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Vegan Mayonnaise – So Quick, So Easy, So Useful

Easy Vegan Mayonnaise in a glass dish.

Dips & Spreads, Vegan | 21st January 2020 | By

Marvellous miracle mayo. Yes really. This recipe for simple vegan mayonnaise uses standard store cupboard ingredients and is really easy to prepare. It’s also exceptionally quick to make. We’re talking seconds, not minutes.

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Mayonnaise is such a useful ingredient. It’s just what you need for coleslaw and potato salad. It’s also great for enhancing sandwiches. Years ago, I assumed vegans just had to live without it. Then when I attended the Vegetarian Society’s vegan toolkit workshop a few years ago, we made vegan mayo. It was a revelation.

It wasn’t, however, until I took up the Veganuary challenge for the first time last year that I really took it seriously. Suddenly, I needed vegan mayonnaise.

Shop bought vegan mayo can be expensive. It’s also often loaded with ingredients that just aren’t needed if you’re making homemade. I tried one brand that didn’t look too bad, but I wasn’t really happy with it. It was time to dig out my stick blender.

Easy Vegan Mayonnaise

The method I learnt at the Vegetarian Society is the same one I’ve always used for standard mayonnaise. That is, you mix up all the ingredients other than the oil, then slowly drip the oil in as you whisk. You can do this by hand, but it’s much easier if you do it in a jug blender.

Easy Egg-Free Mayonnaise in a glass dish with spoon.

But in order to use a jug blender, you need to make a lot of mayonnaise. I prefer to make small batches of this simple vegan mayonnaise as and when I need it. The secret to this super speedy recipe is a stick blender. All you need to do is place all of your ingredients, including the oil into a jug. Then immerse the stick blender and whizz for just a few seconds. It should emulsify and thicken within ten to twenty seconds. It really is that simple.

If you don’t have a stick blender, it’s really worth getting one. They’re not that expensive and are just brilliant for blitzing soups. You can do this in the pan you’ve cooked the soup up in, so you can keep washing up to a minimum. It’s a lot easier to wash a stick blender than it is a jug blender.

What Can I Use Instead of Soya?

I’ve experimented with other plant milks, but although they emulsify with no problem, they end up runny. Fine as a sauce or salad dressing, but no good as a thick and spreadable mayonnaise. Soya milk, however, works like a dream.

If you’d really rather not use soya milk, aquafaba works too. I haven’t tried this as I’m not really keen on using the water from tinned pulses. Use two tablespoons in place of the 50 millilitres of soya milk and let me know how you get on.

What’s the Best Oil to Use?

A neutral oil such as sunflower oil is best if you don’t want your mayonnaise to be strongly flavoured. But if you’d like to have a bit more flavour in your vegan mayonnaise, sesame seed oil is lovely. That’s the one I use as my go to now. Peanut oil might also work well and I’ve heard avocado oil is good too.  Extra virgin olive oil is very strong, so I use 75ml of a neutral oil such as sunflower and 25ml of olive oil.

Easy Vegan Mayonnaise in a glass dish with spoon and salad leaves.

You might just want to experiment. The quantities I’ve used in the recipe are small, so you won’t be wasting too much if it doesn’t work out.

Can I Add Other Flavourings?

You can add herbs or spices to your mayonnaise for some extra pizazz. Smoked paprika is a good one. Leave out the mustard and use a neutral oil.

A garlicky aioli is nice too. If you’re using a jug blender use one clove of garlic and make sure it’s well blended before you start adding the oil. For the stick blender method, it’s best to grate the garlic in before blending. It’s probably best to use a small clove or garlic or half a normal sized one as the quantity of mayonnaise is so small.


If you use the stick blender method, you really shouldn’t have any problems. It’s meant to be best if the soya milk is at room temperature before you start blending, but I’ve heard that it still works if you use it cold from the fridge.

The jug blender method, however, can be a bit trickier. If the mixture doesn’t thicken, try adding a little more oil.

How Long Will Homemade Vegan Mayo Last?

Homemade vegan mayo will keep for about a week in the fridge if kept in a sealed container. If you make it with aquafaba instead of soya milk, it will keep a few more days.

Stay in Touch

Thanks for visiting Tin and Thyme. If you make this recipe for a super simple and speedy vegan mayonnaise, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Quick & Easy Vegan Mayonnaise.

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Vegan Mayonnaise – The Recipe

Easy Vegan Mayonnaise in a glass dish.
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4.91 from 10 votes

Easy Vegan Mayonnaise

Marvellous miracle mayonnaise. Yes really. This simple vegan mayonnaise uses standard store cupboard ingredients and is really easy to prepare. It's also exceptionally quick to make. We're talking seconds, not minutes.
Prep Time2 mins
Total Time2 mins
Course: Dips, Spreads & Sauces
Cuisine: British
Keyword: egg-free, mayonnaise, vegan
Servings: 1 small jar
Calories: 906kcal



  • 100 ml oil (for most purposes a neutral oil such as sunflower is best, but see notes below)
  • 50 ml soya milk (at room temperature)
  • pinch sea salt
  • 1 tsp smooth mustard (Dijon or English are both good)
  • 2 tsp lemon juice


Stick Blender Method

  • Place all ingredients into a jug.
  • Immerse the stick blender and blend on low for as long as it takes for the ingredients to emulsify and thicken - about 10 seconds.

Jug Blender Method

  • You will need to double the ingredients so that there's enough liquid to cover the blades.
  • Add all but the oil to the jug and blend briefly.
  • Remove the centre lid and whilst the blender is running (on a low setting), slowly drizzle in the oil until the mixture emulsifies and thickens.


