Eggless Mayo Recipe: The Easy and Healthy Alternative to Traditional Mayonnaise
Looking for a delicious and healthy egg-free alternative to traditional mayo? This easy-to-make eggless mayo is the perfect solution! Using aquafaba (chickpea liquid), this mayo is not only vegan but also light and full of flavor, with no preservatives or artificial additives.
Why Choose Eggless Mayo?
Eggless mayo is a fantastic choice for people avoiding eggs or following a vegan lifestyle. It’s also an excellent option for anyone wanting to reduce cholesterol intake while still enjoying creamy, flavorful condiments.
Ingredients You Need:
- Aquafaba (Chickpea Liquid): The key ingredient that creates a smooth, creamy texture.
- Apple Cider Vinegar: For a mild tang and balance of flavor.
- Dijon Mustard: Adds depth and a hint of spice to the mayo.
- Lemon Juice: For a fresh and bright note.
- Olive Oil (or Neutral Oil): The fat component that makes the mayo thick and rich.
- Salt: For seasoning.
Step-by-Step Instructions:
1. Blend the Base Ingredients:
Add aquafaba, apple cider vinegar, salt, Dijon mustard, and lemon juice to a food processor or blender. Blend until well combined.
2. Slowly Add Oil:
While blending, slowly stream in your olive oil (or neutral oil). This gradual incorporation helps emulsify the mixture, creating a creamy texture.
3. Adjust the Consistency:
If the mayo turns out too thick, simply add a little water or extra lemon juice. Taste and adjust the seasoning, adding more salt, lemon juice, or Dijon mustard to suit your preference.
4. Store and Refrigerate:
Transfer your eggless mayo into an airtight container and store it in the fridge. It will thicken slightly as it cools. Use within two weeks for the best texture and flavor.
Additional Tips for Perfect Eggless Mayo:
- Blender Tip: If you’re using a blender cup, add the oil in increments of about a quarter cup, blending in between. This helps achieve a smooth emulsion.
- Flavor Adjustments: Customize the taste by adding extra mustard for tang or a pinch of cayenne for a little spice.
Why Make Your Own Eggless Mayo?
Making eggless mayo at home gives you full control over the ingredients. It’s healthier, preservative-free, and can be tailored to suit your tastes. Perfect for sandwiches, wraps, and salads, this mayo will become your go-to vegan condiment.
Conclusion:
This eggless mayo is the perfect alternative for those who want a healthier, egg-free option without compromising on flavor. It’s quick to make, full of natural ingredients, and versatile enough to use in various dishes. Whether you’re vegan, have an egg allergy, or simply prefer a lighter option, this homemade mayo will satisfy your creamy condiment cravings.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Aquafaba Mayo
Ingredients
- 4 tablespoons aquafaba liquid from a can of chickpeas
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- 1 ½ teaspoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 cup olive oil or a neutral oil
Instructions
- In a food processor or blender, add aquafaba, apple cider vinegar, salt, dijon mustard, and lemon juice. Blend until well combined.
- Slowly add olive oil or a neutral oil in a steady stream and blend until the oil is incorporated. If the mayo is too thick, add a little water or lemon juice.
- Once mayo is ready, taste and adjust to preferences, you can add more salt, lemon juice or dijon mustard.
- Transfer the mayo to an airtight container and store in the fridge. It will thicken slightly as it cools. Use within two weeks. This does not freeze well, which is why I make such a small amount at once.
