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!
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.
Notes
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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!