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    Home » Condiments

    Eggless Mayonnaise (Vegan + 5 Minutes)

    Published: Feb 17, 2021 · Modified: May 24, 2022 by Janelle Hama

    Jump to Recipe

    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.

    whiteish mayonnaise in a white bowl
    Creamy and thick homemade eggless mayonnaise

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    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

    bowls of aquafaba, oil, lemon juice, salt and mustard seeds

    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.
    a white bowl of white mayonnaise with light brown specks through it

    ❓FAQ

    What is eggless mayonnaise made of?


    Eggless mayonnaise is made with aquafaba (chickpea/garbanzo bean water), lemon juice, salt, mustard, and neutral oil. These ingredients are then whipped together until a thick fluffy mayonnaise without egg is achieved. The key is to pour the oil in very slowly and consistently to avoid breaking the emulsification process.

    Can I use vinegar instead of lemon?

    Yes, vinegar can replace the lemon in the exact amount. Try apple cider vinegar or white vinegar. The acidity is needed to help stabilize mayonnaise in both the emulsification process and shelf life.

    How to make mayo thick?

    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 to happen. If you have a buildup of oil on top whilst mixing, stop pouring for 20 sec and allow it to blend in.

    Does it matter what type of aquafaba I use?

    Yes. Chickpea brine from other bean brine will yield a different color and perhaps flavoring. I have used kidney bean brine and it was a ‘pinkish’ color, it also doesn't always thicken up. I always use organic chickpea water when making this vegan mayonnaise.

    My mayo is more yellow, is that ok?

    Yes. The coloring 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

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

    • Easy and Creamy Shawarma Sauce (Tarator)
    • a white bowl of sauce with fries around it
      Vegan Fry Sauce
    • top down view of a bowl of garlic sauce
      Garlic Dipping Sauce (Lebanese Toum)
    • a white bowl with wooden spoon dipped into bechamel sauce
      Gluten Free Bechamel Sauce (Vegan)

    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.

    Eggless mayonnaise in a white bowl

    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.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Condiment
    Cuisine: French
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    0 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 1 jar
    Author: Janelle Hama

    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
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Add in aquafaba, lemon juice, salt and mustard. Whip together for approximately 1 min, until creamy.
      50 ml Aquafaba, 20 ml Lemon juice, 1 pinch Salt, 15 g Whole seed French mustard
      Immersion blender in tall bowl with ingredients
    • Add in oil via a very thin consistent stream, whilst continuously blending. Do this until all the oil is used and mayonnaise is achieved. 
      250 ml Neutral Oil
      pouring oil in a jug with blending stick in it

    Video


    Notes

    It is important to follow the steps, any deviation can result in the eggless mayonnaise not emulsify
    Store this mayonnaise without egg in an air-tight jar in the fridge. This will vary due to different environmental conditions and usage.
    Use this recipe to make vegan fry sauce.
    Another vegan sauce to try is traditional Lebanese garlic sauce toum recipe.

    Equipment

    immersion blender

    Nutrition

    Calories: 2169kcal | Carbohydrates: 2g | Protein: 1g | Fat: 251g | Saturated Fat: 204g | Sodium: 209mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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      Recipe Rating




    1. Maggie

      December 07, 2022 at 8:13 pm

      Great surprise when I tasted this mayo- it is so perfect! Thank you! To the person who wrote that it didn't emulsify...I put all the ingredients in the first time around, including the oil:( and afterwards read that it had to be drizzled in after mixing the other ingredients first. My mistake and I knew better!! Second time, followed the directions:) and perfection!

      Reply
      • Janelle Hama

        December 08, 2022 at 12:41 pm

        Hi Maggie,

        It's a wonderful thing that eggless mayo! Glad you like it.

        J

        Reply
    2. Krista

      September 28, 2022 at 10:24 am

      5 stars
      DELICIOUS. Thank you for sharing this recipe!

      Reply
      • Janelle Hama

        September 28, 2022 at 2:19 pm

        My pleasure Krista :))

        Reply
    3. Melanie

      September 25, 2022 at 9:53 am

      1 star
      Been trying to leave a review for 10 mins but all your ads making it almost impossible ifollowed the recipe exactly it doesn't emulsify at all just makes runny mustard smelling something not anything close to resembling mayo was excited went to 3 different stores to find chickpeas now so disappointed

      Reply
      • Janelle Hama

        September 26, 2022 at 9:38 am

        Hi Melanie,

        Ads are how this site generates an income to provide free recipes.

        I am sorry for your experience, this recipe is foolproof. Can you tell me the steps you did so I can help trouble shoot?

        J

        Reply
    4. Peppi

      September 11, 2022 at 10:40 am

      5 stars
      We enjoyed this sauce with your corn ribs and we made it into the fry sauce as you suggested. I can't beleive how great this sauce turned out. Just subscribed to your email, we are looking forward to making more of your recipes, as vegans, we like that you make various ethnic foods

      Reply
    5. Kev

      July 05, 2022 at 11:03 am

      5 stars
      Wonderful mayo recipe! Made it twice, worked perfectly. I recently discovered aquafaba and I'm now obsessed!

      Reply
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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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