How to make vegan mayo (soyonnaise)

By Jasmin

When I switch to a vegan diet, the only element I missed is mayonnaise. This vegan homemade mayonnaise is thick, rich and creamy just like the egg mayo, only this vegan mayo tastes incredibly better. Simple ingredients and ready in less than 5 min ! Both homemade soy milk and store bought will work. I use this vegan mayo in my coleslaw salad, vegan burgers, potato salads. it never failed me.      

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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 1  1/2 cup. Nutritional value 1 tbsp:

  • 83 Kcal
  • Protein: 0.2 G
  • Carbs: 0.2 G
  • Fat: 9.2 G

How to make vegan mayo (soyonnaise)

by Jasmin.
Yield: 1 1/2 cup, servings 1 Tbsp: 83 Kcal (kcal in 1/4 cup: 332)
[proteins: 0.2 G, carbs: 0.2 G, fat: 9.2 G]
Prep Time 8 minutes
Rest time 1 hour
Total Time 1 hour 8 minutes
Course dressing, mayonnaise
Cuisine American
Servings 1 Tbsp
Calories 83 kcal


  • ½ cup Soy milk unsweetened I'm using homemade
  • 1 cup Canola oil or corn oil
  • 1 Tbsp Lemon juice juice from half a lemon
  • 1 tsp Dijon mustard
  • 2 tsp Cider vinegar
  • ½ tsp Salt adjust to taste


  • Put all the ingredients into a measuring jug or a glass container. Use an immersion blender to blend it into a thick mayonnaise.
  • Let sit in the fridge for a couple of hours or overnight before use. Stores up to 5 days.
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