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.
Leigh says
I don’t think I can get Marcona Almonds. Can I sub almond flour?
Thanks!
Elana says
Leigh, I haven’t tried that so not sure :-)
Cherrlyn says
Great sounding recipe. I was looking for one to use in my Thousand Island Dressing recipe. Since Almonds cause inflammation for me, I’ll use a different nut. Also, thank you for the link to Nuts.com. It looks like they have a great selection, and I trust your recommendation.
Elana says
Cherrlyn, you’re welcome!
Laurena says
Wow!!! Sounds fabulous…I’m allergic to eggs and almonds…thinking about trying it with cashews or macadamias…what do you think?
Elana says
Laurena, I haven’t tried that so not sure :-)
Hannah says
I just want to say this is a perfect recipe. I made it with unsalted, roasted cashews and it was very tasty.
My mom has to be on a iodine free diet for a month for a hypothyroid test, and I wanted to help her find good things to eat. She can’t eat anything with salt right now, or even eggs, so her meals these days are more than bland. She’s very happy with this recipe too and plans to make a nice, garlicky salad dressing with it.
Elana says
Hannah, thanks for letting me know this is the perfect recipe!
Kathryn says
Hi Elana!
Would it be possible to substitute Macadamia nuts for the Almonds?
Thank you!
Elana says
Kathryn, I haven’t tried that so not sure :-)
Stephanie says
Could I use cashews since I’m allergic to almonds? Or do you have another suggestion?
Thanks so much!
Elana says
Stephanie, I haven’t tried that so not sure :-)
Holly says
So clever Elana! I use veganaise and it’s suuuper expensive so I can’t wait to try this!
Elana says
Thanks Holly!
Charla says
Tastes delicious, but does not resemble your’s! Not as smooth (even though I vitamix’d it forever!).
Elana says
Charla, thanks for your comment! Make sure you drizzle the olive oil very slowly into the blender and it will be smooth :-)
Dianne says
Would you happen to have a condiment recipe that is similar to taste as
“Miracle Whip” without all the not-so-good-for-you ingredients?
Elana says
Dianne, this is it!
Krista says
So is this closer to a miracle whip or a mayonnaise? Planning on making this but I’m not miracle whip fan.
Elana says
Krista, thanks for your comment! I don’t recall if I’ve ever had Miracle Whip. I went on a whole foods diet sometime before 2001 so it’s been quite some time since I’ve had something like that :-)
JT says
Who would have thought this Almond Mayonnaise would work, well, I was pleasantly surprised how much I liked it. I don’t know what Marcona Almonds are so I used plain almonds with skins. The taste is sharp with the cider vinegar, sweet with the agave, creaminess plus thickness with the almonds. Unbelievable. I make my own egg mayo and I liked this one a lot. It was thicker than I wanted so I just added water and it was good. I would think one could play around with it by adding mustard or using rice vinegar if the cider is too strong. Without a raw egg in the mix it will last longer in the fridge. Well done Elana.
Elana says
JT, I’m so happy to hear you liked this mayo!
Ruth says
Just made this, using lemon juice instead of vinegar (due to brewer’s yeast allergy). FANTASTIC with tuna.
Used it on a baked potato for lunch today. My husband agreed it might even make a good steak butter.
Next time I’m going to experiment with a little mustard powder, as it’s hard to find a mustard that yeast-free.
THANK YOU Elena!
This recipe definitely goes in my “Frequent Use” notebook as of now.
Elana says
Ruth, thanks for letting me know this recipe is a keeper!