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a spoon spooning out some eggless mayonnaise from a glass jar.

Homemade Egg-Free Mayonnaise

This Homemade Eggless Mayonnaise is creamy and tasty! Made with 5 simple ingredients in a flash. Same taste and texture as the traditional one.
Course Condiments
Cuisine American
Prep Time 8 minutes
Total Time 8 minutes
Servings 16 servings (1 tablespoon per serving - about 1 cup total))
Calories 89kcal



  • 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.)


  • 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.


Store: Keep this eggless mayo stored in an airtight container in the fridge for up to 5 days.
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!
Here are some of my favorite flavor 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 89kcal | Fat: 10g | Saturated Fat: 8g | Sodium: 72mg | Vitamin C: 0.3mg