Making your own egg free mayonnaise is actually very easy and fast. The versions I’m giving you below are also much healthier than regular, store bought mayonnaise. They are mostly low fat, cholesterol free, and of course, vegan.
They use a variety of ingredients, which just shows you that you can get creative when making your own mayo. Once you learn about some good egg substitutes, you can always find egg-less mayo ingredients for your recipe.
Of course, there is always store-bought vegan mayo, such as Veganese (that’s what I bought initially – and it’s really very good), but why not try something different and even healthier.
Vegenaise is really quite expensive @ $6.33 for a small jar! So, while that is OK for a veggie sandwich every now and then, when it comes to things like potato salad or mixed vegetable salad, the cost is really adding up quickly. The recipes that follow are cheaper versions that come together quite nicely.
5 Easy Low-Fat Vegan Mayo Recipes
Here are some great options to use instead of store-bought mayo.
For the base of your mayo, you may use a variety of ingredients, such as silken tofu, avocado, raw zucchini, cooked beans, cooked greens or other vegetables. Bean mayo, spinach mayo, artichoke mayo. Even a plain slice of white bread soaked in a tiny bit of water can form the base of the mayonnaise.
The basic method is to stick your base along with some mustard, lemon juice, and (in this case) garlic into a blender container or food processor. After that, you top it up with some oil (if using), turn the blender on, and start whizzing, until the mixture gets emulsified by the rapidly spinning blade.
You can adjust the seasoning of the mayo with black pepper, curry, paprika or garlic, but I prefer using the traditional spice – Dijon mustard. As for oils, I like to skip them in the recipes. If I want extra silky texture I might add 2-3 tablespoons of extra-virgin olive oil (but beware that you will be able to taste it more than the other oils, which are pretty much tasteless).
If you want to give your mayo an extra flavor, chop up whatever you have on hand (dill, tarragon, thyme, rosemary, etc.) and stir about a tablespoon into the blended mayo. Other good additions are pesto, roasted or freshly minced garlic, or hot sauce.
Note: Use the mayo immediately for your recipe, or store in a refrigerator and do a quick re-blend before using. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores).
Egg-Free Mayo Recipe #1: Avocado Mayo
Avocado + Mustard + Lemon = Creamy and tangy goodness that is easy to mash into your salad yielding a mayo-like experience.
- 1 medium ripe avocado, cut in half, pit removed, and flesh scooped out
- 1 tablespoon lemon juice (lime or orange can be used as well)
- 2 teaspoons Dijon mustard (optional)
- sea salt (optional, adjust to taste)
- 2 tablespoons olive oil (optional)
Add the avocado, lemon, mustard (if using) and salt to a food processor or high speed blender and process till it’s blended up well. Stop a few times to scrape the bowl down if need be. With the motor running, drizzle in your olive oil (if using). Continue blending till the mixture has taken on a creamy, light texture. You can also just mash it all up in a mixing bowl. Makes 1/2 to 3/4 cup (depending on the size of your avocado). You can definitely skip the olive oil, but leave it in if you want to create a truly emulsified, silky “mayo.”
Egg-Free Mayo Recipe #2: Cooked Potato Mayo
Cooked Potato + Mustard = Creamy and low fat deliciousness that adds velvety mayo-like texture, vibrant color (if using sweet potatoes), and nutrition that is just fantastic. Get a big bowl out and add your favorite salad veggies and foods.
- 1-2 cooked potatoes (or sweet potatoes)
- 1 tablespoon lemon juice
- 2-3 teaspoons Dijon mustard (optional)
- sea salt and pepper (optional, adjust to taste)
- 2 tablespoons olive oil (optional, for more emulsified, silky texture)
All in all, these two options are great healthy replacements for the next time you need mayo in your salad. They add creaminess, nutrition, and flavor which is really what you’re after. Pro-Tip… (good quality) mustard makes everything better.
Egg-Free Mayo Recipe #3: Cashew Mayo
- 1 cup raw cashews
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of mustard
- 1/4 cup of vegetable broth or water
Put one cup of raw cashews in a bowl and cover them with water. Let them sit for a few hours–about two to four is a good amount. Drain and rinse the cashews, then pop them in your blender or food processor with 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of mustard, and 1/4 cup of vegetable broth or water. Blend everything until it’s completely smooth, scraping down the sides of the blender or food processor as needed. You can add more broth or water if you want a thinner mayo–I usually add an additional tablespoon or two of water. After you’re finished blending it, taste it and season with salt, if needed.
Egg-Free Mayo Recipe #4: Zucchini-Cashew Mayo
It can be used not only as a hummus, but also a veggie dip or even a sandwich spread in place of mayonnaise.
- 1 large or 2 small zucchini (peeled and coarsely chopped)
- 1/2 cup raw cashew butter or almond butter
- 2 tablespoons extra virgin olive oil (optional, for extra silky texture)
- 2 tablespoons lemon juice
- 2 tablespoons mustard
- sea salt and pepper (to taste)
- 1 large clove of garlic
- pinch of cayenne
- sprinkle of paprika
Place all ingredients in food processor with and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip.
Egg-Free Mayo Recipe #4: Tofu-Garlic Mayonnaise
This mayo is super quick and easy, thanks to the addition of silken tofu. It’s great in potato salads and on sandwiches. I found this first recipe in the Vegan Diner cookbook. When I tested it on its own, it was different from the egg-mayo or Veganese that you buy in a store, but in the salad it worked great!
- 1 (12.3 ounce) package extra-firm silken tofu (regular tofu will not be as smooth)
- 2 tablespoons extra-virgin olive oil (optional, skip for low-fat recipe)
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic
- 1/2 teaspoon fine sea salt
In a food processor or blender, combine the tofu, olive oil, mustard, lemon juice, garlic, and salt. Puree the ingredients until extra smooth, mixing the ingredients with your the pusher (if using Vitamix), or pausing to scrape down the sides of the blender as necessary. Taste the mayonnaise and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to allow the flavors to blend before using, transfer to a covered container and refrigerate for an hour.
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!