2-Minute Vegan Mayonnaise (Easy Blender Technique)

Liana Werner-Gray

by | Updated: May 17th, 2018 | Read time: 1 minute

As far as condiments go, mayonnaise might be one of the most polarizing. Some people can’t get enough while others abhor it. Even if you fall into the “love it” camp, you might still find yourself going mayo-free to avoid the fatty, high-calorie, egg-based spread. This vegan mayonnaise recipe, however, uses good-for-you avocado oil and omits the eggs, making it a great option for those keeping an eye on their cholesterol. It comes together quickly and easily in a blender, so you don’t have to continuously whip while streaming in oil, like in most mayo recipes.

Vegan Mayonnaise in Glass Jar on Wood Background


1/4 cup avocado oil
1/2 Tbsp. apple cider vinegar
3 Tbsp. Nutiva Shortening
1/2 Tbsp. lemon juice
1-1/2 Tbsp. warm water
1/2 tsp. Redmond Real Salt
1/8 tsp. garlic powder
1/8 tsp. black pepper
Dash rosemary


  1. In a high-speed blender, combine all ingredients and whip for 2 minutes until smooth and creamy.
  2. Store refrigerated in a glass jar.