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    Home » Vegan Recipes » Vegan Side Dishes » Creamy Egg Free Mayo

    Creamy Egg Free Mayo

    Published: Jul 19, 2017 · Modified: Apr 21, 2022 by Kate Ford · This post may contain affiliate links.

    Egg Free Mayo
    JUMP TO RECIPE JUMP TO VIDEO
    Egg Free Mayonnaise

    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.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your egg-free mayo
    • 🥄 Variations
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    ingredients for egg free mayo

    📝 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👇🏼.

    blitz ingredients

    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.

    pulse until thick

    Stir the mayo and keep pulsing with the hand blender until it has reached a thick and creamy consistency.

    🥄 Variations

    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.

    flavour variations vegan mayo

    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.

    How long will my egg-free mayo keep in the fridge?

    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!

    Which oil is best for making mayonnaise?

    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:

    Vegan Tuna Mayo
    Vegan Tuna Mayo
    Homemade Rocket Pesto
    Rocket Pesto
    vegan clotted cream
    Vegan Clotted Cream
    Bottle of Beetroot Ketchup with chips
    Beetroot & Chilli Ketchup

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Egg Free Mayonnaise

    Egg Free Mayo

    Kate Ford | The Veg Space
    A thick and creamy egg free mayo that is quick, easy and very cheap to make. You won't go back to shop-bought mayo!
    5 from 10 votes
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    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Sauces
    Cuisine British
    Servings 1 standard jar
    Calories 82 kcal

    Ingredients
      

    • 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.

    Instructions
     

    • 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.

    Video

    Notes

    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.

    Nutrition

    Serving: 1tablespoonCalories: 82kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 49mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

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    « Raspberry Vinaigrette and more fruity salad dressings
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Kris says

      April 21, 2022 at 2:56 am

      Super delicious! Will never buy Vegenaise again! 🙂

      Reply
      • Angela Lambertz says

        June 18, 2024 at 4:18 pm

        100% AMAZINGLY easy and delicious! I found grapeseed oil works very well...olive oil, not so much. In 10 minutes, less time than visiting the grocery, I've got fresh vegan mayo...LIFE CHANGING <3.

        Reply
        • Kate Ford says

          June 22, 2024 at 9:34 am

          Great to hear, thanks Angela!

          Reply
    2. Mirlene says

      April 21, 2022 at 2:38 am

      I have got to try making my own mayo. I think this would be better for my sandwiches instead of using the store bought version.

      Reply
    3. Erin says

      April 20, 2022 at 11:10 pm

      THIS VEGAN MAYONNAISE IS SO EASY TO MAKE AND I CANNOT BELIEVE IT'S MADE WITHOUT EGGS! TASTES JUST LIKE THE ORIGINAL.

      Reply
    4. Andrea says

      April 20, 2022 at 11:07 pm

      This comes together very easily.. I'm really liking all the variations. Already thinking of things to eat with some of these.

      Reply
    5. Nathan says

      April 20, 2022 at 8:07 pm

      I've never made mayo from scratch but I love the option for an egg-free version. Can't wait to try this!

      Reply
    6. Eliza Smith says

      August 02, 2017 at 1:39 pm

      This is such a great recipe, and I tried it. Love this post

      Reply
    7. Anca says

      July 24, 2017 at 10:52 am

      I wanted to make a vegan mayonnaise. I usually add boiled potatoes to mayo, so I can make more with less oil. But it will not work without eggs. I will try your recipe.

      Reply
    8. Janice says

      July 24, 2017 at 8:10 am

      That's an amazing recipe, so fresh and with a kick! I love peas.

      Reply
    9. Jemma says

      July 24, 2017 at 7:25 am

      What a great twist on a may recipe. I bet the wasabi gives it a real kick.

      Reply
    10. Choclette says

      July 21, 2017 at 4:02 pm

      I think I might have become addicted to wasabi peas, though I've not come across this brand before. Your mayonnaise sounds perfect too - I'm almost as keen on wasabi as I am on chilli 😀

      Reply
    11. Mary H says

      July 21, 2017 at 4:33 am

      Yum. I have to try this. I stock unsweetened almond milk instead of soya as I prefer the taste. I'll give it ago using almond milk and hopefully it'll work.

      Reply
      • Sandra Davies says

        March 04, 2023 at 1:59 pm

        I'm not vegan but trying! As a regular mayonnaise lover I was absolutely blown away by this recipe. It's so light. I added wasabi with sushi and it was sublime.

        Reply
        • Kate Ford says

          March 07, 2023 at 7:42 pm

          That's great to hear - thanks Sandra. It is amazing how it comes together isn't it!

          Reply
    5 from 10 votes (1 rating without comment)

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    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

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