This vegan Egg Free Mayo with Aquafaba captures the creamy, tangy goodness of traditional mayo without a single egg. Made with just a few basic ingredients and the magic of aquafaba, it's a versatile vegan staple perfect for sandwiches, sauces, and replacing regular mayo in all your favorite recipes. Whether you're vegan or have an egg allergy, this egg free mayonnaise recipe is a definite must-try.
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Vegan Mayo vs Regular Mayo
When comparing vegan mayo to regular mayo, several key differences come into play, including their ingredients, nutritional values, taste, and texture.
As most of us know, traditional mayo is not vegan. It's made from a combination of egg yolks, oil, mustard, and either vinegar or lemon juice. Regular mayo relies on the emulsifier lecithin in egg yolks to blend the oil together with water-based ingredients and mustard as well to stabilize the mixture during emulsification.
On the other hand, vegan egg free mayo eliminates the need for egg yolks by using plant-based substitutes like aquafaba, soy milk, nuts such as cashews, soy protein, or vegetable gums to achieve a similar consistency. For this recipe, I use a combination of aquafaba and mustard to create the perfect mayo without eggs.
Does Vegan Mayo Taste Like Regular Mayo
Vegan mayo has come a long way in terms of flavor and texture, nearly indistinguishable from traditional mayo made with eggs. The key factors are the ingredients and the process.
I'm happy to say that this aquafaba-based egg free mayo recipe is just as good as the real deal. So good you'll never have to ask yourself again, what is a good substitute for mayonnaise!?!
However, keep in mind that the final flavor and texture of your mayo also depend on personal taste. With homemade vegan mayonnaise, you can customize it to your liking by adjusting the amount of salt, lemon, and oil used.
What Is Aquafaba Mayo
So what is egg-free mayo with aquafaba? It's an alternative to traditional mayonnaise that uses the liquid from cooked chickpeas (aquafaba) as a replacement for eggs. This plant-based ingredient acts as an excellent emulsifier, allowing oil and water-based ingredients like vinegar or lemon juice to blend smoothly together and create a creamy texture just like regular mayonnaise.
Why This Is The Best Vegan Mayo
- Delicious Flavor: This homemade eggless mayonnaise is a perfectly balanced blend of acidity and seasoning. It's just as good as real mayo.
- Amazing Texture: Achieving the right texture in vegan mayo can be challenging, but this recipe nails it, which makes this the best egg free mayo you'll ever try.
- Soy-Free Recipe: Looking for a vegan mayonnaise recipe no soy used? This is it!
- Versatile Recipe: Whether you're looking to add creaminess to a dressing, enhance a dip, or substitute for traditional mayo in any recipe, this mayo will do the trick. Check out the variations section below for some ideas.
Ingredients Needed
- Aquafaba: The key to this egg free mayo recipe! Known for its ability to mimic the properties of eggs, aquafaba is the liquid in canned chickpeas. It acts as an emulsifier in this recipe, helping to blend and stabilize the oil and vinegar into a creamy consistency.
- Dijon Mustard: It works as an emulsifier in combination with the aquafaba and also adds depth and tanginess to the mayo. Most Dijon mustard is gluten free and vegan, but you'll need to check the label.
- Salt: Used to enhance the overall flavor, it balances the tanginess of the mustard and vinegar.
- White Wine Vinegar: Brings a bright acidity and flavor, which helps to cut through the richness of the oil. Vinegar also helps to stabilize the mayo. Apple cider vinegar is another option.
- Neutral Flavored Oil: Forms the base of the mayo, providing richness and a smooth, spreadable texture. For the best results, it's important to use a neutral oil like canola oil or grapeseed oil that isn't overpowering. Some people like to use olive oil or avocado oil to create a different flavor profile.
- Fresh Lemon Juice: Adds a fresh, citrusy note to the mayo, enhancing its flavor with a light tanginess.
✏️ You'll find detailed quantities in the recipe card below.
How To Make Mayonnaise Without Egg
1. Measure and Prep
To start, place the aquafaba, Dijon mustard, white wine vinegar, and a quarter teaspoon of salt into a tall container or jar. This type of container is ideal for immersion blending and will help you achieve a perfectly smooth and creamy texture.
