Which vegan sauce can replace mayonnaise?

Vegan & delicious

A while ago I shared my favorite recipe for divine almond mayo with you. The mayo alone is a great dip and can be used for more or less everything: burger sauce, with French fries, on sandwiches, in potato salad and of course pure as a dip for just about everything ... let's leave the fat content and calories for a moment disregard 😉 Is there almond butter in it and therefore practically healthy, nutrient-rich and essential for life.

For one or the other occasion, however, it takes a bit more than just a dirty mayonnaise. What would, for example, raclette, fondue or a barbecue evening without many different dips? Exactly. Only half as tasty. Because actually there is hardly anything better than dipping fresh bread into various dips while waiting for the "real meal" and eating your fill. The great thing is that you can easily make different dips depending on your taste, so that there really is something for everyone. I opted for aioli with lots of garlic (not too much, otherwise it will be bitter), a sweet and spicy curry dip, a tomato-sweet cocktail sauce and classic tartar sauce. Everything is based on the divine almond mayo and comes with astonishingly few ingredients. Somehow it's almost embarrassing ... but with just a few changes, really new and very different taste explosions arise! And if you have your own favorite mayo recipe, just take this, it doesn't necessarily have to be the almond mayo.

By the way, our favorite was and is the aioli! So unbelievably good and tasty and garlicky, yummy! My husband even tipped it over the mashed potatoes the next day after the raclette .

From the front left in a clockwise direction: cocktail sauce, aioli, curry dip, tartar sauce



Cocktail sauce

  • 1/2 recipe of the divine almond mayo
  • 3 tbsp tomato ketchup
  • 1 teaspoon mustard, medium hot
  • 1 small pickle
  • a few dashes of vegan Worcester sauce (optional)


  • 1/2 recipe of the divine almond mayo
  • 1/2 small boiled potato (jacket potato), completely cooled
  • 1 tbsp olive oil
  • 1-3 cloves of garlic (I wouldn't use too many, otherwise the aioli will turn bitter very quickly ...)
  • some salt for seasoning

Curry dip

  • 1/2 recipe of the divine almond mayo
  • 2 tsp curry powder (mild or hot to taste)
  • 2 teaspoons agave syrup (alternatively rice syrup, maple syrup or similar)
  • salt


  • 1/2 recipe of the divine almond mayo
  • 1 small pickle
  • 1 small piece of onion (about 1/4 onion)
  • 1 teaspoon capers (optional)
  • Herbs such as parsley, chives, dill, chervil, etc. (I use frozen 6- or 8-herb mixtures)
  • salt


The following applies to all recipes: first prepare the almond mayo. If the mayo doesn't set, it helps to mix in a small, boiled potato. If you don't taste it, it ensures a great bond and you don't have to pour in tons of oil.

For the cocktail sauce Put all ingredients except for the pickles in a tall blender jar. Roughly chop the cucumber and add it. Mix everything vigorously with the hand blender until you get a smooth sauce. If necessary, add a little salt to taste. Let it flow. Finished.

For the aioli Roughly chop the potatoes, as well as the garlic. Then put all the ingredients in a tall mixing bowl and puree vigorously with the hand blender until a creamy thick sauce is created. Taste, let it steep, done.

For the curry dip Put all the ingredients in a bowl, stir well with the whisk, let it steep for a moment, season to taste and, if necessary, season again. Finished.

For the tartar sauce Finely chop the onion, as well as the pickles and capers. Put all ingredients in a bowl, stir well, season to taste, done.

Et voilà!