperature ingredients and a narrow jar for best vegan mayo texture
Cold bases resist emulsifying. Keep aquafaba or soy milk at room temperature and choose a jar only slightly wider than your blender head. This setup concentrates shear force, so homemade vegan mayo thickens faster and finishes glossy.
Quick fixes if your vegan mayo splits or stays thin
Keep the blender at the bottom and add 1 to 2 teaspoons of aquafaba or soy milk, then blend again while streaming oil slowly. If it is still thin, blend a bit longer and add a little more oil. For flavor balance later, a small splash of lemon or a pinch of sugar can round sharp edges.
How to Make Vegan Mayonnaise: Step-by-Step (Aquafaba or Soy Milk)
Aquafaba mayo method: easy vegan mayo recipe with chickpea water
- Add 1⁄4 cup aquafaba, 1 tbsp lemon juice or vinegar, 1 tsp Dijon, and 1⁄2 tsp salt to a narrow jar.
- Place the immersion blender on the bottom and start blending.
- Stream in 3⁄4 to 1 cup neutral oil slowly while blending until thick and glossy.
- Taste and adjust acid or salt. Use on sandwiches or to dress our crisp Asian Cucumber Salad.
Soy milk mayo method: vegan mayo recipe no aquafaba, lecithin-stable
- Add 1⁄4 cup unsweetened soy milk, 1 tbsp lemon or rice vinegar, 1 tsp Dijon, and 1⁄2 tsp salt to a jar.
- Blend from the bottom.
- Slowly pour in 3⁄4 to 1 cup neutral oil until the emulsion turns thick and spreadable.
- Adjust seasoning. For a creamy bowl topper, whisk into the dressing on our Taco Salad Bowl.
Adjust thickness and flavor: low fat vegan mayo, garlic, spicy, kewpie-style
- Thicker: blend in a little more oil. Looser: add a splash of aquafaba or soy milk.
- Garlic or aioli-style: add 1 small grated clove.
- Spicy vegan mayo: stir in sriracha or chipotle.
- Kewpie-style vegan mayo: use rice vinegar and a light touch of sweetness. For a non-vegan creamy option, compare with our tangy Greek Yogurt Dressing.
Vegan Mayo Variations and Flavor Options
Cashew mayo – vegan mayo recipe cashew that is oil optional
Soak 1 cup raw cashews in hot water for 20 to 30 minutes, then drain. Blend with 6 to 8 tbsp water or vegetable broth, 1 tbsp lemon juice, 1 tsp Dijon, and ½ tsp salt until glossy. Add a teaspoon of oil only if you want extra shine. Use as a creamy spread or toss into our hearty Healthy Salad Bowls.
Tofu mayo – vegan mayo recipe tofu using silken tofu for a light texture
Blend 1 cup silken tofu with 1 to 2 tbsp neutral oil, 1 tbsp rice or lemon vinegar, 1 tsp Dijon, ½ tsp salt, and a pinch of sugar. Chill to set. This vegan mayo recipe with silken tofu stays spoonable and lower fat. It is excellent in wraps or atop a fresh Mediterranean Chickpea Salad.
Spicy vegan mayo – vegan spicy mayo recipe with sriracha or chipotle
Start with the base mayo, then whisk in 1 to 2 tsp sriracha or 1 tsp finely minced chipotle in adobo plus a squeeze of lime. Adjust salt. Serve as a dip with oven fries or alongside our crisp Crispy Roasted Sweet Potatoes for a fully plant-based plate.
Kewpie-style vegan mayo – vegan kewpie mayo recipe with rice vinegar and umami
Use rice vinegar for the acid, add a small pinch of sugar, and stir in a touch of umami like nutritional yeast or a drop of mushroom concentrate. Keep the texture thick and glossy. This style pairs nicely with sushi-inspired dishes such as our celebratory Sushi Cake.
Garlic vegan mayo – vegan garlic mayo recipe for aioli-style flavor
Crush 1 small garlic clove with a pinch of salt to a paste, then blend into the finished mayo. For a mellower note, roast the garlic first. Thin with a splash of lemon if needed. Try it as a sandwich spread or whisked into slaw for a side to our colorful Taco Salad Bowl.
