Looking for a creamy, delicious vegan mayonnaise that’s both rich in flavor and easy to make at home? This coconut mayo recipe vegan is exactly what you need!
Traditional mayonnaise relies heavily on eggs and dairy, but this plant-based version uses the natural creaminess of coconut milk combined with a few simple pantry staples to create a luscious, tangy spread.
Whether you’re vegan, dairy-free, or simply curious about new flavors, this coconut mayo is a fantastic alternative that won’t disappoint your taste buds.
Perfect for sandwiches, dips, and salad dressings, this recipe is quick to whip up and incredibly versatile. Plus, it’s free from artificial additives and emulsifiers, meaning you get a fresh, wholesome condiment made from scratch.
Get ready to elevate your meals with this creamy, dreamy coconut mayo!
Why You’ll Love This Recipe
This coconut mayo is a game-changer for several reasons. First, it’s completely plant-based and free from eggs and dairy, making it suitable for vegans and those with dietary restrictions.
The use of coconut milk adds a subtle sweetness and a rich, creamy texture that mimics traditional mayo surprisingly well.
Secondly, the recipe is incredibly simple and requires minimal ingredients — most of which you probably already have on hand. It comes together in minutes using a blender or food processor, and you can customize the flavor to your liking with various seasonings.
Finally, it’s a healthier option compared to store-bought mayo, often loaded with preservatives and unhealthy oils.
Ingredients
- 1/2 cup full-fat canned coconut milk (well shaken)
- 1/2 cup neutral oil (such as grapeseed, sunflower, or light olive oil)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt (adjust to taste)
- 1 teaspoon maple syrup or agave nectar (optional, for slight sweetness)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Rubber spatula
- Glass jar or airtight container for storage
Instructions
- Prepare your coconut milk: Shake the can of coconut milk well to combine the cream and liquid. Measure out 1/2 cup and pour it into your blender or food processor.
- Add the oil: Slowly pour in 1/2 cup of your chosen neutral oil. This will help emulsify the mayo and give it that thick, creamy texture.
- Incorporate flavorings: Add 1 tablespoon apple cider vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1 teaspoon maple syrup if you like a hint of sweetness. Optionally, add garlic powder and onion powder for extra depth.
- Blend until creamy: Blend all ingredients on high speed for about 1-2 minutes or until the mixture thickens and becomes smooth. Stop occasionally to scrape down the sides with a spatula to ensure everything is well combined.
- Taste and adjust: Give your mayo a taste and adjust salt, acid, or sweetness as needed. If it’s too thick, you can add a teaspoon of water or more coconut milk to reach your desired consistency.
- Transfer and chill: Pour your finished coconut mayo into a clean glass jar or airtight container. Refrigerate for at least 30 minutes to let the flavors meld and the mayo thicken further.
- Enjoy! Use your homemade coconut mayo just like traditional mayo — in sandwiches, dips, or salad dressings.
Tips & Variations
Tip: For the best texture, use full-fat canned coconut milk and let it come to room temperature before blending.
Variation: Add fresh herbs like dill, basil, or chives for a herbed mayo perfect for sandwiches and salads.
Variation: Spice it up by mixing in a pinch of smoked paprika or chipotle powder for a smoky twist.
Storage: Keep the mayo refrigerated and use within 5-7 days for optimal freshness.
Nutrition Facts
| Nutrient | Amount per 2 tbsp |
|---|---|
| Calories | 180 |
| Fat | 20g |
| Saturated Fat | 15g |
| Carbohydrates | 1g |
| Sugar | 0.5g |
| Protein | 0g |
| Sodium | 180mg |
Serving Suggestions
This vegan coconut mayo is incredibly versatile. Spread it on your favorite sandwiches or wraps for a creamy texture and subtle coconut flavor.
Use it as a dip for crispy fries, fresh veggies, or vegan nuggets.
It also makes a fantastic base for salad dressings — simply thin with a little water or plant-based milk and add herbs or spices to taste. You can even incorporate it into potato or pasta salads for a refreshing twist.
For inspiration on dishes that pair well with coconut mayo, check out these recipes:
Conclusion
Making your own coconut mayo at home is a simple, rewarding way to enjoy a creamy, flavorful condiment that fits perfectly into a vegan lifestyle. This recipe balances the rich creaminess of coconut milk with the tangy kick of vinegar and mustard, creating a versatile mayo that enhances any dish.
Not only is it free from artificial ingredients and preservatives, but it also allows you to control the flavor and texture to your liking. Whether you’re spreading it on sandwiches, using it as a dip, or mixing it into dressings, this coconut mayo will quickly become a staple in your kitchen.
Give it a try and discover how easy and delicious vegan mayo can be!
📖 Recipe Card: Coconut Mayo Recipe Vegan
Description: A creamy and dairy-free mayonnaise made with coconut cream and natural ingredients. Perfect as a vegan condiment for sandwiches and salads.
Prep Time: PT10M
Cook Time: PT0M
Total Time: PT10M
Servings: 1 cup
Ingredients
- 1/2 cup coconut cream (chilled)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup neutral oil (e.g., sunflower or avocado oil)
- 1-2 tablespoons water (optional, to thin)
Instructions
- Chill the coconut cream in the fridge for a few hours.
- In a blender, combine coconut cream, apple cider vinegar, lemon juice, Dijon mustard, and maple syrup.
- Blend until smooth and creamy.
- Slowly drizzle in the oil while blending to emulsify.
- Add salt, garlic powder, and onion powder; blend again.
- If too thick, add water one tablespoon at a time to reach desired consistency.
- Taste and adjust seasoning if needed.
- Transfer to a jar and refrigerate for at least 1 hour before using.
Nutrition: Calories: 180 | Protein: 0.5g | Fat: 18g | Carbs: 2g
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