Next, pour your neutral flavored oil (like grapeseed, safflower, or canola) into a separate container that has a spout. This will make it easier to control the flow of oil into the mixture, which is crucial for the next step.
2. Blend The Mixture
Begin the blending process by using an immersion blender on the highest power setting to blend the aquafaba mixture until it's good and combined.
Then, start drizzling the oil into the aquafaba mixture very slowly, beginning with just a few drops at a time. This slow addition is key to making sure the eggless mayo emulsifies properly.
As you continue, gradually increase the flow of oil to a very thin, steady stream. Keep the hand blender running and move it up and down to incorporate air into the mayo, which helps thicken it. It should take you about 2 minutes to gradually add about 1 cup of oil.
3. Check The Consistency
Once you've added about one cup of oil, stop and check the consistency of your mayo. If you prefer a thicker mayo, continue adding oil.
The first time you make eggless mayo take your time adding the oil to find what texture works best for you. I prefer mine thicker like traditional mayo, so I used about a cup and a half.
4. Taste and Season
To finish, taste your mayo and blend in the lemon juice and more salt if needed. The amount of salt or lemon you add is a personal preference.
Storage
Transfer your egg-free mayo to an airtight container to prevent air from entering and causing oxidation. Then, store it in the refrigerator for up to two weeks. Avoid leaving the mayo out at room temperature for extended periods, as this can cause it to spoil and go rancid.
Recipe Variations
- Garlic: Add minced garlic or garlic powder to taste for a bold, garlicky kick. Add a splash of lemon juice too and you've got vegan aioli!
- Chipotle: Mix in some of my amazing chipotle sauce to make some vegan chipotle mayo for a smoky, spicy flavor. It's incredible on my homemade black bean burgers.
- Herb: Stir in a blend of finely chopped fresh herbs like dill, parsley, or chives for a fresh, herby touch. You could even make my vegan ranch dressing with a few other ingredients.
- Curry: Blend in some curry spice for an Indian-inspired twist. That's what I do to make my incredibly tasty curried couscous salad.
- Lemon Pepper: Blend in extra lemon juice, lemon zest, and some cracked black pepper for a zesty, peppery taste.
- Sriracha: Add Sriracha sauce to taste for a spicy, tangy variant.
- Wasabi: Mix in wasabi paste for a sharp, pungent flavor that’s great with veggie rolls.
- Pesto: Blend some pesto into this vegan aquafaba mayo recipe for an Italian flair. Pesto mayo is perfect on sandwiches, as a dip, or tossed with pasta.
- Avocado Lime: Puree in ripe avocado and a squeeze of lime juice for a creamy, citrusy version that you can use on things like jackfruit tacos or vegan pupusas.
- Thousand Island: Create a vegan Thousand Island dressing by mixing in ketchup, finely chopped pickles, and a dash of onion powder.
- Spicy Buffalo: Stir in buffalo sauce for a bold, fiery flavor that’s great with fries or crispy fried tofu.
- Tartar Sauce: Turn this easy vegan mayonnaise recipe into tartar sauce by adding minced pickles, capers, and a splash of lemon to the mayo.
- Horseradish: Mix in vegan horseradish for a hot, pungent flavor. It's fantastic in potato salad.
- Old Bay: Make a tasty dipping sauce by mixing it together with my flavorful copycat Old Bay Chesapeake Bay seasoning.
Equipment
Making this easy vegan mayo at home is pretty simple, and you don't need a bunch of fancy kitchen gadgets to get it done. All you really need is an immersion blender and a tall container. The height of the container is important because it helps you use the immersion blender more effectively to create a mayo that turns out perfectly emulsified and creamy.
It's also important to always properly measure your ingredients, and for this recipe, use a container with a spout for the oil. A rubber spatula is also always helpful for scraping down the sides of your container.
Expert Tips
- Start with room-temperature ingredients. For the best emulsification, make sure your aquafaba and all other liquids are at room temperature before you start blending.
- Add the oil slowly. Patience is key when adding oil. Start with a few drops at a time and gradually increase to a thin stream to ensure it emulsifies properly.
- Use a tall narrow container. A narrow container helps the immersion blender create a strong vortex, pulling oil and aquafaba together more effectively.
