Vegan mayonnaise

This vegan mayonnaise is a delicious dairy and egg-free alternative to the classic.

  • 5 mins preparation
  • Makes 1 cup
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Vegan mayonnaise
  • 1 cup (160g) whole blanched almonds
  • 1/2 cup (125ml) water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 cup (125ml) olive oil


Vegan mayonnaise
  • 1
    Soak blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with water until smooth.
  • 2
    Add apple cider vinegar, lemon juice and dijon mustard; blend until smooth and combined. Season to taste.
  • 3
    With motor operating, add olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.


Finding a good-quality vegan mayonnaise is difficult and most are soy based. This recipe is not only dairy-free and egg-free, but soy-free as well.