Breakfast & Brunch
This vegan egg mayonnaise recipe delivers the same rich, creamy texture as classic mayo—without a single egg or drop of cholesterol. The secret lies in aquafaba (chickpea brine), which emulsifies into a velvety base that rivals traditional recipes.
I developed this after years of testing plant-based alternatives, and it’s now my go-to for sandwiches, salads, and dips. The magic happens in the blending process. By whisking aquafaba with neutral oil in stages, we create a stable emulsion that stays creamy even after refrigeration.
A touch of Dijon mustard adds depth, while apple cider vinegar brightens the flavor. The result? A mayo so smooth and tangy, no one will guess it’s vegan. What you’ll end up with is a creamy, restaurant-quality sauce that spreads effortlessly and holds up in dressings or as a dip.
It’s perfect for vegan diets, egg allergies, or anyone looking to cut back on cholesterol without sacrificing flavor. The best part? It keeps for up to a week in the fridge. Use it on burgers, in potato salad, or as a dip for veggie sticks.
Here’s how to make it—foolproof and delicious.
Ingredients for vegan egg mayonnaise
Eight simple ingredients transform into velvety vegan mayo—no eggs needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Aquafaba (Chickpea Brine) 🥄 | 1 cup | Fresh from canned chickpeas |
| Neutral Oil (Avocado or Light Olive Oil) 🫒 | 1 cup | High smoke point preferred |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or strong variety |
| Apple Cider Vinegar 🍋 | 1 tbsp | Raw, unfiltered preferred |
| Maple Syrup 🍁 | ½ tsp | For subtle sweetness |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed for brightness |
| Water 💧 | 1 tbsp | For adjusting consistency |
Aquafaba is the star here—save the brine from a can of chickpeas (about 1 cup from two 15-oz cans). Trader Joe's and Whole Foods sell chickpeas with extra brine if you need more. The oil matters too: avocado or light olive oil keeps it neutral. I always grab the La Tourangelle brand for Dijon mustard—it’s consistent and has that perfect tang. Fresh lemon juice and apple cider vinegar are non-negotiable for that bright, tangy flavor that makes mayo sing.
No aquafaba? Silken tofu blended with 1 tbsp lemon juice works in a pinch, but it won’t be as creamy. Short on Dijon? Yellow mustard at half the amount gets you close, but you’ll lose some depth. The maple syrup can be swapped for agave nectar if you prefer. For a smokier flavor, add a pinch of smoked paprika. If your mayo breaks, just whisk in another 1 tsp of aquafaba or water—it’ll come back together every time.
Store this in an airtight jar in the fridge for up to 1 week. The oil will rise to the top—that’s normal. Just give it a quick shake before using. For longer storage, freeze in ice cube trays and transfer to a bag. Each cube makes a perfect single-serving dip. Pro tip: Add a pinch of garlic powder to the mix if you’re using it on burgers or sandwiches—it elevates everything.
Why You'll Love This Recipe
- No Pantry Panic: I keep a can of chickpeas on hand just for this—no special shopping runs, no forgotten ingredients. That leftover brine? Gold. Whisk it with oil, mustard, and a splash of vinegar, and suddenly you’ve got mayo that fools even my egg-loving dad.
- Tangy-Sweet Magic: The maple syrup isn’t just for sweetness—it rounds out the sharpness of the apple cider vinegar, giving it that just-right balance. Honestly, I add a pinch extra because it makes the whole thing taste like a hug in sauce form.
- Sandwich Hero: Slather it on toasted sourdough for a vegan Reuben, drizzle it over baked potatoes, or toss it with chickpea salad. Between us, it’s my go-to for picnics because it doesn’t separate and it’s cheaper than store-bought.
- Lasts All Week: This stuff keeps in the fridge for at least a week without turning weird. I make a big batch on Sundays, and by Wednesday, it’s still creamy enough to save my sad lettuce wraps. Plus, aquafaba’s dirt cheap—you’re basically printing money.
