Vegannaise

A Creamy, Egg-Free Mayo Alternative That’s Ready in Minutes

Silky, tangy, and ultra-versatile, this Vegannaise is a vegan take on the classic mayonnaise—minus the eggs and full of plant-powered simplicity. With just three ingredients, it whips up in under 5 minutes and can be used as a spread, dip, or base for dressings.

Whether you're plant-based or just out of eggs, this is a delicious, reliable staple you’ll come back to again and again.

Kitchen Tools

• Hand blender (immersion blender)

• Tall jar or blending cup

Ingredients

• 1/2 cup (120 ml) unsweetened soy milk or other vegan milk

• 1 cup (240 ml) sunflower oil

• 1 tablespoon vinegar (apple cider or white)

• Pinch of salt

Instructions

1. Add the base: Pour the soy milk and sunflower oil into a tall blending jar. Let them settle for a few seconds.

2. Blend slowly: Place the hand blender at the bottom of the jar and start blending on low speed without moving it at first.

3. Emulsify and thicken: As the mixture begins to emulsify and thicken, gently move the blender up and down to incorporate all of the oil.

4. Add acidity and season: Add the vinegar and a pinch of salt. Blend for a few more seconds to finish. Taste and adjust seasoning if needed.

Serving Ideas

• Spread on sandwiches or wraps

• Use as a base for vegan tartar or aioli

• Mix with herbs or garlic for a dipping sauce

• Add to potato salad or slaws

Storage

Refrigerate in an airtight container for up to 1 week. Stir before each use.

This quick and easy Vegannaise gives you the creamy richness of traditional mayo with plant-based ingredients and zero fuss—perfect for everyday cooking.