Egg-Free Mayonnaise

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.

Marcona Almond Mayonnaise

Ingredients
Serves:
Print Recipe
Instructions
  1. Pour vinegar and maple syrup into vitamix and puree on high speed for 20 seconds until combined
  2. With motor running on medium or high, drizzle in olive oil to create an emulsion
  3. Don't worry, if you don't get the emulsification, the almonds will thicken up your mixture
  4. Blend in 2 tablespoons of almonds, then check for thickness and texture
  5. If necessary, blend in another tablespoon of almonds, until thick and creamy
  6. Serve with sandwiches, burgers and salads
Wow, this made me very happy.

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.

Comments

94 responses to “Egg-Free Mayonnaise”

  1. 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.

  2. Wow!!! Sounds fabulous…I’m allergic to eggs and almonds…thinking about trying it with cashews or macadamias…what do you think?

      • 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.

    • Charla, thanks for your comment! Make sure you drizzle the olive oil very slowly into the blender and it will be smooth :-)

  3. 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?

      • So is this closer to a miracle whip or a mayonnaise? Planning on making this but I’m not miracle whip fan.

        • 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 :-)

  4. 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.

  5. 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.

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Recipes » Condiments » Egg-Free Mayonnaise