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Making Mayonnaise In A Vitamix Blender: A Quick Guide

making mayonnaise in a vitamixHave you ever wondered how to make mayonnaise in a blender? If so, this is the right recipe for you. Today we are learning all about making mayonnaise in a Vitamix blender. This recipe only takes 10 minutes, it will leave you with a massive serving of healthy mayonnaise, and you can impress all your friends.

Keep in mind this recipe is going to use whole eggs rather than just the yolk. This is an absolutely failproof system that anyone without any experience can easily master. It will be made from scratch, and this simple recipe will give you the confidence to continue making more fun foods at home with your venomous blender.

Why Make Mayonnaise at Home?

There are countless reasons to make mayonnaise at home. Not only is homemade mayonnaise healthier for you than anything from the grocery store, but it is also generally much better tasting. Homemade mayonnaise is super creamy, and it gives way more flavor than what you find with store-bought condiments.

In fact, don’t just stop at mayonnaise. You should definitely make all your condiments at home if you have the time and the motivation to do it. Having a fridge full of homemade mayonnaise, ketchup, relish, and much more is a very liberating feeling.

When making mayonnaise at home, you also get to use entire eggs rather than just the yolks. All the ingredients are incredibly simple and probably already in your kitchen, meaning you don’t need to go grocery shopping for mayonnaise ingredients.

It is also faster to make mayonnaise at home than it is to go and buy mayonnaise in the store. Making mayonnaise in your Vitamix blender will only take about 10 minutes, whereas it will surely take you longer than that just to get in your car and drive to the store.

And because you are making it at home, you can add your own personal ingredients, like garlic and herbs, to saturate your homemade mayonnaise with your personalized flavors. You get to have your mayo the exact way you want it.

Read More: No-Salt Ketchup Recipe: Homemade Low-Sodium Condiment

Mayonnaise Ingredients

mayo ingredientsThere are four main ingredients to making mayonnaise. Each one is pretty common, and so you probably have all the ingredients already at home in your kitchen waiting to be turned into mayonnaise.

Egg: Mayonnaise absolutely must be made using eggs. This particular recipe calls for the use of raw egg. If you have a personal problem with adding raw eggs into the recipe, you are absolutely able to use pasteurized eggs.

While many people don’t have an issue with raw eggs, some might. And so, pasteurized eggs are sold in the egg section at most grocery stores. If you don’t want to buy them, there are ways to pasteurize your own eggs at home and then use them for mayonnaise.

Read More: Can you whip egg whites in a blender?

Mustard: Mustard is another key ingredient with homemade mayonnaise. In fact, this is kind of the magic ingredient. Mustard adds a lot of flavor, and it works to keep the mayonnaise stable in its pure form.

Not everyone enjoys mustard – even I don’t like mustard. However, just trust that the mayonnaise will do its work and you won’t taste the strong mustard flavor. The mustard works with the egg yolk to emulsify the mayonnaise mixture and reduce the risk of it breaking. Basically, the mustard keeps the mayonnaise stable in its proper form.

Vinegar: Vinegar is important because it adds a potent flavor to the mayonnaise. You can use vinegar, lemon juice, or any type of wine vinegar or champagne vinegar. These all help stabilize the mayonnaise while adding a nice punch of flavor.

Neutral Flavored Oil: For oil, you want something that has a light flavor. Mayonnaise always has quite a bit of oil added to it, so you really want the flavor of the oil to be manageable. If the flavor is too strong, it can completely ruin your mayonnaise. For this reason, it is generally recommended that you actually enjoy the flavor of the oil you will be using.

I recommend using something that tastes clean, like grape seed oil, avocado oil, canola oil, or safflower oil. While olive oil can be used, many people find the taste a little too overpowering. You want something light and fruity, and olive oil is not the greatest.

Making Mayonnaise in a Vitamix Blender: Recipe

vitamix cia professional series blender 1709Ingredients

  • 1 Large Egg
  • 1 Tablespoon Mustard
  • 1 Tablespoon Wine Vinegar
  • ¼ Teaspoon Salt
  • 1 Cup Neutral Flavored Oil
  • 1 Teaspoon Lemon Juice


The first thing you want to do is prepare the equipment. I suggest using a small bowl attachment for your Vitamix blender. Don’t use the large food processor bowl, because there is too much space and your mayonnaise won’t be emulsified properly unless the container is small. Then again, always remember that you can increase the recipe to make a larger batch, especially if this batch is a little too small for you.

Once you have your equipment ready, add your egg to the bowl and process the egg for about 20 seconds. Next, you will need to add the vinegar, mustard, and salt, and then process everything for an additional 20 seconds.

