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Vegan Mayo in a glass jar
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5 from 8 votes

Vegan Mayo Recipe

Vegan mayo is really easy to make at home: all it takes is about five minutes to gather the ingredients together and then a couple more until your blender makes the magic happen. My homemade vegan mayo recipe is very customizable to your favorite flavors and it's quite frugal. Try it once and you'll never buy mayonnaise off the shelf again.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: European
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24 tbsp ( 1 ½ cups total, approx)
Calories: 83kcal


  • Blender or immersion blender


  • ½ cup soymilk (see FAQs above for other non-soy substitution ideas)
  • 1 cup avocado oil (or another vegetable oil)
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon wasabi (or horseradish powder, optional)
  • Salt to taste


  • Place the soymilk in the blender. With the blender running on medium-low speed, pour the oil slowly through the feed tube until the ingredients emulsify and thicken.
  • Turn off the blender, add the remaining ingredients to it, and turn it back on to medium-low speed until the mayo reaches a thick consistency. For the last few seconds you can increase the speed to high for just a couple of seconds to ensure all the ingredients are mixed.
  • Store in a jar in the refrigerator.


Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg