Vegan Mayo


This vegan mayo recipe is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

Prep Time:
10 mins
Total Time:
10 mins
2 cups


  • 1 cup soy milk

  • 1 tablespoon apple cider vinegar

  • ½ tablespoon Dijon mustard

  • 1 teaspoon sea salt, or to taste

  • 1 ½ cups sunflower oil, or more as needed


  1. Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil in a thin steady stream while the blender is running until mayonnaise is thick, but still runny.

Nutrition Facts (per serving)

87 Calories
10g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 35
Calories 87
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 5%
Sodium 75mg 3%
Total Carbohydrate 1g 0%
Total Sugars 0g
Protein 0g
Calcium 2mg 0%
Potassium 9mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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