Homemade Vegetable Dip | Egg-Free, Soy-Free Mayonnaise

This Allergy-Free Homemade Mayonnaise Recipe is also a great Homemade Vegetable Dip. Vegan, soy, and nut-free!

As you probably know if you’ve been around my blog for some time, my son has life-threatening allergies to dairy and egg (amidst other allergies).   So I’ve had to alter our diets to include dairy and egg-free alternatives to staples – things like Homemade Almond Milk, Easiest Coconut Milk, and Powdered Egg Replacer.

But mayonnaise has been a hard one to replace.

Until now :).

With this fabulous vegan mayonnaise recipe, you really get two recipes for the price of one!  And since this blog is free, then you really do get a bargain, eh?

Whether you:

  • want to stay away from the chemicals in commercial dips (how about this list from a popular store-bought dip: potassium sorbate, sodium benzoate, propylene glycol, monoester, titanium dioxide, sodium tripolyphosphate, calcium disodium EDTA — UGH!!)
  • like mayonnaise, but you need/want to avoid eggs or soy for some reason (almost all of the egg-free mayos on the market are made with soy [which is not necessarily the healthiest food especially since almost all sources are genetically modified now], or
  • are looking for a vegetable dip recipe because you like to cook – I have a solution for you today.

Until I came upon this recipe, my son had never had anything that remotely tasted like mayonnaise.

And if I do say so myself, this one comes pretty close to the real thing.

Please note – there are affiliate links in this post. If you click on one and make a purchase, I might make a commission. Your support is greatly appreciated and helps keep this free resource up and running.

This recipe is an adaptation from one in The Allergy Self-Help Cookbook by Marjorie Hurt Jones. This book is a great resource for anyone with food allergies or sensitivities.

Allergy Self Help Cookbook


My kids just LOVE this.  How do they love it?  Let me count the ways:

Homemade Vegetable Dip | Egg-Free Mayonnaise

  1. As a dip for vegetables
  2. As a spread (it’s great on my Focaccia Flax Bread)
  3. Basically used anyway that you would use mayonnaise in any recipe
  4. By itself on a spoon :-).

Seriously, they really like it.

One somewhat funny way that it has helped us is with our egg problem.  Since my oldest has a life-threatening allergy to egg whites, but he is not allergic to the yolks, one thing that I am always doing here is hard-boiling eggs for meals and snacks for him (it’s near-impossible to keep a raw yolk intact while trying to get every last bit of white off of it  – believe me, I’ve tried).

Well, that leaves us plenty of whites that need to be eaten and well, egg whites alone aren’t mine nor my youngest son’s favorites (and my husband won’t touch eggs.  That’s another story).

Anyhow, if I chop up the white and mix the chopped whites up with some of this “mayonnaise” to make an “egg white salad”, then they get eaten up pretty quickly.

Need other substitutes for pantry basics?  How about:

Powdered Egg Replacer
Easiest Almond Milk
Powdered Sugar Substitute
Easiest Coconut Milk (Made Smoother)


Happy and healthy kids, healthy budget and happy mom!

Do you have a recipe or ingredient that you need a substitute for?  I’d love to hear from you!

Mayonnaise on Foodista



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  1. Adrienne… made a non-cooking version using sunflower seeds. Are you interested in this current recipe? Still tweaking; but looks promising.

    • I’d love it! I’ve used those in the past as well, but we are copper toxic and they are loaded so I tend to go w/ the pumpkin seeds now. Cashews are a favorite for this kind of thing but my oldest is deathly allergic. Thanks!!!

  2. The recipe I have been playing with is from “Fresh Blends” by Blendtec. Here it is:
    1/2 cup raw almonds, soaked overnight and rinsed; 1/2 cup water; 2 Tbsp fresh lemon juice; 1/2 Tbsp raw apple cider vinegar; 2 tsp raw agave nectar; 1/8 tsp ground mustard; 1/4 tsp sea salt; 1/2 cup cold-pressed olive oil. . . After soaking almonds place almond between thumb and index finger and pop off almond skin. Set aside almonds. Add ingredients to jar, except olive oil in order listed and add skinned almonds last. Secure lid and select “Sauces”. For a second cycle, remove vented gripper lid insert, select “Sauces” and add olive oil in a steady stream over duration of cycle. Use immediately or refrigerate for up to 1 week. . . end of recipe. Here are my notes: I use a lot of almonds for other cooking adventures. If I did the almonds I would leave skin on. However, I used both sunflower seeds and/or cashews. I soaked them but don’t know if I really have to. I upped the mustard to 1/2 teaspoon and cut the sweetner in half. Still playing with it. Less water for thicker result w/cashews. Trying to get it to taste close to Vegenaise. . .

    • Thanks for sharing! I hope to hear when it’s perfected! I’d soak the sunflowers for sure. Cashews – if you do soak, not more than 6 hours. They get slimy.

  3. I am sharing this recipe in a lunchbox dip round up this week Adrienne, looks outstanding! Would you be open to me using your picture?

  4. enjoying some of this lovely dip right now!! I added some onion powder too. Yummy!

  5. hey Adrienne, yesterday I made an avocado dressing to replace mayo. It’s simple like your recipe on this post. In the blender add avocado, lemon juice, vinegar, salt, olive oil and your favorite spices, blend it all together and store in the fridge. the lemon juice will keep the avocado dressing from browning and i use it as a spread on bread or on top of salad as dressing.

    would you try it and make a post for us??? :)

  6. Hey Andrienne! I am going to try this for dinner tonight, but I am not going to cook it, and I am not doing to use arrowroot! Looks so yummy!

  7. I followed the recipe exactly, and the taste of the vinegar was completely overwhelming. I tripled tbe sweetener to make it edible because I hate wasting food, but this was really disappointing :(