If you're looking for a vegan alternative to traditional mayonnaise, look no further than veganaise! This homemade recipe is easy to make and uses plant-based ingredients to create a creamy and delicious spread that's perfect for sandwiches, salads, and more.
My favourite salad to use this recipe as a vegenaise salad dressing is this tempeh tahini salad bowl. This vegan mayonnaise recipe also tastes great when combined with other salad sauces and salad dressings like my vegan basil pesto sauce or mint salad dressing. It's also a great addition to spice up any simple salad dressing recipe like this lemon and garlic salad dressing recipe. Say goodbye to store-bought mayo and hello to a healthier, cruelty-free option.

Vegan Mayo
Making your own vegan mayonnaise, or Veganaise, is a breeze with just four simple ingredients blended together in a high-speed blender. No need to worry about any complicated steps or hard-to-find ingredients. Give it a try and enjoy a delicious and creamy plant-based alternative to traditional mayo.
How To Make Veganaise
Homemade vegan mayo is easy and only requires four simple ingredients: canola oil, soy milk, salt, and apple cider vinegar. Simply add all of the ingredients to a high-speed blender, such as a Nutribullet, and blend for about 20 seconds until the mixture thickens.


Once blended to a thick consistency, stir through with a spoon to form a smooth, creamy veganaise! To make the mayonnaise thicker, refridgerate for 1 hour before using / serving.
Why is mine runny?
When making vegan mayo, it's important to keep in mind that it may be runny at first. Just how thick the veganaise turns out immediately depends on a couple of things:
- The temperature of the oil and the milk: Its best to ensure that both are room temperature and especially that both are the SAME temperature
- Quality of the soy milk (add more oil): Different soy milk brands will yield different results. You can simply manage this by adding more oil if its too runny or more milk if its too thick
- You may need to slowly add the oil: I use a Nutribullet blender in this recipe, which means all of the ingredients are immediately blended (this is my preferred method!). However, if you own a bar mix or a blender that allows you to pour the oil in slowly, using this method can help to create a fluffier mayonnaise
- Refrigeration: It's also important to note that the mayo will thicken in the fridge over time. To achieve the desired consistency, it's best to make the mayo slightly runnier than desired and let it thicken in the fridge.
To ensure success, follow the quantities in the recipe and make sure that both the soy milk and oil are at room temperature before starting. This will help to create a mayo that is not too runny to use immediately, but will also thicken nicely in the fridge.
Here is an example of a larger quantity that I made (2 x times for this recipe. The mayonnaise is pourable, but after 1 hour in the fridge, it forms a nice dome shape on the spoon when scooped out.


Do I need to add the oil slowly?
You might ask why I combine all of my ingredients and then blend instead of slowly adding the oil. Slowly adding the oil ensures that the mayonnaise emulsifies and thickens. However I find that when making a small quantity (like the one in this recipe), combining all of the ingredients at once works just fine. I find it's not practical to use a larger blender like my Vitamix because I'm rarely making such larger quantities. Therefore, the smaller cup on the Nutribullet is perfect and it does not allow for the oil to be added slowly, but I have found no issues with this method when making such small quantities. To understand more you can further read "Why is mine runny" above.

Veganaise. Which Oil To Use?
It's really important to make sure that you use a flavourless oil for this recipe. Olive oil when blended will taste bitter. I have also tried to use avocado oil. However, I have found that avocado oil also has a bitter taste when blended.
I can 100% recommend canola oil for this recipe (completely tasteless!). Therefore, canola oil is my first pick of oil, however, other oils I recommend are sunflower oil and vegetable oil.
DON'T use coconut oil because coconut oil solidifies in the fridge. Unrefined coconut oil as a strong coconut flavour too, which is also undesirable. If you want to use coconut oil, make sure to use a refined coconut oil and to use the mayonnaise immediately. I actually use refined coconut oil if I'm serving the mayonnaise immediately.
Can I use almond milk or any other type of plant milk?
I have tried to use almond milk and oat milk for this recipe before and it doesn't turn out as well as the soy milk. The soy milk emulsifies WAY better than any other plant milk. You can use another plant milk substitute, just be aware that the mayonnaise will be a much runnier consistency. If you do decide to use a substitute some things that you can do is slowly add the oil whilst blending and also to refrigerate the vegan mayo for at least 1 hour before serving.
Why does soy milk work best and can I use dairy milk?
Soy milk emulsifies better than any other plant milk because of the protein content. For this reason, if your dietary requirement is to only have egg free mayonnaise, you can substitute the soy milk for dairy milk (not skim or low fat).
Traditional Mayo Ingredients
Traditional mayonnaise is made with eggs, oil, and some type of acid (usually vinegar or lemon juice). In this recipe, the eggs are replaced by the soy milk, and I recommend to use apple cider vinegar over lemon juice, because it works better.
Does Mayo Have Dairy?
No, traditional mayonnaise does not contain dairy and therefore all mayonnaise should be dairy free.
Aquafaba Mayo For Veganaise
To make this recipe a soy free vegan mayonnaise recipe, you can substitute the soy milk for aquafaba instead. I am yet to try this, but once I do I will report back here how it goes! To substitute, use the liquid from canned chickpeas, and beat until fluffy. Substitute the same amount of quantity aquafaba for soy milk in this recipe.
Some final tips:
- Make sure to use an unsweetened soy milk, otherwise it is going to taste weird!
- Make sure the oil and milk are the same temperature (preferably room temperature)
- You can use alternative milks, but it is not recommended (read blog notes above for further details)
- For fluffier more emulsified mayonnaise, slowly add the oil. Read blog notes above as to why I choose to not do this
- Make sure to use a tasteless oil like canola oil, sunflower oil, or vegetable oil. Olive oil is BAD choice (trust me its going to taste awfully bitter)
- Remember that the mayonnaise will thicken in the fridge
- Do not keep for more than a week. Fresh is best!

