High-Protein Veg Mayonnaise | Eggless Mayonnaise

If you’ve ever wanted a homemade egg-free mayonnaise recipe that uses whole ingredients, zero oil, is high in protein, and actually tastes good, this vegan mayonnaise is what you’ve been looking for.

This veggie mayo recipe uses paneer and cashews, and it tastes so close to regular mayo that I bet you won’t be able to tell the difference. The cashews give it a super creamy and smooth body; the paneer adds richness without making it too heavy. There’s some mustard, garlic, a touch of honey and black salt that brings that signature egg flavor that most eggless mayos lack.

If you’ve tried ours boiled egg mayonnaisethen this egg-free mayonnaise is the perfect substitute for your friends and family who don’t eat eggs. It works as a dip, sandwich spread, salad dressing, pretty much anywhere you’d use regular mayo. We keep a batch in the fridge at all times now because when you start making mayonnaise at home, the store bought stuff just doesn’t feel the same anymore.

Ingredients for Veg Mayonnaise

paneer: Cut into small cubes to add richness and body to the mayonnaise.

Cashews: Soaked in warm water for 10-15 minutes. These give the mayonnaise its smooth, creamy texture.

Apple Cider Vinegar: For that tangy kick that every good mayonnaise needs.

Mustard Sauce: Adds sharpness and depth to the flavor.

Garlic: Whole casks blended for a mild, savory note.

Black Salt: This is the secret ingredient. It gives the vegetable homemade mayo that subtle egg flavor that most egg-free versions lack.

Honey: Spoon to balance the tang of the vinegar and mustard.

Salt: Just a pinch next to the black salt.

Frequently Asked Questions

Richa’s Best Tips

• Dip the cashews properly. 10-15 minutes in hot water is the minimum. If they are not soft enough, the mayonnaise will be grainy instead of smooth. If you have time, soaking longer gives an even silkier result.
• Do not skip the black salt. Regular salt and black salt do completely different things here. The black salt has a natural sulfur quality that mimics the taste of eggs. Without it, the mayonnaise will taste good but won’t have that familiar egg taste that makes it feel like real mayonnaise.
• Blend until completely smooth. Keep the blender running until there are no lumps or lumps left. This takes a little longer than you’d expect, but the texture of the finished mayo depends entirely on this step.
• Use it at room temperature or chilled, not heated. This veg mayo recipe is not meant to be cooked. Heat will cause it to separate and change texture. Use it as a dip, spread or dressing.
• Adjust the consistency with water. If the mayonnaise comes out too thick, add a tablespoon of water at a time and mix again until you get the consistency you like.

Storage Tips

• In the fridge: Store in a clean, airtight glass jar for up to a week. It thickens slightly as it cools, so stir well before each use.
• Freezing: Not recommended. The paneer and cashew base separates once frozen and thawed, and the texture will not return even after mixing again.
• Freshness Tip: Always use a clean, dry spoon when scooping out the mayo. Any moisture or food residue getting into the jar can cause it to spoil more quickly.

Service Ideas

This veg mayo is incredibly versatile. Here are some of our favorite ways to use it:

• As a dip with Air Fryer Sweet Potato Fries: Crispy fries with a bowl of fresh homemade mayo is the classic pairing and always a hit.
• As a dip with Chilli Lime Sweet Potato Wedges: The tangy, spicy wedges with this creamy mayo on the side is a really good combination.
• How a sandwich spreads: Mix in some finely chopped peppers, carrots and spring onions and spread it between two slices of bread for a quick, filling sandwich.
• With Chicken Shawarma: Use it as the sauce in your shawarma wrap instead of store-bought mayonnaise. The garlic and mustard in it work perfectly.

Personalization Ideas

• Garlic Mayo: Double the garlic cloves in the recipe for a more intense garlic mayo that works really well as a burger spread or dip for fries.
• Spicy mayonnaise: Add a teaspoon of sriracha or homemade chili oil to the blended mayonnaise for a spicy version that goes perfectly with wraps and sandwiches.
• Herb Mayonnaise: Mix a handful of fresh cilantro or dill along with the other ingredients for a green, herb mayonnaise that pairs beautifully with grilled chicken or fish.
• Tandoori May: Add a teaspoon of Kashmiri chili powder and half a teaspoon of roasted cumin powder to the mix for a smoky, spicy mayo that’s wonderful with tikkas and kebabs.

Did You Know?

Cashews are one of the most popular milk substitutes in plant-based cooking, and there’s a scientific reason for it. Soaked and blended, cashews break down into an incredibly smooth paste due to their high fat content, around 44% by weight. This fat is mostly oleic acid, the same type of fat found in olive oil, which is why cashew-based sauces and gravies feel rich and creamy on the palate without any milk. No other nut blends so smoothly or mimics dairy so closely, which is why cashews appear in everything from vegan cheese to ice cream.

Once you see how easy it is to make this veggie mayonnaise and how good it tastes, I don’t think you’ll ever go back to the packaged stuff. It takes about 20 minutes, uses simple vegetable mayonnaise ingredients and works with almost anything. Tag me on Instagram @my_foodstory when you do, I’d love to see what you use it with.

Watch Veg Mayonnaise Recipe Video

This article was researched and written by Harita Odedra.