Vegan Mayonnaise – Simple, Creamy, Plant‑Based

If you love the rich, silky feel of mayo but avoid dairy and eggs, you’re in the right spot. Vegan mayonnaise gives you that same smooth texture using only plant‑based ingredients. It’s great on sandwiches, in salads, or as a dip base, and you can whip it up in minutes.

How to Make Vegan Mayonnaise at Home

The core of any good mayo is an emulsified blend of oil and a watery component. For a vegan version, replace egg yolk with silken tofu, aquafaba (the water from a can of chickpeas), or even a bit of mustard. Start with one cup of neutral oil—canola or sunflower works best—then slowly drizzle it into a blender while adding half a cup of your chosen liquid, a tablespoon of lemon juice, a pinch of salt, and any seasonings you like.

Blend on high for about 30 seconds, then taste. If it’s too thick, add a splash of water or plant milk; if it’s too thin, keep the oil flowing until it reaches the right consistency. The result should be glossy, thick, and ready to spread.

Store the finished mayo in an airtight jar in the fridge. It’ll stay fresh for about a week, and the flavors often deepen after a day or two. Feel free to experiment with different oils—olive oil for a richer taste, or avocado oil for a buttery note.

Creative Ways to Use Vegan Mayonnaise

Once you have a batch on hand, the possibilities are endless. Mix in diced pickles, capers, or fresh herbs for an instant tartar sauce. Add a spoonful of sriracha or chipotle for a smoky kick that works wonders on grain bowls.

For a healthier sandwich, spread a thin layer of veg mayo and then layer avocado, lettuce, and ripe tomato. The mayo adds moisture and a hint of richness without weighing you down. It also doubles as a binder for veggie burgers—just mix the mayo with mashed beans and breadcrumbs before shaping the patties.

Need a quick dip for fries or raw veggies? Toss your vegan mayo with a dash of garlic powder, a squeeze of lime, and a pinch of cayenne. Dip away! The creamy base also blends well with nutritional yeast for a cheesy, dairy‑free ranch alternative.

Remember, the key to great vegan mayo is balance. Too much acid can break the emulsion, while too little oil leaves it runny. Adjust in small increments and trust your taste buds. With a little practice, you’ll have a versatile, plant‑based spread ready for any meal.