Veganaise. Vegan Mayonnaise
Ingredients
- ⅓ cup unsweetened soy milk
- ½ cup canola oil or refined coconut oil for a healthier option
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Add all ingredients to a blender.
- Blend for approximately 20 seconds, or until thick. (see blog notes for blender advice). Stir and transfer to a jar / container.
- Use immediately or refrigerate for 1 hour to thicken. Keep in the fridge for up to 1 week.
sadie says
Howdy! This looks like just the ticket. I can never consume a full jar of commercial veganaise before it goes off.
Quick question:
Any feedback on using grapseed oil? Canola oil is sus. I haven't used it for years. I appreciate what you've share re: olive and avo oils as not being ideal. In any case, I was just wondering whether you've tried any other fats for this recipe since writing it. Many thanks! All best, sadie
Georgia Papas says
Howdy Sadie!
Since writing this recipe I have not tried grapeseed oil (sounds like a great idea!), but I have tried using refined coconut oil. This works just as well. However you can refrigerate it because it goes hard so this only works when you are using the mayo immediately. I actually do this, make it fresh every-time, because I agree with you that I'd rather not use canola oil. I have tried avocado oil but I also found this was bitter after blending... but I have heard of people successfully using avocado oil before! Give it a go and let me know how you go 🙂
Anonymous says
Ok now u tell us!! I used refined coconut oil & of course refrigerated it b/c it’s a lot. Was so excited to make my tomato sandwich w/ homemade veganaise & omg 😱 it was rock hard!!!
Georgia Papas says
oh no!!! I do say in my blog notes that you need to use it immediately! I'm sorry this happened to you
Georgia Papas says
Hi All,
I mean't to write above that you CAN'T refrigerate refined coconut oil or extra virgin coconut oil. Sorry for the confusion all! I have had someone tell me they successfully used grapeseed oil as well for this recipe 🙂
Trev says
Hello! is the Soy milk necessary for fat content reasons? Or would Oat milk work as a substitute?
Georgia Papas says
Hi Trev,
Soy milk is used because of it's high protein, which helps the oil to emulsify, making that thick fluffy mayo texture. If you use something like almond milk or oat milk it has the tendency to separate and go runny. If you really want to use oat milk, make sure the milk is cold (from the fridge), and place the mayo in the in fridge for an hour or two before using. This will help it thicken. I have done this before when I haven't had any soy milk on hand and it makes a more runny mayonnaise but definitely still works. I hope this helps!
Georgia
Bonnie MacEvoy says
Love this recipe. I used red wine vinegar to switch it up and this was also good.
I would argue with your comment that coconut oil is a "healthier option". It is higher in saturated fats and still presents a greater risk of heart disease for this reason. The nutritional and medical literature is still tossing this hot potato around, but any oil that is not liquid at room temperature is likely to be thicker in your blood stream. Use coconut oil if you like it, but it is not healthier.
Georgia Papas says
Hi Bonnie, I'm so glad that you loved the recipe! I will have to try it with red wine vinegar. That sounds delicious! I totally agree with your comment regarding the health benefits of coconut oil. I wrote this some time ago and I have actually gone back and edited the post. Once upon a time I would have believed coconut oil to be the healthier option, but you're 100% right that there is actually no evidence to even prove that seed oils are even bad for you! As someone who is genetically prone to high cholesterol, coconut oil actually not a good choice for me. Also, I like that you say coconut oil is not liquid at room temperature.... where I live it most certainly is liquid!
mary knight says
Does the soy milk leave an aftertaste? Your recipe differs in that all ingredients are added together, whereas most recipes call for drizzling the oil in very very slowly to emulsify, usually with an immersion blender stick. I'd like to try to your recipe but could use some reassurance on this point.
