Mayonnaise Recipe (Egg-Free, Soy-Free)

This is one of those recipes that has changed my life.  I cannot believe how easy it is to make!  Even my Hellman’s loving hubby gives this mayo a thumbs up.

¼ cup grapeseed oil
¼ cup water
½ tsp lemon juice
½ tsp apple cider vinegar
2 tsp rice flour
1 tsp arrowroot
½ tsp xanthan gum
½ tsp honey
¼ tsp dry mustard
½ tsp sea salt

Blend all of the ingredients until it magically thickens up.  It takes my Bosch blender less than 30 seconds on medium high.  Store in the refrigerator for up to one week.  This recipe makes about ½ cup of mayo.

This recipe is based on a recipe found in Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities.  Thanks to adventures of a gluten free mom for sharing.

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9 Responses to “Mayonnaise Recipe (Egg-Free, Soy-Free)”

  1. Francine says:

    I don’t have arrowroot in my home, I was wondering if cornstarch would work for a substitution?

  2. Nancy says:

    Hmm. You might try it without the arrowroot. The xanthan gum might do enough binding on its own. If it doesn’t work you can try adding cornstarch. Let me know how it turns out!

  3. Tracy says:

    I just found that Follow Your Heart is making an egg free, soy free mayonnaise. hooray since I don’t have the time to make this one. If I do, I will definitely try this recipe! thanks.

  4. Lydia says:

    I just made the mayo and it’s green. It would have been nice to know what kind of hesitated oil to buy, hopefully it won’t sect the flavor, though I can say it seems more acidic and more tart than regular mayo. All in all invert excited about it. The right amount for a short time or a small batch of chicken salad or tuna and very very easy!!

    • Nancy says:

      Hi Lydia, So glad you tried it. I used La Tourangelle brand. It’s not green at all! If it’s too tart for your liking, you could add a bit more honey.

  5. Lydia says:

    Sorry, grapeseed not hesitated… Gotta love auto correct

  6. Kara says:

    My hubby is allergic to lemon, apple, and grapes as well. We have not yet determined if grapeseed oil would be a problem or not…I am not sure how it is made! My question is…would it be possible for us to use this recipe and it still taste good? And do you have any substitute suggestions?

    • Nancy says:

      Hmm. I do know you can substitute the oil if you find it won’t work. I chose grapeseed because it is flavorless. I have used olive oil and it has a strong taste.

      You could try making it without the lemon. It might taste vinegar-y but it’s worth a try! If you try it, let me know how it turns out.