Learn how to make a creamy and delicious mayonnaise without eggs. You only need 5 ingredients and a few minutes.
I don’t know about y’all, but for me nothing says summer more than a potato salad, chicken salad, pasta salad or tuna salad. Even though, we ♥ these summery salads, we have been avoiding them because they are all made with mayonnaise. I mean, you can make them with yogurt or sour cream … but in my opinion, the taste it’s not the same. I also tried several vegan mayonnaises, store-bought and homemade, but again, the taste and texture were just off.
Not a problem anymore!
Some weeks ago I learned about a GREAT egg replacer. People call this magic liquid by different names: aquafaba, chickpea liquid, chickpea brine, bean cooking liquid, bean juice, etc. Aquafaba is just the liquid that we usually discard from can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. So please… STOP pouring it down the drain!!!
Aguafaba is a magical ingredient for people with egg allergy, like my little daughter, or for those who follow a vegan diet.
All you’re going to need for this simple recipe are a few ingredients!
To make my eggless mayo I used vegetable oil. Did you know that most of vegetable oils are made of 100% US grown soybean oil? In fact, soybean oil accounts for approximately 55% of vegetable oil used in homes… I didn’t! Soybean oil offers many benefits; it also has a neutral flavor that helped me to create a fabulous mayo without compromising taste.
Making mayonnaise doesn’t have to turn into an endurance test. You can use a handheld immersion blender or a food processor. The key for either method is to add oil very slowly, in a steady stream, while the blender or processor is running. Of course, you can make it by hand, just keep whisking vigorously.
This eggless mayo has the same taste and texture of the traditional one. Exceptionally flavorful and creamy, and makes a wonderful addition to salads and sandwiches.
There are lots of ingredients you can play around with to create an almost unlimited variation of mayonnaise flavors: garlic, avocado, roasted red peppers, horseradish, garlic, dill, cilantro, chili pepper flakes, basil, …
Give this a try, you won’t be disappointed!
- 3 tablespoons aquafaba
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 3/4 cup vegetable/ soybean oil or any neutral tasting oil
Combine aquafaba, lemon juice, mustard, and salt in medium bowl. Whisk (see notes) until well blended, about 30 seconds.
Gradually add the oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
Cover and chill.
Keep in the refrigerator.
Disclosure: This is a sponsored post in partnership with Soy Connection by United Soybean Board and Latina Bloggers Connect, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.