This Creamy Egg-Free Mayo Will Replace Your Store-Bought Jar

No additives, no eggs—just knockout flavor. A clean-label breakthrough is shaking up the food aisle.

Craving mayo that is plant-based, clean, and still tastes like the classic? This quick blender version nails the texture, keeps the ingredient list basic, and fits right into everyday cooking. It suits vegans, anyone with an egg allergy, and anyone who wants a fresh spin on a staple.

What you need

200 ml plant milk (soy or oat), 150 ml refined vegetable oil, 1 tsp prepared mustard, 1 tbsp lemon juice, 0.5 tsp salt (or to taste), 1/4 tsp ground black pepper (or to taste), and a pinch of turmeric for color if you like. Let the milk and oil reach room temperature before you start; a warm start gives you a steadier emulsion.

How to make it

1. Add the plant milk to a tall blender cup. Drop in the mustard, lemon juice, salt, pepper, and turmeric if using. Blend with an immersion blender until smooth.
2. With the blender running, drizzle in the oil in a very thin, steady stream. Slow and steady wins the mayo. Keep blending until the mixture turns thick, glossy, and creamy.
3. Taste and fine-tune the seasoning. More salt for punch, more lemon for brightness, more pepper if you like a little heat.
4. If the texture turns out thicker than you prefer, blend in 1-2 tsp of plant milk to loosen it to your ideal consistency.
5. Spoon the mayo into a clean glass jar, seal it, and chill for 30-60 minutes. The set firms up in the fridge and the flavor rounds out.

Storage and ways to use it

Store in the refrigerator for up to 5 days. It plays nicely with vegetable salads, potatoes, and burgers, and it also works as a solid base for other sauces.