Simple Preparations

Plant-based Mayo

This is my new oil-based recipe. I have a no-oil recipe too, but I’ll share that later. I’ve been experimenting on this recipe ever since taking out the dry mustard from my recipe. I did like my old recipe, but in the interest of health, I must let go of what doesn’t serve my health. So, this is the first oil-based recipe I liked after taking out the dry mustard spice. You be the judge, but I think it tastes pretty authentic; and I love the creamy thickness it has on sandwiches and within my recipes.

Besides taking out the spice, I am also now using a different ingredient. Yes, to make mayo, I’ve changed my milk to Organic Westsoy Unsweetened Plain milk. Why the big deal? Taste-wise, I am not a fan of soy milk. I drank enough of it as a child. Since growing up, I even stopped buying soy milk. I prefer almond, cashew, coconut, or cashew-coconut milk. But, I once read that soy milk makes great mayo, but I never thought to try it until this month. I did my research and the chefs I like, all advocate making soy milk yourself or using the Westsoy brand, which is not as watered down as many soy milks you’ll find in the store. So, I went online and found a mayo recipe that used soy milk and changed it up, as I always do. Once I tasted it, I pretty much LOVED it! I also find that plant-based mayo goes watery really quickly, especially in potato salad; and so I added some konjac root powder (Glucomannan) to help stave that off. Yay! I hope this recipe becomes a favorite of yours as well.

Now, let’s talk about WHY we might want to make our own mayo. Well, mayo is an egg-based product. If you are plant-based or transitioning to a plant-based lifestyle, then you cannot eat it as it is an animal by-product. Also, lately more and more animals are becoming diseased. From news reports and documentaries, I see that very often chickens are diseased based upon chemicals fed and injected into them to foster unnatural growth while living in unsanitary and congested environments. Though a clean, white egg may look healthy, it is very hard to look beneath the surface to see if it truly is. I pray you make good choices for your health. These diseases are quite often the result of poor eating practices. They are rarely truly genetic. We usually get the same diseases as our parents because we eat what momma ate, and she eats what her momma ate, and so on and so forth. Also, if you are following a non-stimulating diet, you must watch out for mustard flour or vinegar in your mayo. These give the mayo a nice kick, but they irritate your system and your body/blood is better off without them. In this recipe, the vitamin C gives a nice kick along side of the fresh lemon juice. Olive oil also has a sharp taste that helps lift the taste. As always, I implore you to look into these things yourself to see if they are so. Consider a plant-based diet change for your health! Remember that you health affects your mind, which is needed for spiritual growth.

Also, a practical reason to make your own plant-based mayo is because the store brands may get pretty EXPENSIVE!!! A little jar of my favorite plant-based mayo costs about $6.00, while a big jar is almost $10.00. “Thank you, sir, but I’ll make my own! I got this!!!” To me, it simply makes sense to make your own. All in all, I hope you like this recipe as much as I do.

Do you need an immersion blender? Nope! I use my Vitamix to whip this up. This mayo is very simple and easy to make without an immersion blender. If you are having any problems, follow me on Instagram for my “See and Do” video instructions. Now, without further ado….

Plant-based Mayo


  • 3/4 cup homemade soy milk or Westsoy Unsweetened Plain Soy Milk
  • 1 pinch mustard green microgreens (about a teaspoon)
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fine sea salt or pink Himalayan salt
  • 1/2 teaspoon fine black salt (Kala namak)
  • 1/4 teaspoon konjac root powder (NOW), optional
  • 1 pinch sweet paprika
  • 1 cup expeller-pressed grapeseed oil (or about 1/4 cup more)


  1. Put all ingredients, except oil, into a high-speed blender and blend on high for about a minute.
  2. Then turn dial down to low (about a 3-4 dial on the Vitamix) and open top nozzle of the blender and slowly (yes, slowly) drizzle oil into blending mixture.
  3. The mixture should get thick like mayo in about a minute or two.
  4. You may store in a mason jar or your favorite container and refrigerate.

NOTE: Kala namak (black salt) is the ingredient that gives the “eggy” smell and flavor to this mayonnaise. Though it is called black salt, it looks a bit reddish purple when finely grounded.

Recipe updated to shorten ingredients and include microgreens on 06/02/2021.
Recipe updated to refine measurements and permanently change oil I used 09/17/2021.

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