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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
  • 📖 Recipe
  • 💬 Community

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)
  • Vegan Fry Sauce
  • Garlic Dipping Sauce (Lebanese Toum)
  • 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.

📖 Recipe

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
Cook Time: 0 minutes
0 minutes
Total Time: 5 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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Reader Interactions

Comments

  1. Kay

    July 03, 2022 at 1:21 am

    5 stars
    Yum! This eggless mayo was so delicious and easy to make!

    Reply
  2. Daniel

    June 24, 2022 at 8:58 pm

    5 stars
    I love this mayo! My kid is allergic to eggs so this is a perfect and healthier substitute, thanks!

    Reply
  3. Annie Newman

    June 23, 2022 at 7:00 am

    5 stars
    This was so quick and easy. I did not use the total amount of oil. it came out perfect and it really tastes like store mayo. what a treasure. Already passed it
    on to my trainer. thank you

    Reply
    • Janelle Hama

      June 23, 2022 at 8:43 am

      I am happy you approve of it. So much better than store bought.

      Enjoy Annie 🙂

      Reply
    • other janelle

      July 21, 2022 at 11:06 am

      5 stars
      Hi Janelle,
      This turned out great for me! I had ordinary yellow mustard and vegetable oil on hand. Like many American southerners, I like a good mayo so I'm thrilled to find an affordable, from scratch recipe. I'm going to put it on everything!

      I just found your site today while searching high and low for a usage for the aquafaba. My husband is Lebanese, and his mom has all her recipes in her head. Well, now I can make some dishes myself! (And my name really is Janelle, too!)

      Reply
      • Janelle Hama

        July 21, 2022 at 2:00 pm

        Hi Janelle!

        I love meeting other Janelle's, as we aren't that common!

        I always love to have a jar of vegan mayo in the fridge, so glad you will too!

        I totally understand about recipes being in the head, hence one of the reasons for me starting a vegan Lebanese recipes blog. I need to keep up and share with everyone 🙂

        Looking forward to chatting in the future!

        J

        Reply
  4. Charmaine

    June 23, 2022 at 6:24 am

    5 stars
    Wow you had me at 5 minutes! This was such an easy vegan mayo to make! I like added a few herbs too

    Reply
  5. Taylor

    June 11, 2022 at 6:16 am

    I was so excited to find this recipe but I am allergic to chickpeas, I'm not sure if that means I cannot have aquafaba. Is there any replacement that works for this recipe? Thanks!

    Reply
    • Janelle Hama

      June 12, 2022 at 9:35 am

      Hi Taylor,

      The brine of other beans may work, however, I haven't had any success with them. Otherwise, you may try ACV and soy milk

      Reply
  6. Genevieve

    June 05, 2022 at 7:36 am

    5 stars
    You can never go wrong with a good mayo recipe and I love that this one is eggless and vegan, looks delicious!

    Reply
  7. Lauryn

    June 02, 2022 at 11:20 am

    never liked mayo until i tried this recipe. 🙂
    i've been doubling the batch because we love it so much. i was just wondering how long it's good for in an air tight container.
    thanks!

    Reply
    • Janelle Hama

      June 02, 2022 at 12:04 pm

      Hey Lauryn,

      I have had mine in the fridge for a few weeks - but have never let it just sit as the family uses it on sandwiches quite a bit.

      Hope that helps.

      Reply
  8. A

    May 17, 2021 at 1:12 pm

    5 stars
    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!

    Reply
    • Janelle

      May 17, 2021 at 3:41 pm

      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

      Reply
  9. Sarah

    February 21, 2021 at 11:54 pm

    5 stars
    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!

    Reply
    • plantbasedfolk

      February 22, 2021 at 8:48 am

      There's a lot of additional flavours to add to this veggie mayo, your suggestion is a great one 🙂

      Reply
  10. Allergy Spot

    February 18, 2021 at 11:06 am

    Aquafaba is the best, isn't it? Love this recipe for our egg allergy household, thank you!

    Reply
    • plantbasedfolk

      February 18, 2021 at 11:13 am

      such a magical overlooked ingredient!

      Reply
    • Peggy Polo

      February 22, 2022 at 7:43 am

      5 stars
      U.S. measurements for this recipe please

      Reply
      • Janelle Hama

        February 22, 2022 at 10:51 am

        Hi Peggy,

        This has been updated. Thanks.

        J

        Reply
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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

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