This easy vegan mayo is cream, tangy, and eggless! Use the plant-based mayo on sandwiches, to make salads, or in homemade dressings.

Recipe Easy Vegan Mayo

Table of Contents

I always thought making your own mayonnaise was hard but come to find out, it’s pretty simple. Really easy actually and you can easily make it vegan by swapping out some of the ingredients.

Why you’ll love this Vegan Mayonnaise

The vegan mayo contains no eggs. It’s an eggless condiment that’s easy to make and still has it’s famous tangy flavor.
It’s vegan! All plant-based ingredients used to make these vegan mayonnaise.

Mayo Ingredients

Vinegar: The vinegar will help give the mayo its tanginess. I like to use red white vinegar to make vegan mayo.
Soy Milk
Dijon Mustard: Also use to add some tanginess.
Oil: The oil will help thicken the mayo and to make it vegan, vegetable oil is used.
Lemon Juice
Sugar: My favorite to use is cane sugar.
Salt: Just a pinch to taste.

How To Make Plant-Based Mayo

Add the soy milk to a food processor and process for about 1 minute until the milk becomes foamy.
Add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
If you feel like the mayonnaise is a little too thin, you can add a little bit more oil to it.
You can keep this cool in the fridge for about 1 week.

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Vegan Mayonnaise

This easy vegan mayo is cream, tangy, and eggless! Use the plant-based mayo on sandwiches, to make salads, or in homemade dressings.

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Course: Condiment

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: cup

Calories:

Equipment

Ingredients

1 cup vegetable oil
1/2 cup soy milk
1/2 lemon, juiced
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
Pinch of cane sugar
Salt to taste

Instructions

Add the soy milk to a food processor and process for about 1 minute until the milk becomes foamy.
Add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
If you feel like the mayonnaise is a little too thin, you can add a little bit more oil to it.

Notes

You can keep this cool in the fridge for about 1 week.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.