Georgia Papas says
Hi Mary! Pouring the oil slowly ensures that the soy milk emulsifies fully and gives the mayo the best chance as becoming thick immediately. If you have a bar mix, then you may choose to use it and do this method. Although, I find that with such small quantities it really doesn't make much difference using something like the small cup of the Nutribullet or the bar mix. Also, after refrigerating the mayo will become much thicker. Therefore, I always just blend it all together immediately (as per this recipe), even if it's 2 or 3 times the quantity of this recipe.
DIANE DANIELLS says
OMG I FOUND YOUR RECIPE FOR VEGAN MAYO.. JUST MADE IT AND I AM OVERWHELMED ITS THE BOMB!!! SO GOOD AND EASY! I LIVE IN NEW ZEALAND AND THEY DONT SHIP VEGENAISE TO US ANYMORE THIS RECIPE IS A LIFE SAVER. SO MANY OPTIONS NOW THAT I CAN HAVE YOUR VEGANAISE!! THANK YOU
Georgia Papas says
Hi Diane, this is the best comment I have ever received! Thank you so much for the 5 star rating and the amazing review! I made a potato salad with this recipe yesterday and it was REAL good. I feel the same way you do about this veganaise! Happy cooking 🙂
Scott William Anderson says
I don't buy soy milk. Would I be able to substitute oat milk or cashew milk? What about using olive, avocado or grape seed oil instead of canola?
Georgia Papas says
Hi Scott,
I write about this in the blog article above so I will copy and paste my response here:
CAN I USE ALMOND MILK OR ANY OTHER TYPE OF PLANT MILK?
I have tried to use almond milk and oat milk for this recipe before and it doesn't turn out as well as the soy milk. The soy milk emulsifies WAY better than any other plant milk. You can use another plant milk substitute, just be aware that the mayonnaise will be a much runnier consistency. If you do decide to use a substitute some things that you can do is slowly add the oil whilst blending and also to refrigerate the vegan mayo for at least 1 hour before serving.
WHY DOES SOY MILK WORK BEST AND CAN I USE DAIRY MILK?
Soy milk emulsifies better than any other plant milk because of the protein content. For this reason, if your dietary requirement is to only have egg free mayonnaise, you can substitute the soy milk for dairy milk (not skim or low fat).
Another idea is to use aquafaba (also mentioned above in my blog notes), although I have not tried this approach and therefore cannot comment on how well it works. In summary, if you don't mind a super runny mayonnaise, then yes use oat or cashew milk, but for a thick, scoop able mayonnaise, soy milk works best!
I hope that helps!
Georgia
Wendy V. says
It works with Grapeseed Oil! I used Trader Joes grapeseed oil and Trader Joes Organic Soymilk at room temperature, which today is about 72 degrees. My apple cider vinegar was out of the fridge and I added a little brown rice syrup as I'm working to recreate the Follow Your Heart Grapeseed oil Vegenaise. And salt, of course. I put all the ingredients in a small cup for my Nutribullet-type blender. It took less than 10 seconds for it to turn into mayonaisse! I have some adjusting to do with the vinegar/salt ratio for my taste, but the recipe worked for me! Thank you!
Georgia Papas says
Amazing!! thanks for commenting to me know that it works with grapeseed oil too 🙂 yes I use my Nutribullet small cup and it almost immediately (like 10 seconds) becomes fluffy mayo!
Mike says
Hi there, we tried this recipe and even brought our soy down to room temperature but it never blended. We made it once before and it was perfect. Any other advice on making sure it blends and thickens correctly?
Georgia Papas says
Hey Mike!
When you say you made it once before, do you mean this recipe worked for you before and now it’s suddenly not?
Is the oil also room temperature? It could also be the brand of soy milk. I’ve also found that some brands work better than others. You want to make sure it’s a creamy or thick type of soy milk opposed to a water downed version. Another thing you can do is pop it in the fridge and it will become much thicker. Let me know how you go!
Georgia
Georgia Papas says
I just thought of another tip, you could use an immersion blender if you have one, or use a blender with the lid off and slowly pour the oil in 🙂