This raw vegan mayo from The Blender Girl cookbook is super easy to make, and is gluten-free, soy-free, and paleo-friendly.

I’ve never been a fan of traditional mayonnaise. To be honest, I was never really a condiment person. I found commercial mayo, ketchup, and BBQ sauce too sweet or too salty, and generally unpalatable. I was a plain Jane lost in the condiment kingdom. But, when I started making my own homemade condiments I became a condiment convert.

It’s hard not to slather this raw vegan mayo on everything in sight. There are a ton of awesome egg-free mayo recipes out there, but I keep coming back to this one. I think it’s the best one I’ve tried. I am partial to my own recipe, but since putting it in The Blender Girl cookbook and receiving thousands of giddy emails expressing egg-free-mayo-elation from happy cooks around the world I can safely say that this recipe rocks!

This vegan mayo is mild, creamy, and delicious. Depending on your ingredients, each batch of mayo will have a slightly different personality. Use this recipe as a blank canvas to create your own perfect blend. You could spinach and fresh herbs for a glorious green mayo, or add some spicy brown mustard, red pepper flakes, or cayenne for a bit of a kick.

But, sometimes plain and simple is just what the condiment doctor ordered. Good condiments add a touch of magic to dishes but don’t take over.

This vegan mayo is a fantastic slathered on sandwiches and wraps, is wonderful on veggie burgers, works wonders with falafels and tacos, and makes a sensational base for dips, dressings, and spreads. I use this mayo as the base for my potato salad and broccoli salad.

Everybody loves this vegan mayo….even if they don’t like mayo!