Egg-Free Vegan Mayonnaise

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/22
Vegan Mayonnaise Recipe

The Spruce Eats
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 servings
Yield: 1/2 cup
Nutrition Facts (per serving)
97 Calories
10g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 97
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 4%
Calcium 20mg 2%
Iron 0mg 1%
Potassium 27mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade egg-free vegan mayonnaise recipe, reprinted courtesy of "The Compassionate Cook" cookbook, is made with lemon juice, soy milk, and a bit of salt as well as oil, which is what combines to give it that thick and creamy mayonnaise texture.

Now that you've got your vegan mayonnaise, you can use it to make simple salad dressings, such as vegan ranch dressing, or a vegan Thousand Island dressing. Or use it to make traditionally creamy salads vegan, such as coleslaw or potato salad, or try something a little bit different, like this summery chickpea tuna salad recipe.

Ingredients

  • 3 tablespoons lemon juice

  • 1/2 cup soy milk

  • 1/4 teaspoon salt

  • 1/4 teaspoon paprika

  • 1/4 teaspoon mustard

  • 6 tablespoons vegetable oil, any variety

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan mayonnaise recipe gathered

    The Spruce Eats

  2. Combine lemon juice, soy milk, salt, paprika, and mustard in a blender. Blend on the lowest speed just until well mixed.

    Combine everything except for the oil

    The Spruce Eats

  3. Then, very slowly and gradually—just 1 or 2 drops at a time—add the oil until the mixture starts to thicken. You can also use a food processor if needed, but you'll have to be patient. Making homemade mayonnaise is easier with a blender or food processor, but you can use a whisk if you need to. Your wrist and your upper arm may get tired from all the manual whisking.

    Add the oil

    The Spruce Eats

  4. Continue blending until the mixture is thick, creamy, and smooth. Note that the mixture will also thicken up a little bit as it chills.

    Continue blending

    The Spruce Eats

  5. Transfer your mayo to a jar and store it in the refrigerator. Allow your homemade vegan mayo to chill for at least 1 hour before you use it. 

  6. Use on your favorite sandwich and enjoy.

Tips

  • The recipe calls for plain vegetable oil, but you really can use whatever oil you have on hand. Just consider the flavor of the oil and how that will affect the flavor of the end product. You can use olive oil, and it should turn out just as well.
  • Be sure to follow the instructions carefully, and slowly add the oil just a tiny bit at a time in order to get it to thicken up properly. If you're struggling to get the mayonnaise creamy, just slow up on the oil, and keep on blending.
  • If you're using a blender that isn't very powerful, or a small low-powered chopper or food processor, you might run into a bit of trouble. You need a very powerful motor to really whip the oil to get your homemade mayonnaise thick and creamy like store-bought mayo; otherwise, it may stay a bit thin and watery. 

How to Store

Leftover vegan mayonnaise can be stored in a glass jar or airtight plastic container for up to two weeks.