Vegan Mayonnaise Recipe | How to Make Mayonnaise with No Eggs

This vegan mayonnaise recipe is thick and creamy, making it an excellent egg-free substitute for regular mayo. It’s perfect for sandwiches, homemade salad dressings and more!

The vegan mayonnaise available at the grocery store can be expensive. But it’s surprisingly easy (and affordable) to make from scratch. Our egg-free, dairy-free vegan mayonnaise recipe comes together with six common ingredients and takes less than 5 minutes to make. Plus, this vegan mayo stores well in the fridge. I love having it on hand to make creamy vegan ranch dressing, spread on sandwiches and wraps, and use in other vegan recipes.

I’m going to walk you through a simple homemade vegan mayonnaise recipe. You probably already have most ingredients in the pantry!

What Is Vegan Mayonnaise Made From?

Typically, mayonnaise is an emulsion of egg yolks, oil, an acid and seasonings. This vegan mayo follows a similar recipe. To make it egg-free, we’re simply replacing egg yolks with aquafaba, the liquid from a can of chickpeas.

  • Aquafaba: It’s a common egg substitute because it can be whipped up to create volume.
  • Oil: The oil is the main emulsifier in our vegan mayonnaise recipe. Be sure to choose a neutral oil like canola, vegetable or sunflower.
  • Lemon: Mayonnaise needs an acid. I prefer using lemon juice for its zip and tang. But if you don’t have lemon juice, a simple swap is apple cider vinegar or white wine vinegar.
  • Dijon Mustard: Mustard is another emulsifier and helps boost flavor, plus add a bit of color. (Here’s how to make Dijon Mustard.)
  • Maple syrup: This sweetener helps balance out the acidic lemon juice. You can also use vegan-friendly cane sugar or agave nectar.
  • Salt: Don’t skimp on this ingredient. It will help the plant-based mayo burst with flavor.

The Best Vegan Mayonnaise Recipe

Vegan Mayonnaise Ingredients in small glass bowls on a white marble counter, view from above

Jenna Urben for Taste of Home

Ingredients

  • 1/4 cup aquafaba
  • 1 tablespoon maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1 cup vegetable oil

Directions

Step 1: Blend the aquafaba

Blending Vegan Mayo with an immersion blender

Jenna Urben for Taste of Home

Start by adding the aquafaba, maple syrup, lemon juice, salt and mustard to a tall cup. Using an immersion blender, give the mixture a few quick blitzes to froth it up a bit.

Step 2: Stream in the oil

Slowly add the oil to the mixture, about 1/4 cup at a time. Place the immersion blender into the bottom of the cup and pulse until the vegan mayonnaise emulsifies.

Continue streaming in the oil. Then, once the mixture begins to thicken up, slowly move the blender up and down until the desired consistency is reached. This should only take about 1-2 minutes!

Editor’s Tip: By adding the oil in slowly, you’re giving the ingredients time to emulsify. It also allows you to determine how thick and creamy you want the mayo to be. You may not need to use all of the oil.

Step 3: Taste

The last step is to taste the vegan mayo. If your end result is lacking something, add an extra pinch of salt to make the flavor pop.

Tips for Making Vegan Mayonnaise

How to store vegan mayo

Store vegan mayonnaise in an airtight container or jar for up to 2 weeks in the refrigerator. The vegan mayo will thicken up a bit as it sits in the fridge.

If the oil separates, use a spoon to give it a mix.

Is aquafaba or soy milk best for a vegan mayonnaise recipe?

In short, both work just fine. It comes down to personal preference and what you have on hand. I like using aquafaba because I go through a lot of chickpeas. Being able to put the chickpea liquid to use is a win for me.

You can substitute the aquafaba with soy milk. You’ll want to increase the measurement to 1/2 cup soy milk instead of 1/4 cup aquafaba.

Soy milk is a great alternative because it contains a natural emulsifier, making the end result nice and fluffy! It’s important to make sure the soy milk is at room temperature before blending to ensure the ingredients emulsify properly.

Can I use a food processor or blender?

The best tool for making homemade vegan mayonnaise is an immersion blender. A food processor or blender could work, but in my experience, those tools have varying success rates. You need air to allow the emulsification process to take place, so the immersion blender is an ideal tool with plenty of space and air.

If you’re in the market for one, here are the best immersion blenders.

How to make spicy vegan mayo

Just add in a squirt or two of Sriracha.

Craving garlic vegan mayo? Add a pinch of garlic powder to the aquafaba mixture.

How to use vegan mayo

Now that you know how to make vegan mayonnaise, there are endless ways to use it! Here are a few of my favorite ideas to get you started:

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