If you'd like to have a flavoured oil, sesame seed oil is lovely. Peanut oil might also work well and I've heard avocado oil is good too. Extra virgin olive oil is very strong, so it's best to use 75ml of a neutral oil such as sunflower and 25ml of olive oil.
You can also add, garlic, herbs or spices to your mayonnaise for some extra pizazz. Additions are best done with a neutral oil.
If the mixture doesn't thicken, add a little more oil.
Will keep for about a week in the fridge if kept in a sealed container.
Please note: calories and other nutritional information are for the whole jar of mayonnaise, not per serving. They're approximate and will depend on exact ingredients used.


Calories: 906kcal | Carbohydrates: 2g | Protein: 2g | Fat: 101g | Saturated Fat: 7g | Sodium: 75mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg


I’m sharing my super easy vegan mayonnaise recipe with Cooking With My Kids for #CookBlogShare.


  1. Cathy @ Planet Veggie

    21st January 2020 at 4:09 pm

    You’ve reminded me I need to make some more vegan mayo – it’s so easy, it’s silly to buy shop bought!

    • Choclette

      21st January 2020 at 4:37 pm

      Yes, it’s super easy and the ingredients can usually be found in the house.

  2. sherry

    22nd January 2020 at 7:50 am

    i really must give this one a go. i tried to make regular mayo once and it was a disaster:-( i added cold water, i added more oil, i did everything they say but it was hopeless. this sounds fabulous! and easy…. cheers Sherry

    • Choclette

      22nd January 2020 at 9:30 am

      Making mayonnaise can be tricky, but this method is really easy. Just make sure you use soya milk. Makes all the difference. Even though it’s vegan, it tastes very similar to regular mayonnaise.

  3. Helen - Cooking with my kids

    22nd January 2020 at 9:31 am

    I had no idea it was this easy to make vegan mayo at home. I had no idea what would replace the egg until now. I also love that you can use a stick blender and just mix it all together – that sounds so much easier. #CookBlogShare

    • Choclette

      22nd January 2020 at 7:26 pm

      The stick blender method is just brilliant Helen and it really comes together in seconds.

  4. sherry

    22nd January 2020 at 9:31 am

    sounds great! thanks.

  5. Lucy

    22nd January 2020 at 5:23 pm

    Going to have to give this a try, I think with garlic!

    • Choclette

      22nd January 2020 at 7:25 pm

      Well yes, aioli is just so delicious, especially with chips.

  6. Nico | yumsome vegan food and travel

    22nd January 2020 at 5:24 pm

    Looks great, Choclette – I’m such a sucker for mayo! xx

    • Choclette

      22nd January 2020 at 7:24 pm

      Oh indeed. It’s such useful stuff. I’d be a bit stuck without it.

  7. Veronica

    22nd January 2020 at 5:35 pm

    This looks yummy – and so easy too Going to try it SOON!

    • Choclette

      22nd January 2020 at 7:20 pm

      It’s tasty for sure, but the main thing is that it’s so very quick to make.

  8. Chloe

    22nd January 2020 at 5:36 pm

    Wow I had no idea you could make proper emulsified mayo without egg – so clever!

    • Choclette

      22nd January 2020 at 7:18 pm

      Until I made it on the vegan course, I had no idea either. What I find so interesting is this blitzing it all in one go method.

  9. Amber

    23rd January 2020 at 12:59 am

    Delicious! I like the idea of using a sesame seed oil over sunflower also for a little extra flavor also.

    • Choclette

      23rd January 2020 at 7:55 am

      Sesame oil has become my go to for mayonnaise now. It gives a lovely flavour without being overwhelming. That’s sesame seed oil though, not roasted sesame seed oil.

  10. Jill @MadAboutMacarons

    23rd January 2020 at 11:20 am

    I do need to get more into this vegan way of cooking – your mayo looks super, including all the variations.

    • Choclette

      24th January 2020 at 7:32 am

      It’s always good to vary your diet. Although we have several vegan main meals throughout the week, I’m not so good on breakfast and lunch. Taking part in Veganuary has forced me to be a bit more creative.

  11. Danielle

    23rd January 2020 at 4:26 pm

    Fantastic mayo to make at home – lets you use it in so many other dishes. I bet it is extremely flavorful, too!

    • Choclette

      24th January 2020 at 7:35 am

      It’s so quick to make, that it really doesn’t feel like an effort at all, so well worth doing.

  12. Sandhya Ramakrishnan

    23rd January 2020 at 7:41 pm

    Oh Wow! I never realized that making a vegan mayo at home is so simple. I love the texture and it looks just like the regular Mayo. I am so going to try it at home. Will shop for Soy milk next time.

    • Choclette

      24th January 2020 at 7:36 am

      Yay, let me know what you think when you try it Sandhya.

  13. Kate - Gluten Free Alchemist

    24th January 2020 at 11:56 am

    I love a good mayo, but I have never been very successful in making it. Yours looks absolutely perfect! Definitely tempted… xx

    • Choclette

      24th January 2020 at 7:50 pm

      I’ve only used small quantities in this recipe, so you don’t end up with a load of mayonnaise you can’t finish. But it also means you can afford to experiment without worrying you’re throwing a month’s wages into the bin.

  14. All That I'm Eating

    24th January 2020 at 1:06 pm

    I can’t believe how easy this is to make! What a great recipe, having completely failed when I tried to make mayonnaise I’d love to give this a try as it sounds foolproof!

    • Choclette

      24th January 2020 at 7:47 pm

      Well I very much hope it’s foolproof. It certainly works for me. Please let me know how it goes.

  15. Kat (The Baking Explorer)

    24th January 2020 at 10:11 pm

    So simple to make and so clever!

    • Choclette

      25th January 2020 at 10:11 am

      It really is Kat. Have you tried it?


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