How to make vegan mayonaise that will make you wonder if it is really vegan

How to make vegan mayonaise |

Mayo without egg??

I had always believed that to make mayo, an egg would be essential. But as it turns out it is surprisingly easy to make without an egg. Not sure if you still need to call it mayo, but veganaise sounds a little odd. The recipe is so simple to make you can do it in less than five minutes. Make sure you use soy milk for making it, as any other milk will not work. You can also make the mayo with the liquid you find in chickpea cans. Or so I’ve been told. Have yet to try it for myself.

How to make vegan mayonaise |

Vegan mayonaise


  • 125 ml 1/2 cup neutral soy milk (without added sugars)
  • 1 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp rice syrup
  • 3/4 tsp fine seasalt
  • 1/4 tsp mustard powder
  • 250 ml 1 cup grapeseed oil


  1. Mix soy, lemon juice, vinegar, rice syrup, salt and mustard powder in a blender. Turn on on high speed.
  2. Turn down to slower speed and slowly add the oil in a small stream. The mixture will become thicker and eventually turn into a white airy mayonaise
  3. Pour into airtight container. You can keep it in the fridge for 3-4 weeks.

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Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

1 comment

  1. Pingback: Vegan mayonnaise with aquafaba (chickpea fluid) | Simone's Kitchen

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