Egg-Free Mayo – Simple Homemade Options

If you avoid eggs or want a lighter sandwich spread, egg‑free mayo is the answer. It uses the same creamy texture you love but swaps the egg for plant‑based binders. You’ll get a smooth sauce that works in salads, dips, and dressings without any animal ingredients.

Most people think you need an egg yolk to emulsify oil, but a few simple tricks break that myth. Aquafaba, the liquid from canned chickpeas, creates a stable foam that traps oil just like egg whites. Silken tofu or cashews, when blended, also give the thick body you expect from mayo. These alternatives keep the flavor neutral, so you can add your favorite herbs or spices later.

Basic Egg-Free Mayo Recipe

Here’s a quick, no‑stress recipe you can whip up in five minutes. You only need four ingredients and a blender or immersion stick.

• 1/4 cup aquafaba (chickpea liquid) or 1/4 cup silken tofu
• 1 cup neutral oil – canola, sunflower, or light olive oil
• 1 tablespoon lemon juice or white vinegar
• 1/2 teaspoon salt (adjust to taste)

Start by pouring the aquafaba (or tofu) into the blender. With the motor running, drizzle the oil in a thin stream. The mixture will thicken quickly, turning glossy and smooth. Once all the oil is incorporated, add the lemon juice and salt. Blend a few more seconds, taste, and adjust seasoning. If the mayo is too thick, thin it with a splash of water; if it’s thin, blend a bit longer.

That’s it – you have a versatile, egg‑free mayo ready for any use. Store it in a clean jar and keep it in the fridge for up to a week. Always use a clean spoon to avoid contamination.

Creative Variations & Uses

After mastering the base, you can flavor the mayo in dozens of ways. Blend in a clove of garlic for a quick aioli, add a teaspoon of smoked paprika for a smoky kick, or mix in fresh herbs like dill or cilantro for a herbaceous spread. For a sweet twist, stir in a bit of maple syrup and a pinch of mustard – great on breakfast toast.

Egg‑free mayo works perfectly in classic dishes. Use it to bind a tuna salad (just swap the tuna for shredded chicken or chickpeas), create a creamy coleslaw dressing, or spread it on a burger for extra moisture. It also makes a great base for dip – mix with sriracha for a spicy sauce or with roasted red pepper puree for a sweet‑savory dip.

When cooking, remember that mayo can act as a protective layer. Brush it on fish before baking to keep the flesh moist, or spread it on chicken before grilling for a golden crust. The oil content helps prevent sticking and adds a subtle richness.

For those who are picky about texture, try a cashew‑based mayo. Soak 1 cup raw cashews overnight, blend with 1/4 cup water, the same oil, and acid. The result is a richer, nutty mayo that works well in vegan sauces and dressings.

All these options keep your pantry flexible and your meals enjoyable without eggs. Experiment, taste, and find the version that fits your taste buds best. Egg‑free mayo proves that a classic condiment can be both simple and adaptable, giving you fresh possibilities every day.