January 16, 2013 (Updated April 29, 2021)

Dairy Free Mayo Recipe (Vegan)

by Anne Mauney, MPH, RD

★ 4.3 (from 11 reviews)
43 comments
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Today, I’m sharing a dairy free mayo recipe that’s a lightened up and healthier version of typical mayonnaise. And, it’s vegan!

One of my favorite lunches ever is chicken, tuna, or egg salad. I’m not a huge mayonnaise fan, so normally I use my standard substitute of plain Greek yogurt mixed with Dijon mustard (as seen in my Tuna Salad with a Healthy Twist and Healthy Deviled Eggs).

This time, I decided to mix it up, just for fun! The challenge: create a heart healthy version of mayonnaise that tastes and looks more like real mayonnaise.

vegan dairy free mayo recipe

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One very messy kitchen and a couple failed attempts later, and I had myself a successful creation and delicious lunch!

The bonus is that the mayonnaise ended up being vegan, too. So, this would be great if you’re vegan and looking to make a tofu or soy protein salad sandwich.

As for me, I stuck with chicken. 🙂

Vegan Mayo Recipe with Almond Milk

This chicken salad was AWESOME.

In addition to the homemade mayonnaise, I also added in some chopped walnuts and dried cherries. Delicious combination!

Dairy Free Mayo Recipe (Vegan)

This dairy free mayo is simple, tasty, and has some heart healthy fat from the almond milk, avocado, and olive oil.

Vegan Mayonnaise Ingredients

For this recipe, you’ll need almond milk, olive oil, a ripe avocado, dijon mustard, and a few seasonings (garlic powder, salt, and pepper).

To make, combine all ingredients together in a blender. When smooth, place in an airtight container and chill in the fridge. Over time, the mixture will thicken as it cools, and then it’s ready to eat!

You can store the mayo in the fridge for up to 5 days. Enjoy!

vegan dairy free mayo recipe

Vegan Almondmilk Mayonnaise

Vegan Almondmilk Mayonnaise
May 5, 2019 by Anne

This mayonnaise with almond milk is just as good as the real thing, but it's vegan & dairy-free!

Prep Time 10 minutes
Total Time 10 minutes
Yield
Makes about 1 cup (~6 servings)
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Ingredients:

  • 1/2 cup almond milk (unsweetened)
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons ripe avocado
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp pepper

Instructions:

  1. Blend all ingredients together in a blender. When smooth, place in a bowl and chill in the fridge (this will continue to thicken the mixture). Store in the fridge up to 5 days.

Did you make this recipe?

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Nutrition Facts per serving in case you are interested: 97 calories, 10g total fat (1.4g saturated, 1g polyunsaturated, 7.4g monounsaturated), 0.7g carbs, 0.6g fiber, 73mg sodium, 0.2g protein.

What’s your favorite go-to sandwich or wrap for lunch?

Looking for some more tasty lunch ideas? Check out these recipes:

