When it comes to egg allergy, there are so many options out there for baked egg, but I struggled finding good store bought options for dressings and sauces that typically contain egg. For mayonnaise, the vegan mayonnaise I found often was close to expiration, didn’t eat it frequently enough for it to be worth it, and it usually tasted off. I wanted to make a viable option for my son with egg allergy without compromising the flavor. I found a few homemade recipes for vegan mayonnaise online, but they typically contain mustard which is another one of our recipes.
After experimenting a bit, I settled on this recipe being the best mayonnaise replacement for our family. It actually tastes so similar to mayonnaise I was surprised the first time I ate it. At first, I thought it might take all this effort and work to make, but I make it often because it is quick and easy.
If you need a vegan/egg free mayonnaise recipe, this is the perfect solution for you!
What Makes This Recipe So Great
- Egg Free: Mayonnaise typically contains egg, but this recipe makes it without! If you can’t have egg, especially raw egg, this is the perfect homemade substitute for mayonnaise.
- Easy To Make: It takes less than 5 minutes to whip up!
- It’s Delicious: This tastes just like the real deal – and what’s great is you know exactly what’s in it, so it can be safe for you and your family!
Ingredients & How to Substitute
- Soy Milk – I imagine you can make this with rice milk instead, but I haven’t tried it, so I can’t vouch for if it would work.
- Red Wine Vinegar – You can use other vinegar, but I believe red wine vinegar helps give the mayonnaise the best flavor. The vinegar not only adds flavor, but is also essential for helping the soy milk to thicken.
- Lemon Juice – This helps with flavor.
- Salt
- Avocado Oil – I prefer the mild flavor of avocado oil, but other oils will work as well.
Some Recipe Tips
Don’t just add everything together and blend. You need to do it in stages so that the mayonnaise can set up well and not be runny.
This Recipe Includes A Top 10 Allergen:
Check the Ingredients and Substitutions list above for easy ways to make this safe for you!
Egg-Free Mayonnaise
Ingredients
- 1/2 cup unsweetened soy milk cold
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1/2 tsp sea salt
- 1 cup avocado oil divided
Instructions
- Pour soy milk into a blender or food processor and blend on high for 1 minute.
- Add vinegar, lemon, and salt, and blend for 30 seconds.
- Add 1/4 cup avocado oil and blend for 1 minute.
- Add another 1/4 cup avocado oil and blend for another minute.
- Add the last 1/2 cup of avocado oil and blend until well incorporated and a thick consistency.
- Serve or keep in closed container in the fridge for up to a week.
