Creamy and tangy vegan mayonnaise made with aquafaba! This recipe is pretty much like magic, 8 simple ingredients and you can make mayonnaise.
So if you’ve seen my recipe for vegan mayo then you already know that I think making your own vegan mayonnaise is pretty much like magic!
It’s so easy and you actually won’t believe how quick it is!
My other recipe for vegan mayo uses soy milk as the emulsifier but this recipe uses aquafaba – which is the fancy name for chickpea water – instead.
Basically – we use the water from a can of chickpeas. This acts much the same as egg whites do. The proteins and starch from the chickpeas leach out into the water so that the chickpea water behaves like egg whites, I even made some vegan meringues with it (check those out).
This vegan mayonnaise is more like a salad cream in the sense that it is a thinner, pourable consistency so makes a really good salad dressing. It’s also really tangy and creamy, all those good things you want in a delicious vegan salad cream.
How To Make Vegan Mayonnaise
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add aquafaba (chickpea water), dijon mustard, salt, lemon juice, distilled white vinegar, maple syrup, avocado oil and olive oil to a measuring jug.
- Use an immersion blender to blend it.
- It emulsifies into creamy mayonnaise.
Ingredient Notes
- Aquafaba – this recipe uses 3 tablespoons of aquafaba, and this is usually about quarter of what you would get from draining a regular 15-ounce can of chickpeas. You can throw the rest away or use it for something else.
- Maple syrup – doesn’t make this mayonnaise sweet at all, it simply balances out the flavors beautifully.
- Avocado oil – is a great neutral tasting oil to form the base of this mayonnaise. You can experiment with different oils of course.
- Olive oil – we use a little extra virgin olive oil to add flavor.
Success Tips For Eggless Mayonnaise
Immersion blender. This recipe works best with an immersion blender. I have also made it in my Vitamix with a variable speed setting. I started on slow speed with the lid partly open. So if you have a variable speed blender and can start at slow speed with the lid partially open then it may work. However, the most reliable results are going to be with an immersion blender.
Don’t try this in a stand mixer or a food processor, neither of those options worked for me at all.
What to do if it won’t emulsify. If you have an issue with a batch of mayonnaise that doesn’t want to emulsify, sometimes you can still save it. Leave it for a bit and then come back to it and use an immersion blender and emulsify it. So if you try it in your blender jug and it doesn’t work, then move it to a measuring jug and try again with your immersion blender. Again though, an immersion blender from the start is going to be the safest option.
It thickens up in the fridge. It starts off as a very pourable consistency but it does tend to thicken up in the fridge.
Storing Instructions
Keep it stored in a sealed container in the fridge and consume within 4-5 days.
The oils in the mayonnaise are very stable but the aquafaba is like egg whites in the sense that it is not long lasting, so the shelf life of this mayonnaise is not super long like a store-bought vegan mayonnaise would be.
More Delicious Vegan Recipes
- Vegan Cashew Cheese Sauce
- Vegan Sour Cream
- Vegan Oat Milk
- Vegan Mozzarella
- Vegan Mascarpone
- Homemade Vegan Butter
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mayonnaise with Aquafaba
Ingredients
- 3 Tablespoons Aquafaba (45ml) Liquid from a can of chickpeas
- 2 teaspoons Dijon Mustard
- ¾ teaspoon Salt
- 1 Tablespoon Lemon Juice
- 2 Tablespoon Distilled White Vinegar
- 1 Tablespoon Maple Syrup
- 1 cup Avocado Oil (240ml)
- 1 Tablespoon Olive Oil Extra Virgin
Instructions
- Add aquafaba (chickpea water), dijon mustard, salt, lemon juice, distilled white vinegar, maple syrup, avocado oil and olive oil to a measuring jug.
- Use an immersion blender (handheld) to blend it into creamy mayonnaise.
Notes
- Aquafaba – this usually translates to about quarter of what you would usually get if you drain a regular 15 ounce (425g) can of Chickpeas. You can throw the rest away or keep it for other uses.
- Maple syrup – doesn’t make this mayonnaise sweet at all, it simply balances out the flavors beautifully.
- Avocado oil – is a great neutral tasting oil to form the base of this mayonnaise. You can experiment with different oils of course.
- Quantity – this recipe makes around 1 ½ cups of mayonnaise.
- Storing: Keep it stored in a sealed container in the fridge and consume within 4-5 days.
I am new to eating (and cooking) vegan. I’m really impressed at how easy and tasty this recipe was!! I didn’t have white vinegar so I used white balsamic vinegar and brown mustard. Thank you for sharing this wonderful recipe! I look forward to trying more of your recipes!
Thanks so much for your great review Heather! Happy to hear you enjoyed the recipe!
Great mayonnaise recipe. I used double the amount for ease of blending in my blender. I used cold pressed rapeseed oil, fresh garlic and brown sugar in place of maple syrup. I think I’ll try without the sugar next time especially as I can’t always obtain maple syrup.
Thank you.
Awesome! Thanks so much for sharing!
I have a mustard allergy – any idea how I could leave the mustard out?? Not sure if it would alter the texture.
Hi Karen, you can definitely just leave it out. 🙂
I couldn’t’t get it to thicken at first if I added all the ingredients at the same time. I gave up and the mixture separated, so I tried again but started with the aquafaba first and adding the oil a tablespoon at a time. This time it worked great!
I love this recipe have made it many times and everytime it comes out perfect! Thank you!
That’s awesome Elena! Thanks so much for the fantastic review.
Omg finally a vegan mayo recipe that actually works !! So good !
This recipe is amazing!!! I tried the other mayo recipe but I must say I prefer this one! Haven’t had mayo in years and this one blew my mind at how true to real mayo it is! I used sunflower oil instead of avocado oil (I ran out of avocado oil making the other mayo) and I’m so glad that I did. This mayo has seriously made my day – thanks for such an amazing recipe and for the ongoing inspiration. I have around 10 of your recipes I want to try over the upcoming week/s ????
Thanks so much Cathy! So glad to hear you enjoyed it!
This is sooooo delicious!! I was really craving mayo and I hadn’t been happy with other recipes. The consistency and flavor is everything, tastes like Hellman’s. Thank you!!
Awesome! So happy to hear that Sara! 🙂
Hi are either of your mayonnaise recipes freezable?
Hi Melinda, I’m really not sure but I would be inclined to think not.
Is it sweet? Can I omit the maple syrup?
It’s not sweet at all, the maple syrup is for flavor balance, but you can omit if you want. 🙂
Looks yummy,definitely going to give it a try.
I don’t have avocado oil what can I use instead? Thank you
You can use extra virgin olive oil if you don’t have avocado oil on hand
I can’t wait to try it! How long does it store in the fridge?
4-5 days. 🙂
It looks lovely, I cook vegan cakes for my daughter’s cafe, and it is amazing how simple it is to cook without eggs.
Hi Julie! Yes, it’s so simple and there are so many ways to replace them. 🙂
Tasty and creamy, just super simple!