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The Best Vegan Mayo Recipe – Thick and Creamy

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This is the best vegan mayo recipe, and it comes together in just 5 minutes, plus saves you money. With only five ingredients, you can whip up a thick, rich, creamy egg free mayo recipe that is also gluten-free and dairy-free. Customize the great taste to your liking by making it sweeter or tangier. It’s perfect for everyone.

Keep reading to discover the best egg free mayo recipe!

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The Best Vegan Mayo Recipe – Thick and Creamy
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When I weighed nearly 300 lbs, I would eat traditional mayonnaise on just about everything. It was my go-to creamy condiment. I’m sure I would slather on several hundred calories per sandwich.

Now that  I have lost 125 pounds, I eat a plant-based diet. I still like mayo, but I prefer to enjoy plant-based mayo, and I make sure to enjoy it sparingly since it is still loaded with calories. 

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The Best Egg Free Mayo Recipe

I’ve worked hard to make the best vegan mayo recipe because I got tired of paying the high prices at the grocery store, and store-bought vegan mayo often has a pretty long list of ingredients, including things like sugar, salt, modified food starch, lemon juice concentrate, natural flavors, xanthan gum, sorbic acid and various preservatives and stabilizers like calcium disodium EDTA.

While these ingredients help keep the mayo fresh and creamy, there are some downsides. For instance, modified food starch and preservatives can be a bit concerning if you’re trying to eat more naturally, as they can cause digestive issues or allergic reactions for some people. Plus, many brands pack in a lot of sugar and salt, which isn’t great if you’re watching your intake. 

Those vague “natural flavors” can also be a bit of a mystery and might even include hidden animal-derived ingredients, which isn’t ideal for vegans. 

Xanthan gum thickens and stabilizes the mayo, giving it that smooth, creamy texture we all love. Sorbic acid is a preservative to keep the mayo fresh by preventing mold, yeast, and fungi from growing.

While these ingredients are generally considered safe, they do have some downsides. Xanthan gum can cause digestive issues like bloating and gas for some people, especially if consumed in large amounts. Sorbic acid, on the other hand, might cause allergic reactions or skin irritations in sensitive individuals.

So, while these additives help make for a smooth texture and longer shelf life of vegan mayo, they might not be the best choice for everyone. Store-bought mayo is definitely convenient, but it can come with some unwanted additives and preservatives you might want to avoid.

What Others Are Saying About This Egg Free Mayo Recipe

“I can’t believe how easy it is to make and tastes amazing!”  – Libby


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Why This is The Best Vegan Mayo Recipe

  • Healthier Ingredients: This plant-based alternative allows you to control exactly what goes into your mayo. You can avoid egg yolks, artificial additives, preservatives, and excess sugar or salt, making it a healthier option compared to many store-bought varieties.
  • Dietary Restrictions: This vegan mayo recipe is perfect for those with dietary restrictions or allergies. It’s naturally free from eggs and dairy, making it suitable for vegans and those with egg or dairy allergies.
  • Cost-Effective and Fresh: Making your own vegan mayo can be more cost-effective than buying pre-made versions, especially if you use it regularly. Plus, you can make it in small batches, ensuring it’s always fresh and tailored to your taste preferences, whether you like it sweeter or tangier. It’s a great base for salad dressings, too. 

Recipes with Vegan Mayo

Ingredients

The printable recipe card includes ingredient quantities, step-by-step instructions, and nutritional information below.

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Ingredients for an Egg Free Mayo Recipe
  • Neutral Oil  – I suggest using vegetable oil, avocado oil, or canola oil. The type of oil you use is important because of its flavor and thickness. You do not want to use olive oil due to the intense flavor and you do not want to use coconut oil because of the texture. I always recommend using organic when possible.
  • Soy Milk – vegan mayo needs protein since we aren’t using eggs, so high-protein plant-based milk is an essential ingredient. Again, I always recommend using organic if possible and be sure to use plain milk.
  • Apple Cider Vinegar – you could use a different vinegar, like white vinegar, but I like ACV’s delicious flavor. 
  • Lemon Juice – it adds a little zip.
  • Sea Salt – omit or add a little more, depending on your preference.

Optional:

  • Sugar or brown rice syrup– you can make your homemade mayo taste a little more like Miracle Whip if that’s what you prefer; I won’t judge you. 
  • Seasonings: Garlic powder, Onion powder, Black pepper. If you enjoy your mayo dressed up, seasonings can add a little punch of flavor.
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How to Make this Egg Free Mayo Recipe

This is an easy vegan mayo to make. Here’s a simple method:

  • Place the ingredients in a mason jar or container.
  • Using an immersion blender, blend for 30-60 seconds.
  • Place on the lid and refrigerate.
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How to Make Vegan Mayo

Alternatively, you can use a regular blender.

  • Place the ingredients in the blender and blend for 30 seconds. 
  • Scrape the sides and blend for 30 more seconds. 
  • Transfer to an airtight container and refrigerate. 

FAQ’s

How many carbs in mayo?

Regular mayonnaise generally has very few carbohydrates. Traditional egg-based mayo typically contains less than 1 gram of carbohydrates per tablespoon. This can vary slightly depending on the brand and added ingredients, but mayo is primarily composed of fat from oil, with eggs and vinegar contributing minimal carbs. Always check your brand’s nutritional label to get the most accurate information.

Vegan alternatives typically contain carbohydrates similar to traditional mayo, usually less than 1 gram per tablespoon. This recipe has less than 1 gram per tablespoon. 


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The Best Vegan Mayo – Thick and Creamy

How long does mayo last after opening?

Once opened, mayonnaise typically lasts about 2 to 3 months in the refrigerator if stored properly. To prevent contamination, it’s important to keep the mayo in its original container with the lid tightly sealed and always use clean utensils. Always check the expiration date on the jar, as some brands might have specific recommendations. If you notice any changes in color, texture, or smell, it’s best to discard the mayo to avoid the risk of foodborne illness.

For more information regarding proper food storage, go to https://www.foodsafety.gov/

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Recipe

If you like this recipe, please leave a 5-star rating and tell me how it went in the comments below. I love hearing from you!

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The Best Vegan Mayo Recipe

This quick and easy homemade vegan mayo recipe comes together in just 5 minutes and saves you money. With only five ingredients, you can whip up a thick, rich, creamy vegan mayonnaise that is gluten-free, dairy-free, and egg-free. Customize the great taste to your liking by making it sweeter or tangier. It's perfect for everyone.
Course Seasoning
Cuisine American
Diet Vegan, Vegetarian
Keyword best vegan mayo, egg free mayo recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 tablespoons
Calories 82kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1 cup vegetable oil
  • 1/2 cup soy milk, plain and unsweetened
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 1 pinch salt

Optional

  • 1/4 tsp sugar or brown rice syrup
  • 1/4 tsp garlic powder, onion powder, or black pepper

Instructions

Immersion blender instructions

  • Place the ingredients in a mason jar or container.
    vegan mayo ingredients in a jarPin
  • Using an immersion blender, blend for 30 seconds.
    immersion blender mixing vegan mayoPin
  • Cover with lid and refrigerate.

Blender instructions

  • Place the ingredients in the blender and blend for 30 seconds. 
  • Scrape the sides and blend for 30 more seconds. 
  • Transfer to an airtight container and refrigerate. 

Notes

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use. 

Nutrition

Serving: 1Tbsp | Calories: 82kcal | Fat: 9g

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.

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