How-to Make Vegan Mayonnaise

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies

How-to Make Vegan Mayonnaise

It wasn’t that long ago that I shared a tutorial for How-to Make Homemade Mayonnaise. Right now, that feels like a lifetime ago. I am currently just over 2 weeks into a 6 week elimination diet with my naturopathic doctor, as we work to support my health, after I was diagnosed with IgA Nephropathy, an autoimmune form of kidney disease. We are working through what could be several rounds of an elimination diet to explore what in my diet could possibly be causing an autoimmune response and affecting my kidneys. This round of the elimination diet, in addition to all meat which was removed from my diet 4 weeks prior, (as animal protein is highly taxing to the kidneys), she has also had me remove eggs and dairy for a minimum of 6 weeks. Dairy has been no big deal, I ate so little of it as it was, it’s the eggs that has been quite challenging for me.

How-to Make Vegan Mayonnaise

How-to Make Vegan Mayonnaise

With all of my current restrictions on this elimination diet, plus my already existing intolerances and dietary choices, I have to be honest and tell you it’s been a challenging 2 weeks. I have found in my current state, even without meat, eggs and dairy, legumes are simply not agreeing with me, likely the leaky gut I was diagnosed with at the first appointment. I work hard to limit my intake of grains on a daily basis, I avoid soy and of course, we all know I can’t have gluten and I don’t eat processed foods – so as you can imagine I have been working really hard to rethink my meals and meal planning, to rethink my snacks and I have been looking for protein and healthy fats in new places. Some days it feels easy and I am simply focused on the other side and what I am working so hard for, and other days, you may just find me in the corner of the kitchen crying over the egg sandwich my husband is starting his day with.

How-to Make Vegan Mayonnaise

Although this has been a challenging process, I am also 100% committed to and very eager to get to the bottom of what could possibly be the root cause of this autoimmune disease. I have also been enjoying looking at food in a different way and being challenged by new restrictions.

I have long thought it would be nice to create a homemade vegan mayonnaise for my egg-free and vegan readers, now here I am with a reason to develop this perfect recipe. I had taken a look at egg-free mayonnaises at the store last week and I was shocked at the quality of the ingredients used. Most store bought vegan mayos, even the organic ones, contain strange ingredients, many are made with tofu or soy milk, usually they contain canola or other useless, unhealthy vegetable oils and most contain thickeners or stabilizers.

How-to Make Vegan Mayonnaise

What I love about this homemade vegan mayonnaise, besides how fresh it is and the short list of real ingredients – is how simple it is to make. This egg-free mayo is the real deal, minus the eggs and it’s essentially the same process I take when I make a traditional mayonnaise. Of course, it also tastes incredible and it behaves just like the traditional mayonnaise we all know. It’s great on sandwiches, amazing on homemade pasta and potato salads, it’s great for dips and all the rest. Much like a traditional mayo you can also add additional flavors, think a smokey chipotle mayo, extra garlic for a real garlicky mayo, smoked paprika, sriracha, chives, curry, wasabi, chili powder, horseradish, dill, honey mustard, sun dried tomatoes, roasted red pepper and the list just goes on and on.

So, let’s just get into this super simple tutorial on How-to Make Vegan Mayonnaise.

How-to Make Vegan Mayonnaise

NOTES:

if you don’t have any recipes planned using a decent amount of mayo or don’t think you will eat this up in about a week, simply make a half batch

How-to Make Vegan Mayonnaise

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{ 20 comments… read them below or add one }

1 Susana Perez March 3, 2015 at 9:26 am

Hii! I’m so sorry about what you’re experiencing… I think you should read about Dr Mcdougall. I read his book and a lot of the cases include people who cured autoimmune disease from his high carb low fat vegan plant based diet. You should read the Starch Solution, it’s a great great book! I hope for the best for your health 🙂

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2 Laura June 11, 2015 at 8:44 am

I also am on an autoimmune diet , RA. I think, instead of guessing you might want to take the Meridian valley blood test. It brought my RA numbers almost to the normal range after 3 months on the diet. Funny enough that is why I googled vegan mayo! BUT I lost a lot more food, such as mustard, garlic, as well as the soy, eggs, beans,, dairy, vanilla, beef, lamb, salmon, pineapple. etc etc, but it really works!!!! I never could have figured out these foods without the blood test. Worse, the swelling of my hands took 48 to 4 days to show up!! Interestingly I didn’t lose gluten! Good luck on your diet..

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3 seo ทำอย่างไร July 29, 2015 at 1:11 pm

Excellent blog you have here.. It’s hard to find quality
writing like yours nowadays. I honestly appreciate
people like you! Take care!!

