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Let’s prepare vegan mayonnaise: a very easy and light recipe

Vegan mayonnaise

Ideal as an aperitif sauce or as an accompaniment to your dishes, vegan mayonnaise will surprise you!

Very few ingredients are enough to prepare one of the most used and well-known sauces in our kitchens: vegan mayonnaise. Like the traditional one, it is excellent for enriching salads, burgers, chips and much more.

Compared to the classic version, egg-free mayonnaise involves the use of soy milk, perfect for replacing egg whites and yolks in preparations of this type. In addition, this sauce is also suitable for those who are intolerant to eggs.

Before seeing all the preparation steps , remember that you must choose sugar-free soy milk.

Vegan mayonnaise
Vegan mayonnaise

Preparation of fake vegan mayonnaise

  1. Pour the soy milk, seed oil, salt, lemon juice and mustard or turmeric powder into the blender glass.
  2. Start blending intermittently with the immersion blender and continue until you have obtained a smooth cream . It will take approximately 60 seconds .
  3. The consistency of the sauce will clearly be different from the classic recipe. To make it thicker you can add an extra drizzle of oil: the proportions of oil and milk in this case are 2:1 and you can also increase it to 3:1. When you are satisfied, pour the vegetable mayonnaise into an airtight container and let it rest in the refrigerator for at least half an hour before serving.

You can replace sunflower seed oil with olive oil in the same proportions, and apple cider vinegar instead of lemon juice.

Delicious variations of mayonnaise without eggs

The fake mayonnaise prepared following this recipe can also be flavored with other ingredients to make it even more delicious.

  • Vegan mayonnaise with rice milk: replace the rice milk with soy milk in the same quantity and proceed as per the recipe.
  • Vegan mayonnaise with chickpea water: take 2 tablespoons of the chickpea preservation water (called aquafaba) and place it in the blender jug ​​with the lemon and mustard. Pour in the oil and continue blending until you obtain the desired consistency. Do not add salt as the chickpea water already has it.
  • Vegan garlic mayonnaise: after reaching the desired consistency, add 4 previously minced garlic cloves (or dried garlic) to the mixture. It will be ideal to serve as an aperitif !
  • Vegan saffron mayonnaise: add a sachet of saffron together with the ingredients of the basic preparation before emulsifying. It will be perfect as a filling for sandwiches and focaccias.


This fake egg-free mayonnaise can be stored easily for 4-5 days in the refrigerator covered in cling film or in a container with an airtight lid. If you want, you can also freeze the veg sauce in the freezer and defrost it at room temperature as needed.

If you are looking for other bases of Italian cuisine in a veg way, you can also prepare vegan béchamel .

Riproduzione riservata © - WT