Vegan‑Friendly Mayonnaise: Easy, Creamy, Plant‑Based

If you’re looking for a dairy‑free spread that feels just like the real thing, vegan‑friendly mayonnaise is the answer. It works on sandwiches, in salads, and as a dip for fries. The best part? You can whip it up in minutes with pantry staples you probably already have.

How to Make Creamy Vegan Mayonnaise at Home

Start with a neutral oil – sunflower, canola, or light olive oil works well. Blend 1 cup of oil with 2 Tbsp of soy or aquafaba (the liquid from canned chickpeas) for that silky texture. Add 1 tsp mustard, a squeeze of lemon juice, and a pinch of salt. Blend on low, then slowly drizzle the oil while the mixer runs. Within a minute you’ll have a thick, glossy mayo.

If you don’t have a blender, a hand‑held whisk and a tall jar do the trick. Just shake the jar vigorously while slowly adding the oil. The key is steady motion and patience – the emulsion forms the same way.

Flavor boosters are optional but fun. A splash of apple cider vinegar brightens the taste, while a pinch of garlic powder adds depth. For a spicy kick, mix in a little sriracha or chipotle powder. Keep the total liquid under ¼ cup so the mayo stays thick.

Storing and Using Your Vegan Mayo

Transfer the fresh mayo to a clean glass jar, seal, and refrigerate. It stays good for about a week; if you notice any off smell, toss it. To keep the flavor fresh, store it away from strong‑smelling foods like onions or cheese.

Use it right away as a sandwich spread – it adds moisture without making bread soggy. Mix a spoonful into coleslaw for an instant creamy dressing, or swirl it into mashed potatoes for extra richness.

For a quick dip, combine equal parts vegan mayo and ketchup, then stir in a dash of smoked paprika. It’s perfect for chicken nuggets, veggie sticks, or even as a burger topping.

Want a lighter version? Replace half the oil with unsweetened soy yogurt. The texture stays thick, but the calorie count drops. This works especially well in salad dressings where you want a drizzle rather than a dollop.

Remember, the secret to a good vegan mayo is balance. Too much oil makes it runny; too little leaves it grainy. Play with the ratios until you get the consistency you like.

Now that you know the basics, experiment with herbs, spices, and different oils. A hint of dill works great in tuna‑style salads, while roasted red pepper puree gives a sweet, smoky twist. The possibilities are endless, and each batch stays cheap, quick, and cruelty‑free.