This quick and easy Egg-Free Homemade Mayo is made with just a few simple ingredients you probably already have on hand! It’s a great cost efficient way to make your own mayo at home and it tastes so good that you may never need to grab some from the store again! Plus, it’s compliant for the Plant-Based Whole30 and a perfect option for vegans or anyone that does not include eggs in their diet!
Egg-Free Homemade Mayo
When making recipes, I often grab for a jar of compliant mayo to make things creamy without adding dairy or to whip up a sauce to add some flavor. If you’re like me and rely on these mayos, you know that they are a bit pricey when bought pre-made from the store! Rightfully so, because they are made with clean and high quality ingredients, but it made me wonder… could I make this on my own for cheaper? AND without eggs? The answer is yes and it couldn’t be easier.
What You’ll Need
- aquafaba (the liquid from a can of chickpeas/garbanzo beans)
- avocado oil
- salt
- lemon or apple cider vinegar
- dijon mustard
Sauces to Whip Up
I love to use this mayo in a handful of fun sauces to add to my meals. Some of my favorites are:
Hungry for more?
If you’re looking for recipes that use a cleaned up version of mayo, such as this one, you’ll love these:
- Classic Chicken Salad Lettuce Wraps
- Spinach Artichoke Chicken
- Spinach Artichoke Spaghetti Squash Boats (vegan/vegetarian sans chicken!)
- Buffalo Chicken Dip
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Egg-Free Homemade Mayo
Equipment
- Immersion Blender
Ingredients
- ¼ cup aquafaba (liquid from a can of chickpeas/garbanzo beans)
- 1 tsp apple cider vinegar or lemon juice
- 1 ½ tsp compliant mustard
- ½ tsp salt
- 1 cup avocado oil
Instructions
- Add all of the ingredients (in the order listed above) to a wide rimmed jar and place your immersion blender at the bottom of the glass.
- Blend the ingredients with the immersion blender and move the immersion blender up and down immediately. Blend for about 30 seconds or until mayo is light and fluffy. It’ll be quick!
- Store in an air tight container for 1-2 weeks in the fridge.
Just wondering…why this mayo recipe isn’t compliant with the original Whole30?
Hi Chris! This version uses aquafaba in place of egg and aquafaba is the liquid from a can of garbanzo beans. Garbanzo beans are compliant for Plant-Based Whole30 but not the original Whole30. The rules vary to fit different dietary needs/types. Both sets of rules are listed on the Whole30 website. I hope that helps!
Stupid question but do you literally drain a can of chickpeas to get the aquafaba?! Or do you purchase at the store?! I see liquid and powder versions for sale. But just using the juice from a can would be awesome!
Not a stupid question! Aquafaba is just the liquid from a can of chickpeas. 🙂
This works so well! Love the mayo. Used it for your Ranch dressing recipe. Both are delicious.
Yay! I’m so glad you loved both recipes. 🙂 Two of my favorites!
Would regular mustard work or just honey dijon?
I’m not seeing where it says honey mustard! Regular mustard will work, yes! I’ve used yellow and dijon.
Can’t wait to try this! You mentioned needing lemon but I don’t see it in the recipe. Can I ask how much lemon juice and when you add it?
Thank you for catching that! I just updated the recipe. You can use lemon or apple cider vinegar. Enjoy!
Sounds great and I’d love to try, but do you recommend another oil in replace of avocado oil?
Unfortunately no. I have tried olive oil and it’s too potent. The avocado oil keeps it neutral in flavor.
I don’t buy canned beans any more. Can I use the water from my own garbanzo beans?. Thanks!
To be honest, I’m not sure, I’ve never tried that! Does it work the same in recipes you’ve tried it in? Maybe do a quick google search to see if homemade works the same as canned!
I am unable to get avocado oil where I am, but I have macadamia oil. Would that work instead? Thanks.
I am not sure, unfortunately! You could try it but I can’t speak to how it would turn out. Is it very neutral in flavor?
Do you have to refrigerate this. Mine was left out and I’m wondering if it is good.
Yes you do!
Hello! I have to say thank you because this is the best egg-free Mayo recipe I’ve found! It’s simple, easy and few ingredients. My question is, can this recipe be cut in half? I find that I’m wasting about half of it a week because we don’t use enough. I did try myself to cut it in half and it was super runny. I don’t know if I did it wrong. I tried;
2TBS Aquafaba
1/4 tsp Lemon juice
3/4 tsp Mustard
1/4 tsp Salt
1/2 C. Avacado oil
Do these ratios sound correct to you?
To be honest, I haven’t tried cutting it in half so I can’t be sure if it would work or not! It might not be enough to create the correct texture I’m betting.
Made this recipe the first time and turned out great! Second time too watery! The only thing I did differently is I put all the ingredients into a mason jar then realized the mouth of the jar was too narrow for my immersion blender so poured the mixture into a bowl then mixed it and that’s when it turned out watery. Any way to fix it or is it a total waste at this point?
Hi Loretta! The ingredients have to be poured in the order listed in the recipe and the jar must be the perfect size which is why it didn’t work a second time! Occasionally, adding some avocado oil and reblending very quickly can help.
Hi! Question, how long does it last in the refrigerator?
It states that in the recipe!