How to Whip Up a Scrumptious Vegan Mayonnaise

01 November, 2020
Vegan mayonnaise is highly recommendable for people with allergies to certain ingredients and also for those who want to follow a healthier diet. 

Vegan mayonnaise is made exclusively with vegetable ingredients. This means that other ingredients, such as alternative milks, take the place of eggs or regular milk.

It’s quite simple to make and there are several recipes available that use different ingredients. Each one of these recipes make a mayonnaise that’s slightly different in texture and consistency, but they’re all 100% natural.

Vegan mayonnaise with soy milk and olive oil

This mayonnaise is a light and smooth recipe. You can use it immediately after preparing and it makes for a great option to pair with salads or to spread on a sandwich.


  • 1/2 minced garlic.
  • 1 cup of olive oil.
  • one teaspoon of lemon juice.
  • 1 tablespoon of fresh chapped parsley.
  • 1/2 cup of soy or almond milk.
  • Pinch of sea salt.
  • Pinch of ground mustard seed to taste or  1/2 teaspoon of mustard.


  • Put the soy milk and lemon juice in a blender. Blend for 30 seconds.
  • While blending, slowly add the oil until the mixture thickens.
  • Add the salt, parsley and blend well.
  • Taste the blend to adjust the seasonings if necessary.
  • Remember that you can optionally add the seasonings that you want: chili, bell pepper, black pepper.

Also see: Get Beautiful Hair with Mayonnaise Masks

Vegan mayonnaise with potatoes

This is a light-bodied mayonnaise, although, it’s heavier than the previous recipe because it uses potatoes as its main ingredient. Tubers provide this version with a much stronger flavor.


  • Sunflower oil.
  • Black pepper.
  • Oregano.
  • Salt to taste.
  • 1 clove of garlic.
  • Lemon juice.
  • 1 large potato.
  • Water as preferred (this will depend on if you want a more runny or thicker result).


  • Peel the potato and boil it in some water.
  • Once fully cooked, put the potato in a juicer.
  • Add the garlic clove, oregano, black pepper and pinch of salt.
  • Keep it on low-heat and add the olive oil slowly.
  • When the mixture is compact, stop adding oil and add the water in a similar manner, slowly.
  • Remember to pulse the mixture in 5 second intervals until it’s smooth and light.
  • Add lemon (to taste), being careful not too add too much juice as it could cause the mixture to curdle (just as what happens with traditional mayonnaise).
  • You can add cilantro, basil, parsley and create delicious personalized flavors.

Tips for making vegan mayonnaise

  1. Hand mixers and glass jars work best for these recipes.
  2. You can use a stand mixer or a food processor. However, for smaller batches, it’s better to use a hand mixer.
  3. You should use an unsweetened and unflavored soy milk (avoiding ones such as vanilla, chocolate, etc.).
  4. Look for sunflower oil or another neutrally flavored oil.
  5. Olive oil gives off a strong and spicy flavor. Keeping that in mind, if you want to use olive oil, use it in small quantities.
  6. Make sure the ingredients are at room temperature when you’re going to make the mayonnaise.
  7. Add salt and garlic sparingly. If it’s not enough for you, you can add more little by little until you get the taste just right.
  8. You should store the mayonnaise in the fridge and use it within a short period of time.

Why does vegan mayonnaise curdle?

  • Beating the mixture and stopping several times.
  • Too cold or hot temperatures.
  • Using too much oil (this is the most common mistake).
  • Mixing at too high of a speed.
  • Instead of thickening, the mixture turns more and more runny and translucent when mixing.

Also read: Low Fat Mayonnaise Alternatives

Mayonnaise variations

Using a vegan mayonnaise base, we can invent fun flavors and colors just by adding some elements.

  • For a purple or rosy color, add a piece of cooked beet.
  • For a green tone, use cooked spinach. You’ll end up with a green result with a mild flavor.
  • For a vegetal tartar sauce, you can add the following to the mixture: capers, pickles and onion.
  • For a pink mayonnaise, all you need to do is add a little ketchup to the mix.

Recommended uses

  • Salads. Instead of oil and vinegar.
  • Sandwiches and hamburgers.
  • Side dishes for snacking such as: omelettes, croquettes, finger foods.
  • Baste for vegetables and other baked dishes.
  • Pizza sauce (instead of tomato sauce).

Making homemade mayonnaise allows us to create personalized recipes and enjoy a wide variety of natural and healthy foods.