Egg-less Mayo

Egg-less Mayo | Food Your Body Will Thank You For

I have a confession. It’s a source of shame for a foodie…

I…CAN’T…make…homemade mayonnaise.

I’ve watched tutorials, I’ve read about it, and I’ve TRIED so many times! The truth is, I’m tired of wasting pastured eggs. At $7/dozen I just can’t do it anymore.

Now that I’m pregnant, however, I have CRAZY cravings for (gluten-free) tuna  noodle casserole. But how could I do it without using commercial mayo? That stuff is laden with artery clogging polyunsaturated fats (even olive oil-based mayos have soybean and canola oils—and organic options might save you the GMOs, but these processed oils are still bad for your health). And I couldn’t just skip the creaminess that makes the casserole so divine, so I set about to find an alternative. In my house that means opening up the fridge and experimenting.

Enjoy! <3

Egg-less Mayo (makes about 3/4 cup)

You’ll Need

  • 2-1/2 oz. of organic whole-fat cream cheese
  • 1/4 c. organic whole fat yogurt
  • 1/4 c. + 3 T. organic heavy cream



Blend all ingredients together until smooth. Store in a jar and use within 24 hours.

I use this in my tuna casserole, on a sandwich, or add seasoning and use it as a dip for chips or veggies.


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