Step by step recipe how to make eggless mayonnaise with aquafaba. This simple spread is thick, light, and fluffy. It's vegan, egg free, dairy free, soy free, nut free, and gluten free! Great for sandwiches, salads, and dips.
Traditional mayonnaise isn't vegan because the key ingredient is egg. Since I'm dairy-free and egg-free, I frequently experiment with vegan sauces and dips!
This homemade eggless mayo recipe is smooth, creamy, and way better than store-bought mayonnaise from the grocery store. It's the perfect plant based substitute for any recipe that calls for mayonnaise.
Why you'll love homemade vegan mayonnaise:
- Quick and easy recipe: Simply grab your immersion blender and let's get cooking!
- Healthier option: You control exactly what goes into your eggless mayo, no weird ingredients here.
- Just like the real thing: It tastes just like regular mayo, but better! You probably already have the required simple ingredients in your pantry.
Eggless mayonnaise ingredients
Here's what you'll need to make your own vegan mayo. I'm including substitutes as well, in case an alternative is needed. The main ingredients are aquafaba, oil, and lemon juice but the remaining flavoring ingredients are important too.
This is the brine you'll find inside a can of chickpeas. Rather than draining it down the sink. Save the chickpea liquid in a glass jar.
It whips up beautifully for whipped cream, can be used as a binding agent in baked goods, and emulsifies easily like you'll see in this recipe. It's truly a magical ingredient!
Oil transforms this eggless mayo into a thick, creamy, and spreadable sauce.
You can use any type of neutral oil for this recipe. I recommend vegetable oil, avocado oil, sunflower oil, or canola oil. Olive oil tends to have a more bold, distinct taste so I don't recommend it.
The acid in lemon juice helps balance everything out. A simple swap for lemon juice is apple cider vinegar or white vinegar.
Don't skimp on this! Acid is needed to bind the ingredients together, stabilize the mayonnaise, and help it thicken.
I like adding a drop or two of agave into my chickpea mayo to boost its flavor. Feel free to leave this ingredient out or use maple syrup instead.
Mustard is another emulsifier, plus is adds to the final taste and color! You can play around with different types of mustard.
If you whip your plant based mayo together and something's missing, add a little bit of salt. It brings everything together and shouldn't be skimped.
How to make mayo without eggs
Detailed instructions for this easy vegan mayo recipe are in the printable recipe card below.
It's important to use an immersion blender, rather than a stand mixer or food processor. Air is required for the emulsifying process, so using an immersion blender in a tall cup is the ideal method. Plus, it gives you more control of the thickness and creaminess of the end result.
Add aquafaba, agave, lemon juice, salt, and dijon mustard to a tall glass. Using an immersion blender, blend on high. While blending, slowly pour oil in, moving the immersion blender up and down to help mixture become thick and creamy.
Continue pouring in remaining oil and blending until thick mayo forms! This generally takes about 1-2 minutes. Taste and adjust seasoning, if needed. Store in an airtight container or jar in the refrigerator for up to 2 weeks.
Frequently asked questions
Below are common questions and top tips to ensure this recipe is a success!
Homemade eggless mayonnaise uses aquafaba in place of egg yolks, combined with oil for thickness and creaminess, agave nectar to maple syrup for a subtle sweetness, lemon juice or apple cider vinegar to balance the ingredients out and provide a touch of tanginess, dijon mustard as an additional emulsifier and to contribute to the overall look and taste, and finally salt to bring everything together and boost the flavor.
Aquafaba is the liquid inside a can of chickpeas. It's great for vegan baking and in this recipe, it works with the oil to emulsify for an egg-free mayonnaise.
Of course it does, or I wouldn't be sharing this recipe! It's lighter than store-bought mayo but much cheaper to make with common, affordable, and healthier ingredients.
I prefer the end result of using chickpea liquid instead of soy milk or other plant based milks. If you tolerate soy, you can replace the ¼ cup aquafaba with ½ cup soy milk. The remaining ingredients and directions stay the same.
The aquafaba mayo will thicken as oil is streamed into the mixture while blending. The immersion blender does the heavy lifting and you'll see the ingredients transform into a thick, creamy, white mayonnaise in 1-2 minutes.
If your vegan mayo is runny or not coming together, ensure you measured each ingredient accurately and followed the steps in order. By streaming the oil in slowly and ¼ cup at a time, you're able to determine when the mayonnaise is at your desired thickness and creaminess. You may not need to use the full 1 cup!
To save runny mayo, add a small splash of extra aquafaba or lemon juice and pulse using the immersion blender. It should emulsifying immediately!
How to use eggless mayonnaise
Once you've mastered this vegan mayonnaise recipe and have it on hand, there are endless ways to use it! Here are a few ideas to get you started:
- Spread it on a sandwich or burger bun. You've gotta try my veganized classic tomato sandwich with mayo!
- Use it instead of egg-based mayo when making a BLT pasta salad or macaroni salad.
- Make a dipping sauce out of it next time you make my animal style french fries or buffalo cauliflower wings!
- Swap it in for regular mayo in mayo-based dips, like my vegan street corn dip.
Homemade Eggless Mayonnaise Recipe (Vegan)
- ¼ cup aquafaba
- 1 tablespoon agave nectar or maple syrup
- 2 teaspoons lemon juice or apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon dijon mustard
- 1 cup vegetable oil or other neutral oil
- Start by adding aquafaba, agave nectar, lemon juice, salt, and mustard to a tall cup. Using the immersion blender, give the mixture a few quick pulses to combine everything and froth it up a bit.
- While blending, slowing pour oil in, about ¼ cup at a time. It's important to add the oil in slowly! The emulsification process takes time, so be patient, it will come together.
- As you add more oil, the eggless mayo will begin to thicken up. Once the mayo emulsifies, move the immersion blender up and down to ensure everything is combined and creamy.
- Taste and adjust seasoning, if needed. Store in an airtight container or jar in the refrigerator for up to 2 weeks.