Homemade Eggless Mayonnaise Recipe (Vegan)
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.
Servings 1 cup
Equipment
Ingredients
- 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
Instructions
- 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.
