Mayonnaise is a staple in most kitchens. It adds taste to sandwiches and pasta dishes, and can be used as a salad dressing. It also makes a delicious dip when used with added flavors.

For those adopting a vegan lifestyle, there are vegan mayonnaise options available in the market. But, like most prepackaged foods in the market, vegan mayonnaise is also full of additives and preservatives. Homemade mayonnaise offers a much healthier option.


With some readily available ingredients, you can make your own homemade vegan mayonnaise that you can store and use for a week!


There are two simple no muss no fuss methods for you to make your own vegan mayonnaise in 5 minutes:

Method 1. Soy Milk Vegan Mayonnaise

Things you’ll need:


  • An Immersion blender
  • Blender cup
  • Unrefined sunflower oil – 1 cup
  • Unsweetened soy milk – ½ cup
  • Apple cider vinegar – 2 tablespoons
  • Sea salt – as per your taste

Step 1. Pour sunflower oil into a blender cup

pour sunflower oil

Pour 1 cup of unrefined sunflower oil into a blender cup.

Step 2. Add soy milk

add soya milk

Add ½ cup of unsweetened soy milk to the blender cup.

Step 3. Add apple cider vinegar

add ACV

Pour 2 tablespoons of apple cider vinegar into the blender cup along with the other ingredients.


Step 4. Throw in a little salt

throw in a little salt

Next, add a little sea salt as per your taste.

Step 5. Blend


Place the immersion blender firmly on the bottom of the cup and pulse until the mayonnaise emulsifies.


Feel free to move the blender up and down to incorporate any oil sitting on the top and pulse until it’s smooth.

If the mayonnaise is too thick, add more soy milk. If it is too thin, add more sunflower oil. Taste the mayonnaise and add more salt if needed.

Step 6. Transfer and store


Spoon your freshly prepared vegan mayonnaise into a bowl. Your homemade vegan mayonnaise is ready to tickle your taste buds.


Method 2. Cashew and Cauliflower Vegan Mayonnaise

Things you’ll need:


  • Blender
  • Measuring cups and spoons
  • Container for storing
  • Raw cashews – 1 cup
  • Filtered water – ¼ to ½ cup
  • Raw cauliflower – ¼ cup
  • Chopped pitted dates – 1 or 2
  • Extra-virgin olive oil –⅓ to 1cup
  • Freshly squeezed lemon juice – 3 tablespoons
  • Yellow mustard – 1¼ teaspoons
  • Apple cider vinegar – 1 teaspoon
  • Sea salt – ¼ teaspoon or more per your taste

Step 1. Soak some cashews

soak some cashews

Soak 1 cup of raw cashews in a bowl filled with filtered water for 2 hours or more.

Step 2. Put soaked cashews, cauliflower and water in a blender

put soaked cashews, cauliflower and filtered water in a blender

Put the soaked cashews into the blender.

Add ¼ cup of cauliflower and ¼ to ½ cup of filtered water.

Step 3. Throw in pitted dates and sea salt

throw in pitted dates and salt

Add the chopped pitted date(s) and the sea salt.

Step 4. Add flavoring ingredients

add flavoring ingredients

Add the flavoring ingredients to the blender- 1 teaspoon of apple cider vinegar, ⅓ to 1 cup extra-virgin olive oil, 3 tablespoons of freshly squeezed lemon juice and 1¼ teaspoons of yellow mustard paste.

Step 5. Blend thoroughly


Blend all the ingredients together to arrive at a paste of fine consistency.

Stir occasionally to get a creamy and smooth texture. Add water or oil accordingly to dilute or thicken the texture.

Step 6. Transfer and store

transfer and store


Spoon the creamy textured mayonnaise into a bowl where you can store it for a week and use it as needed.


Additional Tips:

  • Make sure to pulse or blend until the consistency of the mayonnaise is perfect.
  • Instead of unrefined sunflower oil, you can use other oils depending on what you prefer.
  • Lemon juice makes a fine substitute for apple cider vinegar.
  • Instead of the pitted dates, you can use 1 teaspoon of raw coconut nectar or coconut sugar.
  • You can also make your mayonnaise into flavorful dips just by adding different ingredients of your choice, such as garlic powder, onion powder, cayenne pepper or other spices. Be sure to use the powdered form of additional ingredients to maintain the consistency of the mayonnaise.
  • Always use a good power blender for the cashew-based mayonnaise to get a fine consistency and texture.