You’re about to make the creamiest, fluffiest vegan mayo at home—with just a few pantry staples and a blender. No eggs, no dairy, no fuss. This easy recipe comes together in minutes and tastes miles better than store-bought.

If you’ve ever had broken mayo or bland results, don’t worry. I’ll show you exactly how to get a stable, silky spread every time, plus simple flavor twists you can whip up on the spot.

Why This Easy Vegan Mayo Recipe Works

Traditional mayonnaise relies on egg yolks for emulsifying, but we can get the same thick, luscious texture with the right plant-based combo. Here’s why this method delivers:

Proven emulsion formula: Oil + acid + liquid + emulsifier binds into a stable, creamy spread.
Neutral oil for clean flavor: Light-tasting oils keep the mayo mild so you control the flavor.
Aquafaba magic: Chickpea liquid whips and stabilizes like egg whites—no egg needed.
Mustard and vinegar boost: Both add tang and help the emulsion hold.
Blender or immersion blender friendly: You can use almost any blender you have.

Ingredients

Aquafaba (1/4 cup): Liquid from a can of chickpeas. Use unsalted if possible for easier seasoning.
Neutral oil (3/4 to 1 cup): Choose sunflower, grapeseed, canola, or light olive oil. Avoid extra-virgin olive oil—its strong flavor and weight can make the mayo bitter and heavy.
Acid (2 tablespoons): Apple cider vinegar or white wine vinegar for tang. Fresh lemon juice works too.
Dijon mustard (1 to 2 teaspoons): Adds flavor and helps the emulsion.
Salt (1/2 teaspoon, to taste): Start small and adjust.
Maple syrup or sugar (1/2 teaspoon, optional): Balances acidity without making it sweet.
Garlic powder (pinch, optional): For a subtle savory note.

Yield: About 1 cup, enough for a week of sandwiches, salads, and dipping.

How to Make This Vegan Mayo at Home

Equipment

Immersion blender with a tall jar (best choice), or a high-speed blender
Measuring cups and spoons
Rubber spatula

Step-by-Step Instructions

Chill your liquids: For the best, thickest texture, use aquafaba and acid that are cold from the fridge.
Add base ingredients to the jar: Add aquafaba, vinegar (or lemon), Dijon, salt, and optional sweetener and garlic powder.
Pour in the oil: Add all the oil on top. With an immersion blender, you can add it all at once; with a standing blender, you’ll drizzle it in.
Blend from the bottom up: Place the immersion blender at the bottom of the jar. Turn it on and hold it steady for 10–15 seconds while the bottom turns thick and pale. Then slowly lift and tilt to incorporate the oil above until fully emulsified, 30–45 seconds total.
If using a standing blender: Blend the base on low for 10 seconds, then drizzle oil in a thin, steady stream while blending on low to medium until thick.
Taste and adjust: Add a pinch more salt or a squeeze of lemon if needed. If it’s too thick, blend in 1–2 teaspoons of cold water. If it’s too thin, blend in 1–2 tablespoons more oil.
Rest for flavor: Let the mayo sit in the fridge for 30 minutes to let flavors settle and texture firm up.

How to Store Vegan Mayo

Refrigerate immediately: Transfer to a clean, airtight jar and chill right away.
Shelf life: Enjoy within 7–10 days for best flavor and safety.
No freezing: Freezing breaks the emulsion and ruins the texture.
Clean spoons only: Avoid double-dipping to keep it fresh longer.

Benefits of Making Your Own Vegan Mayo

Allergy-friendly: Completely egg-free and dairy-free, great for vegans and those with egg allergies.
Custom flavor: Tweak salt, tang, and sweetness to match your taste.
Budget-friendly: Pantry staples cost less than most store-bought vegan mayo.
Cleaner ingredients: Skip preservatives and add-ins you don’t want.
Quick and reliable: You’ll have thick mayo in under 5 minutes.

What Not to Do

Don’t use extra-virgin olive oil: It turns the mayo bitter and can make the emulsion unstable.
Don’t skip the acid or mustard: You need both for flavor and structure.
Don’t rush the oil stream in a blender: Go slow to build a strong emulsion.
Don’t use warm ingredients: Room-temp works, but colder ingredients thicken better.
Don’t over-salt early: The flavor intensifies as it rests—season at the end.

