This vegan egg-free mayonnaise is a family favorite. With only four ingredients it couldn’t be easier to make!
Egg-Free Mayonnaise Recipe
All you need to make this egg-free mayonnaise recipe is olive oil, marcona almonds, apple cider vinegar, and maple syrup.
Vegan Mayonnaise Recipe
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.
How to Make Egg-Free Mayonnaise
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.
Egg-Free Mayonnaise
Ingredients
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- ½ cup olive oil
- 2-4 tablespoons salted marcona almonds
Instructions
- Pour vinegar and maple syrup into vitamix and puree on high speed for 20 seconds until combined
- With motor running on medium or high, drizzle in olive oil to create an emulsion
- Don’t worry, if you don’t get the emulsification, the almonds will thicken up your mixture
- Blend in 2 tablespoons of almonds, then check for thickness and texture
- If necessary, blend in another tablespoon of almonds, until thick and creamy
- Serve with sandwiches, burgers and salads
Marcona Almond Mayonnaise Recipe
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!
Homemade Mayonnaise Recipe
This homemade Marcona Almond Mayonnaise recipe works well on Kaleslaw and the perfect spread for sandwiches.
Low Cholesterol Mayonnaise Recipe
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.
Jen says
I just made this recipe—and it turned out great. I was actually shocked at how close to regular mayonnaise it turned out. I suspect that the marcona almonds help provide body, without the raw flavor of raw almonds, and without the fiber and texture of the skin. Not something I’d eat as a dip, but it spreads and tastes beautiful on a sandwich. Lovely. I would next time, double the recipe so the Vitamix can blend it better.
Elana says
Jen, thanks for letting me know this turned out great!
Alta says
Very, very cool. I second Nancy’s question – can this be made with regular almonds? Looks tasty!
Elana says
Alta, I don’t think that would work.
Nancy says
Can this be made with regular almonds?
Elana says
Nancy, I don’t think that would work.
Kirstin says
Hmm, it’s on my list to try and make homemade mayo. Maybe once I conquer the classic version I’ll whip up this too! Thanks for the recipe!
Elana says
Kirstin, you’re welcome!
Cindy says
Can this be made with another type of nut? I’m thinking of macadamias.
Elana says
Cindy, I haven’t tried that so not sure :-)
einat says
Hi! Thanks for this and all the other wonderful recipes you share here. How long does this mayonnaise keep in the refrigerator?
Kara says
Happy New Year!
I love your recipes. Thank you so much for them.
One question though, could you let us know the yield of the recipes you post?
I made the cinnamon muffins last week and just guessed that the recipe would yield 12.
However with this mayo recipe- looks really delish –
I’d really like to know how much it makes.
This way I can adjust the ingredient portions depending on how much I need to make.
And… do you soak the almonds (6-8 hours) before adding them to the recipe?
… and to Linda, yeah – the Vita-Mix is awesome! You can do so much with it. Well worth the investment. :-)
Thanks again! So glad you’re here!
Alchemille says
Elana,
Is there a difference in taste or texture between Marcona almonds & regular almonds?
I know the Marcona almonds are from Spain so maybe (and hopefully) these are truly raw almonds (they’re not so obsessed with pasteurization in Europe).
I found unpasteurized raw Italian almonds and taste wise it’s like night & day! These are more flavorful and they almost smell like almond extract!
Thanks ;).
Mary says
I know this comment was left ages ago, but there is a huge difference between marconas and the usual, also delicious, carmel or nonpareil varieties of almonds!
Marcona almonds are slightly sweeter than other almonds, and have a flatter shape. They are traditionally lightly fried in oil and salted, and that is the way I have usually seen them sold here. You can buy them raw online, but in stores they’re definitely cooked.
The raw, unpasteurized almonds from Italy and Spain are delicious! But if you are looking for a truly raw almond, marconas are not the varietal for you.
Here are a couple recipes for raw almond mayo:
http://www.thekitchn.com/two-vegan-mayo-recipes-111206
http://veganfootprints.blogspot.com/2010/05/almondaise-raw-mayo.html
And a couple of raw mayos using less oil and different (creamier) nuts:
http://www.therawtarian.com/raw-mayonnaise-recipe
http://www.choosingraw.com/happy-herbivore-interview-raw-recipe-and-a-giveaway/
Meagan says
This actually looks good! When I saw the title I was skeptical. I might try this using honey instead and normal almonds.
Linda- Kitchen Therapy says
I’ll have to get a Vita-Mix one of these days. This mayo looks too good to pass up.
We watch Zorba Paster’s segments on our local news show. An interesting guy, he is a foodie, and a personal friend of the Dalai Lama.