Vegan Spicy Mayo Recipe

One of my goals for this year, is to try more vegan foods.

And I want to try more vegan foods, not because I plan to become vegan, but because I do want to incorporate as many veggies and whole foods as possible. Also, let’s be honest: some vegan foods sometimes taste better than their carnivore versions.

My Mum taught me this vegan mayo recipe and I have to say, I’m super impressed how good it is!

For this recipe, you only need five ingredients (plus flavours, if you want) and five minutes to prepare it!

Servings: 300 grams | Prep Time: 5 min | Waiting Time: n/a | Difficulty: Easy


  • 100 ml soy milk
  • 200 ml vegetable or sunflower oil
  • 1 tbs mustard
  • 1 tsp Sriracha sauce
  • lemon juice from half a lemon
  • a pinch of salt


  • a blender or food processor – optional
  • whisk or wooden spoon


  1. In a blender, food processor or large bowl add all ingredients.
  2. Blend for 1 minute everything. The soy milk will thicken right away.
  3. Add more salt, lemon juice or Sriracha sauce, to taste – if you feel it needs more.

That’s it!

It’s ridiculously simple. This spicy vegan mayo recipe is done in less that 5 minutes!

Compared to my other mayonnaise recipe, this one is way easier, and lighter. Because it doesn’t have any egg yolks, it’s healthier and it’s better to consume, if you’re looking to keep you cholesterol under control.

| Related: Fool-Proof Homemade Classic Mayo

Another advantage of being egg-free, is that it lasts longer. We had it in the fridge for about two weeks and it was still delicious. Store it in an air-tight container, though.

I haven’t tried to make it by hand, just with a wooden spoon. It will probably take longer, but it should be done quicker than classic mayo.

Of course, if you want classic vegan mayo, just skip the Sriracha sauce.

The mustard will give it a very similar taste to the original recipe, the one with eggs. The texture is already identical.

This recipe will give you 300 grams of vegan spicy mayo, but if you want more, remember to keep this ratio: 1 measure of soy milk to 2 measures of oil. The rest of the ingredients (salt, lemon juice, mustard, Sriracha sauce) can be adjusted to taste.

I love adding this light spicy mayo to salads. Keeps everything vegan, is lighter and makes the salad incredibly tasty.

If you are a huge mayo lover, like me, you’ll love this vegan version too.

I hope you give it a try, and if you do, please let me know what you think!


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