Vegan mayonnaise

This is how I make mayonnaise with no eggs, I actually prefer it to normal mayonnaise as the garlic and mustard give it a little kick.

Ingredients (serves 5-10 depending on portion size)               5 minutes

  • 2 garlic cloves, peeled
  • 150ml soy milk/almond milk
  • 1 tsp of English mustard
  • 300ml cooking oil (vegetable or sunflower is fine)


  1. Put all the ingredients into a food processor and blend until the mixture thickens, if you want a thicker mixture add all the ingredients except the oil and whilst the rest is blending slowly pour the oil in a steady stream.
  2. Store in the fridge for a maximum of 10 days

This recipe comes in handy for a number of vegan dishes that may require mayonnaise, mainly coleslaw. Whilst in the fridge it may set a little which is fine, simply whisk it up with a spoon or fork before use. 

For a simple coleslaw recipe and a list of variations you can try, click here.

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