Egg-Free Mayonnaise Recipe

Anne-Marie Hamel

It is not always easy to find replacement products, especially when the food allergen is the main ingredient! Here is a wonderful egg-free mayonnaise recipe created by Thao Nguyen from Bonbon Collections. There is no doubt it will enhance your sandwiches, dips and other spreads.

Makes about ¾ – 1 cup (180 ml – 250 ml)


  • 15 mL (1 tablespoon) of apple cider vinegar
  • 2 ml (½ teaspoon) of salt
  • 45 ml (3 tablespoons) of aquafaba (cooking liquid for chickpeas)
  • 3-4 cooked chickpeas
  • Lemon juice and turmeric, to taste
  • 180 ml to 250 ml (¾ to 1 cup) of permitted oil (canola, light olive, avocado or grape seed)


  1. In a hand blender bowl, combine the apple cider vinegar, salt, aquafaba, chickpeas, lemon juice and turmeric. Mix well.
  2. Add the oil in a thin drizzle, whisking continuously, until desired thickness is achieved.

Refrigerate for up to 7 days.

Please note:

The recipes we suggest are meant to be priority allergen free. However, it remains important to do your own nutrition labelling check for each ingredient.

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