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.
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
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.
FAQ
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.
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.
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.
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
Homemade Eggless Mayonnaise
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
- 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.
- 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.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Adele
SOOOO GOOD! I had been buying the Follow your Heart veganize mayo, but with inflation, it had become to expensive for a table condiment at my house. When i tried this recipe i was astonished with the outcome. It actually tasted GOOD!
P:S
If you open a can of chickpeas and use that aquafaba but don't need it all, i froze it into ice cubes and then melted them in the microwave and it worked great.
PP:S
I used 200ml of oil instead of 250, and the mayo still turned out great.
Janelle Hama
Yes, keep the money in your pocket and eat better too! Thanks for including your tips too!!