Vegan Almondmilk Mayonnaise Recipe

One of my favorite lunches ever is chicken, tuna, or egg salad. I’m not a mayonnaise fan, so normally I use my standard substitute of plain Greek yogurt mixed with Dijon mustard (as seen in my Autumn Chicken Salad, Tuna Salad with a Healthy Twist, and Healthy Deviled Eggs). This time, I decided to mix it up, just for fun! The challenge: create a heart healthy version of mayonnaise that tastes and looks more like real mayonnaise.


One very messy kitchen and a couple failed attempts later and I had myself a successful creation and delicious lunch! The bonus is that the mayonnaise ended up being vegan, too, so this would be great if you’re vegan and looking to make a tofu or soy protein salad sandwich.

As for me, I stuck with chicken. :)


This chicken salad was AWESOME – in addition to the homemade mayonnaise, I also added in some chopped walnuts and dried cherries. Delicious combination!

As for the mayonnaise, here is the recipe. Simple, tasty, and with some heart healthy fat from the almondmilk, avocado, and olive oil.

Vegan Almondmilk Mayonnaise

Makes about 1 cup (~6 servings)


  • 1/2 cup Silk Pure Almond Unsweetened Original
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons ripe avocado
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp pepper


Blend all ingredients together in a blender. When smooth, place in a bowl and chill in the fridge (this will continue to thicken the mixture). Store in the fridge up to 5 days.

As you can see, instead of using skim milk in the recipe I used Silk Pure Almond Unsweetened Original almondmilk. It’s only 30 calories per serving, 100% free of lactose and dairy for you vegans out there, and non-GMO, too, which I appreciate! It also adds a little calcium punch to the mix – it has 50% more calcium per serving than skim milk.


Nutrition Facts per serving in case you are interested: 97 calories, 10g total fat (1.4g saturated, 1g polyunsaturated, 7.4g monounsaturated), 0.7g carbs, 0.6g fiber, 73mg sodium, 0.2g protein.



This recipe post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. Learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.


  1. 1

    This looks awesome! I have an egg allergy, so I am always looking for good subs for mayonnaise. I’m going to make this, thanks!

  2. 2

    Looks awesome and clean-eats friendly! I just shared the recipe with my current group of detoxers. Encouraged them to make their own almond milk! :)

  3. 4

    Recipe looks great!

  4. 5

    Thanks for sharing a great mayo alternative. I will def have to try this out on some egg salad!

  5. 6

    This – this is brilliant! I never buy vegan mayo because I’d never use the whole jar, so this is perfect to make as needed or in a smaller batch. Yum!

  6. 7

    Great idea and great recipe!!!

  7. 8

    That truly is awesome. I will have to try this the next time I make tuna salad!

  8. 9

    I like your thinking! I’ve never been down with mayo (I’ve never tried it but the smell is enough to make me queasy) so this sounds right up my alley!

    Also, I got a kick out of the fact that the ad at the top of your page is currently for Hellman’s Mayo. Ha! :)

  9. 11

    ohh i could use this in so many recipes! YUM!

  10. 12

    I love this! I’m always looking for healthier condiment recipes and this one just nailed it! Can’t wait to try, thanks for posting :)

  11. 13
    T.G.I.F!!! (the goal is fitness) says

    Looks tasty (and healthy) :-)
    Thx for sharing!

  12. 14

    OH I love chicken salad! Will be adding this version to the mix!!

  13. 15

    Looks awesome. Thanks so much for sharing. I am going to try it.

  14. 16

    Thanks for the recipe. I printed it out and will try it soon =o)

  15. 17

    Anne, this looks awesome! I usually use the same Greek yogurt/mustard substitute, but this is great, and I’ve never seen dairy free mayo!

  16. 18
    Healthy Eater says

    Intriguing and inventive, Anne, thanks. And… could you give us a blog on how you figure out the number of calories in such a concoction? Thx –

  17. 20
    Sarah Wallace says

    Just made this and it tastes great. I think I might have gone a tad more on the avacado cuz mine has a definate green tinge to it. I’m still excited to use this with my tuna!

  18. 21
    *James Sugrue says

    If you really appreciate non-GMO, you should consider boycotting Silk. Even though they’ve felt the heat and decided to switch back to non-GMO soy, they are still owned by Dean Foods, who has spent millions lobbying against GMO labeling, and even payed over a quarter million dollars directly to Monsanto in support of GMOs. It looks like a great tasting recipe though, I can’t wait to try it with a couple slight modifications, to avoid supporting the poisoning of the population. ;)

    • 22

      Thanks for the info!

    • 23

      James… agreed. I always have bought Blue Diamond, they have been non-gmo for a while. But I did look up Silk after I read this article, as of March 2013 the Silk line has joined forces with the Non-Gmo project. According to their website there line is is now non-gmo… i am hoping that includes their soy milk line..
      Anne thanks for the recipe, I will be substituting for almond milk though, my daughter can not tolerate soy

  19. 24

    Almond milk makes me sick to my stomach. Could I substitute the almond milk for regular light silk?

  20. 26

    Any idea how long this will last in the fridge? I wasn’t sure if the avocado would get funky!

    Also, thoughts on using regular milk? Im trying a “whole foods” diet and almond milk isn’t on the list because of some of the things added to it. But Im also looking for a mayo alternative since that also is out. Thanks!

    • 27

      Sure, regular milk will be fine. Another option is to mix plain Greek yogurt and mustard together – I use that in place of mayonnaise a lot, too. Regarding how long it will last, in the recipe I noted it should be fine stored in the fridge up to 5 days!

  21. 28

    Mine only made 2/3 cup but that’s ok it was the right amount for my chicken salad. It did not taste great on its own but was great in the salad. Thanks for a great recipe.

  22. 30

    I added 3 or 4 chipotles in adobo sauce. Delicious!!!

  23. 31

    ok, I juuuust made some of this mayo just now and I love the flavor of it…it was a tad runnier than I would like but I love the taste of it!…thanks for the recipe!!

  24. 33

    Wow this eggless and soy free mayo was a big hit with me . I don’t use soy anymore because it causes havoc with my hormones . I will keep this on hand at all times . Thank you for sharing .

  25. 34

    Do you have to use Dijon mustard can I just admitted it?

  26. 36
    Jody Lacroix says

    It is awesome that you posted a recipe for vegan mayonnaise, I am just not sure why you made this and then made a chicken salad with it?! Isn’t the fact that you wanted a dairy and egg free – vegan – substitute for mayo the reason for this recipe? Please consider using this mayo with chick peas, mashed up, to make a yummy “tuna” sandwich, among many other non-animal based goodies that are good for you and free from cruelty.

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