- anne

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43 comments
  • Sarah Jane @ The Fit Cookie
    This looks awesome! I have an egg allergy, so I am always looking for good subs for mayonnaise. I'm going to make this, thanks!
    Reply
  • Danielle Omar - Food Confidence RD
    Looks awesome and clean-eats friendly! I just shared the recipe with my current group of detoxers. Encouraged them to make their own almond milk! :)
    Reply
    • Anne P
      Thanks, Danielle! :) I hope you're doing well!
      Reply
  • Alison @ Health Assets
    Thanks for sharing a great mayo alternative. I will def have to try this out on some egg salad!
    Reply
  • Kate
    This - this is brilliant! I never buy vegan mayo because I'd never use the whole jar, so this is perfect to make as needed or in a smaller batch. Yum!
    Reply
  • Madison
    That truly is awesome. I will have to try this the next time I make tuna salad!
    Reply
  • Jessica
    I like your thinking! I've never been down with mayo (I've never tried it but the smell is enough to make me queasy) so this sounds right up my alley! Also, I got a kick out of the fact that the ad at the top of your page is currently for Hellman's Mayo. Ha! :)
    Reply
    • Anne P
      Lol! That's either really ironic or my advertiser has gotten good at keyword-related ads. :)
      Reply
  • lindsay
    ohh i could use this in so many recipes! YUM!
    Reply
  • Lindsay
    I love this! I'm always looking for healthier condiment recipes and this one just nailed it! Can't wait to try, thanks for posting :)
    Reply
  • T.G.I.F!!! (the goal is fitness)
    Looks tasty (and healthy) :-) Thx for sharing!
    Reply
  • Elle
    Looks awesome. Thanks so much for sharing. I am going to try it.
    Reply
  • Hanna
    Thanks for the recipe. I printed it out and will try it soon =o)
    Reply
  • Ari @ Ari's Menu
    Anne, this looks awesome! I usually use the same Greek yogurt/mustard substitute, but this is great, and I've never seen dairy free mayo!
    Reply
  • Healthy Eater
    Intriguing and inventive, Anne, thanks. And... could you give us a blog on how you figure out the number of calories in such a concoction? Thx -
    Reply
    • Anne P
      All you need to do is just plug the ingredients into an online calorie calculator. I like using SparkRecipes.com.
      Reply
  • Sarah Wallace
    Just made this and it tastes great. I think I might have gone a tad more on the avacado cuz mine has a definate green tinge to it. I'm still excited to use this with my tuna!
    Reply
  • *James Sugrue
    If you really appreciate non-GMO, you should consider boycotting Silk. Even though they've felt the heat and decided to switch back to non-GMO soy, they are still owned by Dean Foods, who has spent millions lobbying against GMO labeling, and even payed over a quarter million dollars directly to Monsanto in support of GMOs. It looks like a great tasting recipe though, I can't wait to try it with a couple slight modifications, to avoid supporting the poisoning of the population. ;)
    Reply
    • Nicole
      James... agreed. I always have bought Blue Diamond, they have been non-gmo for a while. But I did look up Silk after I read this article, as of March 2013 the Silk line has joined forces with the Non-Gmo project. According to their website there line is is now non-gmo... i am hoping that includes their soy milk line.. Anne thanks for the recipe, I will be substituting for almond milk though, my daughter can not tolerate soy
      Reply
  • Courtney
    Almond milk makes me sick to my stomach. Could I substitute the almond milk for regular light silk?
    Reply
    • Anne P
      Sure! Just make sure it's unflavored.
      Reply
  • Anne @ eatcleaneatreal
    Any idea how long this will last in the fridge? I wasn't sure if the avocado would get funky! Also, thoughts on using regular milk? Im trying a "whole foods" diet and almond milk isn't on the list because of some of the things added to it. But Im also looking for a mayo alternative since that also is out. Thanks!
    Reply
    • Anne P
      Sure, regular milk will be fine. Another option is to mix plain Greek yogurt and mustard together - I use that in place of mayonnaise a lot, too. Regarding how long it will last, in the recipe I noted it should be fine stored in the fridge up to 5 days!
      Reply
  • Tia
    Mine only made 2/3 cup but that's ok it was the right amount for my chicken salad. It did not taste great on its own but was great in the salad. Thanks for a great recipe.
    Reply
    • Anne P
      Yeah I definitely wouldn't eat it on its own! Glad you liked it!
      Reply
  • Kristin
    I added 3 or 4 chipotles in adobo sauce. Delicious!!!
    Reply
  • Marilee
    ok, I juuuust made some of this mayo just now and I love the flavor of it...it was a tad runnier than I would like but I love the taste of it!...thanks for the recipe!!
    Reply
    • Anne
      Pop it in the fridge - that will thicken it up in no time!
      Reply
  • Nj
    Wow this eggless and soy free mayo was a big hit with me . I don't use soy anymore because it causes havoc with my hormones . I will keep this on hand at all times . Thank you for sharing .
    Reply
  • Ann Rodrigues
    Do you have to use Dijon mustard can I just admitted it?
    Reply
    • Anne
      I wouldn't recommend leaving it out!
      Reply
  • Jody Lacroix
    It is awesome that you posted a recipe for vegan mayonnaise, I am just not sure why you made this and then made a chicken salad with it?! Isn't the fact that you wanted a dairy and egg free - vegan - substitute for mayo the reason for this recipe? Please consider using this mayo with chick peas, mashed up, to make a yummy "tuna" sandwich, among many other non-animal based goodies that are good for you and free from cruelty.
    Reply
  • HELENA
    Made this and it’s not terrible but doesn’t substitute for mayonnaise at all. The best vegan mayonnaise I’ve ever found is cashew nut based. Thought I would try this as a break from nuts but it is quite insipid by comparison.
    Reply
    • ANNE
      Sorry to hear this wasn't a hit for you! I really like it, but I understand not everyone has the same taste in food. :)
      Reply
  • Elva
    Do i need to use avocdo in this veggie mayo
    Reply
    • Anne
      Yes, it will be too watery without it.
      Reply
  • andrea
    Thank you for posting, I can't eat eggs,dairy or any other oils but olive. I can't wait to try.
    Reply
  • Ma
    What is a serving size?
    Reply
    • Anne
      However much you want to use! The recipe makes about 1 cup worth total. You can get anywhere from 5 to 15 servings from that, depending how much you like to use at a time and what you are using it for (e.g. whether you are using it to spread on bread for a sandwich, or using it to make a tuna or chicken salad - or a vegan variation like a tofu or chickpea salad - or something where you'd need more of it).
      Reply
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