Soy & Oil Free Vegan Mayonnaise

/Soy & Oil Free Vegan Mayonnaise

Soy & Oil Free Vegan Mayonnaise

This easy vegan mayonnaise recipe has no soy and no oil in it… AND, for an extra healthy twist it uses a special ingredient that means you can indulge as much as you like.

It will last in the fridge for about 5 days and tastes great on sandwiches, on burgers and with oil free fries! YUM!

Soy & Oil Free Vegan Mayonnaise
Servings Prep Time
2 - 4Serves (Approx) 5minutes
Votes: 101
Rating: 3.79
Rate this recipe!
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soy free vegan mayonnaise dairy free recipes
Servings Prep Time
2 - 4Serves (Approx) 5minutes
Votes: 101
Rating: 3.79
Rate this recipe!
Print Recipe
soy free vegan mayonnaise dairy free recipes
Servings: Serves (Approx) Units:
  1. Place all the ingredients in a blender for approximately 1 to 2 minutes until the mixture is smooth.
  2. If the mixture seems too thick add a splash of water until you are happy with the texture. Keep in mind that it will thicken a bit once it sits in the fridge for a while.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

Thisย will thicken a bit once it sits in the fridge for a while.

The blender I use for this is aย Tribest Personal Blender. Find it using myย Amazon link:ย


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By |2016-05-14T07:08:28+10:00March 19th, 2016|Recipe, Videos|68 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Cheri March 19, 2016 at 6:19 am - Reply

    About how long will this last in the refrigerator? Thank you for sharing your wonderful recipes!

    • Anja March 22, 2016 at 4:35 pm - Reply

      About 5 days.

      • Cheri March 23, 2016 at 2:43 am - Reply

        Thank you for your help.

  2. Brenda Ross March 19, 2016 at 6:40 am - Reply

    what type of potato did you use?

    • Anja March 22, 2016 at 4:36 pm - Reply

      It was a desiree potato.

  3. Susan March 19, 2016 at 7:02 am - Reply

    This looks amazing!!! Can’t wait to try it. How long will this stay good in the refrigerator?

    • Anja March 22, 2016 at 4:36 pm - Reply

      About 5 days.

  4. Rachelle March 19, 2016 at 8:08 am - Reply

    Hi Anja
    Looks awesome like all of your recipes. Wondering please if you could let me know the brand of blender you use for this recipe. I already have a big blender but think one like you use could be good to have for smaller batches of deliciousness!
    With my thanks…

    • Anja March 22, 2016 at 4:46 pm - Reply

      It is a tribest personal blender.

  5. Sue March 19, 2016 at 9:44 am - Reply

    Can not wait to try this..been looking for a spread for my sandwiches thank you x

    • Anja March 22, 2016 at 4:45 pm - Reply


  6. Cara March 19, 2016 at 12:46 pm - Reply

    How long will this keep in the fridge?

    • Anja March 22, 2016 at 4:44 pm - Reply

      About 5 days ๐Ÿ™‚

  7. Anna March 19, 2016 at 4:39 pm - Reply

    I absolutely adore you. Cannot wait to try this! P.s- you are probably the prettiest human I have ever seen. Cheers from Canada!!! xo

    • Anja March 22, 2016 at 4:43 pm - Reply

      Awww, thank you. How sweet ๐Ÿ™‚

  8. Catherine March 20, 2016 at 1:32 am - Reply

    Looks interesting, for folks not on the metric, that’s 2/3 cup of potatoes. Will give it a try! Thanks!

    • Anja March 22, 2016 at 4:43 pm - Reply


    • Cheri Gillean July 25, 2017 at 3:10 am - Reply

      Thanks to Catherine for giving me the measurements in cups. This sounds awesome!!! Can’t wait to give it a try. Thank you for all your awesome recipes.

  9. Mary March 21, 2016 at 2:44 am - Reply

    I just tried this recipe today. It is delicious! This is a good alternative for readers who have dairy and soy allergies. Thanks once again for the great recipes you share.

