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Vegan mayo recipe

Vegan mayo recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Mayonnaise

This vegan mayo made with soya milk, Dijon mustard, apple cider vinegar and sea salt tastes great as a dip with raw veggies or spread on bread.

2 people made this

IngredientsServes: 35

  • 240ml soya milk
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon sea salt, or to taste
  • 350ml sunflower oil, or more as needed

MethodPrep:10min ›Ready in:10min

  1. Combine soya milk, apple cider vinegar, Dijon mustard and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

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Vegan Mayo

You only need 6 ingredients to make this easy vegan mayo recipe! Thick, creamy, and ready in under 5 minutes, it's just as good as the real thing.

This vegan mayo recipe is the stuff that dreams are made of. It calls for 6 simple ingredients, it comes together in under 5 minutes, and it tastes just as good as the real thing. It’s thick, creamy, and rich, with a lightly sweet and tangy flavor. For the last few months, I’ve been adding it to salad dressings, stirring it into sauces, and slathering it on just about everything. I’m obsessed with it, and I think you will be too!

How to Make Vegan Mayonnaise

Simple recipes are awesome. Simple and delicious recipes are even better. This is definitely one of those recipes. I’ve tried quite a few store-bought vegan mayos, but I was never completely satisfied with the ingredients they use (too many preservatives for my liking). So I decided to make vegan mayonnaise at home. To say that the first few attempts were a disaster would be an understatement.

But this, my friends. This recipe is the winner. By far .

The key to achieving the right texture is to use soy milk as it helps with thickening. I’ve tried using almond milk and coconut milk before, but neither have worked for me.

Alternatively, you could use cashews. There are many cashew-based recipes for vegan mayonnaise posted online. However, personally, I think that flavour-wise this recipe is the closest to the real mayonnaise.

I should probably mention that I don’t eat vegan mayo every day (or even every week). I save it for special occasions. Ever since I can remember myself, we always prepared tons of Russian salads for holidays that required mucho mayo. Not a lot has changed. Except I “healthified” (=made a healthier vegan version) most of them and now use this vegan mayo to dress them.

But you know what else goes great with this mayo? My veggie burgers!! You need to make them together. It’s perfection.

Vegan Tortilla Soup

Not a taco fan? No worries, this Vegan Tortilla Soup is packed with jackfruit and roasted corn and loaded with veggies in a sassy Mexican broth. Topped with oil-free air-fried tortilla strips, love every bite of goodness.

Looking for a way to make Mexican Street Corn vegan? Look no further.

If you read all of my reasons above for why I make my own vegan mayo, but you’re not convinced. Then, I totally get it.

Buy Primal Kitchen’s Avocado Oil Mayo

I understand if you don’t have the time to make vegan mayo. Your next best bet for the cleanest store-bought brand is this Avocado Oil Mayonnaise by Primal Kitchen. I actually only recently discovered Primal Kitchen brand, before this I always just told people to avoid store-bought mayonnaise.

Ingredients in Primal Kitchen Mayonnaise: Avocado Oil, Organic Cage-Free Eggs, Organic Cage-Free Egg Yolks, Organic Vinegar (from Non-GMO Beets), Sea Salt, Organic Rosemary Extract

Primal Kitchen is not vegan mayo. They still still use eggs and the product IS sold not-refrigerated. This means the eggs are therefore processed in order to remain shelf-stable, which is not optimal in my opinion. If you do not want to go to the trouble of making your own mayonnaise then in my opinion Primal Kitchen is definitely your best bet.

How To Make Vegan Mayo?

The only adjustment I made to my brother’s vegan mayo recipe that he sent me is to half the lemon juice, and add 1/2 teaspoon of cane sugar.

So now you can actually make your own delicious homemade mayonnaise.

  1. It’s best to soak cashews overnight or for at least 2 hours to soften, this will result in a creamier mayonnaise but If you are in a hurry, boil cashews covered in water for 10 minutes in a medium saucepan over medium heat. Remove from the stove and drain. Actually, you can omit still with a high-speed blender.
  2. Add cashews to the blender and water, blend until smooth and creamy. Add lemon juice, nutritional yeast flakes, onion powder, garlic powder, salt, sugar, and oil. Blend until the mixture is smooth and creamy.

