Searching for a reliable egg-free vegan mayonnaise recipe? As a home cook who's perfected this for my egg-avoiding family, I can share one that's creamy, delicious, and ready in just 3 minutes.
This simple method ditches pricey store-bought jars made from chickpeas, delivering homemade veganaise that's quick and budget-friendly.
Here's how to make restaurant-quality vegan mayonnaise at home—effortlessly. Watch the process:
- 125 ml unsweetened soy beverage at room temperature
- 125 ml rapeseed or sunflower oil
- 1 tablespoon of white wine vinegar or lemon juice
- 1 teaspoon of mustard
- 1 tablespoon of agave syrup (optional)
- salt and pepper
- salad bowl
- immersion blender
Preparation: 3 mins - Cooking: 0 min - For 4 people
1. Put all the ingredients in the salad bowl.
2. Blend with the full power hand blender.
3. The mayonnaise will set and rise quite quickly.
4. As soon as it is dense, stop the blender.
And there you have it! Your homemade vegan mayonnaise is ready. Easy, quick, and incredibly tasty.
Pair it with raw veggie salads, grilled meats, or sandwiches. You'll barely notice the difference from traditional mayo.
It's perfect for vegans, vegetarians, and those allergic to eggs or lactose. Store in an airtight jar in the fridge for up to 5 days.
I'm all about customizing recipes. For this vegan mayo, try adding turmeric or paprika for flavor. Garlic is a game-changer with meats or fish.
- Not a soy fan? Use any plant-based milk like oat milk for its neutral taste and great texture.
- Other options include silken tofu or aquafaba for vegan mayo—they work well too.
- Too thick? Thin with a splash of soy milk. Too runny? Blend longer with a drizzle of oil.
- Skip agave if you prefer less sweetness.
- Ensure your bowl is bone-dry; moisture can cause it to fail.