Best oil for vegan mayo: sunflower oil, avocado oil, or light olive oil
Light, neutral oils keep flavor clean and help the emulsion thicken quickly. Sunflower, avocado, and light olive oil are reliable picks that stay mild in spreads and dressings. Choosing a neutral oil matters because the oil is most of the recipe by weight, so flavor neutrality is key for a deli-style result. Harvard Health
Why it matters: Mayo is an oil-in-water emulsion. Using a suitable oil and an emulsifier such as mustard or soy lecithin helps droplets stay suspended and stable instead of separating. OSU Extension
| Oil | Flavor neutrality | Body/thickness in mayo | Stability in emulsion | Notes |
|---|---|---|---|---|
| Sunflower oil | Very neutral | High | High | Great everyday choice for classic, clean flavor. Harvard Health |
| Avocado oil | Neutral to mild | High | High | Stays mild and works well for thicker, glossy mayo. Ohio State Health |
| Light olive oil | Mild | Medium | High | Use “light” or “refined,” not extra virgin, to avoid bitterness. Nutrition Letter |
| Canola oil | Neutral | Medium | Medium | Budget-friendly and easy to emulsify for beginners. Harvard Health |
For olive-oil basics and when to use robust extra virgin in other recipes, see our short guide on EVOO Food.
Storage & Food Safety
Refrigeration basics and safe temps for homemade vegan mayo
Transfer mayo to a clean, airtight jar and refrigerate promptly at 40°F or below. Do not leave perishable sauces at room temperature for more than 2 hours, or more than 1 hour if above 90°F. Keeping foods out of the danger zone helps prevent bacterial growth and off flavors. FSIS+1
How long does vegan mayo last in the fridge? Quality window
For best quality and texture, use within 7 to 10 days. Always scoop with a clean spoon, then close the jar quickly. Short cold-storage limits protect taste and safety; when in doubt, discard. You can also consult general home cold-storage charts for broader guidance on refrigerated items. FoodSafety.gov
Can you freeze vegan mayo? Why freezing is not recommended
Freezing damages oil-in-water emulsions and usually leads to separation and a grainy mouthfeel after thawing. Mayo stores best in the refrigerator and should not be frozen for quality reasons. Emulsions rely on tiny dispersed droplets that are easily disrupted by ice crystal formation. UMass People+1
Make-ahead tips, small batches, and cross-link ideas
If you meal prep, make smaller batches more often so flavor stays bright. Use clean jars and label the date. Then plan how you will use it during the week, for example in a crunchy Asian Cucumber Salad or as a creamy drizzle in a loaded Burger Bowl.
Serving Ideas & Uses for Homemade Vegan Mayo
Sandwiches and wraps with vegan mayonnaise
Spread a thick layer on veggie sandwiches and wraps. It adds moisture and a clean, deli-style flavor. For a fun lunch, pair it with a colorful Asian Cucumber Salad or tuck a spoon into our loaded Burger Bowl as a creamy drizzle.
Salads, slaws, and healthy bowls
Whisk vegan mayo with lemon and a splash of water for a quick dressing. Toss it with cabbage for slaw or fold it into a protein-packed Mediterranean Chickpea Salad. For hearty meal prep, add a dollop to the dressing in our Roasted Veggie Grain Bowl.
Dips and sauce bases with vegan mayo
Stir in garlic, sriracha, or chipotle to make a snackable dip. Serve with baked fries or spoon beside crisp Crispy Roasted Sweet Potatoes. For a lighter side-by-side option, keep a jar of bright White Balsamic Vinaigrette in the fridge.
Copycat and spicy mayo ideas for bowls and sushi
Make spicy vegan mayo for grain bowls or drizzle over veggie rolls. For a sushi-night centerpiece, try it with our festive Sushi Cake and a touch of rice vinegar for a Kewpie-style vibe.
Nutrition for Vegan Mayo Recipe (per tablespoon)
Calories and macros: easy vegan mayo nutrition
Typical vegan mayo made with neutral oil has about 90 to 100 calories per tablespoon, mostly from fat. Expect roughly 10 to 11 g fat, 1.5 g saturated fat, minimal carbs and protein, and 0 mg cholesterol. Because flavor is neutral, you can whisk small amounts into dressings for our Healthy Salad Bowls.
Sodium notes and seasoning tips for homemade vegan mayonnaise
Salt levels vary with aquafaba and mustard. If using salted chickpea liquid, start with less added salt and adjust at the end. A squeeze of lemon can brighten flavor without adding sodium. For a balanced deli-style taste, add a tiny pinch of sugar, then retaste.
Oil-free vegan mayo nutrition: cashew or tofu versions
Cashew or silken tofu bases reduce fat and calories, yet the texture stays spreadable. However, these versions are lighter and less glossy. Use lemon or vinegar for lift, and chill to set. For a hearty lunch, fold the lighter mayo into the dressing on our Roasted Veggie Grain Bowl.
