Learn how to make a creamy and delicious mayonnaise without eggs. You only need 5 ingredients and a few minutes.
Eggless Mayonnaise Recipe
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 mayonnaise, 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 a 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.
What do you need to make mayonnaise without eggs?
All you’re going to need for this simple recipe are a few ingredients!
- Vegetable oil
- Aguafaba
- Lemon juice
- salt
- Dried Mustard
To make my eggless mayo I used vegetable oil.
Soybean oil, such as vegetable oil, offers many benefits; it also has a neutral flavor that helped me to create a fabulous mayo without compromising taste.
How to make eggless mayonnaise
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 the 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 as the traditional one. Exceptionally flavorful and creamy, and makes a wonderful addition to salads and sandwiches.
LOOKING FOR MORE EGGLESS RECIPES?
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Banana Chocolate Chips Muffins
- Eggless Waffles
- Eggless Pancakes
Variations you can apply to this eggless mayonnaise:
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!
Looking for more dressing recipes?
Eggless Homemade Mayonnaise
Ingredients
- 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)
Instructions
- Combine aquafaba, lemon juice, mustard, and salt in a medium bowl. Whisk (see notes) until well blended, about 30 seconds.
- Gradually add the oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
- Cover and chill.
Notes
Nutrition
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- Immersion Hand Blender
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- Nesting Measuring Beaker Set
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- Measuring Spoons
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- Food Storage Containers
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I couldn’t find the amount of each ingredient to use. Would you please help me find this information? I am excited to try this recipe.
Hello Nancy! The ingredients and instructions are in the recipe card at the bottom of the post. Hope this helps!
Egg allergy is so annoying, and the disappearance of Just Mayo has really thrown me for a loop so this is such a great find! I have a disability that causes problems with my grip and pain in my hands, so I initially tried making this in my Kitchenaid stand mixer with the wire whip attachment. I quickly realized that even though I was making a double batch, the small gap between the whip and the bowl was such that it wasn’t reaching the liquid. It might have been okay once there was enough volume, but I’m impatient so I switched to my hand blender and a smaller container. That didn’t seem to be working either until I got about a third of the oil in and then WOW! A little patience and perseverance was all it needed. I think next time I’ll be using my regular blender rather than holding down the button on my hand blender. The other tip I wanted to give others is to get a squirt bottle for the oil with a very small nozzle. My hands shake so pouring a tiny, steady stream of oil from an open container is impossible for me, but the bottle made it very easy to control. I turned part of my mayo into tartar sauce for tonight’s fish fry, and the rest will go on sandwiches this week. Thanks again, this is really handy!
Hello Jen! I am so glad you liked this recipe. Thanks for sharing your feedback =)
This is by far the best vegan mayo I have made. I found it to be salty, I think my garbanzo beans had salt in them and maybe my 1/2 teaspoon was too full. i am not sure why but the dressing didn’t set up like mayo but it was still good. I did add some sugar to tame the salt. and a pinch of paprika and garlic powder and it was good, but thin like Ranch or Cole slaw dressing. i will be making this again and watching the liquid closer and checking the salt before adding more.
Hello Belle! Yes, checking the salt before is a great idea. I suggest using an immersion blender to make the whisking process easier. The trick to making your mayo thick is to gradually add the oil while whisking vigorously, this process could take up to 8 – 10 minutes. Thanks so much for your feedback and for trying my recipe.
Do you have a a suggestion for alternatives for the mustard in this recipe? I am allergic to mustard, onion and garlic😒
Hello Katherine! You can add a dash of vinegar or just skip it. It will work well without the mustard. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Does 3 tablespoons of Aquafaba = 1 egg?
Can you save in free. or freeze chickpea liquid.
Would like to be able to use this in other ways.
Hello Jenny, You can certainly freeze aquafaba. I like to use an ice cube tray to freeze small amounts. You can also use another measured container to freeze pre-defined amounts. If you are storing it in the refrigerator it would last up to 3 days. If you plan on keeping it more than a few days you’re probably better off freezing it. Hope this help.
How long will this mayo keep? I’m looking forward to trying it.
Hello Agata! It best when used within the first few days, but can keep in the refrigerator up to 1 week. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Love this mayo! Was using Just Mayo but it dissapeared off shelves. Will this work if its made as a double batch?
Hello Trisha! Yes, you can double or triple the recipe…no problem.