Veg Mayonnaise Sauce Recipe: Egg-Free Creamy Condiment

This egg-free mayonnaise delivers creamy richness without compromise. A simple blend of plant-based ingredients creates a smooth, versatile condiment perfect for sandwiches, dips, and dressings.

Unlike store-bought versions, this homemade sauce lets you control the texture and flavor. It stays fresh for up to a week in the fridge and works beautifully as a base for other sauces.

Ingredients for Veg Mayonnaise Sauce

Nine plant-based ingredients create a silky, rich condiment perfect for any dish.

The oil quality is paramount here. Avocado oil yields the most neutral flavor, while light olive oil adds subtle fruitiness. Whole Foods or Trader Joe’s carry excellent options. For aquafaba, use the liquid from canned chickpeas—unsalted is critical (the good stuff, not the pre-seasoned kind). Room temperature soy milk emulsifies better than cold.

No aquafaba? Flax egg (1 tbsp ground flax + 3 tbsp water) works in a pinch but may slightly alter texture. Short on Dijon? Yellow mustard at double the amount gets you close. Maple syrup can be swapped for agave nectar—same quantity. The vinegar is flexible: apple cider, white, or even rice vinegar all work (don’t skip this part).

This keeps 7-10 days refrigerated in an airtight container. The emulsion may separate slightly over time—just whisk to recombine. For longer storage, freeze in ice cube trays for 3 months (worth the extra minute).

Step-by-Step Instructions for Veg Mayonnaise Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Blend the Liquid Base

In a high-powered blender, combine the 0.5 cup Unsweetened Soy Milk, 1 tbsp Apple Cider Vinegar, 1 tsp Dijon Mustard, 1 tbsp Lemon Juice, 3 tbsp Aquafaba, 0.5 tsp Sea Salt, 0.25 tsp Garlic Powder, and 0.5 tsp Maple Syrup.

Blend on medium speed for 20-30 seconds until the mixture is smooth and frothy. The apple cider vinegar and lemon juice create the essential tang, while the aquafaba provides structure—this trio is non-negotiable for proper emulsification.

Step 2: Incorporate the Oil Gradually

With the blender running on low speed, begin adding the 1 cup Neutral-Flavored Oil in a thin, steady stream. This is the critical emulsification phase—too fast and the sauce will break.

You’ll notice the mixture start to thicken and turn opaque as the oil integrates. Continue until all the oil is added and the sauce reaches a creamy, mayonnaise-like consistency. This should take 2-3 minutes total.

Step 3: Adjust and Stabilize the Emulsion

Once all the oil is incorporated, increase the speed to medium-high and blend for an additional 30-45 seconds. This final burst ensures complete emulsification and a stable, glossy finish.

Stop and scrape down the sides if needed, then check the texture. The sauce should cling to a spoon and hold its shape briefly before settling. If it appears too thin, blend for another 20-30 seconds to tighten the emulsion.

Step 4: Rest and Verify Consistency

Transfer the veg mayonnaise to a clean jar or bowl and let it rest at room temperature for 10 minutes. This allows the flavors to meld and the emulsion to fully set.

Give it a stir before using—it should be smooth, creamy, and hold together without separation. If any oil has separated, simply reblend for 10-15 seconds to restore the perfect texture. The sauce is now ready for immediate use or refrigeration.

Flavor Customization for This veg mayonnaise sauce

Herb-Infused Variation

Blend in 1 tbsp fresh dill or 1 tsp dried tarragon after the oil is fully incorporated. This adds a bright, aromatic dimension that pairs wonderfully with roasted vegetables or falafel. I love this with a squeeze of extra lemon for summer dishes. 🌿

Spicy Chipotle Twist

Add 1 tsp chipotle powder or ½ tsp cayenne to the liquid base before blending. The smoky heat complements burgers, sandwiches, or as a dip for sweet potato fries. For extra depth, include ½ tsp smoked paprika alongside the spices.

Garlic Lover’s Boost

Increase the garlic powder to 1 tsp or use 2 fresh garlic cloves blended with the liquid base. This creates a bold, savory spread perfect for garlic aioli-style uses. I often add a pinch of onion powder to round out the flavor.

Sweet and Tangy

Double the maple syrup to 1 tsp and add 1 tsp apple cider vinegar for a sweeter profile. This variation works beautifully as a base for coleslaw dressing or as a spread for fruit sandwiches. A touch of cinnamon adds warmth.

Citrus Zing

Replace the lemon juice with lime juice and add 1 tsp orange zest for a vibrant, citrus-forward version. This brightens up tacos, grain bowls, or as a dip for spring rolls. The zest adds a subtle floral note that elevates the sauce. ✨

Creamy Avocado Blend

Fold in ¼ cup mashed avocado after blending for a rich, green-tinted sauce. This adds healthy fats and pairs well with Mexican-inspired dishes. Use immediately, as the avocado may cause slight discoloration over time.

Frequently Asked Questions