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Eggless Mayonnaise

Yield: 3 cups

This recipe has been slightly altered from the original. I found it way too salty, so the salt has been cut down by two thirds.


1 cup almond or soy milk, unflavoured
1 tbs onion powder
2 tsp sea salt
1/4 tsp stevia extract, white powdered
Juice of 1 fresh lemon
2 cups cold pressed oil


Put "milk" in food processor fitted with a metal blade and add onion powder, salt, stevia and lemon juice. Process for about 30 seconds as you slowly add the oil through the feed tube.

The mixture will begin to thicken. Longer processing will result in thicker mayonnaise.


I usually cut this recipe in half and whip it up with my electric hand blender. To make it this way put all ingredients except the oil into the beaker and mix with a spoon until the salt and stevia are dissolved. Add oil, and blend until mayonnaise reaches desired thickness.

Be very careful when working with white powdered stevia extract. It's sweetness is so potent that too much can ruin the flavour of your mayonnaise. Measure exactly, and when in doubt, use a little less and add more later if needed.

When making this recipe I use one part safflower or sunflower oil, 1/2 part flax oil and 1/2 part olive oil. This mixture provides a source of both omega-6 and omega-3 EFAs, and the olive oil helps thicken the mayonnaise after it has been refrigerated. You can reverse the safflower/sunflower and flax oil amounts if you wish, or for optimum EFA balance, you can use a pre-made oil blend such as Omega Essential Balance or Udo's Choice Oil.

Source: Stevia Rebaudiana: Nature's Sweet Secret
by David Richard

Recipe published: Fall, 2000

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