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 6 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
  • 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!
1 serving = 1 tablespoon
To make nut-free, you could try replacing the cashews in the recipe for sunflower seeds.
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!

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Comments | Leave Your Comment

  1. Oh wow, thanks so much for sharing about this Leanne! And can we visit Cafe Juicy Lotus WHEN I come to Montreal? Pretty sure I’d absolutely love it just as much as you. That oxygen soup also looks divine! As for community causes, I’m all for ones that provide healthy nourishing foods to those less fortunate.

    • Yes, WHEN… gosh, you better come. I have so many activities already planned for us.

  2. I lost my dad to cancer almost 5 years ago. My mom and I are firm believers that a lot of the crap that’s added to our foods is to blame for higher instances of cancer. It’s lead us to stop with most packaged pods, and when we have to buy them they are quality items found at WF or local markets.

    Love this mayo idea! I can’t believe I never thought about coconut either! Perfect creamy ingredient. Can’t wait to try. Thanks for sharing this!

    • It’s great that you and your Mom changed your approach after your Dad passed. I know we’ve chatted about this before, he died at such a young age! It’s crazy how much we don’t know about food and it’s affect on our bodies.

  3. Wow! this is great! Thanks a lot for sharing.
    Just one tiny question, should I soak the cashews or it’s not needed?

  4. Cashew cream is amazing stuff and so versatile! I tried my hands years ago at a mayo-ey version with cashew cream but never perfected it and sort of shelved the idea. But I love that you rolled with it and it’s fabulous!

    • I was so skeptical of this mayo… I really didn’t think it was going to work haha. I’m happy that I rolled with it, too!

  5. This is another recipe that I need to get off the store bought. I bet this is going to taste way better then the Canola Nayonaise too. This is truly exciting! I’m going to mix it into some salmon first but making a salad dressing with it is definitely coming. Love this recipe. I think my daughter will like it better too in her tuna sandwiches for school. Thanks for the recipe and the link to the recipe book. Looks like a great one.

    • It’s an insanely great cookbook. I have no doubt that I’ll be pulling from it for inspiration a couple of times this year! Glad to hear that you’re willing to make the switch from the store-bought mayo over to this (much) cleaner option! Would love to know how you like it :)

  6. Thanks for sharing your story – and the recipe. The ingredients are some of my favourites that I use all the time. I need to get off the store bought junk as I have developed a recent harmful love of the stuff. :)

    Thanks once again, for saving the day. :)

    • Love for mayo? Oh my gosh… me too. It was really bad this past Summer. I was putting it in EVERYTHING.

    • Ah, I’m so on the fence about this one… I haven’t blogged about it yet because I’m just not sure how I feel about it. We can’t afford to buy organic in the slightest bit so for us, it’s all washing veggies and trying to make the best choices with the funds available. Maybe one of these days I’ll decide what my thoughts are on it and share.

      • A fun side note… it is just as important to wash organic veggies to remove dirt, manure, bugs etc… and the bacteria associated with them.

        • The key regardless of be organic or not is to add a little splash of apple cider vinegar to a bowl of water to wash your fruit and veg… Organic or not the nutrient content is the same so studies show… you just need the excess removed :)…

          • While whether organic or not, all produce should be washed/soaked well.

            As for organic, probably depending on where you live, is not more expensive. If you are going to a chain store, yes, probably is. But if there is anyway you can find farms that sell to public, you will greatly save. Living in CA I have a vast amount in my area and going directly to the farm is a great to not only save money but to actually see how they grow. Also, organic is a better sustainable way for our planet in many ways.

            A yes, you should soak nuts to get the best nutritional value from them for proper nutrient absorption and it also helps remove enzymes called phytates that hinder vitamin and mineral absorption. Also helps remive irritants, pesticides (especially if you are not getting organic) and chemicals. Cheers

    • I understand that the price of organic food is high and I, too, do not purchase all my foods organic; however, to spread the message that organic is not superior to conventionally grown food is plain wrong. There are many studies done demonstrating its benefits and this isn’t to say that washing our fruits and vegetables isn’t a good thing – it IS – but organic still wins. Organic isn’t GMO. Organic is natural. Organic is what we are meant to be eating.

