Vegan Mayonnaise

This vegan mayonnaise is just like regular mayo, but with no raw eggs. Instead of eggs, we use soy milk along with the same ingredients. It’s a delicious alternative for vegans and those avoiding eggs. Enjoy!

Just make sure the soy milk you pick has only soy beans and water – nothing else – or the mayo won’t thicken up right. Trader Joe’s and Westsoy are the brands I recommend.

You have a few options when it comes to making the mayonnaise: an immersion blender, a food processor, or a regular blender. Take your pick and get ready to whip up some deliciousness!

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Vegan Mayonnaise

Course: Sauces
Cuisine: Vegan
Keyword: condiments, soy milk
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 24 servings
Calories: 85kcal
Author: The Vegan Feast
This vegan mayonnaise is remarkably similar to conventional mayo without any eggs.
Makes 1½ cups
Print Recipe


  • ½ cup soy milk
  • 2 tsp Dijon mustard
  • juice of one lemon
  • 1 tsp salt
  • 1 cup oil any neutral tasting oil will work


  • Place the soy milk in the bowl of the blender, or food processor.
  • Add the mustard, lemon juice, and salt.
  • Turn on the blender and very slowly begin to drizzle in the oil. Continue to blend until all the oil is emulsified and the mayonnaise thickens.


Serving: 1tablespoon | Calories: 85kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 104mg | Potassium: 8mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.03mg

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