How to Make Eggless Mayonnaise

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Go vegan with this DIY mayo!

Mayonnaise is a summertime staple. Delicious on sandwiches and in salads, it’s tangy, versatile, and makes a picnic a picnic. But store bought mayonnaise can be tricky. Many of them are made with additives and preservatives that make them a less than healthy choice. Plus, many of our readers are beginning to embrace a vegan lifestyle, or are simply interested in cutting down on the animal products they consume. And for those of you who have come to prefer the flavors of vegan substitutions in your recipes, you might actually be finding yourself shying away from flavors that taste too much of dairy, egg, and meat.

We’ve created a homemade vegan mayonnaise recipe for those readers. This mayo recipe is free of animal products, ultra-healthy, and its light taste and texture are a perfect addition to those summertime lunches. We begin with milk. Choose your own variety, whether it’s almond, kamut, or hazelnut. Mustard powder, lemon juice, and paprika give it an abundance of tangy mayo flavor, but with all natural ingredients, and without excess fat and calories. Canola oil is a healthy oil that gives the mayo a richer texture.

The best part is that this mayo is so easy to whip up. Simply combine the ingredients in an immersion blender, and refrigerate. And once you’ve perfected it, start experimenting! Add your own herbs and spices to your mayo to give it a unique flavor, or mix with other condiments for a recipe that you can call your own!

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Eggless Mayonnaise

Avoid the additives with this vegan homemade mayonnaise, you will never go back to the store-bought version again.
Prep Time 15 minutes
Total Time 15 minutes
Yield 12 people
Serving Size 1 tablespoon
Course Condiment
Cuisine Universal


  • 1/4 cup milk unsweetened (almond, hazelnut, hemp, oat, kamut)
  • 1 teaspoon mustard powder
  • 1 teaspoon sugar organic
  • 1/2 teaspoon white vinegar mild
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • pinch of paprika
  • 1/2 cup canola oil


  • In the container of the immersion blender, put together all the ingredients except the canola oil then blend until lightly creamy.
  • Add the canola oil gradually while continuing to blend. After a few minutes, the mixture will become creamy similar to the consistency of mayonnaise.
  • To attain a better consistency, refrigerate for at least half an hour before using.

Nutrition Information

Serving: 1tablespoon | Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 76mg | Fiber: 3g | Sugar: 2g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb, Quick and Easy, Vegan

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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    1. Yes. Any mild, flavorless oil will work. Avoid using straight olive oil as it may overpower the taste.

  1. Hello their, thank you for this wonderful recipe. What kind natural preservative can I use inorder to increase the shelf life of this product?Many thanks

  2. Homemade mayonaise recipes needed. With egg or without eggs is helpful. Our condiments all need to be replaced now.

    1. Hi Dee, this recipe you commented on is a mayonnaise recipe! We have several different condiment recipes on our site, you can easily search our site at the top of the page!

  3. Thank you for sharing this wonderful recipe. I’m so happy to have found it! I like that I can control how much acid is in this. It’s also fun to play with adding seasonings of choice. My favorites are 1/4 tsp each of garlic powder, onion powder, and dried crushed thyme.

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