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.
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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 mayo recipe has been adapted now to be egg-free. And thank God for immersion blenders*, 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 needed, and you know exactly what is going into your sauce
- It tastes like regular mayo, only better!
✔️What you’ll need
🥘Ingredient Notes
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. 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 stabilise.
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.
🔪Step by Step Guide
Here’s how to make eggless mayonnaise in two easy steps;
Step 1 Add in aquafaba, lemon juice, salt and mustard. Whip together for approximately 1 min, until creamy.
Step 2 Add in oil via a very thin consistent stream, whilst continuously blending. Do this until all the oil is used and mayonnaise is achieved.
I highly recommend watching this quick video to see how this mayonnaise comes together so easily.
💡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 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 mayonnaise in an air-tight jar in the fridge for no more than approx. 10 days. This will vary due to different environmental conditions and usage.
🍳Variations
The base ingredients for this vegan mayonnaise is aquafaba, oil and lemon. You can add flavourings 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 in 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, chilli flakes, or turmeric. Again add this as the beginning.
- N.B., If you do opt to add optionals, this may change the colour of your mayo.
❓FAQ
Yes, vinegar can replace the lemon in the exact amount. Try ACV.
Do not pour all the oil in at one time. It is KEY to drizzle it in through a fine line pour to allow the emulsification happen. If you have a buildup of oil on top whilst mixing, stop pouring for 20 sec and allow it to blend in.
Yes. Chickpea brine from other bean brine will yield a different colour and perhaps flavouring. I have used kidney bean brine and it was a ‘pinkish’ colour. I always use organic chickpea water when making this vegan mayonnaise.
Yes. The colouring will differ due to the ingredients you used. For example - dijon mustard vs whole grain mustard. Even down to different brands of products, will yield a different result.
🥘Related Recipes
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.
Janelle x
📖 Recipe
Eggless Mayonnaise (Vegan & Ready In Less than 5 Minutes)
Ingredients
- 50 ml Aquafaba organic chickpea brine
- 20 ml Lemon juice fresh
- 1 pinch Salt to taste
- 15 g Whole seed French mustard
- 250 ml Neutral Oil
Instructions
- Add in aquafaba, lemon juice, salt and mustard. Whip together for approximately 1 min, until creamy.
- Add in oil via a very thin consistent stream, whilst continuously blending. Do this until all the oil is used and mayonnaise is achieved.
Video
Notes
- 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 mayonnaise in an air-tight jar in the fridge for no more than approx. 10 days. This will vary due to different environmental conditions and usage.
- Freshly chopped herbs, such as dill or rosemary. I like to add these in 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, chilli flakes, or turmeric. Again add this as the beginning.
- N.B., If you do opt to add optionals, this may change the colour of your mayo.
A
Wow! Outstanding and easy recipe. Thank you so much for posting it! Healthy mayonnaise, who would have ever thought. My first attempt turned out perfectly!
Janelle
Hello!
Awesome isn't it!
I've been using aquafaba for a while now, and I still amazed at what this juice can do.
So glad you enjoyed it.
J
Sarah
I've made meringues with aquafaba before but never thought to use it in a vegan mayonnaise, genius! You could add some chipotle chili to this for an awesome Mexican mayo to go with those corn ribs, yum!
plantbasedfolk
There's a lot of additional flavours to add to this veggie mayo, your suggestion is a great one 🙂
Allergy Spot
Aquafaba is the best, isn't it? Love this recipe for our egg allergy household, thank you!
plantbasedfolk
such a magical overlooked ingredient!