Soy-free Vegan Mayonnaise


It seems everyone these days has been personally affected by cancer in one way or another. When my Dad was diagnosed a couple of years ago, our whole world changed in the blink of an eye. It was rough on him, our family, and his love for bacon. Yes, you better believe his diet went through a major overhaul thanks to yours truly ;)

But waiting for a health disaster to hit home in order to change our diet and treat our body like the temple that it is, is silly. We should be eating our best now so that we can potentially avoid having to deal with all of the issues that come with improper nutrition – cancer, diabetes, you name it. I’m quite passionate about this topic so when I find like-minded folks in the community that feel the same way, I’m instantly attracted to what they’re doing to get the word out there.


Over the past ten years Fundraiser Karen Dubrofsky has been a philanthropic powerhouse in Montreal, raising over a million dollars for a variety of foundations and research centers in the process. Her latest project; completed alongside Gigi Cohen, the owner of Montreal’s Cafe Juicy Lotus (one of my favorite post-yoga spots) peaked my interest immediately. It’s a Mediterranean & Natural Whole Foods cookbook called Nourishing Friends that’s filled with healthy vegetarian recipes with an emphasis on healing foods to prevent disease.

Soy-free Vegan Mayo (78)

This cookbook is stacked. I can honestly say that I’ve never read through a cookbook as I did Nourishing Friends with so much excitement… and I’ve read my fair share of cookbooks. There are so many items in here that I want to make. They’re all healthy, super easy and vibrant. I was a bit taken back by the amount of soy used in the recipes, but I’m confident that I can sub out the soy for other plant-based proteins really easily.

The coolest part about this project is that all of the proceeds benefit the Centre for Colon and Rectal Surgery at the McGill University Health Centre and The Alexia & Anthony Calvillo Fund for Cedars CanSupport, which exists to help cancer patients and their families. Karen sold over 15,000 copies from her last cookbook project so I have no doubt that Nourishing Friends will do wonders for these two fantastic local causes.

Now, let’s talk about the food in Nourishing Friends, shall we?

And hey, if you like what you see, you can purchase your own copy or download a free sample.


With recipes like winter splendor potage (left) and green oxygen soup (right), it was a challenge to pick just ONE recipe to share with you guys today.

Of course it should come as no surprise that I chose to go with the most mind-blowing recipe of them all. One that I’ve made many times here on the blog, but never like this.

Vegan mayo!

It’s soy-free.

It’s bean-free.

It’s got turmeric (which is one of the most magic herbs of all time. Don’t believe me? Dr. Oz says so.)

And dude, it tastes awesome. Like, crazy awesome.

Y’all ready for this healthy mayo recipe?

Soy-free Vegan Mayo (8)

Lightly adapted from the Nourishing Friends Cookbook.

To print, email or text this recipe, click here.

4.0 from 7 reviews
Soy-free Vegan Mayonnaise
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Serves: 24
A vegan mayo made with coconut oil, coconut milk and vinegar for a surprisingly authentic mayo taste.
  • ½ cup lite coconut milk
  • ½ cup soft extra-virgin coconut oil or MCT oil
  • ¼ cup raw cashew halves
  • ½ teaspoon sea salt
  • ¼ teaspoon ground turmeric
  • 2 tablespoons extra-virgin olive oil
  • 3½ tablespoons raw apple cider vinegar
  1. Blend milk, coconut oil, cashew halves, salt and turmeric on high for 1-2 minutes until smooth and creamy.
  2. While blender is still running, slowly drizzle in the olive oil and vinegar. Continue to blend for another 1 minute until oil is nicely emulsified.
  3. Pour into a medium-sized bowl and refrigerate for 2 hours before using as a replacement to mayonnaise in just about any recipe your heart desires!
Serving: 1 tablespoon

Nut-free: you could try replacing the cashews in the recipe for sunflower seeds.

Hardening in the fridge: use MCT oil instead of coconut oil to reduce this issue.
Store in the fridge for up to 7 days. Because of the coconut oil content, the mixture will get quite firm in the fridge. If you want that creamy consistency that you see in the picture of the recipe, just leave the mixture out on the counter top for a couple of minutes, then whisk and you'll be good to go.

View nutrition information (once on page, scroll down)

Soy-free Vegan Mayo (91)

Why I’ve never thought to use coconut milk and cashews in a vegan mayonnaise is beyond me. It just makes sense.

Gigi Cohen recommends using full-fat coconut milk for all the recipes in the cookbook but I couldn’t help myself but try making this healthier mayo with lite coconut milk instead. I figured with the amount of coconut oil in the recipe already, going lite wouldn’t hurt the recipe too much.

Soy-free Vegan Mayo (87)

To whip up a batch, all you have to do is add the milk, coconut oil, cashews, salt and turmeric to a blender, blend until smooth, then slowly drizzle in the olive oil and vinegar.

So easy.


Just pour the mixture into a bowl and place in the fridge for awhile. This will give you time to figure out what you’re going to do with it first!

You could make a green salad dressing with it, or mix it in to a batch of vegan “tuna” salad, or perhaps use as a base to a sweet potato bowl? The opportunities are endless!

Are there certain causes in your community that you’re passionate about? Please, share!

Pin It

Comments | Leave Your Comment

  1. Awesome recipe!! I made this and put small amounts in various bowls w/different flavors added to each: wasabi in one, siracha in another, dab of pesto in another. Served them alongside lentil cauliflower burgers w/all kinds of veggie toppings and we had a hay day! It is the final topping to an already awesome burger recipe I found. Thank you, thank you, thank you!! :-)

  2. I find it too oily, lite coconut oil is not easily available,but the regular one is and since its already heavy in fats, could we skip some oil, thats nearly 10 tbs of oil, so how could we adjust. Tks

  3. Fantastic!!! I was buying groceries when I stumbled upon this recipe while doing a search on the Internet for a dairy-free, egg-free, soy-free, mayo substitute. I back-tracked through the store picking up the ingredients and whipped up a batch as soon as I returned home. OMG!!! This is way better than any traditional mayo or salad dressing. This is deffinetly a keeper for me. I find it more of the “Miracle Whip” taste rather than Mayonaise, but still the best substitute I have ever tasted.

  4. I didn’t look through all the comments so wasn’t sure if anyone asked but would it be any good without the vinegar? My son along with many other things, cannot have it or anything acidic.

  5. I’m new to your site, I’m very active, and watch what I eat, I did have nibbles of dessert and gave myself free reign on the weekends, still losing, and getting closer to my skinny jean goal, I thought I was doing perfect that was until I had a scare with my eye, a small clot, that to me was a sign to do more and it was only my eye, not only because it’s frustrating when you can’t see and the left pupil of your eye is blurry, but I can do better, I can not splurge or give myself free reign on the weekends and make more changes to what I’m eating, I decided to eat more clean, I’m recovering with low mg blood thinners, but it will take a few months for my eye to come back to normal. Sorry I went on and on there, but I have not eaten mayo for a very long time and I do miss it on sandwiches! This sounds delish on top of my full whole grain bread from Costco!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: