Creamy Vegan Mayo

 top of mayo

Let’s face it.  I married a scientist.  That’s a good thing, though, since I never minded the coolness of science myself.

Grapeseed oil

There’s a bit of a craze going on right now, though it’s truly an ancient art, with something called molecular gastronomy.  Basically it’s the science of how food works.  My husband finds it pretty interesting.


So if you’re a bit of a foodie and a molecular gastronomist this recipe will not only delight your taste buds but also pique your scientific intellect as well.


On a less nerdy note, after my husband did a ton of work to perfect this recipe and bring it to what it is now, this is my favorite homemade vegan mayonnaise I have had (and I have had a lot of them).  Good job dear!

For a creative idea of what you can do with this mayonnaise, check out my chipotle sauce.


Creamy Mayonnaise
Write a review
  1. 3/4 C. grapeseed oil (see notes below for vegetable oil option)
  2. 1 1/4 C. soymilk
  3. 1/2 tsp. sugar
  4. 1 tsp. salt
  5. 1/4 tsp. onion powder
  6. 1/2 tsp. McKay's Chicken Seasoning (or 1/4 tsp. salt)
  7. dash garlic powder
  8. 1/4 tsp. oregano (or fresh)
  9. 4 chives (opt.)
After first blending
  1. 2 Tbsp. lemon juice
  1. Blend all of the ingredients except for the lemon juice on high for 1-2 minutes.
  2. Turn off blender
  3. Add in 2 Tbsp. of lemon juice
  4. Pulse a couple of times, or blend for 2 seconds on low.
  5. Serve.
  1. Grapeseed oil really is delicious. However, if you don't have any, you can use canola or vegetable oil. Just use 1 cup of canola or vegetable oil and 1 cup of soymilk instead of the ratio that's listed above.
  2. Warning, the mayonnaise comes out from the blender somewhat runny. Don't worry, it sets up a lot in the fridge!
  3. I make this in my vitamix. Having a high-powered blender is important since that's what beats the air into the mayonnaise just like the store-bought kind. However, I have not tried it in a lower-powered blender and it still may work just fine.
  4. If you don't have all of the herbs and seasonings, it is still good if you leave some out. Just don't skip the salt or the oregano. Those are key!
Veggie On A Penny
facebooktwittergoogle_pluspinterestmail rss


  1. This looks AMAZING, Kristi! I have tried many times to get a vegan mayo recipe “just right,” and just could never figure it out. That’s probably because I’m not a molecular gastronomist (nor am I married to one). I can’t wait to see what other recipes you come up with! :) Welcome to the vegan food blogosphere!

  2. Hi Kristi! Made this yesterday with one alteration – I made fresh basil pesto right before and purposefully neglected to clean the blender. The results were spectacular :-) Thanks for the great recipe!

  3. Nancye... says:

    Can this be made without Soy milk, is there another option, as Soy doesn’t particularly like me! Thanks Lindsay @ VeganYumminess for the intro to this site, I feel I’m going to love both sites as much as each other…

    • Hey Nancye, I am guessing this would work just fine with almond milk. I will try making it with almond milk and let you know about the results :-)

    • Thanks so much, I will be pleased to hear the outcome, thanks, and one more Q, how long does it keep refrigerated please?

    • Hey Nancye, it keeps for 5-7 days. Instead of going bad at that time, it gets thin almost like milk. It’s still ok to eat but not thick and creamy anymore.

  4. Marjorie says:

    Just made a batch of this and whipped some up with hot boiled potatoes…. makes the perfect mashed potatoes! No butter necessary. I just added some extra McKay’s and garlic salt for the potatoes. :) So delicious!

  5. I tried a batch using home made almond milk, and it was still runny about 12 hours later. I tried again using soy milk, as directed, and it looks much better. Perhaps adjust the proportions if using almond milk? I buy a lot of expensive Veganaise, so this recipe is wonderful for the likes of me. Thank you very much!

  6. hello I live in Argentina and here it is sold on McKay’s Chicken Seasoning, Could you tell me which ingredients leads like this and try to do at home? thank you! your recipes are very good

  7. Rebecca says:

    Ryan and Kristi, I am so excited to have come across your blog. I hope that you will continue to post more recipes. I am so excited to try a lot of them and I am so thankful you can eat healthy without breaking the bank and stressing yourself out trying to find the ingredients. I am new to the vegan diet, my husband and I want to do better and lead our 1 & 7 year old in a healthier direction. May God Bless you as you have surely blessed others.

Speak Your Mind