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
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Combine aquafaba, lemon juice, mustard, and salt in medium bowl. Whisk (see notes) until well blended, about 30 seconds.
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Gradually add the oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
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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.
Love homemade mayonnaise! This looks great! 😀
This is so cool Oriana! I’ve seen meringue made with garbanzo beans, but did not know you can make mayonnaise this way! Love it! Pinned so more people could see it!
K have been looking for something like this!!! How long does it last in the fridge? I know that there are no eggs but will it seperated over time? Do you have to rewhisk it after a certain amount of time.
Hello Court! I have kept it in the refrigerator up to 5 days. You don’t need to re-whisk. Hope you give a try. Thanks for stopping by.
Is it possible that it would last longer than five days in the refrigerator ?
Hello Susan! It best when used within the first few days, but can keep in the refrigerator up to 1 week.
I love this recipe, thank you, please use an organic certified soy product only 🙂
Google, “Glyphosate and Soy production in the USA”, then.
Google, “Glyphosate and mammal health studies”!!!
Yes they know how bad it was 35 years ago!!! Please, don’t give GM anything to your children, please.
Thanks Kiri for the info!
since you are sponsored by the soybean industry, you will be delighted to know that aquafaba from soy beans also works beautifully!
Thanks Rebecca!! I will try soy beans next time.
Wouldn’t use any soybean oil unless it’s was non-GMO, plus I only use organic ingredients, avoiding chemicals is important to our family.
Ricky, you can use any neutral tasting oil you like. You can also buy organic chickpeas with BPA free lining or make your own. No preservatives. Probably not much nutrition but not harmful.
Hi Chef
What is the substitute for aquafaba. What exactly made of aquafaba, as I am pure vegetarian. Waiting for your reply.
TIA.
Hello Pallavi! Aquafaba, or chickpea brine, is the liquid from canned chickpeas. It’s %100 vegetarian. Find more info here: http://mommyshomecooking.com/how-to-make-mayonnaise-without-eggs/
U wrote aquafaba, but in incredients u show a bowl of yellowish water.
what u mean is use 3 tblspn of aquafaba powder or soak beans and use its water?
The ingredients u wrote makes how much quantity of myo?
Another thing, rating option selcts all five stars only?
GS Virdi
I had reservations about this recipe but I made it today and it was great! I love mayo and haven’t had it for 3 years since I developed an egg allergy. This tastes very close to Hellmann’s mayo, thanks for sharing.
Hello Jason – I’m really glad you decided to give a try! Thanks to this recipe now my daughter can have tuna salad, potato salad, chicken salad…We love it!! Thanks for your comment.
I have made this three times this week. The first time was perfect. Tart and thick. The second time was thick but did not have the tang of the first time. The third time is thin and no tartness. The first two times I used Trader Joe’s beans. The last time was Goya. Has any body else seen any difference in the beans used?
Hello James, I’ve only used organic chickpeas brine.
Can you use olive oil
Hello Susan! Yes, you can use olive oil but it will have a very strong flavor. For that reason is why I prefer to use a mild oil so that the flavor of the oil doesn’t take over. Hope it help. Thanks for stopping by!
It never thickened. Don’t know what I did wrong. Any suggestions?
Hello Nick! You probably added the oil too quickly, or at least that has been my experience in it not setting up. In order to get the mixture emulsified you need to add the oil in a slow stream. Please let me know if you give it another try. Thanks!
While I haven’t made this recipe yet, when I make tradition mayo with eggs, I make sure everything is room temperature before I start. This could be the problem too. I store my lemons in the fridge so I leave them out for a hour or so before I start.
What!?! This is so cool! I make my own mayo from farm eggs all the time. This summer, the chickens aren’t putting out many eggs so I’m forced to buy store eggs and I refuse to use those in mayo as they will be consumed raw and not as safe as the farm eggs! Mayo from the store, even organic is either not tasty, or just full of gross chemicals! THIS looks like my answer! I’m excited to try it!! Thanks!
Hello Amy! I’ve tried a few different eggless mayo recipes and this is my favorite so far. Hope you give a try soon 😊
Is aquafaba strictly a garbanzo bean thing, or could you use any relatively clearish bean liquor?
Hello Cynthia, aguafaba is the common name for the cooking liquid of beans and other legumes. Other legumes will work too, but keep in mind that the concentrations might vary.
This mayo is delicious and so easy to make! I am allergic to eggs and I’ve missed being able to have mayonnaise. Love it!
Thanks for your message, Amy! I’m glad you enjoyed it 🙂
I just made it and it was GREAT.
thanks
pam
Thanks for trying this recipe, Pam! I’m so glad you enjoyed it!!!