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 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
- 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?
Generally, this is a 2:1 ratio (mayo:ketchup) or with vegan scrambled eggs to put into a vegan egg sandwich.
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.
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.
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.
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.
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.
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.
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.
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.
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Eggless Mayonnaise (Vegan + 5 Minutes)
- 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
- 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
- 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.