How to Make Vegan Mayonnaise

A must-have condiment, this Vegan mayonnaise recipe is simple and easy, and is perfect for sandwiches, burgers and salads.

As the days start to warm up, I start craving lighter food. Here in Australia, our summers can get pretty intense and on those hot days, I don’t really feel like cooking. I’m sure a lot of you feel the same. Thats where all the salads, sandwiches and grilling comes to the rescue. You’re probably wondering what salads, sandwiches and grilling does someone on a plant-based diet do. You’ll be very pleasantly surprised to know that there’s so much that can be done. And these recipes are beautiful, flavourful and you won’t even miss the meat / dairy etc. I’m going to share a few of those recipes with you in the days to come.

Vegan Mayo

Today, I’m going to start with the basics – a good Mayonnaise recipe. Most burgers, sandwiches and even some salads call for some Mayo. And while you can purchase a jar of vegan mayo in the shops, its usually around the $7-8 mark, which I find quite pricey. After you’ve made a batch at home, you can be sure you’ll never reach for a store-bought jar again.

Jump to Recipe

My vegan Mayo recipe uses just a handful of pantry staples and comes together in about 30 seconds. Yup, you heard that correctly. In the time it takes me to type this post out, I would’ve probably whipped up a dozen batches of this mayo, if not more.

I use an immersion blender to whip up my Mayo and this makes the whole process super easy. Here’s another handy tip for you – if you can find a jar with a mouth wide enough to fit your immersion blender, you can make and store your mayo in the same jar. So there’s minimal washing too. I store my Mayo in an airtight glass jar in the fridge and it easily lasts for a couple of weeks.

Why Vegan Mayo?

For those on a plant-based diet, its the only way to go. But even if you’re not strictly plant-based, some folks are allergic to eggs and a lot of folks don’t like the idea of raw eggs in the mayo.

In any case, this mayonnaise has a much longer shelf life than the kind that uses eggs. You’ll be amazed at the taste and texture. If you personally didn’t make this stuff, you wouldn’t even be able to tell that it is vegan.

I really hope you try this recipe out.

Here are a few ways in which I use this Mayo –
Vegan Black Bean Burgers
Wasabi Mayonnaise in Vegan Sushi Bowls

How to Make Vegan Mayonnaise

Recipe by Trisha VazCuisine: AmericanDifficulty: Easy
Prep time



A must-have condiment, this Vegan mayonnaise recipe is simple and easy, and is perfect for sandwiches, burgers and salads.


  • 1/2 cup Soy milk

  • 1 cup sunflower oil

  • 1/2 – 1 teaspoon mustard

  • 1 – 1 1/2 tablespoon of Apple Cider Vinegar

  • 1 tablespoon sugar

  • A little salt, to taste


  • Place all the ingredients in a clean, dry jar. Use an immersion blender and place the head at the bottom of the jar. Blitz everything together and slowly and gradually lift the immersion blender to the top. As you move the blender, the oil and milk will emulsify and in seconds you’ll be left with a gorgeous batch of Mayonnaise.
  • Store in a clean, dry, airtight container in the fridge and use as needed.

Recipe Video


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