While you can attempt to substitute plain unsweetened almond milk, you may not achieve the same thick, creamy, and stable consistency as with soy milk.

Here’s why:

Emulsification: Homemade vegan mayo relies on the protein and fat content in the plant milk to act as an emulsifier, binding the oil and vinegar together into a stable sauce.

Soy vs. Almond: Soy milk generally has higher protein and fat content than almond milk, making it a much more reliable ingredient for emulsification (creating that mayo texture).

If you decide to use almond milk, be prepared to potentially get a thinner result, or you might need to try thickening it with an extra tablespoon or two of oil, adding it very slowly.

I’d like to know the same thing. Can we use almond milk instead of soy milk?

Can you use almond milk instead of soy milk?