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Are you a fan of sauces, but want to avoid eating eggs? Try this Vegan Mayo. This is a great alternative to classic mayonnaise and will give your dishes that extra touch. It’s versatile, nutritional, and easy to make. Your sure to fall in love after the first bite. 

  • Perfect for Vegetarians and Vegans 
  • A great alternative for people allergic to egg or who are lactose intolerant 
  • Full of minerals and vitamins 
  • 100% Natural 

Since it is not made with eggs, it has 0% cholesterol and lasts longer in the fridge, making it an excellent option to take in a Tupper to work or picnics since it does not run the risk of going bad quickly or producing salmonella. It will stay good in an airtight container for up to a week. It’s a practical and delicious way to use up those vegetables that are leftover in the fridge.

Try adding in your favorite vegetables and spices to your vegan mayo to give it a more personal touch. For example, a little curry gives it a nice yellow color and a slightly spicy taste, or a piece of cooked carrot that colors it orange and gives it a sweeter touch, or perhaps an avocado for a green vegan mayo with all the benefits from more healthy fats. 

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Vegan Mayo: All Natural and with BeetRoots

Course Tags Appetizer
Coisine Tags Mediterranean
Keyword Mayonaisse, vegan
Total Time 20 minutes


  • 200 ml  Almond Milk
  • 200 ml Olive oil
  • 1/2 tbsp salt
  • 1 clove of garlic
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Mustard
  • 1 Small piece of cooked Beetroot


  1. Have all your ingredients ready and at room temperature, so they can be combined better, especially the milk.

  2. In a mixer, combine the Almond milk, mustard, salt, and garlic mix well until everything is combined evenly.

  3. While the mixer is going, reduce the speed and slowly add in the olive oil little by little in a continuous and thin thread.

  4. After you’ve added in about 150 ml of the olive oil, add in a splash of the Apple Cider vinegar and then continue mixing in the rest of the olive oil , don’t stop the mixer so that everything can be blended evenly and well. The oil is what makes the mixture thicker, so add more or less depending on the consistency you want your mayo to have.

  5. Once the Vegan Mayo is ready, taste it and readjust the amount of salt or add in more oil to get the consistency you want; or at this point, you can also add the vegetable of your choice, in this case, we chose beets.


If you add in the beets, it is important to add it in after adding all the olive oil while continuing to beat the mixture. That way you can have two options: natural or with beets.

Have we made you want to try to make this Vegan Mayo? If so, try it with one of our recipes for Gluten-Free Bread

Tumeric & Seeds Bread 

Oregano & Cheese Bread 

Seed Crackers 

Or use it in one of these recipes below:

Healthy Russian Salad 

Grilled Chicken Salad, with Fruits and Veggies  

Stuffed Roasted Sweet Potato 

Tuna Fillet with Quinoa 

Monkfish with Bacon & Quinoa 

Vegan Burger with Healthy Bun  


Did you like this Vegan Mayo’? So what are you waiting for? Follow us @naturalath and check out our products, recipes and posts about living a healthy lifestyle on our blog. 


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