    • Anja March 22, 2016 at 4:38 pm - Reply

      So glad you like it Mary ๐Ÿ™‚

  10. Aimee March 23, 2016 at 5:53 am - Reply

    I have to admit I was skeptical about how smooth this would be. I expected it to be a bit grainy, but I was pleasantly surprised. This is soooooooo good! It’s smooth, creamy, and delicious. I used a russet potato, apple cider vinegar, and added 1/2 t. of garlic powder. I plan on serving it with roasted cauliflower tonight. Thank you for such a lovely recipe. ๐Ÿ™‚

    • Anja March 24, 2016 at 11:41 am - Reply

      So glad you like it ๐Ÿ™‚

  11. Diane March 25, 2016 at 1:41 am - Reply

    Aimee. Did you still add the mustard and the sugar as Anja did or did you just use the ingredients you listed? I like subbing apple cider vinegar and adding the garlic but I am not sure about making the the addition of sugar. I didn’t like miracle whip when I ate dairy, so I wouldn’t like a sweet faux mayo either…

    • Bianca March 27, 2016 at 8:57 pm - Reply

      I dropped the sugar and added more lemon juice, yummy and tangy :). I’m pleasantly surprised at how creamy it is without any overt fats!

      • Jody January 6, 2017 at 10:48 am - Reply

        This isn’t sweet, even if you add the sugar. It is delicious!

      • Larry December 10, 2017 at 12:52 am - Reply

        Just soak 2 dates before you make it and use those for sweetening! I love Anja’s recipes so much. I just wish she was in the USA so we could get the right measurements:)

        • Kathleen July 8, 2018 at 12:23 pm - Reply

          Omg….we are just dumb ‘merkins who can’t get with the metrics.

  12. Karen April 17, 2016 at 2:39 am - Reply

    would a bit of vinegar help to keep it longer in fridge? I dont use it often and think it would go bad to fast

    • Anja May 11, 2016 at 7:05 am - Reply

      It will keep for about 1 week in the fridge regardless of what is added to it. Maybe make a half batch if you think you won’t get through it all.

  13. Rebecca April 17, 2016 at 3:46 am - Reply

    Can a food processor be used? Thank you.

    • Anja May 11, 2016 at 7:02 am - Reply

      Possibly a mini food processor but the blender is ideal because of the way it whips it.

  14. Suzie September 29, 2016 at 8:28 am - Reply

    Just made this… Although while I was making it, I couldn’t remember the exact measurements and I think I used too much mustard… It is still delicious. Also, I subbed hard the potato with Steamed cauliflower for a *lighter* spread. I LOVE it. Thank you so much! I’ve tried a couple of your recipes and they were awesome! Thanks so much for all you do.

  15. Hebah December 21, 2016 at 6:51 am - Reply

    Is this freezable so that it may last longer?

    • Anja December 21, 2016 at 8:14 am - Reply

      I have never tried to freeze it. Maybe test a small batch and see how it goes. Let me know if you try it.

  16. A.S. February 18, 2017 at 5:04 am - Reply

    I like that it does not require soy. Is soy potentially harmful because of the estrogen it contains?

  17. Isabelle April 11, 2017 at 5:50 pm - Reply

    Thank you so much for this recipe. I just can’t wait to taste it!
    Thank you again for all your videos…and hard work
    I’m French, living in France and it is sooooo hard finding good vegan recipes over here…you saved my life!!!!

    • Anja May 18, 2017 at 3:23 pm - Reply

      So glad you like the recipes ๐Ÿ™‚

  18. Sana April 24, 2017 at 1:41 am - Reply

    I am going to try it today … searched for like a thousand recipes and came across this one …. yesterday I made with extra virgin olive oil but the taste of olive oil was so vibrant in it

    • Anja May 18, 2017 at 3:02 pm - Reply

      I don’t use oil in my cooking… and yes, some olive oil has a very strong taste. I’m sure you’ll like it if you try the exact recipe I have posted.

  19. Myfanwy April 29, 2017 at 9:12 am - Reply

    Can you use sweet potato instead
    Because I can’t eat normal potatoes as for some reason upsets my ibs

    • Anja May 18, 2017 at 2:53 pm - Reply

      They are not as starchy and won’t work the same. It would probably make a nice dip base though.

  20. Ray Perron May 27, 2017 at 12:03 am - Reply

    Is the potato amount/measurement before or after cooking?

  21. Deb July 15, 2017 at 8:20 am - Reply

    Ansolutley amazing!

