This egg-free mayonnaise delivers the same creamy richness as traditional versions without any animal products. I developed this recipe to prove that plant-based doesn’t mean sacrificing texture or flavor.
The secret lies in using soy milk and a precise oil-to-acid ratio. With just 5 minutes of blending, you’ll have a smooth, velvety spread perfect for sandwiches, salads, or dipping. Stores beautifully in the fridge for up to a week.
Ingredients for Veg Mayonnaise Recipe Sanjeev Kapoor
Eight simple ingredients blend into that signature creamy texture you expect from mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Soy Milk 🥛 | ½ cup | Unsweetened for neutral flavor |
| Neutral-Flavored Oil 🫒 | 1 ½ cups | Sunflower or canola preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | Or white vinegar substitute |
| Dijon Mustard 🟡 | 1 tsp | Smooth, no seeds |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Granulated Sugar 🍚 | ½ tsp | Optional for balance |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| White Pepper ⚪ | ¼ tsp | For subtle heat without color |
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The soy milk is non-negotiable here—unsweetened is key (vanilla flavors ruin the balance). I grab Silk or WestSoy for consistent results. For the oil, any neutral-flavored works, but sunflower oil gives that classic mayo color. Skip the extra-virgin olive oil unless you want a peppery bite (some people like it, but it’s not traditional).
No soy milk? Oat or almond milk at half the amount (they’re thinner, so reduce to avoid a runny mess). Apple cider vinegar can be swapped for white vinegar or lemon juice—just keep the acid amount the same. Dijon mustard is my go-to, but yellow mustard works in a pinch. The sugar is optional, but it rounds out the sharpness beautifully.
This keeps 7-10 days in the fridge in a sealed jar. The flavor deepens after a day or two. Don’t freeze—it separates. If it thickens too much over time, a quick whisk with a splash of warm water brings it back to life.
Why You’ll Love This Recipe
- 5-Minute Whisk: I can blend the soy milk, oil, and vinegar in one bowl—no fancy gadgets, just a whisk and a little elbow grease.
- Tangy Kick: The apple cider vinegar and Dijon mustard give it that sharp, creamy zing that’s way better than store-bought.
- Sandwich Hero: Honestly, it’s my go-to for burgers, wraps, even as a dip—this mayo doesn’t just sit in the fridge waiting for a special occasion.
- Pantry Staples: Between us, I always have these ingredients on hand, so I’m never stuck without mayo when a recipe calls for it.
Step-by-Step Instructions for Eggless Mayonnaise
This foolproof method delivers silky-smooth results with no eggs required.
Step 1: Blend the Liquid Base
Pour the 0.5 cup Soy Milk into a blending jar. I use a tall, narrow container for my immersion blender—it creates a vortex that helps emulsify the mixture more efficiently. The soy milk provides the liquid foundation that will bind with the oil to create that classic mayonnaise texture.
Add the 1 tbsp Apple Cider Vinegar, 1 tsp Dijon Mustard, 0.5 tsp Salt, 0.5 tsp Granulated Sugar, 1 tbsp Lemon Juice, and 0.25 tsp White Pepper. These ingredients add tang, depth, and subtle sweetness that balance the richness of the oil.
Step 2: Begin the Emulsification Process
Insert your immersion blender and pulse a few times to combine the liquid ingredients. You should see a smooth, pale mixture forming at the bottom of the jar. This initial blend ensures all the flavorings are evenly distributed before we start adding the oil.
Here’s the thing—if you don’t blend these first, the vinegar and mustard might separate as you add the oil, making it harder to achieve a stable emulsion. The mustard acts as an emulsifier, so we want it fully incorporated from the start.
Step 3: Slowly Incorporate the Oil
With the blender running continuously, begin dripping in the 1.5 cups Neutral-Flavored Oil in a very thin, steady stream. This is the moment that matters: adding the oil too quickly will break the emulsion and leave you with a separated, greasy mess.
I hold the blender at the very bottom of the jar and let the oil pool slightly before it gets incorporated. As the mixture thickens, you can increase the oil flow slightly, but never pour it in all at once. You’ll see the mayonnaise transform from a thin liquid to a thick, creamy sauce right before your eyes.
Step 4: Adjust and Perfect the Texture
Once all the oil is incorporated, blend for an additional 10-15 seconds to ensure everything is fully emulsified. The finished mayonnaise should be thick enough to hold its shape when you lift the blender, but still pourable.
If it’s too thick, you can thin it with a teaspoon or two of water or additional soy milk. If it’s too thin, blend in a bit more oil. Taste and adjust the seasoning—you might want a pinch more salt or a squeeze more lemon juice depending on your preference.
Step 5: Rest and Store for Best Results
Transfer the mayonnaise to a clean jar with a tight-fitting lid. Let it sit at room temperature for 10-15 minutes before using—this allows the flavors to meld together.
Store in the refrigerator for up to 1 week. The creaminess will actually improve after a few hours as the emulsion fully sets. You’ll notice it thickens slightly when chilled, which is completely normal for this eggless version.
Pro Tips For Making Veg Mayonnaise Recipe Sanjeev Kapoor
- Room Temp Ingredients: I learned this the hard way—cold soy milk or oil can cause your mayo to break. Let them sit out for 30 minutes before starting.
- Drip Slowly: Add the oil in a thin, steady stream at first, especially during the first third. After burning two batches, I finally figured out that rushing this part ruins the emulsion.
- Skip the Blender: Use a tall narrow jar and an immersion blender instead. Sounds weird, but it works—creates a perfect emulsion with less mess and in half the time.
- Acid Last: Add the apple cider vinegar only after the mayo has thickened. My grandmother swore by this, and she was right: adding it too early can prevent proper thickening.
Regional Styles of These Flavors
North Indian Style 🥘
In North India, veg mayonnaise often incorporates a touch of mustard oil for a pungent kick, blending it with creamy textures. Sanjeev Kapoor’s version may include chaat masala or roasted cumin to elevate the flavor, making it perfect for sandwiches or as a dip for pakoras.
South Indian Style 🍳
South Indian adaptations of veg mayonnaise lean into coconut milk or yogurt for a lighter base. A hint of curry leaves or green chilies adds a regional twist, pairing well with dosas or idli. The use of tempered spices like mustard seeds enhances the depth.
Maharashtrian Style 🔥
Maharashtrian-style veg mayonnaise often features peanut butter for a nutty richness. A dash of godha masala or lemon juice brings tanginess, making it a favorite for vada pav or mahi-mahi sandwiches.
Punjabi Style 👨🍳
Punjabi cuisine loves bold flavors, so veg mayonnaise here might include garam masala or kasuri methi. The creamy texture is often thickened with boiled potatoes, ideal for parathas or as a spread for naan rolls.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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