This recipe delivers a creamy, vegan mayonnaise without any soy ingredients. Using aquafaba as the base creates a smooth emulsion that rivals traditional versions.
With just a few simple ingredients and a hand mixer, you can achieve the perfect texture and rich flavor. This version is allergy-friendly while maintaining the classic taste and consistency.
Ingredients for Vegan Mayo Recipe Soy Free
Eight simple ingredients transform into creamy, soy-free vegan mayo with perfect emulsion every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Aquafaba 🥫 | ½ cup | Chickpea brine, unsalted |
| Neutral-Flavored Oil 🫒 | 1 cup | Avocado or light olive oil |
| Apple Cider Vinegar 🍏 | 1 tsp | Or white vinegar |
| Dijon Mustard 🟡 | 1 tsp | Smooth, no seeds |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Garlic Powder 🧄 | ¼ tsp | Optional for depth |
| Sea Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Maple Syrup 🍁 | ½ tsp | Balances acidity, optional |
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The aquafaba is non-negotiable here—use liquid from unsalted chickpeas (canned or homemade) for cleanest flavor. Avocado oil gives the most neutral base, but light olive oil works if that’s what’s on hand. I source my canned chickpeas from Eden Organic or Westbrae Natural—both have reliable, consistent brine quality. For the vinegar, raw apple cider vinegar with the mother adds subtle complexity, but any distilled white vinegar will do in a pinch.
No aquafaba? Silken tofu at a 1:1 ratio can work, though texture differs slightly. Out of Dijon? Yellow mustard at half the quantity gets you close. Want more tang? Increase lemon juice to 2 tbsp. The maple syrup isn’t essential—agave or date syrup can substitute. For oil, avoid strongly flavored options like extra-virgin olive oil (the peppery notes overpower the mayo).
Stores beautifully in the fridge for 1 week in a sealed jar. The emulsion may separate slightly—just whisk again before using. For longer storage, freeze in ice cube trays for up to 3 months (thaw overnight in fridge).
Why You’ll Love This Recipe
- I’ll be real: it keeps for a week, so I make a big batch and forget about it.
- 5-Minute Magic: I just dump aquafaba, oil, and a splash of lemon into the blender—no cooking, no waiting.
- Tangy Perfection: The apple cider vinegar and Dijon give it that sharp, creamy kick that beats store-bought every time.
- Soy-Free Swap: Honestly, it’s my go-to for sandwiches, dips, even baking—no soy, no guilt.
Step-by-Step Instructions for Vegan Mayo
Master the emulsion technique for a stable, creamy result that rivals traditional mayonnaise.
Step 1: Prepare the Aquafaba Base
Drain and measure exactly 0.5 cup Aquafaba from a can of unsalted chickpeas. The liquid should be clear or slightly cloudy, not dark or overly thick. For best results, use the aquafaba straight from the can without dilution.
Pour the 0.5 cup Aquafaba into the bowl of a stand mixer fitted with the whisk attachment or a hand mixer. This initial step ensures you have the proper foundation for a stable emulsion. The aquafaba’s natural proteins will act as the emulsifier in place of egg yolks.
Step 2: Incorporate Acid and Seasonings
Add the 1 tsp Apple Cider Vinegar, 1 tsp Dijon Mustard, 1 tbsp Lemon Juice, 0.25 tsp Garlic Powder, 0.5 tsp Sea Salt, and 0.5 tsp Maple Syrup to the aquafaba. These ingredients provide the necessary acidity and flavor to balance the richness of the oil.
Mix on medium speed for 30 seconds until the ingredients are fully combined and the mixture appears slightly frothy. The acid helps stabilize the emulsion, while the mustard acts as a secondary emulsifier for extra security. Taste and adjust seasoning if needed before proceeding.
Step 3: Emulsify with Neutral-Flavored Oil
With the mixer running on medium speed, begin adding the 1 cup Neutral-Flavored Oil in a very slow, thin stream. This gradual addition is critical—adding the oil too quickly will break the emulsion. Aim to pour the oil over the course of 2-3 minutes.
As the 1 cup Neutral-Flavored Oil incorporates, you’ll notice the mixture thicken and turn pale, eventually reaching a creamy, mayonnaise-like consistency. Stop the mixer occasionally to scrape down the sides of the bowl with a spatula, ensuring all the oil is fully incorporated.
If the mixture appears too thick or begins to separate, add a splash of water or additional Aquafaba, 1 teaspoon at a time, while continuing to mix. This helps re-stabilize the emulsion.
Step 4: Adjust Consistency and Finish
Once all the 1 cup Neutral-Flavored Oil has been added, increase the mixer speed to medium-high and beat for an additional 1-2 minutes until the mayo is smooth, thick, and glossy. The final texture should coat the back of a spoon and hold its shape briefly when dolloped.
Taste and adjust seasoning if necessary. If you prefer a tangier flavor, add a bit more Lemon Juice or Apple Cider Vinegar, ½ teaspoon at a time. For a touch of sweetness, incorporate an extra 0.25 tsp Maple Syrup. Transfer to an airtight container for storage.
Pro Tips For Making Vegan Mayo Recipe Soy Free
- Chill the Aquafaba: I learned this the hard way—room temp aquafaba struggles to emulsify. Pop your chickpea liquid in the fridge for 15 minutes first, and it’ll whip up thicker and hold the oil better.
- Drizzle Slowly at First: Start with just a few drops of oil while blending, then gradually increase to a thin stream. Dumping it in too fast breaks the emulsion, and you’ll end up with a sad, separated mess.
- Use Fresh Lemon Juice: Bottled lemon juice tastes flat and can make your mayo dull. Freshly squeezed brightens the flavor and balances the mustard and vinegar—it’s worth the 30 seconds of effort.
- Taste Before Salting: Dijon mustard and apple cider vinegar can vary in saltiness. Give your mayo a quick taste after emulsifying, then adjust the seasoning—you might not need extra salt at all.
Creative Variations of This Recipe
🔥 Spicy Texas Style
Kick your vegan mayo up a notch with a bold Texas twist. Blend in 1 tablespoon of smoked paprika, 1 teaspoon of cayenne pepper, and 2 teaspoons of chipotle powder for a smoky, fiery flavor. For extra depth, add 1 minced garlic clove and 1 teaspoon of apple cider vinegar. This variation pairs perfectly with BBQ dishes and spicy sandwiches.
🍯 Sweet and Savory Fusion
Combine sweet and tangy notes by stirring in 1 tablespoon of maple syrup and 1 teaspoon of Dijon mustard into your base mayo. For a unique twist, fold in 1/4 cup of finely diced sun-dried tomatoes. This fusion is ideal for dressings or dipping veggie sticks, offering a delightful balance of flavors.
🥗 Healthy Lighter Version
For a low-fat alternative, replace half the oil with unsweetened almond milk or coconut water. Boost the nutrition by adding 1 tablespoon of nutritional yeast for a cheesy, umami taste and 1 teaspoon of lemon zest for brightness. This lighter version is perfect for health-conscious eaters without sacrificing creaminess.
🍂 Seasonal Twist
Embrace seasonal flavors by mixing in 1 tablespoon of pumpkin puree and 1/2 teaspoon of cinnamon for a fall-inspired mayo. Alternatively, for summer, blend in 1 tablespoon of fresh dill and 1 teaspoon of lemon juice for a refreshing herbaceous note. These seasonal tweaks keep your mayo exciting year-round.
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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