Fab Lunch vegan mayonnaise

#Vegan mayonnaise

At our recent egg-free cookery demo, we showed two of many ways to make mayonnaise without eggs (or dairy). Here is Andy’s selection.


  • ½ cup unsweetened soy milk
  • 1 cup rapeseed oil
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • ½ tsp sugar (or another sweetener of your choice)
  • ¼ tsp Dijon mustard
  • ¾ tsp salt


  • Combine all ingredients in a high-speed blender, adding the oil last, blend on high speed for 30 seconds.
  • Store in an airtight container in the fridge for up to 1 month.

Adapted by Andy from Fab Lunch (YouTube video available)