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Soy Milk Mayonnaise

This is a super easy vegan mayo recipe that uses soy milk as an emulsifier. With just a few ingredients and a blender, you're on your way to the best vegan mayo of your life!

Course: Sauce
Cuisine: America
Author: Michael Monson
  • cup soy milk
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1 1/2 tsp apple cider vinegar
  • 1 cup sunflower oil, divided
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder (optional but very encouraged)
Special equipment:
  • Magic bullet or blender
  1. Add the soy milk, mustard, salt, garlic powder, and vinegar to a Magic Bullet Blender cup. Screw on the whipping blade. Blend for 30 seconds.

  2. Add 1/4 cup of oil, and slowly pulse 10 time. Add another 1/4 cup of oil, and pulse 10 more times. Repeat this process until you have 1/4 cup of oil remaining. When you add the last 1/4 cup of oil, add the maple syrup along with it. Continue to pulse 10 times, and then let the blender run for about 30 seconds. As the mayo thickens, it may get away from the blades. Don't be afraid to shake or tap the blender to redistribute the thickening mayo.

  3. Pour into a sealed container, and refrigerate until ready to use.

Recipe Notes

I have not tried this particular recipe with any other plant milks. I'm sure it can be done. Go for it.