Variations You Can Try

Lemon-Garlic Aioli: Add 1 small grated garlic clove and 1 extra tablespoon lemon juice. Finish with a splash of olive oil folded in for aroma.
Chipotle Mayo: Blend in 1–2 teaspoons chipotle in adobo (minced) or 1/2 teaspoon chipotle powder and a squeeze of lime.
Herb Mayo: Stir in 2 tablespoons finely chopped parsley, dill, or chives after blending. Great for potato salad.
Sriracha Mayo: Mix in 1–2 teaspoons sriracha and a tiny drizzle of sesame oil.
Smoky Paprika: Add 1/2 teaspoon smoked paprika and a pinch of cumin for depth.
Garlic-Black Pepper: Add 1/4 teaspoon garlic powder and 1/2 teaspoon freshly cracked black pepper.

FAQ

Can I use soy milk instead of aquafaba?

Yes. Use unsweetened, unflavored soy milk. Start with 1/4 cup soy milk and 3/4 to 1 cup oil. The method stays the same.

Why did my mayo not thicken?

Oil added too fast (in a blender, drizzle slower).
Wrong oil choice (use a neutral, light oil).
Too warm (chill aquafaba and acid and try again).
Not enough emulsifier (add a bit more Dijon and blend again).

Can I use olive oil?

Use light olive oil, not extra-virgin. For extra-virgin flavor, fold in 1–2 teaspoons at the end.

Is aquafaba safe?

Yes. It’s simply the cooking liquid from chickpeas. Choose low-sodium if possible for better seasoning control.

How do I fix broken mayo?

Add 1 tablespoon fresh aquafaba to a clean jar. Slowly blend in the broken mayo while running an immersion blender, just like starting a new batch.

Can I make it without mustard?

Yes, but add a pinch of cream of tartar or a little extra acid for stability. Flavor will be milder.

Is this gluten-free?

Yes. All ingredients are naturally gluten-free. Double-check your mustard brand if you’re sensitive.

Conclusion

Once you make this simple vegan mayo, you’ll never scramble for store-bought again. It’s creamy, bright, and ready in minutes with pantry ingredients. Keep a jar in the fridge for sandwiches, slaws, dressings, and dipping—you’ll use it all week. If you try a variation, tell me your favorite combo. I’m team lemon-garlic today, and it’s a keeper.

Simple Vegan Mayo Recipe | Easy Egg-Free Dairy-Free Homemade Mayo

Creamy, stable vegan mayo made with aquafaba, neutral oil, acid, and Dijon comes together in minutes and tastes better than store-bought. Cold ingredients and a slow blend ensure a thick, silky emulsion.

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Servings 16 tablespoons

Ingredients

1/4 cup aquafaba (unsalted if possible)
3/4 to 1 cup neutral oil (sunflower, grapeseed, canola, or light olive oil; avoid extra-virgin olive oil)
2 tablespoons acid (apple cider vinegar, white wine vinegar, or fresh lemon juice)
1 to 2 teaspoons Dijon mustard
1/2 teaspoon salt, to taste
1/2 teaspoon maple syrup or sugar (optional)
Pinch garlic powder (optional)

Instructions

Chill the aquafaba and acid in the refrigerator so they are cold.
Add the aquafaba, vinegar or lemon juice, Dijon mustard, salt, and optional sweetener and garlic powder to a tall jar.
Pour the oil on top of the base ingredients.
Place an immersion blender at the bottom of the jar, turn it on, and blend without moving for 10 to 15 seconds until the bottom thickens and turns pale.
Slowly lift and tilt the blender to incorporate the remaining oil until fully emulsified, about 30 to 45 seconds total.
If using a standing blender, blend the base on low for 10 seconds, then drizzle in the oil in a thin, steady stream while blending on low to medium until thick.
Taste and adjust seasoning with more salt or lemon as needed; if too thick, blend in 1 to 2 teaspoons cold water; if too thin, blend in 1 to 2 tablespoons more oil.
Transfer to a clean, airtight jar and refrigerate for 30 minutes to allow flavors to settle and the texture to firm.

Notes

Yield is about 1 cup (approximately 16 tablespoons). Refrigerate immediately and use within 7–10 days; do not freeze. Use clean utensils to avoid contamination. For variations, try lemon-garlic aioli (extra lemon and fresh garlic), chipotle with lime, herb mayo with parsley, dill, or chives, sriracha with a touch of sesame oil, smoky paprika with cumin, or garlic-black pepper. Use neutral, light oils and avoid extra-virgin olive oil in the base. Cold ingredients thicken better, and a slow oil stream in a blender prevents breaking. To fix broken mayo, start with 1 tablespoon fresh aquafaba in a clean jar and slowly blend in the broken batch.

Simple Vegan Mayo Recipe | Easy Egg-Free Dairy-Free Homemade Mayo

Why This Easy Vegan Mayo Recipe Works

Ingredients