Sol Canyon Kitchen Vegan Mayonnaise — Three Ways
Makes about 1¼ cups (each variation)
Creamy • Versatile • Dependable • Homemade
Three homemade vegan mayonnaises—from rich and classic to light and protein-rich—each created to bring something a little different to your everyday kitchen.
This recipe is 100% plant-based.
Mayonnaise is one of those quiet kitchen staples that somehow finds its way into everything. Sandwiches, potato salad, coleslaw, creamy dressings, quick sauces, dips—you don’t think about it very often until you run out.
For years I bought vegan mayonnaise, and some of them were quite good. But they gradually became more expensive, the ingredient lists weren’t always what I was hoping for, and I found myself wishing for something I could make at home with ingredients I recognized and oils I actually wanted to use. Like so many recipes in my kitchen, this one began with a simple question: Could I make something I liked even better?
The answer turned out to be yes—but not in just one way.
Over time, I found myself returning to three different versions, each for its own reason. There’s a classic mayonnaise that’s wonderfully rich and familiar, just right for sandwiches and recipes that call for traditional mayo. There’s a silken tofu version that’s lighter, naturally higher in protein, and surprisingly creamy. And then there’s the one I make most often—my Everyday Vegan Mayo—which quietly brings the best qualities of both together into a version that’s rich enough to satisfy, light enough for everyday use, and the one you’ll almost always find in my refrigerator.
What I love most is that none of them take more than a few minutes to make. A blender, a handful of simple ingredients, and suddenly there’s a fresh jar waiting in the refrigerator, ready for the week’s lunches, salads, and little kitchen moments. Homemade mayonnaise isn’t difficult or fussy—it simply becomes another small rhythm that makes cooking at home feel a little more personal.
Whether you choose the classic version, the lighter tofu mayo, or the everyday one I reach for most often, I hope one of them finds a permanent place in your kitchen too. Because sometimes the recipes we make most often aren’t the ones that steal the spotlight—they’re the quiet foundations that help countless other meals come together.
Sometimes the smallest recipes quietly become the ones you treasure most. This is one of the small beautiful things that helps a kitchen feel like home.
INGREDIENTS
Everyday Vegan Mayo
My everyday favorite—rich, creamy, and beautifully balanced.
¾ cup silken tofu
¼ cup unsweetened soy milk
½ cup neutral oil (avocado, sunflower, or light olive oil)
1½ Tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
¾ tsp fine sea salt, to taste
Optional: A small pinch of sugar or a few drops of maple syrup
Classic Vegan Mayo
The closest in texture to traditional homemade mayonnaise.
½ cup unsweetened soy milk
1 cup neutral oil (avocado, sunflower, or light olive oil)
1 Tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
½–¾ tsp fine sea salt, to taste
Optional: A small pinch of sugar or a few drops of maple syrup to gently round out the acidity
Silken Tofu Mayo
Light, creamy, and naturally higher in protein.
1 cup silken tofu
2–3 Tbsp neutral oil (for a richer, creamier texture)
1½ Tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
¾ tsp fine sea salt, to taste
Optional: A small pinch of sugar or a few drops of maple syrup
METHOD
Step 1 — Everyday Vegan Mayo
My everyday favorite—rich, creamy, and beautifully balanced.
Add to a blender or a tall jar suitable for an immersion blender:
¾ cup silken tofu
¼ cup unsweetened soy milk
½ cup neutral oil
1½ Tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
¾ tsp fine sea salt
Optional: A small pinch of sugar or a few drops of maple syrup
Blend until completely smooth, thick, and creamy, about 30–60 seconds.
Taste and adjust the salt or lemon juice if needed.
Transfer to a sealed container and refrigerate.
The mayo will thicken slightly as it chills.
Step 2 — Classic Vegan Mayo
The closest in texture to traditional homemade mayonnaise.
Add to a tall jar suitable for an immersion blender:
½ cup unsweetened soy milk
1 Tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
½–¾ tsp fine sea salt
Optional: A small pinch of sugar or a few drops of maple syrup
Blend briefly to combine.
With the blender running, slowly pour in:
1 cup neutral oil
Within seconds, the mixture will emulsify into a rich, creamy mayonnaise.
Taste and adjust the salt or acidity if needed.
Transfer to a sealed container and refrigerate.
The mayo will continue to thicken as it chills.
Step 3 — Silken Tofu Mayo
Light, creamy, and naturally higher in protein.
Add to a blender or food processor:
1 cup silken tofu
2–3 Tbsp neutral oil
1½ Tbsp fresh lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
¾ tsp fine sea salt
Optional: A small pinch of sugar or a few drops of maple syrup
Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Taste and adjust the salt or lemon juice if needed.
Transfer to a sealed container and refrigerate.
The mayo will thicken slightly as it chills.
NOTES
Flavor & Texture
Each version has its own personality.
The Classic Vegan Mayo is the closest to traditional mayonnaise in both flavor and texture.
The Silken Tofu Mayo is lighter, naturally higher in protein, and wonderfully creamy when well seasoned.
The Everyday Vegan Mayo brings the best of both together—rich enough for sandwiches, yet light enough to become an everyday staple.
Oil Choices
A neutral oil produces the cleanest flavor.
I most often use avocado oil, but sunflower oil or a very light olive oil also work beautifully.
Soy Milk
For the Classic Vegan Mayo and Everyday Vegan Mayo, use unsweetened, unflavored soy milk.
Soy milk consistently creates the strongest, most reliable emulsion.
Aquafaba Option
If you have aquafaba—the liquid from cooked or canned chickpeas—on hand, you can substitute it for the soy milk in the Classic Vegan Mayo, using the same amount.
It emulsifies beautifully and is a wonderful way to use an ingredient that might otherwise be discarded.
Storage
Store in a sealed container in the refrigerator for 5–7 days.
The flavors continue to meld as the mayo chills, making it even better after the first day.
Blender Choice
An immersion blender works beautifully for the Classic Vegan Mayo, while a countertop blender or food processor is ideal for the tofu-based versions.
Each method creates the smoothest texture with the least effort.
Shortcut Option
If you already have both Classic Vegan Mayo and Silken Tofu Mayo on hand, simply blend equal parts of each to create a version very similar to the Everyday Vegan Mayo.
A Final Thought
Some of the most useful recipes are the ones that quietly support everything else.
A good homemade mayonnaise may never be the centerpiece of a meal, but it brings sandwiches, slaws, dressings, and simple lunches together in a way that makes everyday cooking feel easier and more personal.
Whether you choose the classic version, the lighter tofu mayo, or the everyday one in between, I hope one of them becomes a small staple you’re always glad to have waiting in the refrigerator.
That’s the beauty of the Small Beautiful Things—simple recipes that may seem ordinary, but make the whole kitchen work a little better.
This is the kind of food that nourishes quietly.
It asks us to slow down,
to listen,
and to remember what is enough.