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Vegan Mayo

No matter how you use it, as a dip for onion rings or if you add it to your burger… Mayonnaise is a staple in almost every home. Here’s how you can make easy Vegan Mayo without aquafaba but with a special ingredient, that will make it taste and smell super eggy! 

Vegan Mayo without aquafaba

I never was crazy about mayo. But since I’ve started experimenting with a series of battered vegan comfort foods (onion rings, chicken nuggets, fishy bites etc.) for my second cookbook, mayo was the dip of my choice. I started to like it. Really like it. A lot. Okay. Too much probably.

I tried all kinds of vegan mayo – with aquafaba (ouch! I don’t know what’s wrong but aquafaba and I won’t be best friends. ever. I guess.) or with cashews, but this simple mayo was my favorite.

What you’ll need for vegan mayonnaise:

  • canola oil
  • unsweetened soy milk (do not use any other milk. stick to soy milk. trust me on this one.)
  • apple cider vinegar
  • mustard
  • maple syrup
  • lime juice
  • kala namak (the secret ingredient for an eggy taste and smell! Kala namak is a Himalayan black salt, in its rock-form, it’s violet to black; when ground, it’s pink in color. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell.)
  • and an immersion blender (alternatively you could make the mayo in a food processor or blender but you’ll probably have to double or triple the ingredients depending on the size of your food processor/blender container)

You can find the full recipe at the end of the post! 

Vegan Mayo with an immersion blender

I bought an immersion blender (again – had one and gave it to my mother because I never used it) only to make vegan mayo. I don’t use a lot of mayo, so the smaller the batch, the better. This works best with an immersion blender.

This vegan Mayo is great for…

  • onion rings
  • potato wedges
  • tofish
  • tacos
  • crab cakes
  • ‘chicken’ burgers
  • cauliflower wings
Vegan Mayo Onion Rings

Vegan Mayo with Beer-Battered Onion Rings. Variation: I added 1/4 teaspoon of sriracha for a spicy (not too much – I can’t handle heat very well but add as much as you like and can handle) Sriracha Mayo.

Vegan Mayo Onion Rings

Vegan Mayo

Bianca Haun | Elephantastic Vegan
No matter how you use it, as a dip for onion rings or if you add it to your burger. Mayonnaise is a staple in almost every home. Here's how you can make EASY VEGAN MAYO WITHOUT AQUAFABA but with a special ingredient, that will make it taste and smell super eggy! 
4 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine American
Servings 1 /3 cup
Calories 676 kcal


  • 1/8 cup unsweetened soy milk*
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon mustard
  • 1/4 teaspoon maple syrup
  • 1/4 teaspoon kala namak (Himalayan Black Salt)
  • 1/2 teaspoon lime juice
  • 1/3 cup canola oil


  • For a quick vegan mayo, add in an immersion blender cup: unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until the mayo is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
  • You can add more salt, mustard, sriracha or lime juice to taste. Store it in the fridge for up to 3 days.


*To make sure it works, stick to the soy milk. I haven’t had any luck making the mayo with rice milk or almond milk.


Calories: 676kcalCarbohydrates: 1gFat: 75gSaturated Fat: 5gSodium: 599mgPotassium: 36mgSugar: 1gVitamin A: 65IUCalcium: 38mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramDid you make this Vegan Mayo? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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Recipe Rating


Sunday 16th of June 2019

This is what I need! I love mayo :) Thanks for sharing this recipe! I also shared it on my blog!