How to make a vegan mayonnaise in 3 delicious recipes

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How to make a vegan mayonnaise in 3 delicious recipes

Mayonnaise is one of those foods that cannot be missing from supermarket purchases, but the good news is that we can make it at home more easily, at a lower price, and even much healthier, such as a vegan mayonnaise. And what exactly is vegan mayonnaise? It might seem like a mystery to most, but it really couldn’t be simpler. Basically all you need in almost any vegan mayonnaise recipe is a non-dairy base of milk, oil, a bit of lemon, a bit of mustard, and then some, depending on your recipe.

How to make a vegan mayonnaise in 3 delicious recipes

What distinguishes a vegan mayonnaise is that all products of animal origin are obviously excluded in it.. It does not contain cow’s milk and does not contain eggs that are allergenic for some people. This is particularly good, especially if you suffer from certain conditions that prevent you from eating these foods because it accentuates them. Also if you are entering a new cycle of eating better to be healthier or simply because you have switched to a vegan regimen and have decided to start substituting foods.

There’s a lot vegan mayonnaise recipes made with different ingredients. Each of which produces a slightly different result. These are three of them that have different textures and consistency, but all three are equally delicious and that you can enjoy in all the dishes where you usually use the traditional one with dairy and egg.

Another Homemade Mayonnaise Alternative

Get to know this other healthy way to make homemade mayonnaise

Vegan mayonnaise with soy milk and olive oil

This is a recipe that you may want to use immediately after making, as a spread on a sandwich, or as a dip in your favorite vegetables because it is a light and smooth recipe.

Yield: 1 small jar


  • 1 cup sunflower seed oil/olive oil
  • 1/2 cup soy/almond milk
  • 1 teaspoon fresh lemon juice
  • 1/2 garlic finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • pinch of sea salt
  • Dash of ground mustard to taste (or 1/2 teaspoon of prepared mustard)


  1. Combine the soy milk and lemon juice in a blender or with a stick mixer for about 30 seconds.
  2. While mixing, slowly add the oil until the mixture thickens. Add salt, mustard, parsley and mix.
  3. Taste and adjust the seasoning if necessary.

Note: you can optionally add spicy elements to this mayonnaise such as chipotle chili, red bell pepper, pepper, to consider.

Vegan mayonnaise with cashew nuts

This is a thick recipe, good on sandwiches, great on pasta and homemade potato salads, great for sauces. Like a traditional mayonnaise, you can also add additional flavors such as chipotle flavor; extra garlic flavor for a true garlic mayonnaise; smoked paprika, sriracha, chives, curry, wasabi, chili powder, radish, dill, honey mustard, sun-dried tomatoes, roasted red pepper, etc.

vegan mayonnaise with cashew nuts

Yield: 2 cups

  • 1 cup of cashews soaked, drained and rinsed (soaked for 4 hours)
  • 1/2 cup of filtered water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons dry mustard (Dijon mustard can also be used)
  • 1 garlic clove finely chopped
  • 1/2 teaspoon coconut sugar (raw sugar or other sweetener)
  • 1 teaspoon sea salt
  • 1 1/4 cup extra virgin olive oil

(You may be able to use less than this, this is an amount to give the best consistency)

  1. Add all ingredients except olive oil to your high speed mixer.
  2. Blend on high until smooth and creamy.
  3. Scrape down the sides of the blender and put the lid on without the plug. Turn the mixer on to the lowest speed and slowly begin pouring in the olive oil in a slow, steady stream, creating an emulsion. Don’t go too fast. About halfway through this mixture, stop the mixer, scrape down the sides, then start again and continue adding the oil. Near the end, increase the speed a bit, and finish pouring the oil.
  4. Place the mayonnaise in a glass jar with a tight-fitting lid and place in the fridge. The mayonnaise thickens significantly as it cools and will be very similar in consistency to a traditional mayonnaise, although possibly slightly thicker once it cools, but as it warms up it softens even more.

Storage: keep in the refrigerator in an airtight container. It will keep 7-10 days.

Vegan mayonnaise with tofu and olive oil

This is a mayonnaise with a pleasant flavor, thick and spongy texture that is provided by the tofu. Very similar to traditional mayonnaise, for sandwiches, salads, to spread on bread, as a dressing on vegetables and many other uses.

1655451883 866 How to make a vegan mayonnaise in 3 delicious recipes

Yield: 1 small jar


  • 4 ounces soft tofu
  • 2 teaspoons of fresh lemon juice
  • 2 teaspoons of Dijon mustard
  • 1 cup olive oil (you can use another vegetable oil if you wish)
  • kosher salt


  • Combine tofu, lemon juice, and mustard in a blender or with a stand mixer for about 30 seconds or until tofu is smooth.
  • While mixing, slowly add oil until emulsified and mixture thickens. Add the salt and mix.
  • Taste and adjust the seasoning if necessary.

Top tip for making vegan mayonnaise

Hand mixers, and a glass measuring bowl, are your friends when it comes to making mayonnaise, especially in small batches. Of course, you can use a stand mixer or food processor, but when you want to make enough mayonnaise for a given recipe or just enough for a week or two, put the ingredients in a glass measuring cup (capacity 2- 3 cups) and using a hand mixer is by far the easiest for mixing, pouring the prepared mayonnaise into a storage container, and quick cleanup.

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