Simple Vegan Mayo

by Ethical Emily

Over the years we’ve been trying many different vegan mayonnaise recipes as it’s something all my family love to eat. We can’t seem to have oven-baked chips, ‘bocadillos’, veggie burgers or salads without a good mayonnaise so we have perfected it to a T.

With just 4 ingredients and a high-speed or bullet blender, you can’t go wrong. However, there are a few things to consider so here’s what’s most important when making homemade mayo:

The products you use will have an impact on the taste and the texture so go for a good quality soya milk. Choose an oil that you like the taste of because if you don’t like the taste of the oil you won’t like the taste of the mayonnaise.

For a tasty, thick, creamy mayonnaise soya milk works best. But not just any old soya milk, a good quality one makes A LOT of difference.

Apart from using a good quality soya milk and an oil of your own personal preference the other important factor is the amount of each ingredient.

Once you know how and what products work best you can’t go wrong.

I don’t complicate things by adding the oil at a later stage, it’s not necessary. Put all the ingredients in together and whiz it up. You’ll love making it if you keep it simple.

Once you know how to make this simple basic mayonnaise you’ll be able to add other ingredients for a different flavour. You can try adding a little garlic powder or a clove of garlic for a delicious Ali oli.  Mustard works well too as does fresh or dry herbs.

Try it with my Zero-waste potato salad

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


70ml good quality Soya milk

150ml Oil (olive, virgin, sunflower, canola...)

1 tsp Vinegar (apple cider)

Good pinch of Salt

Equipment: high-speed/bullet blender



The amount of ingredients in my recipe are according to what fits in a small blender cup so double up the ingredients if you need to.

Put the milk in the blender cup along with the oil, the vinegar and the salt.

Tighten the lid on the cup tightly and place on your blender. Blend for about 30 seconds.

Taste and check the texture. If it hasn't thickened enough blend for another 30 seconds. Although once in the fridge it will thicken more.

Add more vinegar and salt according to taste and blend for another 30 seconds.

Leave in the fridge for an hour to thicken and chill or place it in a bowl to serve straight away.


  • It will last the fridge for up to a week but this depends on the age of the soya milk. If you use fresh soya milk then it will last longer.
  • The vinegar is an important ingredient as it helps the milk combine well with the oil. Any vinegar could work essentially but I think apple cider vinegar works best.
  • If the milk is cold you'll find it's perfect to serve straight away. If not place it in the fridge for an hour.
Did You Make This Recipe?
If you made this recipe, tag @ethicalemilyfromtheheart on Instagram and use the hashtag #ethicalemily

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.