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    Home » Recipes » Condiments » Egg Free Mayo

    Published: Sep 13, 2019 · Modified: Jan 26, 2022 by Alicia This post may contain affiliate links.

    Egg Free Mayo

    Jump to Recipe Print Recipe

    This Egg Free Mayo is thick, creamy, and super easy to make! Perfect as a spread on sandwiches, in salad dressings, or as a garlic aioli. Soy-free and nut-free, it uses the liquid from a can of chickpeas to create a luscious spread that's completely free of eggs.

    A mason jar of mayonnaise next to a cup of chickpeas and salt.

    Why We Love this Eggless Mayo

    There are several reasons someone may not want to make real homemade mayonnaise with a raw egg. Even though the risk of salmonella is extremely low, if you're pregnant or at a higher risk of complications, this recipe is totally risk free.

    • It's a vegan mayo recipe but tastes amazing, rich and fluffy.
    • This egg free mayo is easy to make and will turn out perfect if you follow the instructions carefully.
    • A lot of chickens are fed soy in their diet and soy-free eggs are very expensive. If you're someone sensitive to soy on a migraine diet, this can create an issue.
    • Store-bought eggless mayo contains lots of additives and flavorings, and this recipe is MSG free.
    Jump to:
    • Why We Love this Eggless Mayo
    • Ingredients
    • Step by Step Guide
    • Recipe Tips
    • Frequently Asked Questions
    • More Egg-Free Condiments
    • Egg Free Mayo
    Chickpeas, aquafaba, garlic, mustard, and vinegar on a white wood table.

    Ingredients

    • Aquafaba aka "Chickpea Juice" - Many of us have drained and tossed a can of chickpeas to make some hummus, not even realizing we were throwing out a trendy item! Aquafaba has become very popular these last few years as an egg substitute for vegan diets. When whipped, aquafaba's starchy liquid creates a foam. In fact, this guide to aquafaba from America's Test Kitchen shows that when whipped with cream of tartar, it can create stiff peaks, just like real eggs. Which is wonderful for those who are sensitive to eggs, but still love merengue!
    • A few Chickpeas - This enhances the emulsifying process, adding some bulk and texture to the mixture.
    • Distilled White Vinegar - Necessary to make the mayo come together in a thick texture and also add flavor.
    • Spices - Garlic and dry mustard give this a traditional Hellman's-style flavor.
    • Oil - I prefer to use a light vegetable oil like canola or sunflower for this to keep the flavor similar to store-bought mayo. However you could use olive oil or avocado oil, it will just have a stronger flavor to it.

    Step by Step Guide

    This egg free mayo is easy to make. Just follow the instructions well as they're very important!

    1. Prepare all the ingredients so they're ready to add in quickly - 1 clove of garlic, 3 tablespoons of leftover aquafaba, 12 chickpeas (according to Serious Eats), 1 tablespoon of distilled white vinegar, ½ teaspoon mustard powder, ½ teaspoon kosher salt, and ¾ cup of sunflower oil.
    2. Add the garlic, aquafaba, chickpeas, white vinegar, mustard powder and salt to the food processor. I turn my food processor on high and let it whip for about 30 seconds until the chickpeas were incorporated and smooth.
    3. With the processor still on, SLOWLY add in a steady stream of the oil. Normally when I do this with an egg, it whips up pretty fast. With the aquafaba mixture I started to worry a little bit as it looked more like a dressing. I paused on the oil for a few seconds, and saw it starting to take shape. Once you see this happening, you can continue to slowly add in the rest of the oil.
    4. Continue to process until the mixture is nice and thick and don't overwork it. Turn off once the thick consistency is reached.
    Chickpeas, oil, and vinegar in a food processor.
    A food processor blending an eggless mayo till smooth.
    A spoon being dipped into thick egg free mayo in a mason jar.

    Recipe Tips

    • To achieve a great texture, it helps if the aquafaba is at room temperature, but it seems to work chilled as well.
    • It's imperative that you drizzle in your oil very slowly, or this recipe will just turn into a giant mess.
    • Egg free mayo will keep in the fridge for about a week. I store mine in little mason jars.
    • I prefer to use a good food processor for this since it does a great job of blending everything while keeping my hands free. A blender would also work, although you may want to mince your garlic before adding if the blade sits high.
    • If you're new to making mayo, try an immersion blender, which is nearly foolproof. You just might need someone to help keep the tall jar steady while you pour in the oil slowly.

    Frequently Asked Questions

    Can I Use Olive Oil?

    Using sunflower, canola, and safflower oil, or any light vegetable oil produces a great, fluffy texture and a mild taste. You can definitely use olive oil or avocado oil, but I recommend splitting it with a vegetable oil, or you may not have a great texture and the flavor can be a bit strong. For example, use ¼ cup of olive oil and ½ cup of vegetable oil.

    What does Eggless Mayo taste like?

    Mayo made with aquafaba tastes surprisingly like the real thing. It's thick, creamy, and substitutes well in recipes that call for mayonnaise with eggs like ranch dressing, pesto mayo, or baked fish.

    What is a good vegan substitute for mayo?

    Good news - This egg free mayo is vegan and plant based! But if you're looking for some other condiments, I recommend my chimichurri sauce, nut-free pesto, or artichoke hummus all linked below.

    A spoon resting on top of a jar of egg free mayo next to chickpeas.

