Easy Homemade Vegan Mayo (Creamy, Quick, and Foolproof)
If you’ve ever tried store-bought vegan mayo and felt like something was missing, this recipe will change your mind. It’s rich, smooth, and comes together in just a few minutes using simple ingredients you probably already have at home.
The best part? No eggs, no dairy, and no complicated steps. Just real ingredients blended into a creamy spread you can use anywhere.
This version relies on soy milk, which naturally helps create that thick, stable texture that traditional mayo gets from eggs.
Why You’ll Love This Recipe
- Thick and creamy every time No separating, no watery texture. It turns out right.
- Ready in minutes Blend everything and you’re done in about 5 minutes.
- Simple ingredients Nothing weird. Just pantry basics.
- Easy to adjust Make it tangier, sweeter, or turn it into garlic mayo or sauces.
Ingredients for Creamy Vegan Mayo
- Unsweetened soy milk: This is what makes everything work. The natural proteins in soy help bind the oil and liquid together, giving you that thick, creamy texture.
- Vinegar and lemon juice: You can use apple cider vinegar or white vinegar. Combined with lemon juice, they bring a fresh, slightly tangy flavor that makes the mayo taste balanced.
- Dijon mustard: Adds a little depth and also helps the mixture stay smooth and stable.
- Maple syrup (or other sweetener): Just a small amount to soften the acidity and round out the flavor.
- Salt: Adjust to your taste. Start small and add more if needed.
- Neutral oil: Oils like canola, sunflower, or avocado work best. They keep the flavor mild and let the mayo taste clean.
Tips for Best Results
- Use soy milk if possible - It works best because it naturally helps the mixture thicken and stay stable.
- Keep ingredients at room temperature - Cold soy milk can cause the mayo to split.
- Pour oil slowly - This helps the emulsion form properly.
Flavor Variations
Once you’ve made the base, you can easily customize it:
- Garlic mayo: blend in a garlic clove
- Herb mayo: stir in fresh herbs
- Smoky mayo: add smoked paprika
- Spicy mayo: mix in chili or chipotle
How to Use It
- Spread on sandwiches and wraps
- Mix into salads like potato or pasta salad
- Use as a dip for fries or veggies
- Turn it into creamy dressings
Storage
Keep it in a sealed container in the fridge for up to 2 weeks. Give it a quick stir before using if needed.
GET THE RECIPE:
Homemade Vegan Mayo
⏰ PREP : 5 minutes
⏰ TOTAL : 10 minutes
🍴YIELD : 1 ½ cup
Ingredients:
- ½ cup unsweetened soy milk (room temperature)
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup (or agave)
- 1 teaspoon salt (adjust to taste)
- 1 cup neutral oil (like canola, sunflower, or avocado oil)
Recipe:
1. Add the base ingredients
Pour the soy milk, vinegar, lemon juice, mustard, maple syrup, and salt into a tall jar or blender.
2. Blend briefly
Mix everything for a few seconds so it’s combined.
3. Slowly add the oil
Turn the blender on low and slowly pour in the oil in a thin stream. This step is key for getting the thick texture.
4. Blend until thick
Keep blending until it turns into a smooth, creamy mayo.
5. Taste and adjust
Add more lemon, salt, or mustard if needed.
Final Thoughts
This is one of those recipes that feels almost too easy once you try it. A few ingredients, a quick blend, and you’ve got a creamy homemade mayo that tastes better than most store-bought versions.
After making it once, you’ll probably stop buying it altogether.
Who we are
We are Erik and Viktoria, the family behind MioMat. We have been selling soy milk makers in the US since 2019, and we make our own plant milk, yogurt and fresh plant-based cheese at home. Viktoria made our video courses, and many recipes here come from our MioMat community.