A thick and creamy egg free mayo that is so quick, easy and very cheap to make. You won't go back to shop-bought mayo!
🍴Why you will love this recipe
Thick and creamy mayonnaise is something I presumed I would have to go without when I became vegan, but I was so wrong! This luscious egg free mayo is so very easy to make with storecupboard ingredients that I'm only ever a minute or two from a jar of creamy homemade mayo.
You don't need a big blender or food processor for this easy recipe, and there's no trickling of oil and will-it-or-won't-it-work... just stick in a hand blender and pulse until thick. Perfect results every time, this method has never ever gone wrong for me!
I've suggested lots of flavour variations below which are very easy to add to the basic recipe, turning your egg-free mayo into a delicious dip, sandwich spread or burger sauce.
📝 What you need
Oil A light, flavourless oil like sunflower or rapeseed oil is perfect for this mayo. But if you want to make an extra-luxurious olive oil mayo you can swap 75ml of the oil for extra-virgin olive oil instead.
Soya milk is the magic ingredient here to make your mayo egg-free. Make sure you use unsweetened soya milk, and bring it to room temperature before using.
Vinegar gives the mayo its tang - either a white wine vinegar or apple cider vinegar work well.
Mustard adds a lovely flavour - use a smooth English or Dijon mustard.
👩🏽🍳 How to make your egg-free mayo
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page👇🏼.
Tip the soya milk, vinegar, salt and mustard into a jug. Use a hand-blender to blitz until smooth. Add the oil (all in one go), then pulse the hand blender until like magic, the mayonnaise starts to thicken.
Stir the mayo and keep pulsing with the hand blender until it has reached a thick and creamy consistency.
Whilst this easy egg free mayo is delicious on its own, it is also the perfect base to create all sorts of flavoured vegan mayonnaise variations.
Here are some of my suggestions, but you can use your imagination to come up with your own flavours!
- Wasabi mayo Add just a squeeze of wasabi paste to your mayo, to your own taste. Delicious with sushi!
- Sriacha mayo Squeeze 1-2tsp sriacha chilli sauce into your mayo, depending how spicy you want it. Perfect for dipping chips.
- Mustard mayo Stir through 2-3tsp wholegrain mustard - delicious in sandwiches.
- Garlic mayo I like to use roasted garlic cloves for a rounder flavour, in which case I would add 3-4 cloves per jar. But if you are adding raw garlic cloves you will need 1-2 instead, and make sure they are well crushed.
- Sun-dried tomato mayo Use 1tbsp sun-dried tomato paste, or else blitz 4-5 slices of sun-dried tomato from a jar in a mini-chopper.
- Pesto mayo Use a good-quality vegan pesto or make your own from my vegan pesto or rocket pesto recipes. Add 1 tablespoon to your jar of egg free mayo.
🔪 Top Tips & FAQs
Start with all the ingredients at room temperature for best results. The oil and milk emulsify much more easily when everything is at the same temperature.
To 'pulse' with your hand blender, just press the power button for a short burst then release, and repeat. This gives you much more control rather than just holding down the button.
When thickened, taste and add more salt and/or vinegar to your own preference.
This mayonnaise will keep for up to a week in a jar or airtight container in the fridge. If you won't use it all in that time, just make a smaller batch - it is so very quick and easy to make you don't need to make it in huge batches!
For a neutral-flavoured mayonnaise or if you are adding other flavourings, a flavourless oil like sunflower or rapeseed is perfect, (and very cheap!). Extra virgin olive oil adds a wonderfully luxurious flavour but is fairly strong, so I would recommend blending it with a flavourless oil to your own taste, depending on how you will be using the finished mayonnaise.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Egg Free Mayo
- 150 ml soya milk unsweetened, at room temperature
- 1 tablespoon white wine or cider vinegar
- 2 teaspoon mustard Dijon or English mustard
- ½ teaspoon salt
- 250 ml oil a flavourless oil like sunflower or rapeseed oil works well, or a combination of olive oil and flavourless oil.
- Put the soya milk, vinegar, mustard and salt into a jug and use a hand blender / stick blender to blitz until smooth.
- Add the oil (all in one go), and pulse with the hand blender until the mayonnaise starts to thicken.
- Mix well and pulse again until the mayo has completely thickened. Store in a jar or airtight container in the fridge for a week.
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