New this month
Get the Allrecipes magazine

Vegan Mayo

 made it  |  0 reviews   |   photos

"This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks."
Added to shopping list. Go to shopping list.


10 m servings 87 cals
Original recipe yields 35 servings (2 cups)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

Nutrition Facts

Per Serving: 87 calories; 9.5 g fat; 0.5 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 75 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0