No Egg Mayonnaise Recipe: Silky Smooth With Aquafaba Magic

Creating silky smooth mayonnaise without eggs is easier than you think, thanks to the power of aquafaba—the magical liquid from canned chickpeas. This vegan mayonnaise delivers the same creamy texture and rich flavor as traditional mayo, perfect for sandwiches, dressings, or dips.

I developed this recipe after realizing how versatile aquafaba can be when emulsified properly.

The key to success lies in blending the aquafaba until frothy, then gradually incorporating oil while using a pinch of mustard as an emulsifier. This method ensures a stable, velvety sauce that won’t separate.

The result is a neutral-flavored base that works in all your favorite recipes, from classic egg salad to creamy coleslaw.

What makes this recipe stand out is its simplicity—just five ingredients and a food processor or immersion blender. The texture is surprisingly smooth, with a luxurious mouthfeel that rivals traditional mayo.

Best of all, it keeps well in the refrigerator for up to a week, making it a perfect pantry staple.

Whether you're vegan, allergic to eggs, or simply looking for a lighter option, this no-egg mayonnaise delivers professional-quality results every time. Let’s get started on creating your perfect batch.

Ingredients for no egg mayonnaise

Five ingredients transform canned chickpea liquid into velvety, restaurant-quality mayonnaise—no eggs required.

The aquafaba is your secret weapon—always use low-sodium canned chickpeas (like Chickpeas from Trader Joe's or Great Northern brand) to avoid flavor interference. Drain the chickpeas, reserve the liquid, and use it immediately for peak freshness. The olive oil should be light and fruity—California Extra Virgin or Colavita brands work beautifully. Dijon mustard isn't just for flavor; it's the emulsifier that binds everything together. Maille or Bron are my go-tos, but any quality Dijon will do. For the vinegar, apple cider adds subtle depth, but white vinegar keeps it neutral if you prefer.

No aquafaba? Silken tofu blended until ultra-smooth works in a pinch—just add an extra tablespoon of mustard to compensate. Swap olive oil for avocado oil if you want a neutral flavor profile, or walnut oil for a richer taste. The garlic powder and white pepper are optional but elevate it to gourmet status—think of them as the finishing touches. If you're sensitive to acidity, reduce the vinegar to half a teaspoon and add a splash of maple syrup to balance. This mayo keeps its silky texture even when mixed with acidic ingredients like lemon juice or hot sauce—just don't overdo it, or it'll break.

Store your homemade mayo in a clean, airtight glass jar with a layer of olive oil poured on top to preserve freshness. It'll stay creamy and delicious in the fridge for up to 1 week, though I usually use it within 3-4 days. For longer storage, portion into ice cube trays, freeze, and transfer to a bag—each cube makes a perfect single-serving addition to sandwiches or dressings. The flavor actually improves slightly after the first day as everything melds together, so make a batch and enjoy it all week!

Step-by-step instructions for no egg mayonnaise

This foolproof method transforms humble aquafaba into velvety, restaurant-quality mayonnaise every time.

Pour the 0.5 cup aquafaba into a clean, dry mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on high speed for 5-7 minutes until the aquafaba forms stiff, glossy peaks that hold their shape when the whisk is lifted. You'll notice the mixture gradually thicken from a liquid to a frothy, meringue-like consistency.

Here's the thing—this step is absolutely critical. If you rush it, your mayo will be thin and runny. If you overmix beyond stiff peaks, you risk breaking down the protein structure. The aquafaba should look like whipped egg whites, with smooth, glossy peaks that don't immediately collapse when you stop mixing. I like to test by lifting the whisk—if the peaks stand tall for at least 10 seconds, it's ready.

With the mixer running on low speed, very slowly drizzle in the 1 cup extra-virgin olive oil—about 1 tablespoon at a time. This gradual addition is what creates the silky emulsion. If you add it too quickly, the mixture will break and separate. You'll see the oil absorb into the aquafaba, creating a thick, creamy texture.

After each addition, let the mixture emulsify completely before adding more. This process should take about 5-7 minutes total. You'll know it's working when the mixture becomes thick and glossy, almost like heavy cream. Don't be tempted to speed this up—patience here ensures that velvety texture we're after.

