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A spoon with eggless mayo on it resting on top of a mason jar.
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4.91 from 10 votes

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!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Low Salt, Vegan, Vegetarian
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

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