      • Yes, I agree with you, the GMO point especially. Thanks for sharing your thoughts, Sophie! It’s so great to chat with others about this stuff so that we can all make informed decisions for ourselves :)

        • It’s the pesticides. Washing doesn’t totally remove the pesticides. People who eat non-organic produce can have measurable levels of pesticides in their blood. It’s an important topic with not enough conversation, if you ask me. No one should be consuming poison. It needs to stop.
          PS I am excited to try this recipe!

      • Organic does not mean its non-gmo. It just means that the pesticides are sprayed on the soil and not the fruit or vegetable. I have seen organic seedless grapes, and oranges. (no fruit is seedless in its natural state) Organic is the lesser of the two evils.

        • Seedless grapes and oranges are propagated plants. The original plants mutated in nature – NOT GMO. There are quite a few plants/trees that do no produce true seeds – apple, stone fruits, citrus, mints just to name a few. Those plants work by sending off runners, suckers, or by using cuttings from the parent plant.

          Cant wait to try this recipe, trying to go more veggie with out soy, *allergies.

        • Actually, organic can not be GMO. GMO is Genetically Modified Organisim and have been created. This is very different than selective breeding, which is done to develop varieties with very small seeds or no seeds at all. Non organic growers use a product called giberellic acid to treat the grapes and ensure that no seeds at all will be found. Organic growers cannot use this product.

    • I was a bit turned off by the yellow color that the turmeric brought to the mayo, but with all the health benefits, meh… bring on the turmeric!!

    • That’s great, Sylvie. I’d love to know how you like it!

    • Thanks Ashley! I hope you enjoy it when you give it a whirl!

    • Hi Crystal – I’m glad that you liked it! I think I mentioned it in the post, but when you put it in the fridge it does get harder, like butter. I just left it out on the counter for a couple of minutes, whipped it up with a whisk and used it in a sandwich no problem. Have you tried that?

        • Hate? NO WAY! Gives me a chance to interact with the amazing people reading my blog. Ask away! It’s my favorite part of this whole thing :)

  7. I love the looks of all the recipes on this site — I’m excited to try them all! Only, my partner is extremely allergic to coconut in any form, and as such I don’t want to bring it into the house, even if I’m the only one eating it. Do you have any suggestions on other kinds of fats/oils/milks that could be substituted for the coconut in these recipes? (Especially this vegan mayonnaise; I’m dying to try it out!)

  8. Thanks a lot for the great idea! I added a teaspoon of mustard, since I remotely remembered it was an ingredient in those greasy, heart warming ORIGINAL mayos with huge sun-like eggs on the label… The taste came out so great that my husband ate a cup right out of the blender (forget about the 2 hours in the fridge!) :-D

  9. Hi, can you substitute lemon or something else for the vinegar?

    Thank you!!!

    • I’m sure that you can, Giselle… I’ve never tried it so if you give it a whirl, I’d love to know how it goes :)

  10. It seems like there is way too much fat in the recipe, though “good” fats, but still a lot. Coconut milk, coconut oil, olive oil, plus the cashews … anyway to make this less fat?

  11. Sadly some of us are allergic to peanut and tree nuts, as well as soy… how do we make it without the cashews?

  12. I have full-fat canned coconut milk in the cupboard and cartoned coconut milk in the fridge… which one should I use? :)

    • I think the canned stuff would work better :)

  13. I just tried this recipe, and while it went well with the slaw I whipped up for catfish po’ boys, I found it to be very, very coconut-y. I tried adding everything – garlic, onion, black pepper, dijon mustard – but the coconut taste was just very pronounced. Anybody else have that problem? Anything I can do to cut that taste?

    • I don’t like to recommend anything over that, just in case.

  14. I love that you have created this recipe but I am following an autoimmune paleo diet for thyroid disease and need to also exclude nuts and seeds. Are the cashews and/or sunflower seeds necessary in this recipe?

    Thank you ~

  15. Hello,
    I just made this yesterday and I was super excited for it, I followed everything exactly but I feel like the apple cider vinegar gives it a terrible smell and the coconut taste isn’t masked at all.
    It just doesn’t taste like Mayo, Is there anything I can add to give it a better taste? I mixed it in a macaroni salad and I couldn’t bring myself to eat it. Help, I don’t want to have to throw it away :(

    Thank you

    • Hi Emily – I’m sorry that you didn’t like it. What type of vinegar did you use? Did you use the raw vinegar I linked to in the post?

  16. How can I store this and how long will it last? Would there be a way to can it to make a good bit at one time and hold onto it?

  17. 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!

  18. 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.

  19. 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.

  20. 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

  21. 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!! :-)

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