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 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.
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 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
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!
Learn how to make a creamy and delicious mayonnaise without eggs. You only need 5 ingredients and a few minutes.
- 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 a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
- Cover and chill.
I use an immersion blender to make the whisking process easier.
Keep in the refrigerator in an airtight container up to 3 days.
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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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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.
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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.