This aquafaba-based vegan mayo delivers creamy richness without dairy or eggs. The chickpea liquid works magic as an emulsifier, creating a smooth, stable sauce.
With just a few simple ingredients and a blender, you’ll achieve professional results. This version stays thick and spreadable, perfect for sandwiches and dressings.
Ingredients for Vegan Mayo Recipe Aquafaba
Eight ingredients transform chickpea liquid into silky, spreadable vegan mayo perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Aquafaba 🥫 | ¾ cup | Unsalted chickpea liquid from can |
| Neutral-Flavored Oil 🫒 | 1 ½ cups | Avocado or light olive oil |
| Dijon Mustard 🟡 | 2 tsp | Smooth, no seeds preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | Or white vinegar substitute |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Garlic Powder 🧄 | ¼ tsp | Optional for depth of flavor |
| Sea Salt 🧂 | ½ tsp | Fine grain for even distribution |
| White Pepper 🌶️ | ¼ tsp | Ground, for subtle heat |
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The aquafaba is non-negotiable—canned chickpea liquid only (homemade lacks the starch concentration). Opt for organic brands like Eden or Westbrae for consistent emulsification. Neutral oil is critical; avoid strongly flavored varieties like extra-virgin olive oil that overpower the clean taste. Avocado oil yields the most neutral result, while light olive oil works in a pinch.
No aquafaba? Flax or chia gel can substitute but requires adjustment (use 1/4 cup gel per 1/2 cup aquafaba). Vinegar swaps easily: white wine or rice vinegar at equal amounts. For a tangier profile, increase lemon juice to 2 tbsp. Mustard lovers can boost to 1 tbsp—it enhances stability and adds zing.
Store in an airtight jar in the fridge for up to 1 week. The emulsion may separate slightly—just whisk to revive. For longer storage, freeze in ice cube trays (thaw in fridge overnight). Do not freeze in glass—it may crack.
Why You’ll Love This Recipe
- Blender Magic: I just dump everything in and blend—aquafaba, oil, a squeeze of lemon, done. No whisking, no fuss.
- Tangy Perfection: The Dijon mustard and apple cider vinegar give it that classic mayo zing, but somehow even fresher.
- Endless Uses: I slather it on sandwiches, mix it into dressings, or use it as a base for creamy dips. It never lets me down.
- Pantry Hero: Between us, I always have a can of chickpeas in the cupboard. Now their liquid turns into mayo instead of waste.
Step-by-Step Instructions for Vegan Mayo
Master the emulsion technique and you’ll achieve rich, velvety results every time.
Step 1: Blend Aquafaba with Acidic Components
In a high-powered blender or food processor, combine the 0.75 cup Aquafaba with 2 tsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, and 1 tbsp Lemon Juice. Pulse for 10-15 seconds until the mixture appears frothy and slightly thickened.
This initial blending creates a stable base for your emulsion. The Aquafaba’s proteins act as natural emulsifiers, while the acidity from the vinegar and lemon juice helps stabilize the mixture. You should see small bubbles forming on the surface, indicating the proteins are beginning to unfold and create structure.
Step 2: Gradually Incorporate the Oil
With the blender running on low speed, begin adding the 1.5 cups Neutral-Flavored Oil in a very thin, steady stream through the feed tube. This slow addition is crucial—adding oil too quickly will break the emulsion.
As you continue, you’ll notice the mixture thickening and turning a pale, creamy white. The sound of the blender will change from a high-pitched whir to a deeper, more labored hum. This process should take 2-3 minutes total. Stop occasionally to scrape down the sides if needed.
Step 3: Add Seasonings and Final Emulsification
Once all the oil is incorporated and the mixture has reached a thick, mayonnaise-like consistency, add the 0.25 tsp Garlic Powder, 0.5 tsp Sea Salt, and 0.25 tsp White Pepper. Blend for an additional 20-30 seconds to distribute the seasonings evenly.
The garlic powder adds subtle depth, while the sea salt enhances all the flavors. White pepper provides a gentle heat without the visual specks of black pepper. Taste and adjust seasoning if needed—remember that flavors will develop slightly as the mayo rests.
Step 4: Check Consistency and Rest
Turn off the blender and examine your creation. It should be thick, creamy, and hold its shape when a spoon is dipped in. If it appears too thin, you can continue blending for another 10-15 seconds to help tighten the emulsion.
Transfer to a clean jar or container and let it rest at room temperature for 10 minutes before refrigerating. This resting period allows the emulsion to fully stabilize. The finished product should have a smooth, glossy appearance and a rich, tangy flavor with just a hint of chickpea warmth.
Pro Tips For Making Vegan Mayo Recipe Aquafaba
- Chill the Aquafaba: I learned this the hard way—using room-temp aquafaba often leads to a runny mayo. Pop the liquid in the fridge for 15-20 minutes first to help it emulsify faster and hold its shape.
- Drip the Oil Slowly: After burning three batches, I finally figured out that pouring the oil too fast breaks the emulsion. Use a slow, steady drizzle—about 1 teaspoon every 5 seconds at the start.
- Use Reduced Aquafaba: Sounds weird, but it works: simmer the aquafaba for 5-10 minutes to reduce it by half for a thicker, more stable mayo base. I was skeptical until I tried it.
- Skip the Cold Oil: Make sure your oil is at room temperature—cold oil can cause the mayo to seize up or separate. This isn’t the prettiest step, but it’s the tastiest.
Best Sauces and Condiments for This Recipe
Spicy Options 🔥
For those who love a kick, pair your vegan mayo recipe aquafaba with spicy sauces. Homemade sriracha mayo is a breeze—just mix your aquafaba mayo with sriracha to taste. Store-bought options like Cholula Hot Sauce or Frank’s RedHot also blend beautifully for a quick, fiery dip. These combos are perfect for tacos, fries, or vegan burgers.
Sweet and Tangy
Balance the creaminess of aquafaba mayo with sweet and tangy flavors. A homemade honey mustard (use agave for vegan) or BBQ sauce can elevate sandwiches and wraps. For convenience, brands like Annie’s Organic BBQ Sauce or Sweet Baby Ray’s (vegan versions) work great. Drizzle over vegan nuggets or use as a salad dressing base.
Herb-Infused
Fresh herbs can transform your mayo into a gourmet spread. Try mixing in chopped dill, chives, or parsley for a herb mayo that’s perfect for vegan potato salads or wraps. Store-bought pesto (check for dairy-free labels) also pairs wonderfully for a rich, aromatic twist. These options add a fresh, vibrant touch to any dish.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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