This Vegan Mayonnaise recipe is a delicious way to get your favorite condiment spread in a dairy-free and egg-free way.
Made at home with just 5 ingredients, this is a super simple substitute that you’re going to want to use over and over again for all your spread needs.
Did you know that it’s really easy to make your own homemade vegan mayo? It’s true and to be honest it’s actually really good too!
While it’s not the same thickened consistency as what you’d buy in a jar, it is a lot more flavorful and delicious. Nothing beats the taste of homemade and once you try this simple recipe you’ll see just how true that is. This is the BEST vegan mayo recipe!
What is Vegan Mayo?
Vegan diets mean that no animal products are used so while traditional mayo in stores is made with egg whites this homemade version is made using aquafaba instead.
This aquafaba mayo is a great alternative for those wanting to avoid animal products and those simply trying to enjoy egg-free mayonnaise without the high grocery store markup prices.
Ingredients
- Oil – Use sunflower or canola oil
- Aquafaba – This is the water that comes with canned chickpeas
- Dijon Mustard
- Apple Cider Vinegar
- Salt
For the exact measurements please see the recipe card below.
How to Make Simple Vegan Mayonnaise
To make this mayonnaise, you’ll need a stick blender and a tight container for the mix to achieve an emulsion.
- Place all the ingredients except oil in the container.
- You’ll start pulsing the blender and simultaneously add the oil. Do it slowly to give time for the emulsion to happen.
- Lift the blender softly to let some air inside the mix.
- Keep pulsing the blender while adding the rest of the oil until it is all incorporated and combined. You’ll notice how the mixture starts to emulsify and thicken.
- If the mayo is still liquid after a couple of minutes, add more oil and blend for a few more minutes allowing some air to get inside the emulsion.
Recipe Tips
- Storage. Keep the mayonnaise in an airtight container in the fridge for up to 7 days.
- Texture. This recipe is fool-proof; anyways, the key to success is to use a tight container to achieve the emulsion. Then is just a matter of being patient when blending, adding the oil slowly, and lifting the mixer just a few times to help the emulsion happen. That’s all; you’ll have a homemade vegan mayonnaise in 10 minutes and for just cents.
- Leftover chickpeas. You only need the water in the can, so you’re going to be left with chickpeas on hand. Why waste them? Check out this great Pumpkin Hummus Recipe or my Roasted Veggie Tacos for delicious ideas to use them up.
Substitutions
- Oil. If you don’t have sunflower oil or canola oil on hand or you simply want to make this mayo a little healthier than you can use olive oil. Do keep in mind that olive oil will add a pungent flavor to the sauce. If you don’t mind this, go right on ahead!
Variations
- Flavor. You can customize this mayo to your own tastes and desires by adding in other ingredients. Some great add-ins include garlic, smoked paprika, or even fresh chives.
Check out these other great vegan recipes:
How to Make Simple Vegan Mayonnaise
Ingredients
- 1 cup sunflower or canola oil (use olive oil if you don’t mind its pungent flavor)
- ⅓ cup aquafaba (aquafaba is the water that comes with canned chickpeas)
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ¼ tsp salt
Instructions
1. To make this mayonnaise, you’ll need a stick blender and a tight container for the mix to achieve an emulsion.
2. Place all the ingredients except oil in the container. You’ll start pulsing the blender and simultaneously add the oil. Do it slowly to give time for the emulsion to happen. Lift the blender softly to let some air inside the mix. Keep pulsing the blender while adding the rest of the oil until it is all incorporated and combined. You’ll notice how the mixture starts to emulsify and thicken.
3. If the mayo is still liquid after a couple of minutes, add more oil and blend for a few more minutes allowing some air to get inside the emulsion.
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