5 from 8 votes

Homemade Vegan Mayonnaise (5 Ingredients!)

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Use soy milk and Dijon mustard to make this delicious light vegan mayo. It's ready in 5 minutes and you won't believe how good it tastes.
Prep time: 10 minutes
Total Time: 10 minutes
£0.09
Makes: 10
Side
International

If you’ve just opened the fridge and faced the tragedy that you have no mayonnaise, whip up this vegan mayonnaise in 5 minutes with just a few ingredients.

A bowl with mayonnaise and chips in partial view behind and some lemons.

Why you’ll love this recipe

5 ingredients – this recipe only needs lemon juice, rapeseed oil, Dijon mustard, unsweetened soy milk and white wine vinegar. All ingredients you’ll likely already have laying around!

Egg-free- for those who don’t eat eggs, no need to have FOMO with this vegan mayo recipe. 

Adjustable taste- whether you like your vegan mayonnaise recipe to be more acidic, saltier or less salty, by making it at home you can customise the taste to your preferences.

Save money – branded vegan mayonnaise’s charge a premium in comparison to regular mayonnaises, so making  homemade vegan mayonnaise can help you to save money. 

Serve this delicious mayo with these quick and easy recipes: Airfryer Frozen Fries, Airfryer Hash Browns and Sweet Potato wedges

Ingredients

Unsweetened soy milk – I use this as it’s neutral in flavour, we don’t want to taste the milk with this recipe. 

Lemon juice- provides the acidity to cut through the fat in the homemade vegan mayonnaise. 

Rapeseed oil- Traditional mayonnaise is made with a neutral oil. You can use olive oil but this will adjust the flavour slightly to taste more like olive oil. 

Variations/ Adaptations

Dijon mustard– you can switch to wholegrain mustard or american mustard if you don’t have dijon. Half the quantity if you are using american mustard. 

Make it spicy- after finishing all of the steps, add a couple of tablespoons of your favourite hot sauce into your vegan mayo to make it a hot mayo! 

Here are some other side dishes to serve with your mayo; Air Fryer Green Beans, Airfryer potatoes and Crispy Baked Buffalo Cauliflower Bites

How to make vegan mayo

  1. Start by preparing the ingredients, that’s the milk, the soy milk, lemon juice, vinegar and Dijon mustard (Image 1).
  2. Using a tall container and a hand blender, start by pouring in the oil and other ingredients. Season with a generous pinch of salt (Image 2).
2 step by step photos, the first with ingredients laid out on an orange background and the second with oil being added to a blender cup and blended.

3. Using a hand blender, blend together until smooth (Image 3).

A blender cup with mayonnaise held with a hsnd and a hand mixer being taken out.

Tips for the best result

  • Pour the rapeseed oil slowly whilst continuously whisking- this helps to form the emulsion and prevents a broken sauce.
  • Add a tiny (and I mean tiny) sprinkle of turmeric to add a golden hue to make your vegan mayo recipe look more flavourful. You shouldn’t be able to taste it. 

Enjoy these healthy and tasty vegan dishes ; Vegan Creamy Pea and Mint soup, Easy Mushroom Ragu (Ragout) and Lentil and Chickpea Curry

A chip being dunked into a bowl of mayonnaise with chips and lemon wedges in partial view behind.

FAQs

How long can I store vegan mayonnaise in the fridge?

I would consume this recipe within around a week. Store in a sealed mason jar. 

Can I freeze it?

 You can! To defrost, place in the fridge overnight to thaw.

What is vegan mayonnaise made from?

This vegan mayo is a combo of Dijon mustard, unsweetened soy milk, rapeseed oil, lemon juice and white wine vinegar. 

Is vegan mayonnaise better for you than regular mayonnaise?

It is good for those who are intolerant to dairy and are on a vegan diet. It’s also great to make from scratch as you can reduce the salt and preservatives added within store bought mayonnaise. 

A turquoise bowl with mayonnaise on an orange background.

If you tried this Homemade Vegan Mayonnaise recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

 

5 Ingredient Vegan Mayonnaise

Print
5 from 8 votes
Prep Time: 10 minutes
Total Time: 10 minutes
£0.09
Side
International
Servings: 10
Use soy milk and Dijon mustard to make this delicious light vegan mayo. It's ready in 5 minutes and you won't believe how good it tastes.

Ingredients

  • ½ lemon, juiced (£0.20)
  • ½ tsp dijon mustard (£0.04)
  • 125 ml unsweetened soy milk (£0.55)

Cupboard Essentials

  • 250 ml rapeseed oil
  • 2 tsp white wine vinegar
  • Optional sprinkle of turmeric
  • Salt

Method

Note: For blending, use a tall container/jug to ensure that the blades of your hand blender will be fully submerged whilst blending.

  • Start by pouring the soy milk, lemon juice, vinegar and dijon mustard into the tall/ container. Season with a generous pinch of salt and blend to combine.
  • While blending on low, slowly stream the rapeseed oil into the mix. Blend until the emulsion thickens to form your vegan mayo. Adjust the seasoning to taste- if you want it a bit more tangy- add a squeeze of lemon, more mustard? add an extra ¼ tsp.

Optional * If you want a slight yellowish hue to your mayo to give it that hellmans glow, add a tiny (TINY) pinch of turmeric. You don’t want the turmeric flavour to shine through, you just want the colour so be super careful with this.

    Notes

    • Slowly pour rapeseed oil while whisking to form emulsion and prevent sauce from breaking.
    • Add a tiny sprinkle of turmeric for a golden hue without altering flavour.

    Nutrition

    Servings: 10 servings
    Fat: 9g
    Calories: 85kcal

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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