This Homemade Egg-Free Mayonnaise is creamy, tasty, and ready in a flash! Made with 5 simple ingredients. Give it a try! The recipe includes step-by-step photos and lots of tips.
Homemade Egg-Free Mayonnaise Recipe Highlights
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 daughter, egg intolerance, or for those who follow a vegan or vegetarian diet.
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
Recipe Tips
Neutral Flavored Oil. Use an oil that is light in flavor. I recommend canola, grape seed, safflower, or avocado.
Add the Oil Slowly. Adding the oil slowly is really important. If you dump it all in at once, you will end up with mayonnaise soup!
Give it time. The emulsification process takes time; it takes me approx 8 minutes, so don’t rush it and be patient. It will come together!
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.
Frequently Asked Questions
This egg-free mayo will last up to 5 days if kept in an airtight container in the fridge.
Absolutely! You double or triple the recipe.
Yes, technically, you can, but keep in mind that olive oil has a strong and robust flavor and will make the mayonnaise strong in flavor too.
Probably, you added the oil too fast or did not whisk long enough. The key thing to keep in mind when making mayo is to add that oil slowly; by slowly, I mean almost to add it drop by drop. The emulsification process takes time; it takes me approx 8 minutes, so don’t rush it and be patient. It will come together!
Yes, you can make this by hand with a clean bowl and a whisk; it’ll just take a little bit longer.
More Egg-Free Dressing Recipes You’ll Love!
Recipe Card 📖
Homemade Egg-Free Mayonnaise
Equipment
Ingredients
- 3 tablespoons (45 ml) aquafaba
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 3/4 cup (180 ml) light tasting oil (such as canola, vegetable, grape seed, safflower, or avocado.)
Instructions
- Combine aquafaba, lemon juice, mustard, and salt in a medium bowl. Whisk/blend until well combined, about 30 seconds. Note: I recommend using a hand blender (immersion blender) or a small food processor. You can make this by hand with a clean bowl and a whisk; it’ll just take a little bit longer.
- With a hand blender or food processor running, gradually add the oil in a very slow, thin stream, constantly whisking/blending until the mayonnaise is thick, the whole process will take about 8 minutes. Note: Adding the oil slowly makes for a creamier mayonnaise, and if you pour it too fast, the mayo won’t thicken.
- Cover and store in the refrigerator until ready to use.
- Neutral Flavored Oil. Use an oil that is light in flavor. I recommend canola, grape seed, safflower, or avocado.
- Add the Oil Slowly. Adding the oil slowly is really important. If you dump it all in at once, you will end up with mayonnaise soup!
- Give it time. The emulsification process takes time; it takes me approx. 8 minutes, so don’t rush it and be patient. It will come together!
- 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.
Nutrition
This recipe was originally published on June 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
Wonderful recipe after looking on the Mayo ingredients on every Mayo container in the store this is so much cleaner and better for you just made it for the first time for chicken salad can’t wait.
Hello Tjet! This is a family fave. Hope you give a try soon =)
Can you use bottled lemon juice opposed to fresh lemon juice?
Hello Debbie! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I don’t use canned goods as a result of the chemical used to preserve the can lining. Can you use the liquid from the beans if cooked at home as an alternative to canned garbanzo beans?
Hello Jane! Yes, you can do that. Just make sure to allow the chickpeas and aquafaba to cool in the pan together. Then store properly in an airtight container in the fridge for up to a month. Hope that helps!
Ok what happens if you leave it in the fridge for more than a week. Will it be poisonous? It is basically vinegar and oil which would keep for longer. I’m not a food expert but was hoping to store it longer
Hello Carl! Ohh no, it won’t get poisonous, it will just lose texture and creaminess. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
It worked! I used my Cusineart Food Processor and lowered the salt per many reviewers. To see bean juice whip up into mayonnaise was amazing! Thanks for the recipe.
Hello Stan! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
I am used to making traditional mayo and was very pleasantly surprised by how easy this was to put together! The consistency is not quite as dense as “real” mayo, but the flavour is TOPS!
I did sub out the dried mustard (I didn’t have any) for the same amount of regular Dijon, and left the salt out completely. Adding a tsp or so of pepper at the end finishes it nicely!
I’ve been using my aquafaba almost exclusively for meringue so thank you very much for another use!
Hello Jo! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I tried this recipe and made it as it was suggested, but I do not understand how you got a white looking color texture when none of the ingredients are white, that is not what mine looks like and its very salty, I think 1/2tsp. for the ratio of other ingredients is to much. I’m sorry I was not able to find the joy in this recipe as others have. I’m going to try adding milk and some sugar and see if that makes it taste better. Thank you for the idea of using bean water for an eggless recipe that part was worth reading about. Thank you! 🙂
Hello Brandy, I am sorry this recipe didn’t work for you. The eggless mayo, just as the egg version, get the white looking texture by emulsifying two liquid, in this case, aguafaba and oil. This have to be done slowly adding one ingredient to another while simultaneously mixing rapidly. It requires patience. Thanks for trying my recipe though.
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.
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!?
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.
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.
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
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/
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.
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.
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!
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.
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!
Love homemade mayonnaise! This looks great! 😀