Replaces mayonnaise

Vegan mayo: three ways to make it at home

Quick answer

Aquafaba mayo
1/4 cup aquafaba, 1 to 2 tsp Dijon, 1 to 2 tsp lemon juice or vinegar, salt, 3/4 cup neutral oil
Soy milk mayo
1/2 cup unsweetened soy milk to about 1 cup neutral oil, plus mustard, acid and salt
Oil free
about 350 g (12 oz) silken tofu, 2 to 3 tbsp lemon juice or vinegar, 1 tsp Dijon, salt
Fridge life
about 1 week for the oil versions; we keep the tofu version 4 to 5 days

Mayonnaise is oil held in tiny droplets by egg yolk. Take the yolk out and you need something else to hold those droplets apart. Aquafaba and soy milk both do it, in about a minute with a stick blender. Silken tofu skips the oil altogether and gives a creamy, lighter spread.

Three versions

Version Base Oil Texture Keeps
Aquafaba 1/4 cup aquafaba 3/4 to 1 cup neutral oil thick, classic about 1 week
Soy milk 1/2 cup unsweetened soy milk about 1 cup neutral oil thick, classic about 1 week
Silken tofu about 350 g (12 oz) silken tofu none creamy, softer 4 to 5 days
Cashew raw cashews, soaked none rich, spoonable about 1 week

All four take mustard, lemon juice or vinegar, and salt. For the cashew version, soak raw (not roasted) cashews in boiling water for 30 minutes or in cold water for 6 to 8 hours, then blend them with 1/4 to 1/2 cup water.

Getting the emulsion right

Use a tall, narrow jar that fits the blender head, so the blades stay in the liquid. Add the oil slowly at first; once the mayo starts to thicken you can pour faster. A neutral oil such as sunflower or canola gives the familiar taste.

For the soy milk version, the milk must be soy. Its protein holds the droplets; other plant milks usually stay runny.

How to make aquafaba mayo

You need: 1/4 cup aquafaba, 1 to 2 tsp Dijon mustard, 1 to 2 tsp lemon juice or vinegar, salt, 3/4 cup neutral oil, stick blender and a tall jar.

  1. Put the aquafaba, mustard, lemon juice or vinegar and a pinch of salt in a tall, narrow jar.
  2. Blend with a stick blender for a few seconds until foamy.
  3. With the blender running, pour in the oil in a thin stream, moving the blender up slowly as it thickens.
  4. Stop when it is thick and glossy. Taste, adjust salt and acid, and chill.

When it works and when it fails

Works well

  • Sandwiches, burgers and wraps
  • Potato salad, coleslaw and dips
  • Aioli and flavored mayo: add garlic, herbs or chipotle after it thickens

Fails or disappoints

  • Almond, oat and rice milk usually do not thicken; use soy milk or aquafaba
  • Pouring the oil in too fast breaks the emulsion and leaves it runny
  • The oil free tofu version is softer and does not hold up to frying or baking

Questions

Is mayonnaise vegan?

Regular mayonnaise is not. In the US its legal definition requires egg yolk and at least 65% vegetable oil by weight. Vegan mayo replaces the yolk with aquafaba, soy milk or tofu.

Why does soy milk work but almond milk does not?

Soy milk has much more protein, and that protein coats the oil droplets and holds them apart. Almond, oat and rice milk have too little to do the same.

My mayo stayed runny. Can I fix it?

Yes. Start again with a fresh spoonful of aquafaba or soy milk in a clean jar, then blend in the runny mayo slowly, as if it were the oil.

Can I make vegan mayo without oil?

Yes. Blend silken tofu with lemon juice or vinegar, Dijon and salt until smooth. Firmer silken tofu gives a thicker result.

Sources

Ratios and temperatures were checked against these pages on 2026-10-10. Where they disagreed, we give the range.

Written with AI help, in our own words. Cooking advice, not health advice. Last checked 2026-10-10.