Delicata Squash Tacos

The heart of these scrumptious veggie tacos is delicata squash, so named for its delicate edible skin. Roasted with lime juice and chili powder and combined with other taco favorites, this is a meal the whole family will enjoy.

View Recipe


Thick, luscious and so easy to make, you’ll never want to bother with store bought mayo again!

  • Author:Julie | The Simple Veganista
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: Makes about 1 ¼ cups 1 x
  • Category: Condiment
  • Method: mix
  • Cuisine: American
  • Diet: Vegan


  • 7 oz . organic tofu (silken or soft)
  • &frac13 cup neutral oil (I used light flavored olive oil)
  • 1 tablespoon lemon juice (about ½ medium lemon)
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt, + more to taste
  • ¼ teaspoon dijon mustard


Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade, and blend for 1 minute. Taste for flavor. This is my preferred method and love my NutriBullet (affiliate link ) for small jobs like this!

Immersion Blender: Place the ingredients into a 2-cup measuring cup or tall straight glass (a mason jar would be great), and using the immersion blender, blend for 30 seconds to 1 minute, until creamy. Taste for flavor.

Regular Blender: This will work best when doubling this recipe. Simply place the ingredients in the blender, and process until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. Taste for flavor.

Store in an airtight container in the refrigerator for up to 1 week.


If you don’t care for dijon, try adding ¼ teaspoon onion powder.

If you don’t have both lemon and vinegar on hand, taste for flavor with the one ingredient you do have, adding a little more as needed, a teaspoon at a time.

To limit the oil, use ¼ cup. Alternately, add more, if you prefer, up to ½ cup.

Add more salt as needed. The mayo should not be bland tasting, and if so, it can use more salt.

Keywords: vegan mayo

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Eggless Mayo

This version is 100 eggless. Its also vegan and gluten free.

Eggless Mayonnaise Recipe Eggless Mayonnaise Recipe Mayonnaise Recipe Recipes

Add the oil slowly until the mixture starts to thicken.

Eggless mayo. Making this eggless may. Pulse and blend 10 times. Eggless mayonnaise recipe in mixi - 4 flavours in 3 mins veg mayonnaise recipe eggless mayo - YouTube.

Its shockingly similar to real mayo. Slowly add 2 tbsp oil 1. You can use this deliciously creamy vegan mayonnaise in place of regular mayo in any recipe.

How to Make AIP Mayo Egg Free Mayo. Just missing the eggs. Continue blending until thickened and smooth.

You can even add organic honey instead of sugar. You can add 14th teaspoon of granulated sugar while preparing the eggless mayonnaise to give it a nice and sweet flavour. Eggless mayo preparation.

I have worked very hard on getting this vegan mayo. In a small mixi take ½ cup milk ½ cup oil ½ tsp mustard powder ¼ tsp pepper powder ½ tsp sugar and ½ tsp salt. You can use a handheld immersion blender or a food processor.

Its ready in under 2 minutes and can be flavoured any way. I really wanted to create an egg free mayo which is a vegan mayonnaise recipe that tastes like Americas favorite. Mayonnaise is definitely a classic favorite.

This Homemade Eggless Mayonnaise is creamy smooth and perfect to spread over bread for sandwiches or add to salads. Vedaka eggless mayo is rich in taste. This mayo can be done under 3 minutes and perfect to spread for bread and sandwiches.

Put all the ingredients except the oil in a blender. Eggless mayonnaise is one such dip which is often used for salads bread sandwich and burger or as a side dip with various recipes. This Eggless mayonnaise recipe is an amazing substitute for traditional mayo.

My version of AIP Mayo Egg Free Mayo Recipe is made from just oil and palm shortening lemon juice or vinegar and just two seasonings. In a small mixi take ½ cup milk ½ cup oil ½ tsp mustard powder ¼ tsp pepper powder ½ tsp sugar and ½ tsp salt. Mayonnaise needs no introduction.

This homemade egg-free vegan mayonnaise recipe is made with lemon juice soy milk and a bit of salt as well as oil which is what combines to give it that thick and creamy mayonnaise texture. A staple in dishes like potato salad coleslaw deviled eggs and fish dip. The key for either.

