Freezing Egg-less Mayonnaise

Thanks for your feedback. I was hoping somebody already tried this and what the results were. As was suggested, the only way to find out is to try out a little bit and see what happens. I only use eggless mayo perhaps once a week so refrigerating is not really an option.

I make it all the time with mayo in it for green salads. It keeps several days in refridgerator, good luck.

I am seconding what OliveOyl said below about the emulsion breaking down and separating. Other than experimenting on a little bit of your leftovers perhaps making in smaller batches. Homemade mayo (made with egg) is said to be good anywhere from 4 days to a week or so. I don't know if that applies to your egg-less version or not.

I doubt it will freeze well as it is still an emulsion even though it doesn't contain the egg. I believe it will break down or separate when frozen and thawed. But why don't you make a batch, freeze it and see what happens.