Vegan Mayo

Amazingly easy & tasty, a dairy free and egg free mayo recipe. Using ingredients at room temperature is key to getting a perfect consistency.

Surprisingly easy with the right equipment and technique.  It’s about getting the oil and milk to emulsify together.


An immersion blender is where I had great success, this is basically a hand-held blender like you use to make soup with a tall plastic jar container.

Or if you have a high speed blender, just use this on pulse instead of full blend to get the perfect consistency.

The Creation

  1. Use scales to measure out ingredients. Grams and mls are equal and if you pour over no more than 5g/mls each side, or this does alter the recipe.
  2. It really is as simple as measure all ingredients into container, pulse to emulsify and blend all ingredients together.
  3. Store in an airtight glass jar and keep in the fridge. Keeps for up to a month.
  4. Use it in everything! Plus add ingredients to change the flavour too, from fresh herbs, ground spices and goes extremely well in smashed avocado too.