You only need 5 ingredients to make this creamy and tangy Easy Vegan Mayo. This aquafaba-based mayo is perfect for spreading on a sandwich, mixing into salads, or topping your veggie burgers!
You only need a few simple ingredients to make this thick and creamy aquafaba mayo. Now you don't have to long for that tangy non-vegan white condiment anymore—you can make your own mayo that fits your dietary needs!
The great thing about this recipe is that it gives you an excuse to make another chickpea dish! Use up the chickpeas (leftover from the aquafaba in this mayo recipe) in some tasty Make & Freeze Quinoa Chickpea Meatballs or some delicious Chickpea Blondies. Or, whip up one of my personal favorite dishes, Indian Butter Chickpeas!
This Easy Vegan Mayo recipe is...
- Made with 5 ingredients
How to Make Easy Vegan Mayo
- Combine all the ingredients but the oil in a jar. Begin pulsing with an immersion blender.
- While blending, slowly add in the oil. Lift up slightly as you are mixing to help incorporate air.
- Your mayo will begin to thicken after a few minutes. Add oil as you go to create the perfect mayo consistency.
Tips & Tricks for Easy Vegan Mayo
You need to mix your mayo in a container that fits tightly around your immersion blender. If your container is too big, the mayonnaise won't blend up the right way. The emulsion won't work without a tight container.
Remember that this recipe takes time to whip up. So be patient, and add the oil slowly. If you just dump the oil in all at once, the texture of your mayo will not be creamy or fluffy like you want.
Don't throw out the chickpeas after removing the aquafaba! You can store them in the fridge or use them in a different recipe, like this tasty Cinnamon Apple Chickpea Cake!
Variations to Easy Vegan Mayo
Consider adding in some garlic, smoked paprika, Cajun spice, or even chives. This is a great way to add a layer of flavor to your aquafaba mayo! Just mix in your spices etc. after your mayo has emulsified.
If you want a different flavor, go ahead and use olive oil instead of the sunflower oil. Olive oil will give your mayo a more pungent flavor. Canola oil can be used as a replacement as well.
Easy Vegan Mayo FAQs
What if my mayo is still watery?
If, after a few minutes of whipping, your mayo is still really watery, add a little bit more oil and blend for another few minutes. This will help to incorporate air into the aquafaba.
How long will this mayo last?
If stored properly, your mayo can last in an airtight container in the fridge for up to 7 days. Just mix together your mayo and then use as you would for the recipe or snack you are eating.
Can you freeze this vegan mayonnaise?
Unfortunately, you will find that this recipe does not freeze well. Only make what mayo you plan to use before it goes bad. This recipe is very simple, so you can easily whip up some mayo when you need it.
- 1 cup sunflower oil or canola oil
- ⅓ cup aquafaba (aquafaba is the water that comes with canned chickpeas)
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ¼ tsp salt
- Make sure you have an immersion blender and a container that fits tightly around it to make this recipe.
- Place the aquafaba, dijon mustard, apple cider vinegar, and salt into the container.
- Start pulsing ingredients with the immersion blender. While blending, begin to slowly add the oil.
- Make sure to pour the oil in slowly to give time for the emulsion to happen. Lift the blender slightly as you blend to let some air into the mixture.
- Keep pulsing the blender while adding the rest of the oil, until the oil is all incorporated and combined. You’ll notice how the mixture starts to emulsify and thicken as you go.
- If the mayo is still too liquidy after a couple of minutes, add more oil and blend for a few more minutes, allowing some more air to get inside the emulsion.
- Keep the mayonnaise in an airtight container in the fridge for up to 7 days.
- Make a flavored vegan mayonnaise by adding ingredients like garlic, smoked paprika, or fresh chives.
- The key to success is to use a container that fits tightly around your immersion blender, to achieve the emulsion.
- Be patient when blending—add the oil slowly, and lift the mixer just a few times to help the emulsion happen.
- The chickpeas that are left behind from the aquafaba can be used for another recipe!
- You can use olive oil instead of the sunflower/canola oil, if you don’t mind the more pungent flavor.
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