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)
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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 a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
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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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I was planning on making brussel sprout salad for a potluck, but the recipe called for mayo and some people have nut and egg allergies. I have a few questions:
1. Can I use vinegar instead of lemon juice?
2. Is this recipe safe for those with nut allergies?
Hello L! Yes, you can use vinegar. Yes, it’s safe as long as you use vegetable oil or any plant-based oil. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Thanks for a great recipe! Do you know if there is a substitution for the salt? Thanks!
Hello Judi!! Thanks so much for trying my recipe. The salt is very difficult to replace. I would suggest to add more spices and herbs in order to add flavor.
I was literally looking for Eggless mayo recipe!! and I am glad that I m in a right place!! Awesome recipe and all the description!! Love ur blog Oriana!!
Thanks so much Riya! You are SO kind. Hope you enjoy my recipes ????
I am SO excited about this recipe! I will link to it in my blog when I write about it! I couldn’t use soybean oil because of food sensitivities so I used coconut oil. It is for chicken salad. I think it will be good with crushed pineapple for a Hawaiian twist! Pina Chickolada sSalad! Perhaps I won’t call it that, but I like it! THANKS!
Hello Maureen!! Thanks for trying my recipe. This mayo is really yummy. I use it for potato salad, chicken salad, tuna salad, etc.
I just made it and it was GREAT.
thanks
pam
Thanks for trying this recipe, Pam! I’m so glad you enjoyed it!!!
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 ????
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.
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 ????
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.
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!
Using a light olive oil takes care of flavor issues. Thanks for the recipe. I am thinking of trying another option, as I cannot find any good info on whether using aquafaba is advisable for people who avoid legumes.
Hello Lisa! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