Easy Vegan Mayo Recipe with Olive Oil and Soy Milk

The Ultimate Homemade Vegan Mayonnaise Recipe for Plant-Based Living

✨ Introduction: A Better Way to Enjoy Mayo

Mayonnaise is a classic condiment—creamy, tangy, and essential in everything from sandwiches and burgers to dips and dressings. But if you’re avoiding eggs or dairy, finding a flavorful, healthy alternative can be tricky. Enter: Easy Vegan Mayo made with Olive Oil and Soy Milk.

This recipe isn’t just a substitute—it’s a plant-based staple in its own right. Made with simple ingredients, this egg-free mayo is rich, velvety, and tangy, just like traditional mayonnaise. Whether you’re vegan, egg-intolerant, or simply looking to clean up your diet, this homemade vegan mayo is your go-to solution.

In this comprehensive guide, you’ll learn how to make the perfect batch of vegan mayo in under 5 minutes, how to store it, customize it, and enjoy it in dozens of different ways.

🥄 What is Vegan Mayo?

Vegan mayonnaise is a creamy condiment made without eggs or dairy. It mimics the flavor and texture of traditional mayonnaise using plant-based ingredients. The key to getting the signature creamy texture lies in the emulsification of oil and a liquid—usually plant milk—with an acid (like vinegar or lemon juice).

The best part? With the right ingredients and equipment, it’s incredibly easy to make at home. This recipe for vegan mayo with olive oil and soy milk creates a perfectly thick and smooth result—no weird additives or store-bought preservatives needed.

🌿 Why Make Vegan Mayo at Home?

Here are some compelling reasons to whip up your own jar of vegan mayonnaise:

• Allergy-friendly: Great for those avoiding eggs, dairy, or soy-based emulsifiers.
• Personalizável: Adjust the flavor, consistency, and seasoning to suit your taste.
• Health-conscious: Skip the preservatives, artificial flavors, and hidden sugars.
• Cost-effective: Cheaper than most store-bought brands like Vegenaise or other specialty vegan condiments.
• Quick & Easy: You only need a blender and five minutes.

🛒 Ingredients for Easy Vegan Mayo

This recipe uses just a few simple pantry staples:

✅ Core Ingredients:

• 1/2 cup unsweetened soy milk High in protein, which helps with emulsification.
• 1 cup light olive oil Light (not extra virgin) for a neutral flavor and creamy texture.
• 1 tbsp apple cider vinegar (or lemon juice) Adds tang and activates emulsification.
• 1 colher de chá de mostarda de Dijon Adds depth of flavor and aids emulsifying.
• 1/2 tsp sea salt Balances the flavor.

🧄 Optional Add-ins:

• 1 small garlic clove (for garlic aioli)
• 1 tsp maple syrup or agave (for subtle sweetness)
• 1 tbsp aquafaba (for extra thickness)
• 1/2 tsp turmeric (for color)
• 1/4 tsp white pepper or black pepper
• A pinch of smoked paprika (for flavor variation)

🧑‍🍳 How to Make Vegan Mayo – Step-by-Step

Here’s how to make this easy vegan mayo recipe using soy milk and olive oil:

🥣 Step 1: Gather & Prep

Ensure that all ingredients are at room temperature. Cold milk or oil can prevent proper emulsification.

🌀 Step 2: Layer the Ingredients

Using a tall mason jar or narrow blender container:

1. Add soy milk, vinegar, mustard, and salt first.
2. Pour the olive oil on top gently.

Tip: Do not stir or mix before blending—keep the layers separated for best emulsification.

⚡ Step 3: Blend

• If using an immersion blender, place it at the bottom of the jar and turn it on.
• After 20 seconds, slowly move the blender up while blending, allowing the mixture to emulsify and thicken.
• If using a high-speed blender, drizzle the oil slowly into the mixture while blending on low-to-medium speed.

🧂 Step 4: Adjust

Taste the mayo and tweak it:

• More vinegar or lemon for tang.
• More salt for flavor.
• A touch of maple syrup to balance acidity.

🧊 Step 5: Store

Transfer to an airtight container and refrigerate for 7–10 days. It will thicken more as it chills.