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4 Rebecca August 20, 2015 at 3:02 pm

Have you tried to freeze this? Even making a half portion, I would have a difficult time using that much mayo in a week unless I used it in a recipe calling for a cup or more. My usual bottle of mayo (the brand that’s been around forever) lasts for months before it’s used, but it’s still nice to have on hand when I need it. I can, of course, just keep the ingredients handy and mix it up if I need it for a recipe.

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5 Julia November 15, 2015 at 11:55 am

Wow, I just made the mayonnaise to have something for dipping my corn snacks in, and its sooo good! I think its really the best vegan mayonnaise I´ve ever made! Thank you so much for sharing the recipe, I´m excited to try it out with other things like salads etc.!
Cheers from Vienna

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6 Jane January 3, 2016 at 1:07 pm

Thanks so much for this detailed recipe! My partner and I ate it with everything, it was delicious!

Again, thanks for your share 🙂

Best wishes for 2016!

Jane

Reply

7 Jamie March 7, 2016 at 11:45 pm

I just had to give up eggs [along with avocado, pineapple, peanut, almond] two weeks ago, and have already been without dairy, gluten, and shellfish for years. I’m an expat living in Taipei so store-made allergy substitutes are hard to find. I just made this mayo and I’m SO excited – opens up a whole new world for me in the kitchen 🙂 I was curious if you’ve ever made it using a different kind of oil, maybe grapeseed or coconut? thanks so much for the recipe!

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8 Marlene July 7, 2017 at 8:17 am

I use grapeseed and coconut oil. and find both work well.And so does walnut oil.

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9 Beth @ Tasty Yummies July 7, 2017 at 5:32 pm

Marlene thanks for sharing. I would definitely reconsider grapeseed oil, if you can, it’s highly processed and refined oil with negative health affects: Read more About vegetable (and seed) oils here http://tasty-yummies.com/4-reasons-to-avoid-vegetable-oils/

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10 lauren August 18, 2016 at 1:25 pm

I just made this and it came out awesome! Really nice consistency and tasted so yummy. Used it in a collard green wrap filled with avo, tomato, arugula, pickled onions/pickles. Bomb.

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11 Marlene August 19, 2016 at 2:37 pm

Thank you for sharing this recipe. I to have a similar ailment and a few food allergies as well. Since my diet is somewhat challenging, and nuts are off the menu, except for pine nuts and macadamia nuts, I was wondering if I could substitute macadamia for almonds? I truly miss mayo and am anxious to make your recipe. Thanks again.

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12 Beth @ Tasty Yummies September 12, 2016 at 8:52 pm

Hi Marlen, I am not sure, I haven’t tried macadamia nuts in place of cashews in this recipe, but it’s worth a try, they are a great replacement in other recipes I have made with soaked cashews. If you try it, I would love if you came back and shared your results.
Thank you.

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13 Marlene July 7, 2017 at 8:20 am

I find macadamia nuts to strong, but pine nuts work.

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14 Andrea September 6, 2016 at 11:58 pm

Just made it and it’s soooo delicious! I’m going to put that shit in everything!!!

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15 Beth @ Tasty Yummies September 12, 2016 at 8:44 pm

hahaha! Yes!! I like your style.

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16 Linda M November 4, 2016 at 10:20 am

I am also on an autoimmune protocol diet, but legumes areally prohibited as well as nightshades. SO cashews are out. As are the wonderful spicy flavor ideas.

Any idea of what would work in place of cashews?

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17 Beth @ Tasty Yummies November 4, 2016 at 1:12 pm

Linda, I don’t have a specific replacement unfortunately, the cashews provide a very specific, creamy texture, outside of another nut like possibly macadamia nut, which I know is also not allowed on AIP, I am not sure I have a solid answer. I’m sorry.

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18 marlene November 4, 2016 at 4:22 pm

I’m on the diet as well. Here’s my Mayo go to recipe.
3 tbsp. aquafaba ( water from a can of chic peas)
1 tbsp. cider vinegar ( I use a little less)
1 tsp gluten free Dijon mustard
1/4 tsp salt
3/4 cup olive oil or allergy-safe veg oil
I also add 1/4 tsp garlic powder and or onion powder because I like the taste.
Combine the ingredients and slowly drizzle in the oil. Blend in blender or use an immersion blender until thick. Cover and store in the fridge for up to a week.

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19 Bryan Strong July 3, 2017 at 7:12 am

I have heard that a lot of times sunflower seeds can be substituted for cashews.

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20 Marlene July 7, 2017 at 8:13 am

The only nuts I’m allowed are pine and macadamia nuts. You could try these, but I find macadamia to strong.

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