This vegan egg-free mayonnaise is a family favorite. With only four ingredients it couldn’t be easier to make!
All you need to make this egg-free mayonnaise recipe is olive oil, marcona almonds, apple cider vinegar, and maple syrup.
If you don’t want to use maple syrup you can use agave. I don’t like to use agave but since it has such a neutral flavor profile it’s perfect for this recipe. Honey doesn’t work in this recipe, and it’s not vegan.
You will definitely want to use marcona almonds for this recipe. There’s something special about them. First they don’t have skins. Second, they’re roasted. Third, they’re salted and oily.
I created this healthy mayonnaise recipe when adapting a peanut salad dressing from Martha Stewart Living. I had accidental emulsification resulting in this amazing vegan mayo!
This homemade Marcona Almond Mayonnaise recipe works well on Kaleslaw and the perfect spread for sandwiches.
This low cholesterol egg-free mayonnaise recipe is ideal for the cholesterol-phobes in your life!
This post is an oldie but goodie from the archives. I first shared this recipe in January 2010.
Comments
86 responses to “Egg-Free Mayonnaise”
Hi! Just wondering if it is even possible to go keto if you are allergic to eggs and milk? And my husband isn’t supposed to have almonds, peanuts or sunflower either. Do you have any recipes that fit into either the first or the second list of restrictions? Thanks! (We started with gluten free, dairy free, egg free last fall, and your site was very inspiring and helpful!)
Susan, if you go to the recipes section of my site and then click each of the diets you are looking for a ton of recipes will come up that are Keto and also Dairy-Free and Egg-Free as well!
Has anyone had success making this without a vita mix? I have a high power blender that’s like mid grade. Will it still work?
Sophie, I haven’t tried that so not sure, if you experiment I hope you’ll let us know if it works :-)
Hi Elana, from NZ! I just whipped up your Marcona Almond Mayo and all I can say is
A-M-A-Z-I-N-G. We don’t harve Marcona Almonds in NZ, so I just used blanched, sliced organic almonds and two pinches of salt. I was worried the extra virgin olive oil might go bitter as it can with egg based mayo recipes, but it didn’t. Hurray. And because my youngest young man is craving fast food just now (just started work and wants to be like all the other orchardists), I added 1 TB more rice syrup, some lemon rind and a clove of garlic. Wonderful. We are an Elana family, and talk of you as if you are our friend in the kitchen! Thank you again for a fab recipe.
Fiona, thanks for letting me know how much you LOVE this recipe! I hope I get to meet you someday and am overjoyed to hear that you are an Elana family, that is soooo sweet. Big hugs!
Have Something to Add?
Your email address will not be published. Required fields are marked *