Now that youve got your vegan mayonnaise you can use it to make simple salad dressings such as vegan ranch dressing or a vegan thousand island. Add the oil gradually while continuously beating the fresh cream-condensed milk mixture for another 2 minutes or till the mixture becomes light and fluffy. Sprinkle a pinch of.

Now the mixture has thickened. How to make eggless mayonnaise Making mayonnaise doesnt have to turn into an endurance test. To make eggless mayonnaise combine the fresh cream and condensed milk in a deep bowl and beat well using an electric beater for 2 minutes or till the mixture turns smooth.

Blend on lowest speed. Its thick and creamy perfect for sandwiches salads or as a dip. Eggless mayo preparation.

Pillsbury Crescents 06. A 100 vegetarian recipe ensure that you enjoy your meals without any worry of non-vegetarian ingredients Customer Questions Answers See questions and answers. Use it for Coleslaw salads dressings like in this Apple Salad Potato Salad or sandwiches like Mayonnaise.

The vegetarian version of Mayonnaise.

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Fabanaise A Mayonnaise Made With Bean Water Yes Indeed Vegan Mayo Aquafaba Sir Kensington S

Delicious vegan egg-free keto mayo


  • 3 tbsp 3 tbsp aquafaba (chickpea liquid)
  • 3 tsp 3 tsp white wine vinegar
  • 1 tsp 1 tsp Dijon mustard
  • 1 cup 240 ml light olive oil
  • salt to taste
  • ½ tsp ½ tsp lemon juice

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 6 servings. Please modify as needed.


Transfer the vegan mayo to an airtight container and store in the refrigerator for about up to two weeks.

Adjust the consistency

Add more oil if you think that the mayo is too thin.

How to rescue a broken vegan mayo

If you add too much oil at once, sometimes the mayo can separate and curdle just like a traditional mayo with eggs. If it happens, put more aquafaba in another blender jar and slowly pour in the separated mayo while mixing it with the immersion blender on full speed.

Can I use another kind of oil?

Any oil of your preference will work in this recipe but we do recommend using healthy oils such as olive, avocado or liquid coconut oil. Here you can read more about why we don't recommend heavily refined vegetable oils.

Spice it up!

This recipe is an amazing base for a healthy vegan sauce. Just add your favorite spices and herbs in the last step to turn it into the perfect match for your low-carb dish.

These are our flavourful suggestions (amounts for 6 servings):

  • 2 pressed garlic cloves / 1 tsp garlic powder, 1 tsp smoked paprika / chipotle, 2 tbsps finely chopped cilantro.
  • 2 tbsps finely chopped basil, 1 tsp onion powder, 0.5 tbsp sugar free tomato paste.
  • 0.5 tbsp yellow curry, 0.5 tsp ground black pepper.
  • 1 tbsp ranch seasoning.

Chickpeas, really?

Even though chickpeas are pretty high in carbs the liquid that they are cooked in is really low in carbs (about 2 g / 100 g). This makes it a perfect substitute for eggs if you still want to enjoy a tasty mayonnaise without eggs.

When buying chickpeas, try to find a brand without additives (it should only contain chickpeas, water and salt), packaged in a glass jar to avoid chemicals such as BPA. If you can't find it, it's not the end of the world since it's such small amounts that are used in the recipe. But checking the ingredient label is always a good idea if you want to stay away from unnecessary junk such as added sugar and additives.

You might wonder what to do with the chickpeas if you eat low carb. Even if they are high in carbs (about 17 g / 100 g) you can still use smaller amounts in salads, stews or dips, and still keep your carbs within the limit of low carb. Chickpeas are quite nutritious and contain high levels of resistant starch that pass through the stomach and the small intestine without being absorbed in the body. So no need to throw them away!

Hummus recipe

If you are on a strict ketogenic diet you might not want to eat the chickpeas yourself, but why not surprise your neighbours or friends with a homemade hummus? Just mix the ingredients below until smooth and creamy. Serve with vegetable sticks.

Watch the video: Vegan γύρος από κουνουπίδι Επ. 49. Kitchen Lab TV. Άκης Πετρετζίκης


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