How would you like to try something truly revolutionary and utterly creamy? Then keep reading and learn how to whip up a flawless Vegan Mayonnaise Recipe made with aquafaba, mustard, and a splash of tanginess.
The velvety texture in this spread is what makes it so special. Rich, neutral oil blends the subtle bite of Dijon mustard with the delicate savory flavor of apple cider vinegar. Then you have the magical aquafaba (the liquid from a can of chickpeas) that binds it all together into a thick, luxurious condiment that easily rivals the traditional version.
We have decided to use aquafaba instead of soy milk for this recipe for two reasons:
aquafaba emulsifies faster and more reliably
aquafaba is a fantastic zero-waste way to use leftover chickpea liquid
But you can use unsweetened soy milk to follow a more standard approach. Just know that the texture might not be quite as fluffy and light.
Overall, this creamy spread is not just ultra-flavorful, but also wholesome, as it’s completely plant-based and free from raw eggs. The mayonnaise alone is rich in healthy fats, cholesterol-free, and lighter on your stomach. You can serve it with a fresh salad, spread it thick on hearty sandwiches, or even prep a savory lunch before treating yourself to a rich dessert like our signature Vegan Brownie Recipe.
We are so excited you’ll get to try this Vegan Mayonnaise Recipe, and hope you will love it as much as we did.
This Vegan Mayonnaise Recipe is about to change the way you make sandwiches and salads forever! How would you like to try something truly revolutionary and utterly creamy made with just 4 simple ingredients? Then keep reading and learn how to whip up a flawless, dairy-free spread made with aquafaba, mustard, and a splash of tanginess. Follow our easy steps below, and it will be in your fridge in just around 5 minutes.
For 4 Serves
Aquafaba or Unsweetened Soy Milk | ½ cup |
Neutral Oil (Avocado, Sunflower, or Grapeseed) | 1 cup |
Dijon Mustard | 1 tsp |
Apple Cider Vinegar or Lemon Juice | 2 tsp |
Sea Salt (or Kala Namak for an "eggy" taste) | ¼ tsp |
The secret to a perfect emulsion is ensuring your ingredients aren't shocking each other with drastically different temperatures. Drain a can of chickpeas, saving the liquid (aquafaba) in a small bowl. Measure out exactly 3 tablespoons of the aquafaba. Ensure your apple cider vinegar, Dijon mustard, and oil are all measured and sitting at room temperature. Having everything precisely prepped and within arm's reach is critical, as the blending process moves very fast once it begins.
To achieve the best consistency, we highly recommend using an immersion blender (stick blender) and a tall, narrow jar—like a mason jar or the cup that came with your blender. Add the 3 tablespoons of aquafaba, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of Dijon mustard, and a pinch of fine sea salt into the bottom of the jar. Place your immersion blender firmly at the bottom of the jar and pulse a few times until the mixture becomes slightly frothy and completely combined. This establishes the acidic foundation that will interact with the oil.
This is the most crucial step of your Vegan Mayonnaise Recipe. Turn your immersion blender on to a medium-high speed, keeping the blades completely submerged at the very bottom of the jar. While the blender is continuously running, begin pouring your 1 cup of neutral oil into the jar in a very slow, razor-thin, and steady stream. Do not rush this! Pouring the oil too quickly will cause the mayonnaise to separate and turn into a runny liquid. As you slowly stream the oil in, you will notice the mixture at the bottom turning bright white and thickening.
Once about two-thirds of the oil has been added and a thick emulsion has formed at the base, you can begin to slowly move the immersion blender up and down. This motion will pull the remaining oil sitting on top down into the blades, incorporating it fully. Continue moving the blender up and down until all the oil is mixed and the mayonnaise holds stiff, creamy peaks. Taste the mixture and fold in a little extra salt or a squeeze of lemon juice if desired. Transfer the mayonnaise to an airtight glass jar and place it in the refrigerator for at least 1 hour before using; the cold air will help it set and thicken even further!
Aside from being incredibly delicious, this Vegan Mayonnaise Recipe brings several fantastic health benefits to your table:
Zero Dietary Cholesterol: Unlike traditional mayonnaise, which relies heavily on egg yolks and can contribute to high cholesterol levels, this plant-based alternative is 100% cholesterol-free. For more information on how reducing dietary cholesterol benefits heart health, you can read this comprehensive guide by the Mayo Clinic.
Eliminates Raw Egg Risks: Because it uses aquafaba instead of raw eggs, you completely remove the risk of Salmonella and other foodborne illnesses associated with uncooked egg products. This makes it a much safer condiment for picnics, outdoor barbecues, and lunchboxes.
Allergy-Friendly: This recipe is naturally dairy-free, egg-free, and nut-free. By avoiding standard soy-based vegan mayos and opting for chickpea water, it is also completely soy-free, making it an incredibly versatile option for households managing multiple food sensitivities.
Heart-Healthy Fats: By choosing a high-quality neutral oil like avocado oil, you are enriching your diet with monounsaturated fats, which are known to support heart health and help your body absorb fat-soluble vitamins from the veggies you pair the mayo with!
Your choices can help protect innocent lives.
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