Easy Egg-Free Vegan Mayonnaise 🥄

This ultra-creamy vegan mayo uses only 5 simple ingredients, comes together in just a few minutes, and tastes even better (and cheaper!) than store-bought versions. Perfect for sandwiches, dressings, dips, and more! 🌱✨

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Ingredients

• ½ cup unsweetened soy milk

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• ½ tsp salt, adjust to taste

• Optional: ⅛ tsp kala namak (black salt) for an “eggy” flavor

• 1 cup neutral oil of your choice

  • Recommended: avocado, sunflower, grapeseed, safflower, canola

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Method

1. Using an immersion blender (recommended method):

1. Add soy milk, apple cider vinegar, mustard, salt, and the full cup of oil into a tall jar or container.

2. Place the immersion blender all the way at the bottom of the container.

3. Turn it on high and keep it steady — the blender will pull the oil down and emulsify the mixture.

4. Once the bottom becomes thick and creamy, slowly move the blender upward and then up and down until everything is fully blended and smooth.

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2. Using a food processor or regular blender:

1. Add soy milk, vinegar, mustard, and salt. Blend on high.

2. With the machine running, slowly stream in the oil.

3. Continue blending until the mixture thickens and emulsifies into a smooth, creamy vegan mayonnaise.

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3. Store

Transfer the mayonnaise into a clean, airtight container.
Refrigerate for 1–2 weeks.

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Tips for Best Results

⭐ Use unsweetened soy milk only. It emulsifies better due to its protein content. Other plant milks may not thicken properly.
⭐ Oil must be neutral in flavor. Avoid olive oil — it can become bitter when blended.
⭐ For thicker mayo: add a bit more oil.
⭐ For thinner mayo: blend in 1–2 tsp extra soy milk.
⭐ For a tangier flavor: increase the vinegar or add a squeeze of lemon juice.
⭐ For a more “eggy” taste: add kala namak (black salt). Start with a small amount and adjust.
⭐ Chill before serving. It becomes even creamier after resting in the fridge.