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.
Alanna says
Thanks for this recipe! I’ve been avoiding all vinegar, so I’ve been making my own mayo using lemon juice, but I get paranoid about raw eggs in mayo after a few days of it in the fridge, even though I’m pretty sure all that oil prevents any nasties from growing in there. So this is a great non-perishable recipe.
I used regular almonds, and blanched them first. I don’t have a vita mix, so I blended the almonds, lemon juice, agave (and 1/4 t salt) to as smooth as I could get it. (I may try cashews next time as they are softer). I emulsified in 1/2 cup sunflower oil and 1/4 cup olive oil. It is so good, I couldn’t stop “tasting” it. :) The sweetness from the agave reminded me of miracle whip, in a good way, though I might take it down next time. Anyway, tasty stuff! I plan to mix in some braggs and dip artichokes into it, and I also made some herby green goddess dressing. (I’ll post the link for these when I blog them.)
Thanks again for a brilliant recipe!
Elana says
Alanna, so glad to hear you liked this mayo!
Rachel says
I recently bought a VitaMix so I decided to try this mayo recipe. It was easy to make but there was way too strong of a vinegar taste for me and my husband and it was too thick, not a mayo texture, with 2 tablespoons of almonds (maybe I blended it a little too long making this happen), I added some Almond Oil to it as I had run out of Olive Oil which made it a mayo texture and toned the vinegar flavor down a bit. I will make it again, but use less vinegar next time. I’m using it in a broccoli and brussel sprout slaw today.
jessica says
hmmm…. wondering if you used regular vinegar or apple cider vinegar (what the recipe calls for)?
Dina says
this mayo looks really good! I’ll have to give it a try!
Alex says
2 to 4 tablespoons of almonds? How many almonds fit in a tablespoon, two?
elana says
I would recommend filling a quarter cup (that’s 4 tablespoons) with the Marcona almonds and then blending in (bit by bit or tablespoon by tablespoon) whatever portion of that you need to make the mayo creamy.
Hope this helps :-)
Diane says
Do you store this in the fridge? How long does it keep? Thanks
Elana says
Diana, thanks for your sweet comment! I think this mayo will last for around 5 days in the fridge :-)
Lauren says
Mmm! What a fun idea =D. It sounds delicious!
Robbie says
Hello! I’ve been visiting your website for about six months now and enjoy it tremendously. I just made the pumpkin pie muffins and they were delicious! Here’s my question: Do you limit the number of muffins your children eat? The recipe made 12 small muffins. I told my family we would eat two each at breakfast. Well, after they devoured their two muffins, they were looking for something else to eat! I have a fourteen year-old boy and an eleven year-old girl, both very active with good appetites.
I suggested to them that as these are very nutrient dense muffins, let’s wait and see if we are actually hungry after 20 minutes or so, or if we just want more because they are so tasty. I also suggested if they need something else, grab some fruit or eggs.
I’m interested in your comments. Thanks so much for the incredible website!
elana says
Eggs with muffins = perfect breakfast in my house
Jenn AKA The Leftover Queen says
I love marcona almonds! This looks like a yummy spread!
Elana says
Thanks Jenn!
Natasha says
This sounds interesting!
Elana says
Thanks Natasha!
Enid Lemley says
Thank you so much. Am allergic to veganase due to the soy. I can make this easily. Again, thank you for all you give us.
Elana says
Enid, you’re very welcome!