Homemade Vegan Mayonnaise
Thick, smooth, and richly flavoured mayonnaise with the exact texture and taste of traditional mayonnaise — made completely without eggs, dairy, or animal products. Simple to prepare, perfectly stable, and versatile enough for spreading on sandwiches, tossing through salads, making dips, or using as a base for other sauces. It strikes the ideal balance of savoury, tangy, and mellow richness.
Shared by katty
Time
15 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 100 ml unsweetened plain soy milk (at room temperature; works best for a stable emulsion)
- 1 tbsp apple cider vinegar or white wine vinegar.. 1 tsp fresh lemon juice
- 1 tsp Dijon mustard (optional, adds depth and stability).. ½ tsp fine sea salt
- ½ tsp caster sugar or coconut sugar (balances acidity).. Pinch of white pepper
- 200–220 ml neutral‑flavoured oil (sunflower, canola, or grapeseed oil; avoid strong‑tasting extra virgin olive oil)
- Optional: ÂĽ tsp garlic powder or onion powder for extra flavour
👩‍🍳 Instructions
- 1
Combine base ingredients: Place soy milk, vinegar, lemon juice, mustard, salt, sugar, pepper, and any optional seasonings into a tall jar or blender jug. Whisk lightly to mix, then let sit for 1 minute.
- 2
Emulsify: Turn the blender/immersion blender on to medium speed. Pour the oil in very slowly in a thin steady stream — do not pour it all at once. Keep blending as you add the oil; the mixture will thicken and turn pale creamy white as it emulsifies.
- 3
Finish: Once the mixture is thick and glossy, add the remaining oil a little faster while blending continuously until fully incorporated and you have a thick, smooth consistency just like regular mayonnaise.
- 4
Adjust: Taste and add more salt, lemon juice, or vinegar to suit your preference. If too thick, stir in a teaspoon of cold water at a time; if too thin, blend in a little more oil.
- 5
Store & use: Transfer to a clean sealed jar. It will keep well in the refrigerator for 7–10 days; it will firm up slightly when chilled.