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One of the very first videos I ever filmed for this blog was how to make homemade mayonnaise. In the years since I have received numerous requests for an egg-free mayonnaise version.
At long last, here is a delicious egg-free mayonnaise that I devised after a bit of experimentation. The recipe not only uses no eggs but can be dairy-free too if desired.
Mayo made without eggs definitely comes in handy if you are out of eggs and your local farm pickup is still a few days away!
If you have an egg allergy, making your own mayonnaise is really a must because the ingredients in the commercial egg-free mayo brands that I’ve examined are nothing short of frightening! Even homemade versions are soy-based using either soy milk or tofu which are certainly far from desirable ingredients especially if you value the health of your thyroid!
Homemade Egg Free Mayo
In this recipe, chia seeds soaked in water that thickens into an egg white-like gel is the egg substitute. Chia seeds are low in phytic acid and so are fine to use without any special preparation.
Flaxseeds could also be used if desired. Flax also becomes gel-like when soaked (it makes a great homemade hair gel too!). However, the flaxseeds would need to be strained out prior to using in the mayo recipe whereas the chia seeds are so tiny they don’t require filtering.
Let me know what you think of this no-egg mayonnaise recipe if you have a chance to try it out. My husband loved it just as much as my regular mayonnaise recipe!
Another Option for Eggless Mayo
Another option to regular mayo is using homemade creme fraiche. It contains no eggs, is mild tasting and simple to make using heavy cream and a couple of tablespoons of whole milk kefir. See the link for the easy recipe!
Egg Free Mayo Recipe (Easy)
Easy egg-free mayonnaise recipe which is a healthy alternative to heavily processed versions at the store. Bonus, it can be made dairy-free too!
Ingredients
- 1/2 cup whole yogurt
- 1 cup avocado oil
- 1 Tbl chia seeds
- 1/4 cup filtered water
- 1 Tbl fresh lemon juice
- 1 tsp dijon mustard
- 1 pinch sea salt
Instructions
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Stir chia seeds into quarter cup of water and let sit for about 5-10 minutes.
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After the water thickens and the chia seeds become gel-like, add to a food processor along with the yogurt, lemon juice, dijon mustard and sea salt.
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Slowly drizzle in the cup of oil as the food processor is pulsing which will emulsify the oil with the rest of the ingredients.
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Strain out chia seeds if desired.
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Use immediately. Refrigerate leftovers for up to a week.
Recipe Video
Recipe Notes
Heavy cream can be substituted for the yogurt. Use coconut yogurt for a dairy free version.
Can you add a tablespoon of whey and let it ferment for several hours before refrigerating to extend the shelf life?
Sarah, I’m wondering if people are having browser compatibility issues with your resource page. I use Firefox and I’ve always been able to view them fine. Just checked again to make sure, and yes, all the resources show up for me.
It’s their browser settings. The resources page shows up fine for me too.
Hi Sarah,
Do you have a flour that is soaked and sprouted that you can recommend for recipes when soaking isn’t possible? I tried to check your resource page but there were just categories there and no link to click on.
Thanks in advance!!!
Yes, my resources page under “flours and grains” has vendors that sell sprouted grain which you can grind yourself or already ground sprouted flour. I don’t put brand names or links to specific vendors in the comments section as there are multiple vendors on my resources page and that wouldn’t be fair to the others.
https://www.thehealthyhomeeconomist.com/resources/#flours
Ok. Thanks, Sarah! One more question… Is it neccesary to soak sprouted flour/grains in an acidic medium to reduce phytic acid OR can I use it straight without soaking since its sprouted?
Likewise, I have never found any resources listed on your Resources Page — just a long listing of categories. Am I doing something wrong? Can you really see company listings on your Resources Page? Thanks.
Let me check on this .. there should be at least 2 companies listed there. Perhaps a temporary technical problem.
A very nice recipe for those who cannot eat eggs. Actually, this looks so good that I think I will try it even though I thrive on pastured eggs!
I’m a little confused about what the chia seeds are for and when you strain them out. I’m assuming it helps with texture, but if you don’t want little lumps you can take that part back out?
The chia seeds are so tiny you really don’t even feel the lumps in there. You can see them but not feel them when you eat the mayo. Filter them out after you make the mayo if you like. You can’t filter them when you’ve just made the chia gel as the gel is so thick it won’t go through a strainer.
How do you filter them out? don’t they get pulverized by the cuisine art when processing?
i’m wondering about this as well…could you answer this, Sarah?
Coconut yogurt? Never heard of it before. Is it homemade? Is it kefir made from coconut milk? Sarah, could you please clarify? Thanks in advance.
Many healthfood stores carry coconut yogurt. I also have a video recipe on this blog for coconut kefir made with coconut milk. That would work also. https://www.thehealthyhomeeconomist.com/video-coconut-milk-kefir/
Does anyone know how long chia seeds last in the frig? Mine are about 15 months old but have been kept cold. Do they go rancid like nuts?
Hi Teresa, I found this on the natural news website about chia seeds.
Shelf life: Chia seeds easily store for 2 – 4 years without refrigeration, and 4+ years if refrigerated. They only require a dry, cool location. Better yet, chia doesn’t go rancid very quickly like flaxseed does. And if you grind chia into a chia meal, it still has a long shelf life (1 – 2 years), unlike flax meal which goes rancid in less than 90 days.
After opening, I keep all seeds and nuts in the frig or freezer depending on how often I use them. I’ve had flax seed in the frig for at least a year and a half, no problems at all.
Chia seed can be kept for years, if kept cool, dry and dark. they are loaded with anti oxidants that help preserve themselves. we have had chia for 5 years and it has not gone rancid.
Shouldn’t you be able to keep this as long as the yoghurt or cream is good for?
Probably so … but I just wanted to be on the absolutely sure side regarding the freshness of the mayo’s taste.