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Easy Egg-Free Mayo Recipe

A simple recipe for egg-free mayo that’s easy to make and tastes like the real thing! Plus, it’s vegan-friendly.

Egg-Free Mayo

Unlike traditional mayo made from egg yolks, this mayo is completely egg-free, which also makes it vegan. There’s a secret single ingredient that mimics eggs so much so that you won’t even notice the difference.

The Magic Ingredient in Egg-Free Mayo

The magic ingredient in this egg-free mayo recipe is aquafaba, which is the liquid in a can of chickpeas/garbanzo beans that you typically pour down the drain without even thinking twice about.

Aquafaba performs the same way eggs do like in my berry aquafaba meringues.

Homemade Mayo vs Store-Bought

Store-bought egg-free (or vegan) mayonnaise can be quite expensive. It ranges in price from $6.50 to nearly $10 per jar, depending on the brand.

I also don’t love the types of oils found in store-bought egg-free mayos because they’re often made with inflammatory vegetable oils.

Making homemade mayo is superior to store-bought for a couple of reasons. The beauty of making egg-free mayo at home is choosing simple, high-quality ingredients and that includes the oil. It’s also much more cost-effective since a can of organic beans costs no more than $2.50. Because you’re only using a small amount, it ends up being very inexpensive.

Sandwich Fixings with a side of Egg-Free Mayo

Ingredients

This egg-free mayo has just five simple ingredients.

  • aquafaba – the liquid from cooked chickpeas that performs similarly to eggs
  • lemon juice – adds brightness
  • white wine vinegar – adds a slight tang to the mayo
  • dijon mustard – a natural emulsifier, which is great since this is egg-free
  • sea salt – flavor
  • avocado oil – great neutral-tasting oil that also happens to be a great source of healthy fats

Egg Replacement Ratios for Aquafaba

3 tablespoons of aquafaba = about 1 whole egg
2 tablespoons of aquafaba = about 1 egg white
15 oz can of chickpeas typically produces about 3/4 – 1 cup of liquid (this will vary depending on the brand)

Recommended Tools For Egg-Free Mayo

I first made this recipe with an immersion blender, which is commonly used for traditional mayo. The second time around, I wanted to see if I could get similar results with my high-speed blender.

I prefer using the immersion blender because it’s a little quicker and requires less clean-up, but both methods produce very similar results. It really just comes down to what tools you have on hand!

Helpful Tips

storage

This egg-free mayo lasts in a tightly sealed jar in the refrigerator for about 14 days. After that time, it starts to break down a little bit and some separation occurs.

What Beans Are Best?

It’s preferred that you use white beans like garbanzo/chickpeas, butter beans, or another similar variety since the liquid will be clear.

If beans give you flatulence and you’re worried about the bean liquid doing the same, you can buy a brand called Eden Organic (found at your local natural food store). They cook their beans with kombu, which is a variety of seaweed that helps reduce the gas-producing compounds caused by beans.

More Egg-Free Condiments

Easy Egg-Free Mayo Recipe

5 from 1 vote
Egg-Free Mayo
A simple recipe for egg-free mayo that's easy to make and tastes like the real thing! Plus, it's vegan-friendly.
Author: Lindsey Jenkins
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 cup

Ingredients
 

  • 3 tablespoons aquafaba
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • ½ teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • ¾ cup avocado oil (or another neutral tasting oil)

Instructions

Immersion Blender

  • Add all of the ingredients to a pint-sized mason jar or the cup that came with your immersion blender.
  • Once the blender is emerged in the liquid and on the bottom of the cup, turn it on high and slowly move it up and down to emulsify the mixture. This will take about 30 seconds to one minute.
  • Make sure not to over blend, you don’t want to break the emulsification.

Blender

  • Add all of the ingredients except the oil to the base of your blender.
  • Turn the blender on low and while it’s running, very slowly start adding the oil through the top spout (while keeping the lid on).
  • Continue adding the oil in a slow, continuous stream.
  • Once you’ve used nearly all of the oil, turn the speed up a little (mine was around 4) and continue slowly adding the rest of the oil.
  • Soon after all the oil is added, it should be thoroughly emulsified and ready to use.

Notes

  • This egg-free mayo lasts in the fridge for about 14 days. After that time, it starts to break down a little bit and some separation occurs.
  • If beans give you flatulence and you’re worried about the bean liquid doing the same, you can buy a brand called Eden Organic (found at your local natural food store). They cook their beans with kombu, which is a variety of seaweed that helps reduce the gas-producing compounds caused by beans.

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