Eggless Mayonnaise Recipe | Homemade Veg Mayonnaise – A creamy, simple, and egg-free mayo recipe made using full cream milk, plain flour, lemon juice, seasonings, and oil. This vegetarian, vegan-friendly Eggless mayonnaise recipe is perfect as a dip or spread for snacks, sandwiches, and burgers. Includes step-by-step photos and tasty flavor variations for added versatility.
Eggless Mayonnaise – In Just 2 Minutes!
- No eggs needed — perfect for vegetarians
- Quick to make — just 5 minutes in a blender
- Creamy and smooth texture
- Great for dips, spreads, or dressings
Veg mayonnaise recipe
This homemade mayonnaise is completely egg-free, making it a great choice for people with dietary restrictions or those avoiding eggs. It’s made with just a few simple ingredients and takes only 2 minutes, including the time it takes to measure everything.
It tastes almost like the store-bought version, but it’s fresher and you can make just the amount you need—perfect if you don’t use mayo often.
- Important Note:
- Some people have trouble getting their mayo to thicken. After testing many times, here’s what really matters:
- Always follow the instructions exactly
- Use the exact ingredients listed
- Add an acid like lemon juice or vinegar — without it, the mayo won’t thicken properly
Veg Mayonnaise Ingredients
- 1/2 cup full cream milk (chilled)
- 1 cup neutral oil (sunflower or canola works best)
- 1 tsp lemon juice or vinegar
- 1/2 tsp sugar
- Salt to taste
- 1/2 tsp mustard paste or powder(optional, for flavor)
How to Make Veg Mayonnaise at Home
Step 1: In a tall blending jar, add chilled milk and start blending.
Step 2: While blending, slowly pour in the oil. You’ll notice it begins to thicken as it emulsifies.
Step 3: Add vinegar or lemon juice, sugar, salt, and mustard paste. Blend again until smooth and creamy.
Step 4: Taste and adjust seasoning if needed. Your mayonnaise is ready!
Mayonnaise Storage
Store it in an airtight container in the fridge. It stays fresh for up to 7 days.
Tips for Mayonnaise
- Use cold milk to help it emulsify quickly.
- Always use a neutral oil to avoid strong flavors.
- You can add garlic, herbs, or chili flakes for extra flavor.
What is Mayonnaise?
Mayonnaise is a smooth and creamy sauce made by mixing eggs and oil together. The egg yolks help blend the oil into a thick, silky texture. It’s often used as a dip for fries, chicken, and other snacks, or as a spread for sandwiches and burgers.
What is Eggless Mayonnaise (Veg Mayo)?
Regular mayonnaise is made with egg yolks and a good amount of oil. The key is blending them well to form a creamy mix. But sometimes, it doesn’t work—especially if the mixture doesn’t blend properly. Many people find it hard to get the right texture with eggs.
If you’ve struggled with making mayo before, don’t worry! This egg-free mayonnaise is a foolproof recipe that turns out creamy and delicious every time—no eggs needed.
While some eggless recipes use just milk and oil, they don’t always work because milk doesn’t have enough protein to create the same smooth texture. That’s why this recipe uses a little flour to help it stay thick and creamy. Plus, it uses less oil, making it a healthier option too.
How to Thicken Veg Mayonnaise
The secret to thick and creamy veg mayo is proper blending, also called emulsifying. Since you’re mixing water-based and oil-based ingredients, you need a powerful blender, immersion blender, or food processor. Hand whisking won’t do the trick.
Steps to Thicken Veg Mayo:
- Start Slow
Begin blending at low speed, then slowly increase to high. This helps oil and water combine smoothly without separating. - Too Runny? Add More Cashews
If your mayo is watery, you probably added too much water. To fix it, soak an extra 1–2 tablespoons of cashews, drain them well, and blend them into your mayo. This will help make it thicker. - Too Thick? Add a Bit of Oil
If your mayo ends up too thick after adjusting, turn on the blender and slowly pour in a little oil until the texture is just right.