Be sure to stop at this point to scrape the sides and the bottom of the bowl before turning the blender on again. After you’ve scraped the sides and turned the blender back on, you can begin to gradually add oil in little droplets until roughly 1/4 of the oil has been added into the mixture. This will allow for proper mixing.

Once the mixture has begun to thicken, you can start adding the oil in much quicker. Instead of drops of oil, begin to slowly stream the oil into the mixture. Once all the oil has been added into the bowl, scrape the sides and the bottom, then process again for another 10 seconds. This should complete the process.

Always remember to check your mayonnaise for flavor. If it is missing something, you can always add more salt, lemon juice, or vinegar. Once you understand the recipe a little more, you can experiment with various flavors.

Making Cashew Mayonnaise In A Vitamix Blender

It may seem a little odd to be making mayonnaise out of cashews. But this is actually a very solid choice of nut for making your mayonnaise. You see, cashews are neutral in flavor and they have a fantastic texture after they have been soaked and blended.

Cashews will make your mayonnaise thick, rich, and extraordinarily creamy. All you need to do is soak the cashews, get them in a blender with the proper spices, and blend until everything is smooth. Cashews make your mayonnaise healthy, they are natural and good for you, and they work well with any type of sandwich.

If you are a vegan or you enjoy vegan recipes, cashews are an absolute must. These nuts are affordable, you can buy them in bulk, and if you don’t use them all in your recipe, they are tasty to eat as a snack. Plus, cashews come with lots of health benefits.

The Health Benefits of Cashews

Let’s break down exactly how good cashews are for your body. They promote excellent heart health, they can prevent blood disease, they help to protect your eyes, they are good for your skin, and they even aid with weight loss. Plus, cashews are an excellent source of dietary fiber. And as if all these reasons were not good enough, cashews can give you healthy and shiny hair. Of course, for shiny hair you need cashew oil applied directly to your scalp.

Simple Cashew Mayonnaise Recipe

This recipe is an ideal alternative to regular mayonnaise. It only requires a handful of ingredients other than cashews, you can make it from start to finish in under an hour, and it gives you enough mayonnaise to last for weeks (unless you eat it all right away!).

If you want a larger batch of mayonnaise, simply double or triple the ingredients. I should also mention that if you have a nut allergy, you can replace the cashews with extra firm silken tofu. This is a great nut replacement.


  • 1 Cup Cashews
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Yellow Mustard
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ¼ Teaspoon Salt
  • ½ Cup Water


  • The first thing you need to do is soak the cashews. This is very similar to how you make homemade almond milk. And while many people say soaking is optional, I say otherwise. By soaking your cashews in hot water for a full 30 minutes, it is going to make your mayonnaise far creamier.
  • After the cashews have been soaked for 30 minutes in hot water, add the cashews and the rest of the ingredients into your powerful blender and then process on high speed until the mixture is smooth and creamy.
  • The next step is to taste test the mayonnaise to see how it is. If you need more tanginess, add a bit more apple cider vinegar. If it needs to be a bit saltier, add a little bit more salt. And if you want the mixture to be less thick, simply add a little bit more water.
  • After you have made your final adjustments, pour the remaining mayonnaise into a jar, and store it in the refrigerator until it is ready to use.
  • Kept in the refrigerator, this batch of mayonnaise should last for several days and up to one week. For this reason, it is not recommended to make a huge batch of cashew mayonnaise unless you have something to use it with quickly. This mayonnaise works great on sandwiches, vegan hot dogs, and anything else you would use normal mayonnaise with.

Cashew Mayonnaise Vitamix Recipe: Notes

When you make this recipe, I highly recommend using the best blender possible. This means using a Vitamix blender. Many people who have tried the recipe claim that if you have a powerful Vitamix blender, you can completely forgo soaking the cashews for 30 minutes. I still believe soaking the cashews makes a better mayonnaise, but if you have a strong Vitamix blender you can probably get by without 30 minutes of soaking.

In terms of nutrition, this batch of mayonnaise has about 51 calories per serving. Each serving offers about 0.6 grams of sugar and only 1.3 milligrams of sodium. There are also only 3.9 grams of fat in this recipe, with a bonus of 1.7 grams of protein.

When compared to the mayonnaise you get on a fast-food cheeseburger, in a factory-made jar in the grocery store, or at your local barbeque, this recipe is simply not comparable. It’s far healthier for you, it tastes way better, and you don’t have loads of salt or fat. If you want to eat like a champion, soaking your food in mayonnaise, this is the healthy way to do it.