Homemade Vegan Mayonnaise
This easy vegan mayonnaise recipe is made with only 5 ingredients. It's creamy, tangy, and egg-free. Perfect for sandwiches, dips, and more!
Servings: 12 servings
Equipment
- Blender
Ingredients
- 1 cup vegetable oil
- ½ cup soy milk
- ½ tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Instructions
- All ingredients should be the same temperature (room temperature) before combining them together.
- Add all ingredients to a high-powered blender.
- Blend on high speed until the mixture has thickened. This usually takes a minute or less.
- The vegan mayo is now ready to serve. If you want to chill it for a bit first in the fridge, it will thicken a bit more as it sits.
Notes
- 12 servings (2 tablespoons per serving, recipe makes about 1 ½ cups mayo total)
- All the ingredients must be at room temperature for the mayo to thicken properly.
- Don't substitute soy milk for any other vegan milk.
- Add ½ a tablespoon of agave or honey to sweeten your mayo, if desired.
- I've had more success using a blender, but an immersion blender can be used if the oil is added last and poured in slowly.
- To Store: Keep your vegan mayonnaise in an airtight container in the fridge for up to 7 days.
- Mama says, “Check all of your labels!”
Nutrition
Serving: 1serving (2 tablespoons) | Calories: 165kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 58mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.1mg