Egg-Free Tomato Mayonnaise
Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
I’ve been making this vegan tomato mayo for years. My favourite use is in place of conventional mayo on a BLT sandwich, but it also lends so much flavour to other sandwiches and creamy salads.
NOTES: The mayonnaise will keep in an airtight container in the fridge for up to 5 days.
Ingredients
- 1 cup (150 g) ripe cherry tomatoes
- 1 clove garlic, sliced
- 1 Tbsp (4 g) chopped fresh oregano or 1½ tsp (2.5 g) dried oregano
- ¾ cup (175 mL) sunflower oil, or other neutral oil
- Salt and black pepper
Step by Step Instructions
Step 1
Wash the cherry tomatoes and cut them in half. Place them in a bowl, add the garlic and oregano and use an immersion blender to purée well.
Step 2
While still blending, pour in the oil in a thin stream—the mixture will emulsify, thicken and turn a paler red. Strain the mayo through a sieve, season to taste and chill until ready to serve.
