Eggless Mayonnaise (Vegan + 5 Minutes)

This eggless mayonnaise recipe is an amazing substitute for traditional mayo. It’s thick and creamy, perfect for sandwiches, salads, or as a dip. It’s also vegan and gluten-free.

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:

• 😋Why You’ll Love This Recipe
• ✔️Ingredients You’ll Need
• 🔪How to Make Mayonnaise Without Egg
• 💡What to Serve With?
• 💭Pro Tips
• 🍳Variations
• ❓FAQ
• 🥘Related Recipes
• Eggless Mayonnaise (Vegan + 5 Minutes)

The first time I whipped up a batch of mayo was a couple of decades ago, in class with a whisk. Boy did that take work.

My recipe has been adapted now to be a mayonnaise without egg.

And thank God for immersion blenders (affiliate link), this homemade vegan mayonnaise can be made in under 5 minutes.

😋Why You’ll Love This Recipe

• It’s egg-free
• Dairy-free
• Gluten-free
• Cost-effective and super quick
• Minimal ingredients are needed, and you know exactly what is going into your sauce
• It tastes like regular mayo, only better!

✔️Ingredients You’ll Need

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Aquafaba - is the brine of cooked chickpeas or beans. I always use canned chickpea water, as it’s fool-proof. This is used as the vegan egg replacer.

N.B., aquafaba from other beans, not garbanzo beans, do not always work. I have found it is hit and miss.

Here’s a list of aquafaba recipes ranging from pasta to desserts.

Oil - use a neutral oil such as canola, vegetable, or sunflower. These are lighter oils and whip up wonderfully.

Lemon - acidity is needed to help the ingredients bind together and stabilize.

Mustard - I used whole seed french mustard as I love a bit of texture in my mayo.

You can also use dijon or whatever mustard you please. Mustard is used for the taste.

🔪How to Make Mayonnaise Without Egg

In just two easy steps you can make a fluffy thick mayonnaise without egg;

Step 1 Add in aquafaba, lemon juice, salt, and mustard. Whip together (using an immersion blender) for approximately 1 min, until creamy.

Step 2 Add in oil via a very thin consistent stream, whilst continuously blending. Do not over-pour oil.  Do this until all the oil is used and mayonnaise is achieved. 

The mayonnaise without egg may be warm from the blending, allow it to cool down before sealing it in an airtight container and storing it in the fridge.

💡What to Serve With?

Dip air fryer corn ribs or polenta frita or try air fried french fries into this creamy eggless mayonnaise. It really does taste so good.

Or try mixing this mayonnaise with ketchup to make fry sauce.

Generally, this is a 2:1 ratio (mayo:ketchup) or with vegan scrambled eggs to put into a vegan egg sandwich.

💭Pro Tips

Do not skimp on any of the steps. It is crucial to follow each step to achieve a thick and creamy vegan mayo.

Store this eggless mayonnaise in an air-tight jar in the fridge. This will vary due to different environmental conditions and usage.

🍳Variations

The base ingredients for this vegan mayonnaise are aquafaba, oil, and lemon. You can add flavorings as you desire. Some good options are;

• Turn this eggless mayonnaise into a creamy vegan fry sauce.
• Freshly chopped herbs, such as dill or rosemary. I like to add these at the beginning (only a small tsp). For garlic, I much prefer to make the best traditional Lebanese garlic sauce toum recipe.
• Spices such as paprika, chili flakes, or turmeric. Again add this as the beginning.
• N.B., If you do opt to add options, this may change the color of your mayo.

❓FAQ

🥘Related Recipes

Looking for more sauces/dressings? Try my vegan cashew ranch dressing.

Did you enjoy making eggless mayonnaise I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.