Homemade Mayonnaise Without Eggs
A quick, egg-free mayo made with almond milk and light olive oil — ready in 10 minutes, and worth every bit of the effort when you know what you can make with it.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Condiments, Sauces
Cuisine American
High-speed blender
Glass jar for storage
- ½ cup unsweetened almond milk, room temperature
- 1 teaspoon mustard powder (or 1 tablespoon prepared mustard)
- 1 tablespoon lemon juice
- ½ teaspoon Himalayan pink salt, or sea salt
- 1 cup light olive oil
Add the almond milk, mustard powder, lemon juice, and sea salt to the blender.
Blend for 10–15 seconds until combined.
With the blender running, pour the oil in a very slow, thin stream through the opening in the lid. Take your time — it should take about a minute to add all the oil.
Continue blending until the mayo is thick and creamy.
Transfer to a clean glass jar, seal, and refrigerate for at least an hour before using. It will thicken further as it chills.
Store in the refrigerator for up to one week.
- Almond milk must be at room temperature for the best results.
- Light olive oil gives the mildest, most neutral flavor. Avocado oil works but adds a slightly stronger taste.
- If the mayo seems thin after blending, refrigerate for an hour — it usually thickens significantly as it chills.
- Use as the base for fry sauce, coleslaw, potato salad, or ranch-style dip.
Keyword almond milk mayonnaise, dairy-free mayo, egg-free mayo, homemade mayonnaise without eggs, MS-friendly mayonnaise