Step-by-step instructions for vegan yolk magic
Here's how to transform humble chickpea brine into ultra-creamy vegan mayo that rivals classic versions.
Whisk Aquafaba to Stiff Peaks
Pour the 1 cup aquafaba (chickpea brine) into a heatproof bowl. Place it over a pot of simmering water, ensuring the bowl doesn't touch the water. Heat gently for 3-5 minutes until the temperature reaches 160°F—you'll see small bubbles forming around the edges. This step is crucial as it helps the aquafaba emulsify better later.
Remove from heat and let cool for 2 minutes. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the warm aquafaba on high speed for 5-7 minutes until it forms stiff, glossy peaks that hold their shape when the whisk is lifted. You'll know it's ready when the mixture resembles fluffy egg whites. Don't rush this step—the longer you whisk, the more stable your mayo will be.
Gradually Add Oil in a Slow Stream
With the mixer running on low speed, very slowly drizzle in the 1 cup neutral oil—about 1 tablespoon per 10 seconds. This gradual addition is key to creating a proper emulsion. If you add the oil too quickly, you'll end up with a broken sauce instead of creamy mayo. Keep the mixer running continuously and maintain a steady pace to prevent separation.
After adding about half the oil, you'll notice the mixture begin to thicken and turn pale. This is when the emulsion starts forming. If the mixture looks curdled at any point, stop adding oil immediately, let it sit for 30 seconds, then continue. The final texture should be smooth, thick, and glossy—like classic mayo but with a slightly lighter color.
Incorporate Seasonings for Depth
Once all the oil is incorporated, reduce the mixer speed to low and add the 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 0.5 teaspoon maple syrup, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon lemon juice. Mix for 30 seconds to fully combine. The mustard adds tangy depth, while the vinegar and lemon juice brighten the flavor. The maple syrup just slightly rounds out the acidity—don't skip it, as it makes all the difference.
Taste the mixture and adjust seasoning if needed. You might want to add a pinch more salt or a splash of vinegar for extra tang. Remember, this is a flavor-building stage—don't hold back. The seasonings should be balanced but still allow the mayo's natural richness to shine through.
Adjust Consistency with Water
At this point, your mayo should be thick and creamy, but if it's too stiff or difficult to spread, add the 1 tablespoon water one teaspoon at a time while mixing on low speed. The water helps loosen the emulsion slightly without breaking it. You're aiming for a texture that's smooth, spreadable, and just slightly thicker than classic mayo—this is the perfect consistency for sandwiches, dressings, or dips.
For an extra-smooth finish, transfer the mayo to a clean jar and use an immersion blender to blend for 10 seconds. This step removes any air bubbles and ensures a silky texture. Store in an airtight container in the refrigerator for up to 1 week. The flavors will continue to meld and improve over time, making this vegan mayo even more delicious with each passing day.
Pro Tips For Making Vegan Egg Mayonnaise
- Whisk Slow to Start: I learned this the hard way—dumping cold aquafaba into the mixer and blitzing hard just makes it splatter everywhere. Start on low speed, let the whisk pull in air gradually, then ramp up once it thickens. This keeps your mayo from turning into a greasy mess.
- Strain That Aquafaba: The brine from canned chickpeas is full of gunk that’ll make your mayo grainy. Pour it through a fine-mesh sieve or coffee filter into a clean jar before using. Yes, it’s an extra step, but your mayo will thank you—smooth and creamy every time.
- Oil in Drizzles, Not Dumps: Adding oil all at once breaks emulsions faster than you can say "separation." Drizzle it in very slowly while the mixer runs, letting each drop incorporate before adding more. If it looks curdled, you’ve gone too fast—just keep whisking, it’ll come back.
- Vinegar First, Then Sweeten: Acid stabilizes the emulsion before sugar hits, so add the apple cider vinegar first, then the maple syrup. I used to mix them together, and the mayo would sometimes split—turns out, order matters. A splash of cold water can fix a broken batch, but prevention is easier.
