How-to Make Vegan Mayonnaise

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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

[print_this]How-to Make Vegan Mayonnaise
makes approximately 2 cups

    • 1 cup soaked cashews, drained and rinse (soaked for 4 hours)
    • 1/2 cup filtered water
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons apple cider vinegar
    • 1 1/2 teaspoons mustard powder (you can also use dijon mustard)
    • 1 garlic clove, peeled
    • 1/2 teaspoon coconut sugar (raw sugar or other sweetener)
    • 1 teaspoon sea salt
    • 1 1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil

(you may find you can use less than this, this is just the amount I found to give the best consistency)

1) Add all of the ingredients except the olive oil to your high speed blender. (I used my Vitamix)

2) Blend on high until smooth and creamy.

3) Scrape down the sides of the blender and put the lid on without the plug. Turn the blender onto the lowest speed and as it’s blending, slowly begin to drizzle the olive oil in, a slow and steady stream, creating an emulsion. Don’t go too fast. About halfway through, stop the blender, scrape down the sides and then start it back up and continue adding the oil. Near the end, increase the speed a bit as you finish pouring the oil in.

4) Scrape the mayonnaise into a glass jar with a tightly fitted lid and place into the fridge. The mayo will thicken significantly as it chills and it will be very similar in consistency to a traditional mayo, though possibly a bit thicker the cooler it gets, as it warms up, it softens up even more.

Storage: keep in the refrigerator in an air tight container. It will keep 7-10 days. [/print_this]

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

Terra Delyssa is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.

15 Responses

  1. Susana Perez says:

    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 🙂

  2. Laura says:

    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..

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

  4. Rebecca says:

    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.

  5. Julia says:

    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

  6. Jane says:

    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

  7. Jamie says:

    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!

  8. lauren says:

    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.

  9. Marlene says:

    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.

    • Beth @ Tasty Yummies says:

      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.

  10. Andrea says:

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

  11. Linda M says:

    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?

    • Beth @ Tasty Yummies says:

      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.

      • marlene says:

        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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