🧪 Troubleshooting Vegan Mayo

Even with simple ingredients, sometimes vegan mayo doesn’t turn out as expected. Here’s how to fix common issues:

❌ Problem: Mayo is Too Runny

• Your soy milk might be too cold.
• Try adding more oil slowly while blending to help emulsify.
• Add 1 tbsp aquafaba to thicken it naturally.

❌ Problem: Too Oily or Bitter

• Use light olive oil, not extra virgin olive oil.
• Add a touch of mustard or lemon juice to balance bitterness.

❌ Problem: It Split or Didn’t Emulsify

• Try again with fresh soy milk at room temperature.
• Use a tall, narrow jar and don’t move the immersion blender until the base thickens.

💡 Flavor Variations for Vegan Mayo

Get creative and turn your homemade vegan mayo into bold, exciting condiments:

🌶️ Spicy Sriracha Mayo

Add 1–2 tsp sriracha + 1/2 tsp garlic powder.

🌿 Fresh Herb Mayo

Blend in fresh basil, dill, parsley, or chives for a herby boost.

🍋 Lemon-Garlic Aioli

Add 1 tbsp lemon juice + 1 crushed garlic clove.

🌰 Smoky Paprika Mayo

Add 1/2 tsp smoked paprika and a pinch of cumin.

🥒 Pickle Mayo

Add 2 tsp chopped pickles + 1 tsp pickle juice for a tangy sandwich spread.

🥗 Ways to Use Vegan Mayo

Este dairy-free mayo is incredibly versatile and can be used in a variety of dishes:

• As a spread on sandwiches, wraps, and vegan burgers
• Stirred into potato salad ou chickpea salad
• As a base for creamy salad dressings
• Drizzled on roasted vegetables or Buddha bowls
• Used in coleslaw e pasta salads
• As a dip for French fries, sweet potato fries, or crudités
• As a binder in vegan patties or falafel

❤️ Health Benefits of Vegan Mayo

While traditional mayo is often high in saturated fat and cholesterol, this egg-free mayo offers several benefits:

• Zero cholesterol
• Lower in saturated fat (depending on oil choice)
• Allergen-friendly (no eggs or dairy)
• Rich in healthy fats from olive oil
• Customizable for dietary needs (low-sodium, low-sugar, etc.)

For those following a plant-based diet, whole food lifestyle, or simply trying to reduce animal product consumption, this mayo is a smart, heart-healthy alternative.

🛍️ Vegan Mayo vs Store-Bought Vegenaise

You’ve probably seen Vegenaise or other vegan mayonnaise brands in stores. While convenient, homemade mayo offers many advantages:

🌍 Sustainability & Ethical Benefits

Choosing plant-based mayo is not just good for your health—it’s also good for the planet:

• Reduces animal agriculture impact
• Lowers greenhouse gas emissions
• Minimizes use of water and land
• Cruelty-free—no animals harmed or used

By replacing your regular mayo with this vegan mayonnaise recipe, you’re making a small but meaningful step toward a more sustainable kitchen.

📦 Make-Ahead and Storage Tips

• Store your vegan mayo in a sterilized glass jar with a tight lid.
• Keep it refrigerated and always use a clean spoon.
• It may separate slightly over time—just give it a quick stir before use.
• Do not freeze—freezing will break the emulsion.

💬 FAQs

❓ Can I use oat milk or almond milk instead of soy milk?

Yes, but soy milk is most reliable for emulsification due to its higher protein content. If you substitute, add a tablespoon of aquafaba or silken tofu for structure.

❓ Is olive oil the best oil to use?

Light olive oil is best for a neutral flavor. Avoid extra virgin olive oil unless you prefer a bold, peppery taste. You can also use sunflower oil, avocado oil, or grapeseed oil.

❓ Can I make this without a blender?

No, you’ll need either a high-speed blender or immersion blender to emulsify the ingredients properly.

❓ Is this keto-friendly?

Yes, it’s low in carbs and high in healthy fats, so it fits into most keto diets.

✨ Conclusion

There you have it—your complete guide to the best Easy Vegan Mayo Recipe with Olive Oil and Soy Milk. Creamy, rich, tangy, and endlessly versatile, this recipe will change the way you think about plant-based condiments. Once you try it, there’s no going back.

Whether you’re making vegan BLTs, mixing up a chickpea salad, or crafting a dairy-free dressing, this homemade vegan mayo is the magic touch your meals have been missing.