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Home » Condiments

Homemade Eggless Mayonnaise

Published: Feb 17, 2021 · Modified: Mar 28, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

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This homemade 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 mayo

The first time I whipped up a batch of traditional 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 milk.

So not only is it egg-free, it's also dairy free and gluten free, using minimal ingredients.

Ingredients and Variations

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

The complete list of ingredients with measurements, can be found in the full recipe card below.

The base ingredients for this vegan mayonnaise are aquafaba, oil, and lemon, let me explain these to you.

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 beans other than chickpeas/garbanzo beans, do not always work. I have found it is hit-and-miss, so I avoid those.

Oil - use a neutral oil such as canola, vegetable, or sunflower. These are lighter oils and whip up wonderfully. It's important to note that the flavor of this egg free mayo will take on the flavor of the oil used.

Lemon - acidity is needed to help the ingredients bind together during the emulsification process and stabilize. Vinegar can replace the lemon in the exact amount.

Mustard - I used whole-seed French mustard as I love a bit of texture in my mayo. You can use Dijon or whatever mustard you please. Mustard is used for the taste.

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 or minced garlic. I like to add these at the beginning (only a small tsp).
  • 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.

Pro Tips

Do not skimp on any of the steps. It is crucial to follow each step to achieve a thick and creamy texture like regular mayo. The oil mustn't be over poured, you need a little patience, so that you don't break the emulsification which is the process of binding two substances that typically wouldn't mix smoothly to create a uniform mixture.

Store this mayonnaise without egg in an air-tight jar in the fridge. This can keep for up to 4 weeks.

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.

Smear it onto a sandwich or wrap, such as a vegan egg sandwich featuring my scrambled tofu and chickpea flour. Oh yum!

You could use this mayo to make coleslaw .

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.

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 seconds 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. 

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Eggless mayonnaise in a white bowl

Homemade Eggless Mayonnaise

This homemade 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

  • In a tall jug or jar, combine aquafaba, fresh lemon juice, salt, and mustard. Blend with an immersion blender (using the blending blade) for about 1 minute until creamy.
    Immersion blender in tall bowl with ingredients
  • Gradually pour neutral oil in a thin, steady stream while continuously blending until all the oil is incorporated and the mayonnaise reaches the desired consistency. If the oil starts to pool, stop pouring the oil immediately and blend until it becomes part of the mayo.
    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 emulsifying. Yes, making mayo can be finicky if you're new to it.
Another vegan sauce to try is this raw cashew ranch dressing.

Equipment

immersion blender
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?Please consider Leaving a Review!

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Reader Interactions

Comments

    4.87 from 53 votes (50 ratings without comment)

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    Recipe Rating




  1. Carmen Cole

    April 15, 2025 at 7:46 am

    5 stars
    First time making Mayo using this recipe. very impressed!

    Reply
    • Janelle Hama

      April 15, 2025 at 10:27 pm

      Thank you for making it and enjoy!

      Reply
  2. AB

    June 26, 2024 at 11:36 am

    Hi, Janelle. I came across your recipe (and website) for the first time. I am looking forward to trying this recipe out. Can I please clarify - should I be using water from canned chickpeas as aquafaba? Would water from something like this (https://www.woolworths.com.au/shop/productdetails/700638/macro-organic-chickpeas) be ok to use? (The ingredients in the can are 60% chickpeas, and water.) Thanking you.

    Reply
    • Janelle Hama

      June 26, 2024 at 10:12 pm

      Hi,

      So glad you happened on PBF. Great question! Yes water from that can will work perfect. I've used it myself several times.

      Enjoy!
      J

      Reply
      • AB

        July 05, 2024 at 9:01 am

        5 stars
        Hi, Janelle. I followed your tips and the mayo turned out amazing! I look forward to exploring other recipes on PbF! Thank you 😊

        Reply
  3. Liz

    March 30, 2024 at 3:05 am

    5 stars
    Thank you for sharing this recipe! Followed the instructions as directed and ended up with amazing homemade mayonnaise.

    Reply
  4. Angie

    October 04, 2023 at 3:45 am

    5 stars
    Not only is this egg-free mayo delicious, but the video made it so easy to make. How long can I store it in the fridge? Thanks Janelle!

    Reply
    • Janelle Hama

      October 05, 2023 at 11:02 am

      As it is oil based it will last in the fridge for many weeks, the longest I have gotten with it is 4 weeks, it normally disappears quick

      Reply
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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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