  22. Cassandra September 4, 2017 at 8:31 am - Reply

    Thanks for the recipe! I don’t have a personal blender, so I used a handheld immersion blender and it came out sticky and stretchy like melted cheese (which I can use for mac n’ cheese ๐Ÿ™‚ ) Is this texture because of the immersion blender?

  23. Deirdre September 10, 2017 at 2:36 pm - Reply

    Can I skip the Dijon mustard? I hate the flavor of that and powdered mustard.

    • Anja September 10, 2017 at 7:10 pm - Reply

      Try it without, and adjust the consistency and seasoning with a little it of plant based milk and salt to taste.

  24. Michael September 18, 2017 at 10:38 pm - Reply

    I wasn’t expecting much because how can anything healthy be as tasty as good old fashioned, eggy, oily, fatty mayonnaise so I was really surprised with this recipe! The end result for me was more like Miracle Whip than mayo so I think next time I’ll thin it out a little more, add a splash of vinegar and maybe cut back just a touch on the mustard. Also, I made this in my old blender that had a difficult time with the potato chunks so next time – and there will be a next time ๐Ÿ™‚ – I’ll switch over and use the food processor. Thank you for this great recipe!

    • Anja September 26, 2017 at 9:34 am - Reply

      So glad you like it as much as I do ๐Ÿ™‚

  25. Deb September 19, 2017 at 4:17 pm - Reply

    I really loved this recepie however the next day the texture was not as smooth and creamy. I would imagine it is because of the starch of the potatoe. Anyways what can I add so it does not become so starchy.

    • Anja September 26, 2017 at 9:33 am - Reply

      You could soak your potatoes in water for a few hours and drain them off before cooking.

  26. Theresa Maxey October 19, 2017 at 4:08 pm - Reply

    How do you prevent this from getting gummy? Potatoes get really sticky when blended down too much.

    • Anja October 23, 2017 at 1:32 pm - Reply

      Add some extra water of vegetable broth.

  27. TAnia December 12, 2017 at 3:01 pm - Reply

    So you actually cook potato
    Till soft? Thanks

    • Anja January 9, 2018 at 2:16 pm - Reply

      Yes ๐Ÿ™‚

  28. Colette December 18, 2017 at 4:20 am - Reply

    I’m excited about this recipe because I despise tofu mayo. Blech. I just made this, but I don’t have a bullet blender or anything like that. My blender isn’t great. It just couldn’t really blend this. I took it out and put it in a food processor, but that didn’t work well either. It just throws everything to the sides and then spins, like the blender. I put it back in the blender and added almond milk and it finally blended down a bit. Would a Vitamix or something like that work for this, or do you need the little hand blender you show in the video?

    • Anja January 9, 2018 at 2:07 pm - Reply

      The small blender works best for this. Otherwise you would need to make a bigger batch of the recipe so it can move around in the bigger blender better.

  29. aza December 26, 2017 at 10:01 pm - Reply

    if keep in fridge, how long it last?

    • Anja January 9, 2018 at 1:54 pm - Reply

      About 5 days

  30. Gill January 16, 2018 at 5:18 am - Reply

    Oh, I love it. Thanks so much.

    • Anja January 16, 2018 at 5:27 pm - Reply

      I’m so pleased. Thank you for your feedback.

  31. Abby Hamilton January 17, 2018 at 10:08 am - Reply

    Thank you so much as this will be used in my house from now on! Thank you ๐Ÿ™‚

    • Anja January 27, 2018 at 12:17 pm - Reply

      Fabulous! I’m so glad ๐Ÿ™‚

  32. Dima March 6, 2018 at 9:13 am - Reply

    Hello,may i use regular yellow mustard instead of dijon mustard? thanks ๐Ÿ™‚

    • Anja March 6, 2018 at 11:17 am - Reply

      It will vary the flavor slightly but it should be ok.

  33. Jennifer May 6, 2018 at 6:16 am - Reply

    Have you used it in potato salad?

    • Anja May 29, 2018 at 5:33 am - Reply

      Yes, it’s delicious!

  34. Andrea Tersigni July 1, 2018 at 11:24 pm - Reply

    I made this mayo for a potato salad but was fearful of the starch being overwhelming. After making the mayo, i added a few heaping tablespoons of homemade vegan yogurt. The texture and added tanginess was perfect for the salad. Thank you!!!!

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