- Move the blender up and down. Moving the hand blender up and down helps to create a smoother, creamier mayo.
- Adjust the consistency as needed. If your mayo seems too thin, slowly add more oil until you achieve the desired thickness.
- Store it correctly. Keep your egg free mayonnaise in a tightly sealed container in the refrigerator to maintain its freshness and prevent absorption of other food odors.
FAQ
Yes, you can use a food processor when making vegan mayo though an immersion blender is typically more effective and produces better results. The immersion blender quickly and evenly emulsifies the mixture, producing smoother mayo. If using a food processor, add the oil slowly while it’s running to ensure proper emulsification, but be prepared for it to take a bit longer to reach the desired consistency.
The issue of aquafaba mayo not thickening can happen for a few different reasons. The most common issue is adding the oil too quickly. It must be added very slowly for the mayo to properly thicken. Cold ingredients can also impact the blending process, as well as simply not giving it enough time. Sometimes, it just takes a little more blending to achieve the best vegan aquafaba mayo.
If your vegan mayo isn't thickening, try continuing to blend for a few more minutes as it might just need a little more time to reach the right consistency. Additionally, you can add a bit more emulsifier, such as a little more mustard to help stabilize the emulsion.
How To Use Aquafaba Mayo
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Vegan Egg Free Mayo with Aquafaba
Equipment
- Immersion Blender
Ingredients
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 teaspoon Dijon mustard (vegan version)
- ¼ teaspoon salt (plus more to season)
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 to 1½ cup neutral flavored oil (grapeseed, safflower, canola, etc.)
- ½ to 1 teaspoon fresh lemon juice
Instructions
- Put the aquafaba, Dijon mustard, vinegar, and ¼ teaspoon of salt into a tall container like a jar. Then, pour the measured oil into a container with a spout.
- Use an immersion blender to blend the aquafaba mixture in the tall container until well combined. Blend it on the highest power setting.
- Start slowly drizzling the oil into the mixture, a few drops at a time, while running the immersion blender on the highest power. As the mixture starts to come together, gradually add the oil in a thin stream for about 1 to 2 minutes. While adding the oil, move the immersion blender up and down to incorporate air into the mayo and thicken it up. You can stop at one cup of oil for a lighter consistency or add it all for a thicker mayo, as I did.
- Once you reach your desired consistency, taste the mayo and blend in the lemon juice and more salt to suit your taste. The level of saltiness or tanginess you prefer for your mayo is up to you.
- Store the homemade egg free mayo in an airtight container in the fridge for up to 2 weeks.
Notes
- Adding Sweetness: Traditional homemade mayo typically doesn't contain sugar, but if you prefer a slightly sweeter taste, you can add a small amount of agave or brown rice syrup.
- Gradual Addition of Oil: It's crucial not to rush the process by adding the oil all at once. For the mayo to emulsify properly, you must add the oil slowly, starting with a few drops at a time. This allows the aquafaba and mustard mixture to gradually absorb the oil, ensuring that your mayo thickens and comes together correctly.
- Use the Immersion Blender Effectively: Moving the immersion blender up and down during blending is important because it helps incorporate air into the mixture. The aquafaba, in particular, benefits from this as it helps to create a lighter texture.
- Season at the End: Adding extra salt or lemon juice should be done at the end. This allows you to adjust the flavor to your exact preference after the mayo has emulsified and you can accurately gauge its base taste.
- Adjusting the Consistency: The amount of oil you add affects the consistency. For a lighter, more fluid egg free mayo, use closer to one cup of oil. If you prefer your mayo thicker and creamier, increase the oil up to one and a half cups.
- Troubleshooting Tips for Mayo That Won't Emulsify:
- Check Your Equipment: Ensure your immersion blender is working properly and that the container you're using is suitable (tall and narrow works best).
- Adjust the Temperature: Sometimes, the temperature can affect emulsification. Make sure your ingredients are at room temperature.
- Add More Emulsifier: A bit more mustard or even a small amount of another emulsifier like soy lecithin can help stabilize the mixture.
- Restart with a New Base: If the mayo just isn't coming together, you may need to start over. Trust me- it took me a try or two to get it right!
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