Eggless Mayonnaise

Get ready to learn how easy it is to make your own creamy eggless mayonnaise from scratch! This naturally vegan mayonnaise recipe is an easy recipe that anyone with an immersion blender and tall, glass jar can make at home. All you need is 5 ingredients.

When it comes to recipes you should make from scratch to save money, this homemade mayonnaise recipe needs to be at the top of the list. You can whip up your own mayonnaise in less than 3 minutes and its SO MUCH CHEAPER than store-bought vegan mayonnaise. 

Most traditional mayonnaise brands you'll find in grocery stores are made with raw eggs. I feel my best when I avoid eating eggs, and have always bought vegan mayonnaise. For years, I bought Follow Your Heart's Vegenaise. While it's certainly delicious, it's simply way overpriced. 

In 2024, a 16 ounce jar of egg-free Vegenaise costs $6 near me. This homemade version (that tastes almost identical to the store-bought mayonnaise) costs 1/6 of the price. You can even swap out canola oil for avocado oil for a “healthier” version of regular mayonnaise if you like and the recipe is still half the price of store-bought. Woohoo!

Use this eggless mayonnaise recipe just as you would any store-bought mayonnaise – folded in potato salad, coleslaw recipes, spread on sandwich bread, a creamy sauce for french fries, and more! 

What You'll Need

• Immersion blender: Also known as a hand blender or stick blender, this appliance is absolutely necessary for making mayonnaise at home. Please do not attempt to make the same recipe in a food processor or high speed blender. It simply does not yield the same result. 
• Oil: I like to use avocado oil or vegetable oil (vegetable oil is way, way more economical and my typical go-to!). It's what most store-bought mayonnaises are made with anyway.
• Soy milk: The proteins and fats in soy milk contribute to a creamy, smooth texture that is very similar to that of mayonnaise made with egg yolks. Soy milk also has a mild, neutral flavor that does not overpower the taste of the other ingredients in the mayonnaise.
• Apple cider vinegar: Provides the necessary acidity to balance the richness of the mayonnaise. The acidity also helps to stabilize the emulsion, which is crucial for achieving a light and airy texture. If needed, lemon juice or regular white vinegar are the best substitutes.
• Dijon mustard: Adds a mild, savory, and slightly spicy flavor, which enhances the overall taste profile of the eggless mayonnaise. If preferred, yellow mustard is a good alternative.
• Salt: Salt enhances the overall flavor of the mayonnaise by bringing out the flavors of the other ingredients.

Optional Add-ins

• Garlic powder: My husband loves this mayonnaise with an added 1/2 teaspoon of garlic powder. 
• Black pepper: Add 1/4 teaspoon of either black pepper or white pepper. 
• Mustard powder: Add 1/4 teaspoon to emphasize the tangy flavor. 

Recipe FAQs

What speed should I set the immersion blender to?

This will really depend on your immersion blender, but my immersion blender is very strong. To start, I have to keep it on the lowest setting or it gets completely suctioned to the bottom of the glass. As I begin to lift it upwards, I can increase the speed to a medium-high speed. Play with your specific immersion blender and figure out what works for you. 

Can I make ingredient substitutions?

In order for the eggless mayonnaise to thicken properly, it is very important to follow the recipe as written. Please do not make substitutions outside of what has been recommended and tested and expect the same results. Additionally, it is important to use a tall, narrow jar for a stable emulsion. Without it, it won't thicken properly.

Can I use almond milk instead of soy milk?

I have made this eggless mayonnaise recipe with both almond milk and oat milk, and while it works okay, it's much less stable compared to soy milk. Soy milk is unique in that it is naturally high in protein and has a similar fat content to whole milk. This really helps the mayonnaise emulsify and stabilize into a thick spreadable traditional mayonnaise. For the best eggless version, I highly recommend soy milk. 

Can I use aquafaba?

YES. I find that soy milk makes for a more mild flavored vegan mayo recipe, but if needed or desired, you can swap out the soy milk for 1/4 cup of aquafaba (also known as chickpea liquid or chickpea brine). This is simply the liquid from a can of chickpeas. It's slightly less thick, but it does work great. 

How long will this mayonnaise last?

This eggless mayonnaise will keep for up to 10 days in an airtight container in the refrigerator.