Okra is known as a rich source of mucilage plant, however the application was still limited. Some vegetarians are unable to consume egg-based food product, therefore the utilization of okra mucilage as emulsifier in making vegan mayonnaise was conducted. The objectives of this research were to determine the best extraction time to produce the highest yield of okra mucilage extract using microwave, to investigate the physicochemical characteristics and organoleptic test of okra mucilage mayonnaise, and compared to commercial vegan mayonnaise based on hedonic test. Okra mucilage was extracted in 10, 20, 30, 40, 50 minutes and the best extraction time was applied in making vegan mayonnaise with concentration 0.25, 0.50, 0.75, 1.00, and 1.25%. Okra mucilage extract with 30 minutes extraction produced the highest yield (12.15%). The best formulation of okra mucilage mayonnaise was mayonnaise with 0.75% okra mucilage extract with viscosity 150.50 poises, emulsion stability 96.51%, fat globule 6.30,um, pH 3.80, and yellow-red color. Based on hedonic test, the best formulation of okra mucilage mayonnaise was not significantly different with commercial vegan mayonnaise (p> 0.05) in flavor, aftertaste, aroma, and overall as parameters. In conclusion, okra mucilage extract could be used as an alternative emulsifier in making vegan mayonnaise.