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

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

Today I’m sharing with you a fabulous Allergy-friendly Vegan Mayonnaise Recipe.

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 :).

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Why Make this Vegan Mayonnaise Recipe?

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
  • 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.

And about those 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!

Until I came upon this vegan mayo 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.

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.

The Allergy Self-Help Cookbook by Marjorie Hurt Jones

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.

Recipe Notes

  • Pumpkin seeds would work great instead of sunflower seeds. You can use nuts as well, if tolerated. It is best for your seeds or nuts to be soaked & dehydrated.
  • You can substitute organic lemon juice or 1 teaspoon vitamin C crystals for the apple cider vinegar.
  • Any oil can be used instead of olive oil.
  • Cornstarch can be substituted for the arrowroot. A good lower-carb option which would work well for the THM diet is organic glucomannan, but only use 1/10 of what you would otherwise use if using glucomannan.
  • You can use any healthy sweetener instead of xylitol, but use only 1/2-1 scoop if using pure stevia extract.
  • Here is a great option for organic dried chives.
  • You can substitute organic lemon juice for the vinegar.

Vegan Mayonnaise Recipes | Egg-Free, Soy-Free Vegetable Dip

This Vegan Mayonnaise Recipe doubles as a Vegetable Dip. It’s vegan, soy, and nut-free!
Print Pin Rate
Course: Dressings, Seasonings, etc.
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan, whole30
Servings: 1 cup
Calories: 691kcal



  • Grind the nuts or seeds into a “flour” in a blender or spice / coffee grinder.
  • Add water, blend 1 minute or until completely blended (if you have a high-powered blender like the Vitamix, you will only need to do this for about 15 seconds. In fact, if you have are so fortunate to have a Vitamix (have you figured out that I really love mine yet?), you can just put the nuts or seeds (without grinding) into the blender with the water and blend for about 1 minute and you will have saved yourself a step. I’m all about saving time in the kitchen :-).
  • Add the remaining ingredients and blend until smooth.
  • Pour into a saucepan and cook over a medium-low heat until thick.
  • If you are going to be using this as a dip, at this time, you may wish to add extra fresh or dried chives or other herbs like dill, to taste.
  • Cool and then store in the refrigerator. I recommend storing in a glass or stainless jar. It should keep for about 3 weeks.


Calories: 691kcal | Carbohydrates: 22g | Protein: 15g | Fat: 63g | Saturated Fat: 7g | Sodium: 596mg | Potassium: 512mg | Fiber: 6g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg | Net Carbs: 16g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Need other substitutes for pantry basics besides this vegan mayonnaise recipe?  How about:

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

Happy and healthy kids, a healthy budget and happy mom!

How would you use this Vegan Mayonnaise Recipe?
As a spread or dip or…

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Recipe Rating



  1. I have a concern with the Vitamin C crystals …. I am sensitive to both citric and ascorbic acids if not in the fruit/vegetable itself …. they reproduce it chemically with black mold (niger) + glucose …. nasty stuff if you can’t tolerate it …. even a little bit affects me .. might want to look into it 🙂

    1. Hi there. Thanks for commenting. You led me to start studying something I haven’t looked in to deeply enough. What part do you think you are sensitive to – the citric acid itself or the mold part?

  2. Hi! This sounds like a great way to use up pumpkin seeds. Just wondering, tho, if it’s necessary to dehydrate them again after soaking?
    Thanks for sharing these recipes! I just found your site and plan to try quite a few!

    1. Hi Joanna. It’s not necessary but they will spoil quickly if you don’t and will not easily be able to be used in recipes calling for dry seeds. Thanks for the kind words!

  3. what does it mean to use “1/10 the amt of glucomannan – 1/10 of a Tablespoon?
    1 T of arrowroot is 10 grams…so 1 gram of glucomannan?


  4. 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 🙁

      1. why does the recipe say to add vinegar twice? is the idea that you might use vinegar the first time, and then lemon juice the second, for layered flavoring? I’m confused…

        1. The original recipe called for apple cider and vinegar so I just put those in as options. Thanks – I’ll try to make it more clear.

  5. 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!

  6. 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??? 🙂

    1. This is from eons ago, but I love it. i will try. Thanks Tereza! I was working on a creamy dressing the other week. Love you!

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

    1. Sounds like a great addition! So glad you like it! Trying some more white bean dips right now….

  8. 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?

  9. 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. . .

    1. 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.

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

    1. 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!!!

  11. This is on my to do list. Vegenaise is one of my favorites . I am looking forward to finding a cost effective and freshly-made replacement for it. I seem to be gradually going through your recipes. One (not yours) that I have not got the hang of is making Tartar Sauce. Any tartar sauce in your future?

    1. Hi Vernon – I am not a big seafood person, but I’ll see if the others in my family would like to give this a go. I do make salmon cakes sometimes. The pickles will be hard. I made some this past summer and they were great but I don’t like buying the ones in the store because of all the additives that are typically in them :-). Stick around and maybe I’ll surprise you. But I will say I already owe a reader a ranch seasoning recipe and dishwasher detergent, but the latter isn’t going well :-(.

  12. Just made this and LOVED it!!!!!!!!!!!! I was convinced from the moment my two year old picked up a piece of raw cauliflower and started chowing! Its our new must have for our meal planning. I’ll be posting it on my blog soon and referencing back to you. Thanks so much!! Love your site.

    1. Thanks, Kimberly! It is great, isn’t it? I am excited now that the weather is getting cooler, to make my Focaccia Flax Bread and make sandwiches with this!

  13. This looks delicious! I appreciate that it is soy free. It is very hard to find soy free products, which is one of the reasons I make so many items from scratch. Thanks for sharing your recipe with the Hearth and Soul Hop.

  14. I am super impressed with this recipe! I occasionally mourn the foods that one uses mayo with (tuna salad anyone?) because I’m not really eating eggs at the moment, but I guess no longer! I’ve definitely bookmarked this for the next time I want something with mayo…

    1. Hi Christine! I know what you mean about mourning foods. It’s hard to be so attached to material things and our tastebuds, isn’t it?

      Please let me know how you like it! I think it’s great!

  15. This is a wonderful and healthy alternative to mayonnaise!I found you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this mayonnaise widget at the end of this post so we could add you in our list of food bloggers who blogged about mayonnaise recipes,Thanks!

  16. I’ve been looking for something like this! Can’t wait to try it out! Thanks for sharing such a unique recipe with us. 🙂

  17. eggs also go really well with avocado! i find the creaminess of avocado mimics the creamy egg yolks in hardboiled eggs, so i love avocado with hardboiled eggs in salads, but since you’re trying to use up the whites, i think sliced avocados will make a good salad with the egg whites too! i have an “avocado-naise ” that may be brilliant with them too, just an easy alternative to your delicious sounding dip! leave out the wasabi if you want(:


    1. Thanks for the idea. We love avocado, but we are dealing with copper toxicity here and they are really high in copper. Too bad for us :-(.

  18. Thank you for posting this. I’m on a very restrictive diet right now which I’m finding very boring. This dip recipe is completely “legal” for me–and will help liven things up.