• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Subscribe
  • Shop
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Subscribe
  • Shop
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Lebanese
    • About
    • Subscribe
    • Shop
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    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

    This website receives a commission/fee for each purchase bought through the affiliate links on this website.

    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

    More Vegan Condiments and Sauces

    • a glass jar filled with layers of dried herbs and spices for falafel
      Easy Falafel Spices and Herbs
    • different spices in a white plate
      Easy Shawarma Spice Mix
    • a white bowl filled with a thick green sauce with green herb flecks through it
      Easy Vegan Pesto Sauce with Avocado
    • a metal sauce pot with whiteish sauce in it
      Vegan Miso Tahini Dressing with Orange
    421 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    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
    Newer Comments »

    Primary Sidebar

    A female brunette dressed in black and an apron juggling lemons

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

    Let's cook together!

    More about me →


    Recipes Not to Miss

    • a ceramic bowl filled with white beans in green herbs and red chili
      Lebanese Butter Bean Salad
    • shredded cabbage salad with flecks of brown caraways seeds in a white bowl
      Kupus Salata (Croatian White Cabbage Salad)
    • a single muffin with chocolate chips through on white paper
      Easy Eggless Chocolate Chip Muffins (Vegan)
    • Easy Vegan Broccoli Soup (Low Fat)
    a yellow cup of coffee with text reading buy me a coffee

    a preview of a e cookbook cover

    As Featured On

    various logos where Plant Based Folk has been featured

    Footer

    ^ back to top

    About

    Accessibility Policy
    Blog
    Contact
    Cookies Policy
    Disclosure
    Privacy Policy
    Privacy Policy (GDPR)
    Terms of Use

    Newsletter + Links

    Sign Up! for emails and updates

    Web stories

    Vegan Lebanese Recipes

    Shop Middle Eastern Groceries

    Shop Kitchen Essentials

    Contact

    Work with me
    Social media
    Advertise

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Plant Based Folk