Whether you have an egg allergy or eat a vegan diet, traditional mayonnaise isn’t an option. Luckily it is so easy to make your own egg free mayonnaise in under 5 minutes. Find our how to whip up a batch of his delicious vegan mayo at home with our simple recipe. It’s a must have for anyone who can’t have eggs.
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How to make mayonnaise without eggs
Traditional mayonnaise is made from a base mixture of egg yolks, oil and an acidic ingredient like vinegar or lemon juice. Often recipes will add seasonings for additional flavour. True mayonnaise doesn’t contain dairy, which is a common misconception.
When you can’t have eggs due to an egg allergy or a vegan diet, eggless mayonnaise is the only way to go. Recently there have been more vegan mayonnaises available to buy in the shops, but these often contain preservatives. And they can be quite expensive. By making your own allergy-friendly egg free mayonnaise at home, you can be in complete control of the ingredients and save money too.
Easy egg substitutes
If you cook without eggs for dietary reasons or because of egg allergy, you’ll know there are quite a few ways to replace eggs in cooking. This includes substituting commercial egg replacers, ‘flax eggs’ made from fax seed (linseed) meal and water, or even apple sauce. For egg free mayonnaise, the key secret ingredient is aquafaba.
Aquafaba is the viscous liquid from canned chickpeas. This liquid is often drained and discarded when cooking with chickpeas, but if you have an egg allergy or are vegan you should definitely save it. Aquafaba is a great substitute for eggs in sweet and savoury recipes and even whipped to replace egg whites in meringue. The general rule is to use 3 Tablespoons of aquafaba to replace 1 egg.
TIP: If you ever cook with chickpeas, make sure you save the liquid from the can. You can freeze this Aquafaba in ice cube trays to use later in egg free recipes. If you do need to open a new can of chickpeas to get the aquafaba for this recipe, save the chickpeas to add to your next curry or soup, or use them to make our delicious hummus (without sesame).
Egg free mayonnaise Ingredients
To make this quick and easy egg free mayonnaise you’ll need:
- 1/4 cup aquafaba
- 2 teaspoons sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon of mustard powder
- pinch of salt
- 3/4 cup of canola oil (or other neutral tasting vegetable oil like sunflower seed oil)
Making vegan mayonnaise with an aquafaba base requires a good stick or immersion blender. I love my trusty red Bamix stick blender for this.
Place all ingredients except the oil into a tall mixing container or jug. I use the mixing jug that comes with my blender. Blend the ingredients together with an immersion mixer until well combined.
With the immersion blender still running, gradually add the oil to the mix. Oil should be added slowly, over the course of a minute or two, to make sure that that it emulsifies and creates a thick mayonnaise consistency. If you find the mixture is a little too thin you can add a little more oil while continuing to blend.
Your egg free mayonnaise is ready to use straight away.
This recipe makes about 1 cup of egg free mayonnaise.
Storing vegan mayonnaise
If you would like to store this mayo for later, keep in the fridge in a clean jar with an airtight lid. Egg free mayonnaise will keep for at least 10 days in the fridge. This recipe is not suitable for freezing.
Ways to use egg free mayonnaise
Use this vegan mayonnaise to replace ordinary mayo wherever you would normally use it. It’s a great addition to sandwiches, rolls and wraps or as a dressing for coleslaw or potato salad. Serve with cold chicken salad platters or even use it in sushi. There are so many ways to use this versatile allergy-friendly mayonnaise.
More dairy and egg free recipes
For more allergy-friendly recipes using aquafaba as an egg substitute, try our egg and dairy free crunchy cornflake cookies or dairy and egg free lemon curd. Or for salad inspiration check out our collection of 25 allergy-friendly salad dressings. All of the recipes on our allergy-friendly recipes page are dairy and egg free (and free from other top allergens).
You may also be interested in why some people can tolerate baked egg.
And don’t forget to subscribe for more practical allergy tips and recipes.
Easy 5 Minute Egg Free Mayonnaise (Allergy friendly & Vegan)
- 1 immersion or stick blender
- 1 mixing jug
- 1 Citrus juicer
- 1 clean jar for storage
- measuring cups and spoons
- ¼ cup aquafaba (liquid from canned chickpeas)
- 2 teaspoons sugar
- 1 ½ teaspoons lemon juice
- ½ teaspoon mustard powder
- pich salt
- ¾ cup canola oil (or other neutral tasting vegetable oil such as sunflower)
- Place aquafaba, sugar, lemon juice, mustard powder and salt into a tall mixing container or jug. Blend the ingredients together with an immersion mixer until well combined.
- With the immersion blender still running, gradually add the oil to the mix. Oil should be added slowly, over the course of a minute or two, to make sure that that it emulsifies and creates a thick mayonnaise consistency. If you find the mixture is a little too thin you can add a little more oil while continuing to blend.
- Use immediately or store in the fridge in a clear jar or container with a well fitting lid.