    More Egg-Free Condiments

    You can use this egg free mayonnaise in the following recipes or these condiments without eggs could be a great substitute.

    • Pesto with Sunflower Seeds
    • Whole30 Tartar Sauce
    • Grilled Flank Steak with Chimichurri Sauce
    • Artichoke Hummus

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    A spoon with eggless mayo on it resting on top of a mason jar.

    Egg Free Mayo

    A vegan mayo recipe that's egg-free, nut-free, and soy-free. Delicious, thick, and creamy, it's perfect for sandwiches and dips!
    5 from 5 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free, Low Salt, Vegan, Vegetarian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 16 tablespoons
    Calories: 91kcal
    Author: Alicia

    Ingredients

    • 1 garlic clove, peeled
    • 1 tablespoon distilled white vinegar
    • ½ teaspoon mustard powder
    • 3 tablespoons aquafaba, drained from a can of chickpeas
    • ½ teaspoon kosher salt
    • 12 whole chickpeas, either from a can or softened (not dried)
    • ¾ cup sunflower oil *see notes
    • fresh black pepper to taste
    US Customary - Metric

    Instructions

    • In a food processor or blender, combine the garlic clove, distilled white vinegar, mustard powder, aquafaba, chickpeas, and kosher salt. Blend till smooth and frothy.
    • With the food processor or blender on high speed, drizzle the oil in very slowly, pausing when needed to allow the mixture to become thick and creamy. Continue blending till the texture is more like a thick mayonnaise rather than a dressing. The whole process took me 1-2 minutes. Once it reaches that thickness, stop blending immediately.
    • Taste and adjust seasonings. Add more kosher salt and fresh black pepper if needed. Store in the fridge in a mason jar or airtight container for up to a week.

    Notes

    • It helps the texture if your aquafaba (chickpea juice) is at room temperature, but it seems to work chilled as well. 
    • If you want to add sugar, it's recommended to use regular cane/granulated sugar rather than honey or maple syrup, which can affect the texture.
    • It's imperative that you drizzle in your oil very slowly, or this recipe will just turn into a giant mess.
    • Sunflower, safflower, or light vegetable oil is recommended for the best texture and taste. You can divide the recipe using ½ vegetable oil and ¼ cup olive oil or avocado oil, if desired.
    • I like to use a food processor, but an immersion blender or regular blender can also work. I recommend an immersion blender for beginners or if you don't have a really good food processor. 
    • Recipe adapted from Serious Eats. 

    Nutrition

    Serving: 1tablespoon | Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 73mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

    This post was originally uploaded September 13, 2019 and was recently updated to include new recipe tips, step by step process, and improved photos.

    « Artichoke Hummus
    Gluten Free Peach Muffins »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Kim Peterson says

      February 20, 2022 at 8:26 pm

      5 stars
      Love that I can make Mayo without all the extra crap in it. I couldn’t find the oil suggested so I went with 1/2 cup grape seed oil & 1/4 cup avocado oil & it turned out great! I froze what I didn’t use in ice cube trays so hopefully that works!

      Reply
      • Alicia says

        February 21, 2022 at 5:53 pm

        This is helpful! Thanks, Kim!

        Reply
    2. Kasey Werner says

      October 21, 2021 at 3:46 pm

      5 stars
      I tried this this week and it turned out so great! I even packed in on an airplane flight with me so I could have tuna sandwiches during my travels. This was so easy and so great! I’m so thankful that even though eggs are a trigger for me, I can enjoy Mayo again!

      Reply
      • Alicia says

        October 22, 2021 at 10:36 am

        Thanks so much for your review Kasey. I'm thrilled it worked out great for you!

        Reply
    3. Shriya says

      September 11, 2021 at 6:28 am

      5 stars
      I've been wanting to try this for the longest time and I finally got around to it today! It was working in the beginning and was quite thick, and even when I added the oil very slowly. But somewhere towards the end, it just became super watery. I don't know what I did wrong! 🙁 It definitely does look more like a salad dressing, but it's super yum nevertheless. I'll try again another time to make it into a proper, thick "mayo". Thank you so much! 🙂

      Reply
    4. Mari says

      May 20, 2021 at 1:34 pm

      5 stars
      OMG, this mayo is so good-thick and delicious. Thank you for the recipe!

      Reply
      • Alicia says

        May 29, 2021 at 11:54 am

        You're so welcome!

        Reply
    5. Carrie A says

      October 09, 2020 at 12:52 pm

      5 stars
      This mayo is the best! Super tasty and so surprising that it comes out like real mayo!

      Reply
    6. Karen says

      July 14, 2020 at 7:28 pm

      So close! I can't have eggs or chickpeas 🙁 Any other ideas?

      Reply
      • Alicia says

        July 15, 2020 at 12:55 pm

        Unfortunately no. 🙁

        Reply
    7. Nicole says

      December 15, 2019 at 11:00 pm

      This is so good! Eggs are a migraine trigger for me. I think it tastes better than mayo but I was not a mayo fan to begin with. Now, I can eat recipes that contain mayo again so thank you so much for sharing this recipe!

      Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • Grilled Bok Choy
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Popular Summer Recipes

    • Crustless Blueberry Pie
    • Vanilla Ice Cream Pie
    • Slow Cooker Pork Shoulder
    • Dry Rub Oven Ribs (Baby Back)
    • Creamy Sweet Corn Pasta
    • Grilled Bok Choy

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