Creamy Vegan Mayo
Creamy Vegan Mayo

Creamy vegan mayo is a dairy-free and eggless alternative to traditional mayonnaise. It’s perfect for vegans, vegetarians, or anyone looking to reduce their consumption of animal products. Here’s a simple recipe for creamy vegan mayo:


  • 1/2 cup unsweetened plain soy milk or almond milk (you can also use other non-dairy milk options)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon sugar (optional, for a slightly sweeter mayo)
  • 1 cup neutral-flavored vegetable oil (e.g., canola or safflower oil)
  • 1-2 cloves garlic (optional, for garlic mayo)
  • Juice of 1 lemon (optional, for lemon mayo)


  1. Blend the Base:
  • In a blender or food processor, combine the non-dairy milk, Dijon mustard, apple cider vinegar, salt, and sugar (if using). If you’re making garlic mayo or lemon mayo, add the garlic cloves or lemon juice at this stage.
  1. Blend and Slowly Add Oil:
  • Start blending the ingredients on low speed. While the blender is running, slowly drizzle in the vegetable oil in a very thin stream. Continue blending as you add the oil. This process emulsifies the mixture and thickens it into mayo.
  1. Adjust the Seasoning:
  • Taste the mayo and adjust the seasoning as needed. You can add more salt, sugar, or lemon juice to suit your taste. If you want a tangier mayo, add a little more vinegar.
  1. Store:
  • Transfer the creamy vegan mayo to an airtight container, and store it in the refrigerator. It will thicken as it chills.
  1. Serve:
  • Use your vegan mayo as a sandwich spread, a dip for fries, a base for salad dressings, or in any recipe that calls for mayonnaise.

This creamy vegan mayo is a versatile condiment that can be customized to your taste. Feel free to experiment with different flavors and seasonings to create your own variations. Enjoy your dairy-free mayo!