This egg-free aquafaba mayonnaise is a simple, reliable way to make creamy, classic-style mayo without eggs or dairy. Made with aquafaba — the liquid from canned chickpeas — it blends into a smooth, stable emulsion that works beautifully as a spread, for salad dressings, and everyday sauces. It’s especially helpful if you’re following AIP Modified or Plant-Based Whole30 and looking for a homemade option that fits within those guidelines. Once you’ve made it once, it becomes one of those foundational recipes you come back to again and again.

How this Aquafaba Mayonnaise fits AIP Modified and Plant-Based Whole30

This aquafaba mayonnaise fits within both AIP Modified and Plant-Based Whole30, since both approaches allow legumes as a protein source. This is one of the main ways they differ from the original AIP and Whole30 frameworks. Neither, however, includes eggs: Plant-Based Whole30 eliminates all animal proteins, and AIP Modified continues to exclude eggs as a potential inflammation trigger.

At-a-glance ingredient compatibility

AIP CORE: Not compatible (legumes, seeds)
AIP MODIFIED: Fully compatible
PALEO: Not compatible (legumes)
WHOLE30: Not compatible (legumes)
PLANT-BASED WHOLE30: Fully compatible

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What is Aquafaba Mayonnaise?

Aquafaba is the starchy byproduct left behind after making chickpeas, and the liquid in the can of chickpeas that you typically drain off. It’s salty and syrupy and has some of the same emulsification properties as eggs, which makes it perfect for combining with oil as a stand in for eggs in an egg-free mayonnaise.

Combine the aquafaba, mustard, salt and freshly squeezed lemon juice together in a small container. Then, pour the avocado oil over the top. Place a high-powered immersion blender all the way at the bottom of the container and turn it on. As you slowly lift the blender, the oil will begin to emulsify with the aquafaba. You’ll see it change colors and thicken. If you’re using a standard countertop blender, go the more traditional route of slowly pouring the oil into the aquafaba while the blender is running.

Give the mayonnaise a final taste and adjust the salt or lemon as needed. Transfer it to a sealed container and refrigerate for a few hours, which helps it fully set and thicken as it chills. Stored in the refrigerator, it will keep well for about five days. Use it anywhere you’d reach for traditional mayonnaise, like salad dressings, creamy sauces, chicken or tuna salads, and as a spread.

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Aquafaba Mayonnaise FAQ

It’s true that aquafaba mayonnaise isn’t as stable as an egg-based mayonnaise. But it can blend up thick and hold together in the jar for quite some time if you start with room-temperature ingredients and use a high-powered blender or immersion blender. Cold ingredients tend to emulsify more slowly and can lead to a looser texture. Any blender that can fully purée fruits and vegetables should be strong enough to produce a smooth, stable aquafaba mayonnaise.

Aquafaba mayonnaise is easy to customize. You can blend in fresh herbs, garlic powder, lemon zest, or other seasonings to suit how you plan to use it. Start with small amounts and adjust to taste.

Yes, you can use a standard countertop blender. The process to make mayonnaise is a little different, though. Add the aquafaba, lemon juice and salt to the blender and turn it on, then slowly stream the oil into the aquafaba while the blender is running. The recipe below provide instructions for both methods.

Avocado oil is a great choice for aquafaba mayonnaise because of its neutral flavor and clean finish, which lets the lemon and any seasonings you use shine through. Olive oil also works, but it will give the mayonnaise a much more pronounced olive flavor. That can be lovely in certain dishes, especially Mediterranean-style salads, but it’s something to keep in mind depending on how you plan to use the finished mayo.

Ingredients

1 cup avocado oil
¼ cup aquafaba, liquid from a can of chickpeas
1½ tsp mustard
1 tsp Kosher salt
1 tsp freshly squeezed lemon juice

Instructions

Using an Immersion Blender

Add the aquafaba, mustard, salt and lemon juice to a small container. Pour the avocado oil over the top.
Place the immersion blender at the bottom of container and turn it on to high speed. Slowly lift the blender up to emulsify.
Adjust the seasoning to your taste, adding additional salt or lemon as needed.
Chill before using.

Using a Standard Blender

Add the aquafaba, mustard, salt and lemon juice to a high-powered standard countertop blender.
Turn the blender on at high speed and slowly stream in the aquafaba. Blend until the mayonnaise is completely emulsified.
Spoon the mayonnaise out of the blender, and adjust the seasoning to your taste, adding additional salt or lemon as needed.
Chill before using.

Notes

Makes approximately 1½ cups of mayonnaise.

Course: Dressings and Sauces

Cuisine: AIP Modified, Plant-Based Whole30

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Aquafaba Mayonnaise (Egg-free, Dairy-free)