3 Recipes for Homemade Vegan Mayonnaise MNN Mother Guide

Homemade vegan mayonnaise is a game-changer for anyone looking to enjoy creamy, tangy, and versatile condiments without any animal products. Whether you’re a seasoned vegan or simply looking to cut down on dairy and eggs, making your own vegan mayo at home is both rewarding and surprisingly simple.

In this post, we’ll explore three delicious recipes for homemade vegan mayonnaise that are perfect for sandwiches, salads, dips, and more. Each recipe offers a unique twist, from classic cashew-based mayo to an aquafaba version that’s perfect for those with nut allergies, plus a flavorful avocado mayo for a nutrient boost.

Not only will you save money, but you’ll also avoid preservatives and customize flavors to your liking!

Ready to ditch store-bought options packed with additives? Let’s dive into these creamy, dreamy vegan mayo recipes that will elevate your meals and impress your friends and family.

Why You’ll Love This Recipe

These homemade vegan mayonnaise recipes are packed with wholesome ingredients and free from artificial preservatives. You can customize the flavors easily, making them perfect for different dishes and dietary needs.

Plus, they whip up quickly with simple kitchen equipment, requiring minimal effort for maximum taste.

Whether you prefer the classic richness of cashews, the light fluffiness of aquafaba, or the creamy goodness of avocado, these recipes provide healthy fats, great texture, and a fresh taste that store-bought mayo just can’t match.

Making your own mayo also means you can avoid common allergens or add herbs and spices to suit your palate.

Ingredients

Classic Cashew Vegan Mayonnaise

• 1 cup raw cashews (soaked in water for at least 4 hours)
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 2 tablespoons neutral oil (e.g., avocado or grapeseed oil)

Aquafaba Vegan Mayonnaise (Egg-Free and Nut-Free)

• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 3/4 cup neutral oil (sunflower or canola oil)
• 1/2 teaspoon sea salt
• 1 tablespoon maple syrup (optional, for a touch of sweetness)

Avocado Vegan Mayonnaise

• 1 ripe avocado
• 2 tablespoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 cup water
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Mixing bowls
• Spatula
• Glass jar or airtight container for storage
• Whisk (optional, for aquafaba mayo)

Instructions

Classic Cashew Vegan Mayonnaise

1. Soak the cashews: Place raw cashews in a bowl and cover with water. Soak for at least 4 hours or overnight to soften.
2. Drain and rinse: Drain the soaked cashews and rinse well under cold water.
3. Blend ingredients: In a high-speed blender, combine soaked cashews, water, lemon juice, apple cider vinegar, Dijon mustard, and sea salt.
4. Process until smooth: Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. This may take 1-2 minutes.
5. Add oil: With the blender running on low speed, slowly drizzle in the neutral oil until fully incorporated and the mayo is thick and silky.
6. Taste and adjust: Taste your mayo and adjust lemon juice, salt, or mustard as desired.
7. Store: Transfer to a glass jar and refrigerate. Use within 1 week.

Aquafaba Vegan Mayonnaise

1. Combine base ingredients: In a mixing bowl, whisk together aquafaba, Dijon mustard, apple cider vinegar, and sea salt until frothy.
2. Slowly add oil: While whisking vigorously (or using an electric hand mixer), slowly drizzle in the oil in a thin, steady stream. The mixture will start to emulsify and thicken.
3. Continue whisking: Keep whisking until the mayo reaches a thick, creamy consistency, similar to traditional mayonnaise.
4. Add sweetener (optional): Stir in maple syrup for a slight sweetness if desired.
5. Store: Transfer to an airtight container and refrigerate. Use within 1 week.

Avocado Vegan Mayonnaise

1. Prepare avocado: Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add liquids and seasoning: Add lemon juice, apple cider vinegar, water, Dijon mustard, olive oil, and sea salt.
3. Blend: Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Adjust consistency: If the mayo is too thick, add a little more water, one tablespoon at a time, until desired consistency is reached.
5. Store: Transfer to a container and refrigerate. Use within 2-3 days for best freshness.

Tips & Variations

“For a spicier kick, add a pinch of smoked paprika or a dash of hot sauce to any of these mayo recipes. To make garlic vegan mayo, blend in one small clove of garlic with the base ingredients.”

• Use soaked cashews for creaminess: Make sure to soak cashews fully to achieve a smooth texture in the cashew mayo.
• Oil choice matters: Neutral oils like avocado, grapeseed, or sunflower oil work best for a classic mayo flavor.
• Storage tips: Keep your homemade mayo refrigerated in airtight containers and consume within a week for best quality.
• Allergy-friendly: If you’re allergic to nuts, the aquafaba mayo is a fantastic option that still delivers great creaminess.
• Flavor boosters: Fresh herbs like dill, basil, or chives can be blended in for herbaceous mayo variations.
• Consistency adjustments: Add water slowly to thin out avocado mayo if it’s too thick, or add more oil to aquafaba mayo for a richer texture.

Nutrition Facts

Serving Suggestions

Vegan mayonnaise is incredibly versatile and can be used in a variety of ways to elevate your meals. Spread it on sandwiches or wraps for creamy texture without dairy.

Use it as a base for vegan dips by mixing in fresh herbs, garlic, or lemon zest. It’s perfect for potato salads, coleslaw, and pasta salads, lending richness and tang.

Try pairing your avocado mayo with grilled veggies or as a dressing for grain bowls. The aquafaba mayo works wonderfully as a healthier alternative in classic recipes like vegan egg salad or deviled potatoes.

Want to explore more delicious recipes? Check out our Breakfast Wellington Recipe for a savory start to your day, or try Boots And Sonny’S Chili Recipe for comforting warmth.

For a unique twist on seafood, explore our Black Cod Grilled Recipe.

Conclusion

Making your own vegan mayonnaise at home is a delicious and empowering way to enhance your meals with fresh, wholesome ingredients. These three recipes offer something for every taste and dietary need, whether you prefer the rich creaminess of cashews, the light texture of aquafaba, or the vibrant flavor of avocado.

With just a few pantry staples and simple steps, you can create a healthier alternative to store-bought mayo that’s free from preservatives and tailored to your preferences.

Plus, these mayo recipes open the door to countless flavor variations and uses, making them a staple in any vegan kitchen. Give them a try today and discover how easy and satisfying homemade vegan mayo can be!

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