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Vegan Mayonnaise Recipe

Vegan Mayonnaise

This is a beautifully tasting vegan replacement to the original processed mayonnaise.

Course Condiment
Cuisine Vegan
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 cups
Calories 1313 kcal
Author Stephanie Weaver


  • 2/3 cup soy milk*
  • 2 teaspoon apple cider vinegar
  • 3/4 teaspoon sea salt omit for low-sodium diets
  • 2/3 cup grapeseed oil can also use safflower or organic canola oil
  • 2/3 cup olive oil
  • 1 teaspoon agar flakes*
  • 2 Tablespoons filtered water


  1. Combine the soy milk, vinegar, and salt and let stand at least 10 minutes until it is thick and curdled.
  2. Heat the agar in the water over medium-low heat, stirring constantly until it swells up.
  3. Put the curdled milk, half of the oil, and the agar mixture in a blender and blend on high for one minute. Add the other half of the oil in a steady stream with the blender running until it emulsifies. If you are using a Vitamix (or other high-speed blender), start on Variable 1, and bring it up to Variable 6 while streaming in the remaining oil.
  4. Store this in the refrigerator. It lasts about two weeks. You might see a little bit of separation, but you can stir it and it will be fine.

Recipe Notes

I have not tried this with other types of non-dairy milk, so I can't be sure it will work. If you can't have soy, I would try a nut milk and see if it curdles before proceeding. Soy milk curdles and gets beautifully thick. Make sure you use organic (non-GMO) soy milk, or make your own. If you can't find agar flakes, you can use agar powder. Just use 1/2 teaspoon of powder and the same amount of water.