Eggless Mayonnaise Recipe

Whip up this unbelievably creamy, egg-free mayonnaise in just 10 minutes! Perfect for vegans and those with egg allergies, this recipe is easy to double or triple for larger batches. Store in the refrigerator for up to 5 days. Get ready to elevate your sandwiches, salads, and dips!

Prep Time 5 mins
Cook Time 10 mins
Calories 1066 kcal
Protein 11g
Rating 4.2 (10 Reviews)
Eggless Mayonnaise 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggless Mayonnaise

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How to Make Eggless Mayonnaise

  1. Combine 1/4 cup aquafaba (chickpea brine), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt in a blender.
  2. Blend on the lowest speed until well combined.
  3. With the blender running on low speed, slowly drizzle in 1 cup of neutral-flavored oil (like canola or grapeseed) in a thin, steady stream.
  4. Continue blending until the mixture is thick, creamy, and emulsified. This may take a few minutes.
  5. Taste and adjust seasonings as needed, adding more lemon juice, salt, or mustard to your preference.
  6. Transfer the mayonnaise to an airtight jar and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

32g

Fat

72g

Carbs

4g