Serving suggestions for this vegan egg mayonnaise
Sandwich Spread
This vegan mayo shines as a sandwich spread—slather it on toasted sourdough with turkey-free deli slices or grilled portobello mushrooms for a hearty vegan sandwich. I love pairing it with avocado slices, crisp lettuce, and a sprinkle of smoked paprika for extra depth.
For a breakfast twist, add it to toasted bagels with everything bagel seasoning and sliced cucumbers. 🥪
Salad Dressing
Thin your vegan mayo with 2 tablespoons lemon juice and 1 tablespoon maple syrup to create a creamy dressing for green salads. Toss it with mixed greens, cherry tomatoes, cucumber slices, and toasted almonds for a refreshing twist.
It also works beautifully as a base for potato salad—just fold in cooked baby potatoes, red onion, and fresh dill. 🥗
Dipping Sauce
Serve this mayo as a dip for veggie sticks like carrots, celery, and bell pepper strips. For extra flavor, stir in 1 teaspoon garlic powder and ½ teaspoon smoked paprika before serving.
It’s also perfect for fries or onion rings—just add a pinch of cayenne pepper for a spicy kick. 🍟
Burger Topping
Use this vegan mayo as a topping for vegan burgers, especially black bean or lentil-based patties. Spread it on the bun before adding the patty, then top with sliced avocado, lettuce, and pickles.
For a smoky flavor, mix in ½ teaspoon liquid smoke before serving. It’s also great for vegan chicken nuggets or tofu bites. 🍔
Garnish & Finishing
Drizzle a thin layer of this mayo over vegan sushi rolls or tacos for a glossy finish. It also elevates loaded baked potatoes—just mix in chopped chives and black pepper before topping.
For a sweet-savory twist, stir in 1 teaspoon honey and use it as a glaze for grilled veggies or tofu skewers. ✨
Meal Prep Hack
Make a double batch and store it in small glass jars for easy grab-and-go use. Portion it into single-serving containers for sandwiches, wraps, or salads on the go. I keep a jar in my fridge for quick PB&J-style sandwiches with almond butter and strawberry jam.
It’s also great for overnight oats—just mix in 1 tablespoon with your oats for extra creaminess. 💡
Nutrition facts
Frequently asked questions
Why does aquafaba work so well for vegan mayo?
Aquafaba (chickpea brine) contains proteins that act like egg whites when whipped, creating a stable emulsion when combined with oil. The heat treatment in this recipe helps denature these proteins, making them even more effective at binding fat—just like egg yolks in traditional mayo. This is why it produces a creamy, spreadable texture that holds up perfectly in recipes.
Can I make this without aquafaba?
Yes, but with limitations. For a similar texture, blend ½ cup silken tofu with 1 tbsp lemon juice until smooth, then use it in place of the aquafaba. However, the result will be slightly less stable and may separate faster. Another option is to use 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes to gel), but this gives a thicker, less creamy consistency.
What if my vegan mayo breaks or separates?
Don't panic! This happens when oil is added too quickly. Simply whisk in 1 tsp aquafaba or water while mixing on high speed. The emulsion will reform instantly. For extra insurance, add the oil even slower next time—1 tsp every 10 seconds works better than tablespoons. The key is patience and steady mixing.
How can I make this mayo spicier or more flavorful? Add ½ tsp hot sauce or ¼ tsp cayenne pepper for heat, or mix in 1 tsp garlic powder and ½ tsp onion powder for depth. For umami, stir in 1 tsp nutritional yeast. For herb lovers, blend in 1 tbsp fresh dill or chives—just
Will this mayo work in hot dishes like mac and cheese?
This vegan mayo is best for cold or room-temperature dishes. When heated above 160°F, the emulsion may break. For hot dishes, try thinning with 1 tbsp plant-based milk and adding a ½ tsp xanthan gum (mixed with the milk first) to improve heat stability. Alternatively, use it as a topping after cooking.