It is not hard to prepare a mayonnaise without eggs, but sometimes the obvious solutions elude us.

Here are my favorite vegan mayonnaise, they are creamy, flavorful and in some cases much lighter because the ingredients used for reducing or eliminating the oil.

Mayonnaise soy or almond milk

The vegan version of the most famous mayonnaise is one that uses the fruit vegetable milk nuts or soy milk, with an immersion blender until create a soft and well mounted sauce, I love the recipe of Chef Simone Salvini:


  • 200 g of soy to natural milk (sometimes I replace it with almond milk)
  • 260 g of corn oil
  • 60 g extra virgin olive oil
  • 20 g lemon juice
  • 4 g salt


In a tall, narrow container you put soy milk along with lemon juice and salt.

Puree with an immersion blender for a few seconds.

Combine the oil pouring it flush above the milk, whisk at full power up to make stable and soft mayonnaise.

Let stand in refrigerator for at least an hour before serving.

Mayonnaise raw food

Nuts and seeds create rich and creamy sauces that replace the traditional mayonnaise excellently.

My favorite recipe is one of Chef David Cote and Mathieu Gallant:


  • 75 g cashews
  • 85 g macadamia nuts
  • 60 ml of water
  • 2 tablespoons lemon juice
  • 1 tablespoon mustard
  • 3/4 teaspoon salt


Soak cashews for four hours in the water with 1 teaspoon of apple cider vinegar or lemon juice (soaking is essential, it moisturizes cashews making it softer and easier whisk them in a smooth and silky cream, but above all makes them more digestible , multiplies their vitamins and increases the bioavailability in nutrients. Unlike other types of nuts, macadamia nuts contain few nutrients and anti-phytic acid, so it is not necessary to put them to soak).

Throw the soaking water. Rinse well cashews.

Blend the cashews with the rest of the ingredients.

You can also use almond, hemp seed or sunflower, the procedure is the same including Soak if you do not want to add the macadamia nuts, use a fruit or even a single seed but the weight should be 160 g (the sum of weight of cashews and macadamia nuts).

Now I propose of mayonnaises that reduce or completely eliminate the use of oil because the main nell’ingrediente content starches give creaminess and softness.

Mayonnaise legumes

With cooked vegetables and smoothies you can get a creamy sauce where you can reduce or eliminate the use of oil.

The most suitable legumes are those with a taste and a color that does not affect our vegan mayonnaise, such as white beans, grass peas and chickpeas:


  • 50 g of raw legumes, (cooked: 125 g white beans, grass peas 150 g, 150 g chickpeas)
  • cooking water if needed
  • 25 g oil
  • 15 ml lemon juice or vinegar
  • 1 g salt


I advise you to cook the vegetables in the house so you will have the use of the control on salt and you can use the cooking water for other preparations (such as aquafaba).

Rinse the beans with fresh water, soaked pulses for as long as necessary, frequently changing the water. Drain the soaking water and rinse in cold water. Cooking should start gently. The addition of a small piece of kombu algha put on the bottom of the pot, helps cooking pulses, making it softer and more digestible. The retina spargifiamma, allowing you to further adjust and spread the warmth. Add salt at the end, otherwise the vegetables remain tough. Of course, to speed things up, you can use a pressure cooker. Below we list the soaking time, cooking by boiling water and the amount of water to one part legume:

Legumes Soaking time Quantities of water Normal cooking time


Cooking time in pressure cooker
White beans 12-24 hours 3 parti 1 hour and 1/2 1 hour
Cicerchie 24 hours 3 parti 2 hours 1 hour and 1/2
chickpeas 12 hours 3 parti 2 hours 1 hour and 1/2

In cooking you can also add some white wine to give an extra touch of acidity.

Blend the vegetables with oil (or about 60 ml of cooking water if you decide to exclude the use of oil), lemon juice and salt to get a nice smooth cream.

Mayonnaise vegetable or fruit

Some starchy vegetables like potatoes, celeriac, cauliflower and chestnuts are the perfect base for a vegan mayonnaise.

Vegetables and chestnuts are cooked chopped into little liquid, become cool and then blending with 20-30% oil or vegetable milk on their weight (e.g., 100 g of vegetables or cooked chestnuts blend with 20-30 g of oil or vegetable milk), 1 tablespoon of vinegar or lemon juice.

Coloring and flavoring vegan mayonnaise.

You can flavor all the mayonnaise with mustard (maybe my you find here), onion, garlic, fresh herbs, goji berries, and color them with saffron, turmeric, curry.

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