Vegan Mayonnaise

Vegan Mayonnaise

You won’t believe just how easy it is to make Vegan Mayonnaise from scratch! It only takes 3 ingredients to make the base which you can use to make garlic aioli, sriracha mayo and more!

What is mayonnaise made of?

Mayonnaise is a fantastic example of food science in action! It has a reputation for being tricky to make because the method must be just right for the ingredients to come together to make a stable, creamy condiment.

The issue is that some liquids cannot dissolve in each other – take oil and water. The oil simply sits on top of the water no matter how much you stir it together. But, if you add an emulsifier then you can create a more stable emulsion so that the two stay mixed together. 

The science behind emulsions that that you need to break up one of the liquids before dispersing it into the other. In the case of mayonnaise an emulsifier is added to prevent the rest of the liquids from separating and they are “homogenised” using an electric whisk, food processor or blender.. 

Although it sounds tricky, once you know the science behind making mayonnaise it really isn’t all that hard.

How to make vegan mayonnaise

The method for making vegan mayonnaise is exactly the same as for regular mayo. You don’t need even need any special equipment. The only modification is replacing egg yolk for a vegan source of lecithin: soya milk.

Don’t be tempted to use substitutes

We are already pushing food science to its limits by replacing egg yolks with soya milk. Don’t be tempted to use other milks. I haven’t tried or tested these so can’t guarantee they will work. But the science supports using soya milk and has worked for me every time.

I’ve used olive oil and rapeseed oil to make my vegan mayonnaise. Whilst swapping out other oils shouldn’t create too many issues, you want to pick a mild or flavourless oil. I would avoid using any oils like coconut oil that aren’t runny at room temperature.

Temperature is key!

Before you even begin thinking about mixing the ingredients together, you need to get the soya milk out of the fridge and bring it to room temperature. It’s important that the oil and soya milk are the same temperature otherwise the mayonnaise will be more likely to split.

Choose your whisk wisely

It can be hard to make just small batches of mayonnaise, particularly if you only have a large food processor or blender jug. Hand held, stick blenders are fantastic for making small quantities. If you have nothing else, food mixers with electric beaters or a whisk attachment will also work. For a really small quantity I’ve been able to use a milk frother but this does take some time and patience!

I’ve never tried whisking mayonnaise completely by hand but I hear it is possible. Let me know if you manage it in the comments below.

The recipe

This recipe makes one small jar of mayonnaise. It’s perfect if you want to whip up a batch to go with some french fries or spread on your favourite sandwich.

Vegan Mayonnaise

Vegan Mayonnaise

You won't believe just how easy it is to make Vegan Mayonnaise from scratch! It only takes 3 ingredients to make the base which you can use to make garlic aioli, sriracha mayo and more!
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Course Condiment
Cuisine French
Servings 4 portions


  • Stick blender, food processor or electric whisk


  • 150 millilitres soya milk
  • 2 tsp lemon juice or apple cider vinegar
  • 250 millilitres olive oil or other unflavoured / mild oil
  • salt and pepper to taste


  • Before you make the vegan mayonnaise make sure the soya milk is at room temperature. I take it out of the fridge roughly 30 minutes before I intend to use it.
  • Place the soya milk and lemon juice into the bowl of your food processor or the jug of your blender.
  • Begin running the food processor / blender on low and start adding the oil just a few drops at a time.
  • Continue adding the oil slowly, making sure it is well combined before adding more.
  • The mayonnaise is ready when the mix is thick and creamy. Adding more milk will make it runnier and more oil will make it thicker.
  • Season with salt and pepper to taste.



I usually make a small batch like this for immediate use.
It will, however keep in an airtight container or a jar for up to a week in the fridge. If it does begin to separate simply blend again in the processor or blender.
Tried this recipe?Let us know how it was!

Customise your mayonnaise

This recipe will produce a simple mayonnaise which you can flavour will all sorts of herbs and spices.

  • Add crushed garlic to make aioli;
  • Fold through chopped herbs and lemon zest for something fresh and zesty;
  • I love to add sriracha or chipotle paste for a spicy mayo that is great in sandwiches or with chips;
  • Lemon, mustard and capers also turn this simple base into a delicious Caesar salad dressing.

Use your vegan mayonnaise in these recipes!

Or search “vegan mayonnaise” to find more recipes!

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