Homemade Vegan Mayonnaise

Mayonnaise is an essential condiment for salads and sandwiches, and a component for other condiments.  Being vegan, or even raw, doesn’t change that — we need our mayo!  :-D

Fortunately, it’s very easy to make vegan mayonnaise!

This is a base recipe, to which I can add other seasonings depending on how it is to be used. I like to add extra salt — when you taste it with a spoon it will seem to salty, but after tossing a spoonful of it with a large raw veggie salad it will be just right.

Vegan Mayonnaise - HomemadeVegan Mayonnaise IngredientsGarden Salad with Homemade Vegan MayonnaiseHomemade Vegan Mayonnaise on Bread

Vegan Mayonnaise

By October 31, 2012

Fresh vegan mayonnaise can be whipped up in just a few minutes!  What better to put on that veggie burger, garden salad, potato salad and cole slaw.



  1. Add oil, soy milk (almond milk doesn't work for this, it won't thicken) and salt to a blender or food processor.  Start with 1/2 teaspoon of salt.  One teaspoon will taste much too salty when you eat it straight, but on an unsalted salad it will be just right.
  2. Blend the mixture on high speed until well-blended.
  3. Open the small top on the blender and drizzle in the cider while still blending.
The mayonnaise is ready to use as-is in potato salad and cole slaw. For use as a dressing, additional seasonings can be added:  mustard or ketchup, garlic powder and onion powder, pickle relish.
Print Friendly

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

5 Responses to Homemade Vegan Mayonnaise

  1. Jen

    This recipe is fantastic and so much easier than drizzling the oil in which was messy. Makes a great ranch dressing too! Thanks for the great recipe.

  2. Vidya

    Looks great. How can I make this without soymilk? If almond milk does not thicken, then what about coconut milk or another alternative?

  3. Donna

    You can make soy-free mayonnaise with cashews:

    Place in a blender: 1 cup of cashews (presoaked if desired), 1-1/2 teaspoons apple cider vinegar, 2 tablespoons lemon juice, 1/2 tablespoon sweetener (agave or other), 1/4 teaspoon dry mustard, salt.

    While blending, drizzle in 1/2 cup of olive oil, adding water if necessary.

    Blend until smooth. Refrigerate to thicken.

  4. Sarah

    Hi, just made this and it’s really good!! How long does this keep for? How do you suggest storing it?

  5. Donna

    It should last a week when stored in the refrigerator in a closed container, but check the ingredients that you are using to be sure they’re fresh enough to last a week.

Leave a Reply

Or log in with your social network:

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>