Eggless Mayonnaise Recipe

My introduction to egg less vegan mayonnaise came by the way of trying a Caesar flavored vegan mayonnaise because I can’t eat the cheese in regular Caesar salad dressing.  I was shocked that the vegan version was just as delicious as my favorite Caesar salad dressing because in my experience, non dairy cheeses taste like sadness. 

Sadly the company discontinued it. I replaced it with a jar of regular vegan mayo (technically according to US food laws, mayonnaise has to contain egg otherwise it has to be labeled as salad dressing. I’m not selling my creation, so I’m calling it what I want - rule breaker that I am.)

The eggless mayonnaise tastes the same to me as regular real mayonnaise and the vegan stuff is significantly lower in saturated fat. Best of all I don’t have the potential food safety issues of using mayonnaise made with raw egg in a salad that is going to be sitting out in the sun, or in a cooler or lunch bag which is a nice option to have.

Truthfully, I have a small jar of each type of mayonnaise in my refrigerator because I think some recipes taste better using one kind over the other.

Which is how I ended up with this egg less mayonnaise recipe. I wanted to make a chickpea salad sandwich and was out of vegan mayo. I was also wondering if there is anything I could do with the liquid in the chickpea can other than dumping it down the sink like I normally do. 

Turns out the water leftover from cooking dried garbanzo or from canned garbanzos (which some people call aquafaba. I guess because it sounds better than leftover chickpea water?) contains lecithin.  Lecithin in egg whites is the thing that turns the other ingredients into the emulsion we call real mayonnaise. As it turns out, the lecithin in acquafaba also turns the other ingredients in this recipe into the emulsion we can’t officially call mayonnaise by the US Food and Drug Administration (but tastes just like it.) 

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Simple Vegan Mayonnaise Recipe

This recipe does not have any preservatives and is best used shortly after you make it.

Basic Simple Vegan Mayo Recipe

 You will need:

1 Tablespoon of Lemon Juice

3 Tablespoons of Chickpea (aka garbanzo) bean liquid – you can either buy canned chickpeas here or use the liquid leftover from cooking dried garbanzo beans like these (aka Aquafaba)

3/4 Cup of olive oil (or your favorite cooking oil)

1/4 Teaspoon of salt – I’m using this kind of Kosher salt today

 

This recipe makes approximately 1 1/4 cups  of eggless mayonnaise

Disclosure: I am including affiliate links for your convenience. 

 

Extra Flavorful Vegan Mayonnaise Recipe

In addition to the ingredients above, you will need:

3 Chopped cloves (ish) of garlic – Depending upon the size of your cloves and how much garlic you want in your spiced vegan mayo. This is more of a guideline because when it comes to garlic, you measure that with your heart.

2 Tablespoons of your favorite mustard – I’m using a stone ground brown mustard like this one but any mustard like yellow mustard, Dijon mustard, powdered mustard like this, etc. will taste excitingly extra!

1/8 Teaspoon of black pepper

 

1. Add all of the ingredients to a blender and mix them at a high speed until the ingredients emulsify (turn into a white liquid.)

I'm so lazy, I let my blender chop my garlic for me

2. Use your eggless vegan mayonnaise in your favorite recipe or store in a container with a lid in the refrigerator until needed.

To da! A mayo emulsion!

If you want the recipe on the eye poppingly fantastic chickpea salad recipe I mentioned earlier, I made Easy Turmeric Chickpea Salad Sandwich from Karissa’s Vegan Kitchen using the Extra Flavorful Vegan Mayonnaise Recipe. My husband has poo poo’ed turmeric in the past and I was quite surprised when he joined me in wolfing Karissa’s recipe  down in no time! That being the case, I usually make a double batch every time I make it. So. Good!

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