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.
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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.
Kris says
Since almond flour is just ground up almonds, couldn’t you use almond flour to make this if you were going to substitute regular almonds for marcona almonds anyway? Am I missing something?
Rosa says
I think the natural fats of the almond provide the creamy texture.
Elana says
Kris, I haven’t tried that but I don’t think it will work since Marcona almonds are quite different than almond flour :-)
Belle says
Hey Elana,
Normally I soak all my nuts and seeds before I eat them to remove the phytic acid. Do you use soaked almonds in this recipe or dry almonds? I’ve tried thickening things with even soaked almonds before (soups) in my vitamix but in my experience the almonds do not become smooth and leave a grittiness even after tons and tons of blending. Cashews seem to work much better in this regard. Is there something different about marcona almonds specifically that makes them better suited to becoming creamy when blended?
Thanks,
Belle
Elana says
Belle, thanks for your question. No need to soak the almonds, in fact I doubt this would work if you soak them first :-)
Mark says
I have tried many times to be a vegan but I end up disappointing myself. I think I will try one more last time with your vegan mayonnaise, it really looks yummy!
Elana says
Thanks Mark!
Rachel says
I use cashew butter which is very smooth already and no blender required. I use lemon juice and/or ascorbic acid for tartness. A little bit of mustard powder sometimes. Good base for dips.
Elana says
Thanks Rachel!
Anna says
Wow, this made me very happy. I may have used too many almonds, it’s a little stiff not creamy like the picture. But it was delicious in a salad made with thinly sliced celery, fennel bulb, kalamata olives and parmesan cheese.
Elana says
Anna, thanks for letting me know this was delicious!
snugglebunny says
Just wanted to let you know that I made this in an Oster blender, using cashews instead of the almonds. It looks like it worked. I should know by tomorrow. But as of now, I have mayonnaise.
Elana says
That’s great!
cathy says
hi! i have another question. i tried to find raw macarona almonds, but i could only find roasted and salted macarona almonds. is it ok to use this kind? if not, where can i find macarona almonds? thanks!
Elana says
Cathy, I use roasted, salted marcona almonds in this recipe :-)
cathy says
hi! thanks for the awesome recipe. i have a quick question. can i use a regular blender instead of a Vitamix? thanks!
jessica says
any high powered blender will work :-)
cathy says
thanks jessica for your quick response! =)
Milton James says
Not quite vegan, but looks good for gluten-free!
Elana says
Milton, totally vegan :-)
Donna says
I am truly grateful for the work you put into this awesome website and recipes.
Please tell us how long this mayonnaise lasts. Looks like I’ll have to try the marcona almonds
Elana says
Donna, thanks for your sweet comment! I think this mayo will last for around 5 days in the fridge :-)