Eggless Homemade Mayonnaise

This light and creamy mayonnaise uses a vegan liquid egg substitute, eliminating both cholesterol and the risk of salmonella. Make this recipe ahead when you have time; homemade mayonnaise keeps well for a week if stored in a clean, airtight jar in the refrigerator. Adjust seasonings to suit your own taste.

Serves: 16Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 16


  • 1⁄4 cup liquid vegan egg substitute
  • 2 1⁄2 Tbsp. distilled white vinegar
  • 1⁄2 tsp. ground white pepper
  • 1⁄8 tsp. garlic powder
  • 1⁄8 tsp. ground mustard
  • 2⁄3 cup olive oil


  • Place egg substitute, vinegar, pepper, garlic powder, and mustard in a food processor and pulse until smooth. Scrape down the sides.
  • With food processor running, add oil in a slow and steady stream until mixture thickens.
  • Store mayonnaise in a clean lidded jar, refrigerate, and use within a week.