Vegan Mayo – Soy & Nut Free!

So Mayo is a loose interpretation of what this is – it has a lot of Mayo-ish elements.. and ends up being similar to maybe a Miracle Whip – in flavor, not texture.  I personally hate buying “vegan mayo” or mayo subs or making soy packed mayos, or soaking cashews and … blah blah blah… etc.  So this will do.

I use this recipe in the place of mayo, where mayo is needed as a base, such as Potato Salad, Coleslaw, etc.  It has the tang and richness that mayo adds to these recipes – that this can easily replace. I also threw some in my boyfriends sandwich for a little added flavor – he seemed to enjoy it.

While mustard isn’t mandatory – I think it adds to the flavor.



  • EVOO
  • 3 T Ground Flax
  • 1 T Water
  • 1 T Chia Seeds
  • 1 Lemon Juiced
  • 1/2 T Apple Cider Vinegar
  • 1 – 2 T Coconut Milk (I used light) – not TOTALLY necessary – but it adds nice substance
  • Salt
  • Optional: Dijon Mustard – just a bit to taste


  1. Add Ground Flax and Chia to water and let sit for about 10 minutes, Stirring twice.  The Flax and Chia will thicken a little bit.
  2. Add in Lemon Juice, Vinegar and Coconut Milk and Whisk together.  Add in salt and mustard (if you’re adding it).
  3. Then add 1 T Oil and whisk vigorously.  Refrigerate for a few hours. If you want a thicker mixture – add more oil, very slowly and vigorously whisking.  Only add about 1/2 T at a time and whisk, then add more, etc.
  4. Taste and adjust flavors as needed – add more lemon/salt etc as you desire.