A simple make at home creamy vegan mayo that uses clean ingredients and tastes delicious on everything.

Do you say mayo or mayonnaise? Either way, everyone needs a cleaner mayo recipe. Mayonnaise can be used in many recipes, such your favorite chicken salad or this tuna salad recipe. Many of us who are avoiding eggs have a tough time finding an egg free mayonnaise that isn’t made with canola oil and preservatives. This vegan mayonnaise recipe is free of soy and canola oil and is gluten and dairy free.

How to thicken eggless mayonnaise

The trick to thickening eggless mayonnaise is to replace the egg with aquafaba. It doesn’t change the flavor and aquafaba whips up just like an egg so you’re left with the same thick, authentic mayo texture and taste.

What is aquafaba?

Aquafaba is the liquid from a can of chick peas/garbanzo beans. It’s generally discarded, but a few years ago was discovered to have egg like properties when cooking. It’s not a food that’s full of nutrients (or any nutrients for that matter), but is a great alternative for those of us with an egg intolerance (nutrition source). I wouldn’t recommend subbing it 1 for 1 in grain free baking recipes as those can be tricky (I once had a massive waffle maker situation that took hours to clean). Here is more information on aquafaba if you’re interested.

How do you make vegan, gluten free, soy free, dairy free mayonnaise

The trick is to add everything to a mason jar or mixing cup and blend with a hand blender (also referred to as an immersion blender). Let’s talk key ingredients.

Avocado oil: Avocado oil is a neutral tasting oil so it can be used in recipes like mayonnaise and have the same taste as other neutral oils, like canola, without the use of grains and over processing. It’s a healthy fat source. This is a great avocado oil brand and can be found at some Costcos and at Trader Joe’s for a bit cheaper than online stores.
Aquafaba: There isn’t any nutrition found in aquafaba, but it’s ability to whip up like an egg makes it desirable for those of us who don’t tolerate eggs well. The aquafaba in this recipe can also be substituted with one large egg.
Lemon juice and Dijon mustard: These ingredients add the tang to the mayonnaise that you need for the authentic taste you expect. If you are nightshade free, look for a mustard without paprika.

Do I need a hand blender (also referred to as an immersion blender)?

It’s so handy. And they store well because they aren’t big. When I first came across a recipe utilizing a hand blender, I rejected the idea. The last thing I need is another tool. When I finally got one, I realized what I had been missing. If you are into sauces, gravy, dressings, soups, it’s so helpful for all those. I use mine multiple times a week. It’s not too expensive and so worth it. This immersion blender is the one I use.

Can the aquafaba be substituted for something else?

You can use one large egg instead of the aquafaba. It will give the same result and will be a paleo complaint recipe.

What to do with the leftover chick peas?

Add them to soups, make a hummus, add to salad or add to stir fry.

Make this recipe and you won’t be disappointed. Use it in all the same ways you use store bought mayo. Try it in this easy tuna salad recipe, make a sandwich wrap or use it as a base for a homemade ranch dressing recipe. How do you eat mayo most often?

Egg Free Mayo

Author: Jen
Total Time: 10 minutes

Print Recipe

Description

A simple make at home creamy vegan mayo that uses clean ingredients and tastes delicious on everything.

Ingredients

Scale

1/4 cup aquafaba (chick pea liquid)*
3/4 cup avocado oil
1+1/4 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon onion powder

Instructions

Add all ingredients to a mason jar or blending container of choice.
Blend, using a hand/immersion blender until you reach a mayo consistency – about 45-60 seconds.
Store in an air tight container in the refrigerator for up to a week.

Notes

*Aquafaba is the liquid from a can of chickpeas/garbanzo beans. I generally use the organic can from Trader Joe’s, which is salted. If you use another brand, just make sure the can is BPA free. If unsalted, you may need a dash more of salt.

I haven’t tried this without a hand blender, but I am sure if you had an electric mixer, you could get the same results. Though I would recommend adding everything except the oil and slowly adding in the oil, while mixing.

Prep Time: 10 minutes
Category: Sauces
Method: hand/immersion blender
Cuisine: American