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.