Homemade Eggless Mayonnaise

Step by step recipe how to make eggless mayonnaise with aquafaba. This simple spread is thick, light, and fluffy. It's vegan, egg free, dairy free, soy free, nut free, and gluten free! Great for sandwiches, salads, and dips. This homemade eggless mayo recipe is smooth, creamy, and way better than store-bought mayonnaise from the grocery store. It's the perfect plant based substitute for any recipe that calls for mayonnaise!

Author: The Urben Life

Category: Vegetarian

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Servings: 1 cup

Calories: 60 kcal per serving

Ingredients

¼ cup - aquafaba
1 tbsp - agave nectar or maple syrup
2 teaspoons - lemon juice or apple cider vinegar
1 tsp - salt
¼ tsp - dijon mustard
1 cup - vegetable oil

Instructions

Start by adding aquafaba, agave nectar, lemon juice, salt, and mustard to a tall cup. Using the immersion blender, give the mixture a few quick pulses to combine everything and froth it up a bit.
While blending, slowing pour oil in, about ¼ cup at a time. It's important to add the oil in slowly! The emulsification process takes time, so be patient, it will come together.
As you add more oil, the eggless mayo will begin to thicken up. Once the mayo emulsifies, move the immersion blender up and down to ensure everything is combined and creamy.