Once all the olive oil is incorporated, add the 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 0.5 teaspoon Diamond Crystal kosher salt, 0.25 teaspoon garlic powder, and 0.125 teaspoon white pepper. Mix on low speed for 30 seconds to fully combine all the ingredients. The vinegar helps stabilize the emulsion and adds a slight tang that balances the richness.

The Dijon mustard isn't just for flavor—it acts as an emulsifier, helping to bind the oil and aquafaba together more effectively. The garlic powder and white pepper add subtle depth without overpowering the delicate flavor. At this stage, your mayonnaise should be thick, smooth, and perfectly emulsified. If it looks slightly thin, don't worry—it will thicken as it sits.

Taste your mayonnaise and adjust the seasoning if needed. If it's too thick, thin it with 1-2 teaspoons of water or more vinegar. If it's too thin, you can attempt to fix it by adding 1 tablespoon of extra aquafaba and re-emulsifying with the mixer. Transfer the mayonnaise to a clean, airtight container and refrigerate for at least 1 hour before using.

This resting period allows the flavors to meld and the texture to fully set. When you're ready to use it, give it a quick whisk to restore that silky consistency. The magic of this no-egg mayonnaise lies in its versatility—use it on sandwiches, as a dip, or as a base for dressings. It keeps in the refrigerator for up to 1 week, making it perfect for meal prep.

Pro cooking tips for this dish

Aquafaba Whipping

Start with room-temperature aquafaba—this whips faster and more smoothly than cold. Use a clean, dry bowl (any moisture will prevent stiff peaks) and a stand mixer with whisk attachment for best results.

Beat on high speed for 5-7 minutes until glossy peaks form that hold their shape when you lift the whisk. 💫

If your aquafaba isn't whipping properly, check for hidden salt—even a pinch can interfere. Drain your chickpeas thoroughly and rinse the liquid before using. For extra stability, add ½ teaspoon xanthan gum to the aquafaba before whipping, but only if you're making a large batch.

Oil Emulsification

Add the olive oil in a slow, steady stream—1 tablespoon at a time—while mixing on low speed. This gradual process prevents separation. I use a fine-mesh strainer to control the flow, especially when pouring from a bottle.

If the mixture breaks, immediately add 1 teaspoon Dijon mustard and re-emulsify.

For a neutral flavor, replace olive oil with avocado oil—it has a higher smoke point and won’t overpower delicate dishes. If you prefer a richer taste, walnut oil adds depth, but use it sparingly (start with ½ cup).

Always keep the mixer running at low speed to maintain the emulsion.

Mustard Magic

The Dijon mustard is non-negotiable—it acts as a natural emulsifier, binding the oil and aquafaba. Use high-quality grainy mustard like Maille or Bron for the best texture. If you're out, whole-grain mustard works in a pinch, but avoid smooth varieties—they lack the necessary structure.

For extra stability, whisk 1 teaspoon cornstarch into the aquafaba before whipping. This creates a thicker base that resists separation. If your mayo is too thick after emulsifying, thin it with 1 teaspoon water—never add more oil, or it will break.

Acid Balance

The apple cider vinegar (or white vinegar) serves two purposes: it stabilizes the emulsion and adds a subtle tang. Start with 1 teaspoon, but adjust to taste—some brands of vinegar are more acidic than others.

If your mayo tastes too sharp, balance it with a pinch of maple syrup or agave.

For a herb-infused mayo, blend 1 tablespoon fresh dill or tarragon into the finished mixture. The herbs add freshness and pair beautifully with sandwiches or dressings. If using dried herbs, reduce to ½ teaspoon—they’re more concentrated.

Storage Secrets

Store your mayo in an airtight glass jar with a thin layer of olive oil poured on top to preserve freshness. The oil creates a barrier that prevents oxidation. Refrigerate for up to 1 week, but use it within 3-4 days for the best texture and flavor. 🧊

For long-term storage, portion into ice cube trays, freeze, and transfer to a bag. Each cube makes a perfect single-serving addition to sandwiches or dressings. Thaw overnight in the fridge—never microwave, or the texture will suffer. If your mayo separates after thawing, whisk vigorously to re-emulsify.

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