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Vegan Mayonnaise

Vegan Mayonnaise Even though I’m an ovo-lacto vegetarian, I love this mayonnaise. It is as delicious as the best store bought variety, and costs far less to make. No worries about using raw eggs either!

Makes about 1 1/2 cups


  • 1/2 c soy milk, unsweetened
  • 1 c plus 2 Tbsp sunflower oil
  • 1/4 tsp apple cider vinegar
  • 1/2 tsp light corn syrup
  • 1/2 tsp coarse salt
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp dry mustard


  1. Put everything in a blender or small food processor and process about 1 minute, or until it is thick.
  2. Use on sandwiches or in salads. Refrigerate unused portion in a tightly sealed container and use within 2 weeks.

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