Homemade Creamy Egg-Free Mayonnaise

This homemade egg-free mayonnaise has the same taste and texture as traditional mayo. Exceptionally flavorful and creamy, and makes a wonderful addition to salads, dips, aioli, and sandwiches. I love using this eggless mayo for my Easy Creamy Eggless Coleslaw, Easy Homemade Eggless Ranch Dressing, and potato salad recipes.

Why You Are Going To Love This Egg-Free Mayo Recipe

• You only need a handful of simple ingredients.
• No preservatives or weird ingredients.
• The whole process takes less than 10 minutes.
• Because you are making it yourself, there is no risk of cross-contamination as store-bought mayos.
• You can add extra ingredients for more flavor (like roasted garlic or herbs). I’ve shared suggestions below.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

All you’re going to need for this simple recipe are a few ingredients!

Ingredients Notes & Substitutions

• Oil: Vegetable or canola oil – Or any light-tasting neutral oil of your preference, such as grape seed, safflower, or avocado. 
• Aguafaba: 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. Want to know more about aquafaba? Check this out! 
• Lemon juice: Not only does it add incredible flavor to the mayonnaise it also helps to stabilize the mixture. You can substitute for vinegar, such as apple cider vinegar or white vinegar.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Ground Mustard: If you are allergic to mustard, you can use 1/4 teaspoon of turmeric.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

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.

Step 1 – Combine the Ingredients

Combine aquafaba, lemon juice, mustard, and salt in a medium bowl.

Step 2 – Whisk

Whisk until well blended, about 30 seconds.

Step 3 – Slowly Add the Oil

Gradually add the oil in a very slow, thin stream, constantly whisking, until the mayonnaise is thick, about 8 minutes.

Step 4 – Taste

Taste the mayonnaise and add additional salt, vinegar, or lemon juice if desired.

Step 5 – Cover & Chill

Variations

You can play around with many ingredients to create an almost unlimited variation of mayonnaise flavors, such as roasted garlic, avocado, roasted red peppers, horseradish, dill, cilantro, chili pepper flakes, and basil … the possibilities are endless! Here are some of my favorite combinations:

Roasted Garlic – Add 1 tablespoon of roasted garlic paste. This is the one I use.

Sriracha or Chipotle – Blend in 2 tablespoons of sriracha sauce or 1 chipotle in adobo sauce.

Herb – Blend in 2 tablespoons of your favorite chopped herb, like chives, dill, basil, thyme, or parsley.

Curry – Blend in 1 tablespoon of yellow curry powder, or you may add Thai curry paste.

Sundried Tomato – Add 1 tbsp of well-chopped sundried tomatoes.

Honey Mustard Mayo – 1 tablespoon each: Dijon + honey + lime juice.

Pro Tip: Add flavorings at the end. Aside from salt and ground mustard at the beginning, do not add other flavorings until the end, after the mayonnaise has been fully emulsified. Then you can blitz in whatever other flavorings you’d like.

Storing Suggestions

Keep this homemade egg-free mayonnaise stored in an airtight container in the fridge for up to 5 days.