I never thought I’d be the person raving about gluten-free vegan mayonnaise, but here we are—and for good reason! This egg free mayo is a total game-changer. It’s smooth, creamy, and has just the right amount of zip to elevate any dish.
Whether you’re dipping, spreading, or whisking it into a salad dressing, it delivers that perfect tangy punch every time. Trust me, once you try this, you’ll wonder why you ever bought the store-bought kind.
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The gluten-free guide below is based on personal experience and research. Always be sure to discuss any medical changes with your doctor for your personal medical needs. Additionally, this post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. My full disclosure isn’t that interesting, but you can find it here.
🌿 Nutritional Benefits
Following a vegan or gluten free diet can make it difficult to ensure you’re getting proper nutrition. This vegan substitute for mayonnaise actually offers many health benefits compared to traditional mayo.
- Dairy-Free and Egg-Free: For individuals with lactose intolerance, egg allergies, or those following a vegan diet, this mayo is a suitable alternative to traditional mayonnaise.
- Lower saturated fat content: Vegan mayo generally contains less saturated fats compared to traditional egg-based mayo.
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🫙 Ingredients for gluten free vegan mayonnaise
While traditional mayonnaise is made with egg, these ingredients make the perfect vegan replacement for mayonnaise. These are staple ingredients that you likely already have in your kitchen, but if you need to stock up on anything, be sure to check out Thrive Market. I love how easy it makes gluten free grocery shopping.
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- Vegetable oil
- Soy milk (unsweetened) (Find everything you need to know about soy on a gluten-free diet here)
- Lemon, juiced
- Red wine vinegar
- Dijon mustard (make sure it’s gluten-free!)
- Cane sugar (omit if soy milk is not unsweetened)
- Salt
See recipe card for quantities and keep reading for ingredient substitutions and variations.
👩🏻🍳 Instructions for egg free mayo
With just 2 simple steps and a few minutes you will have gluten free vegan mayonnaise!
Step 1: Place the soy milk in a food processor or use an immersion blender, and blend for about 1 minute until it becomes foamy.
Step 2. Next, add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar, and salt. Continue processing for 2-3 minutes until the mixture thickens and becomes creamy.
Hint: If you feel like the mayonnaise is a little too thin, add a little bit more oil to it.
📖 Substitutions and Variations
This recipe is a BASE recipe, meaning you can add flavorings and adjust for different uses!
- 🧄Garlic - add garlic to make aioli
- 🌶️Sriracha - add sriracha for a spicy mayo
- 🫑Herbs - add chopped fresh herbs like parsley, dill, or basil to give it a fresh herb flavor
- 🥒Pickle - add pickle juice instead of vinegar for a tangy, pickled flavor
🔪 Equipment
Making a vegan replacement for mayonnaise only requires a couple of basic pieces of equipment.
- A food processor, blender, or immersion blender
- Measuring spoons
The speed of your blender will make a difference. The faster the blender, the creamier the mayo!
🍽️ Storage
This gluten-free vegan mayo will store well in an airtight container for up to 2 weeks. If it loses its consistency during storage, simply whip it up with your blender again.
Freezing egg free mayo is not recommended.
⭐ Top tip
The oil you use will change the flavor. Use a neutral-flavored oil for a neutral-tasting mayo. Using olive oil or avocado oil will work, but will result in more flavor which you may or may not enjoy.
💛 Did you love this gluten-free vegan mayonnaise recipe?
You’re going to want quick and easy access to this vegan mayonnaise recipe so be sure to save it to Pinterest for reference later. Plus it’ll be easy to share when all your friends start asking for the recipe!
More Gluten-Free Vegan Recipes
Looking for other vegan recipes? Try these:
Vegan Mayonnaise
Equipment
- Measuring Cups and Spoons
- high-powered blender or food processor
Ingredients
- 1 cup vegetable oil
- ½ cup soy milk unsweetened
- ½ lemon juiced
- 1 tablespoon red wine vinegar
- 2 teaspoon Dijon mustard
- Pinch of cane sugar
- Salt to taste
Instructions
- Add the soy milk to a food processor or immersion blender and process for about 1 minute until the milk becomes foamy.
- Then add the vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar and salt to the soy milk in the processor and process for about 2-3 minutes until it becomes thick and creamy.
Notes
- ingredient and equipment suggestions & substitutions,
- troubleshooting tips, and
- frequently asked questions
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