FAQ: Vegan Mayo Recipe, Aquafaba Mayo, Soy-Milk Mayo
Yes. Vegan-labeled mayonnaise is made without eggs or dairy. Always read the ingredient list for allergens like soy or mustard. If you want full control of oil, sodium, and flavor, make this vegan mayo recipe at home.
Yes. Use the aquafaba base or the cashew variation. Aquafaba blends with oil for a classic, neutral taste. Cashew mayo is oil-optional and gets creamy after chilling. Both stay soy-free. For extra brightness, whisk in lemon and a pinch of mustard.
Use within 7 to 10 days for best quality. Keep it in a clean, airtight jar at 40°F or below and always scoop with a clean spoon. If you notice a sour smell, separation that will not blend, or any mold, discard.
If thin, keep blending and slowly stream in more neutral oil until the texture thickens. If it splits, add 1 to 2 teaspoons of aquafaba or soy milk, place the blender at the bottom, and re-blend while pouring oil in gradually. Room-temperature ingredients and a narrow jar help prevent future splitting.
Yes. Mustard adds flavor and supports the emulsion, but you can omit it. If you skip it, balance with a little extra lemon or a tiny pinch of sugar for deli-style roundness. Expect a slightly lighter body, especially in aquafaba versions.
Oat milk can work but often finishes thinner. For the best chance at success, choose an unsweetened barista-style oat milk and blend a bit longer. If texture still feels loose, switch to aquafaba or unsweetened soy milk for dependable thickness.
Easy Vegan Mayo Recipe (Aquafaba or Soy Milk)
Ingredients
Equipment
Method
- Add aquafaba or soy milk, lemon juice or vinegar, Dijon, and salt to a narrow jar.
- Place immersion blender at the bottom and begin blending.
- While blending, slowly stream in the oil until mixture thickens and emulsifies.
- Taste and adjust seasoning with extra lemon juice, salt, or a pinch of sugar if desired.
- Transfer to a clean jar, seal, and refrigerate. Use within 7 to 10 days.
Notes
Nutrition – per tablespoon (estimate)
SERVING: 15 g | CALORIES: 95 kcal | CARBOHYDRATES: 0.3 g | PROTEIN: 0.1 g | FAT: 10.5 g | SATURATED FAT: 1.5 g | CHOLESTEROL: 0 mg | SODIUM: 85 mg | POTASSIUM: 3 mg | FIBER: 0 g | SUGAR: 0 g | VITAMIN A: 0 IU | VITAMIN C: 0 mg | CALCIUM: 2 mg | IRON: 0 mgEstimated Cost: Low – about $2.00 to $3.50 per batch
Cost Breakdown: Oil 70 to 80 percent, base liquid 10 to 15 percent, lemon/mustard/salt 5 to 10 percent
Notes – Substitutions, oil-free vegan mayo, serving ideas
- Neutral oils: Sunflower and avocado oil keep flavor clean for homemade vegan mayo.
- Oil-free vegan mayo recipe: Blend 1 cup soaked cashews with 6 to 8 tbsp water or use 1 cup silken tofu with lemon and salt. Texture is lighter than oil-based.
- For soy-free, use aquafaba; for oil-free, try cashew or tofu bases.
- Customize with garlic, sriracha, or chipotle for added flavor.
- Use room-temperature ingredients for better emulsification.
- Serving ideas: Use as a spread for wraps or whisk with lemon to dress Mediterranean Chickpea Salad or a hearty Burger Bowl. For a lighter pairing, keep a jar of White Balsamic Vinaigrette ready.
- Related sauces: If you like blender sauces, try the creamy Tahini Sauce or the vibrant Roasted Red Pepper Sauce.
- Storage: Refrigerate in a clean, airtight jar at 40°F or below for 7 to 10 days. Do not freeze. Always use a clean spoon.
Final thoughts: easy vegan mayo recipe you can master
This vegan mayo recipe is fast, thick, and flexible, so you can blend it for sandwiches, slaws, and dressings any night of the week. Pick aquafaba for a light, glossy texture or soy milk for extra-stable results, then adjust thickness and flavor to taste. If you enjoy condiment projects, you might also like our tangy Burger King Zesty Sauce or the crowd-pleasing Boom Boom Sauce Recipe. For a roasted, smoky option, keep a jar of our bright Roasted Red Pepper Sauce in the fridge.
Call to action: rate, comment, and save this homemade vegan mayonnaise
Tried it? Leave a star rating and a short comment so other readers can succeed on the first try. Have a question about aquafaba vs soy milk, or want help fixing a split emulsion? Ask below and we will troubleshoot together. If you found this helpful, save the recipe card for later and share it with a friend who loves deli-style spreads.
