Learn how to make vegan mayo using aquafaba! Using your immersion blending, combine the liquid in the can of chickpeas with mustard, apple cider vinegar, agave nectar, oil, and salt.
Mayonnaise isn’t vegan because the key ingredient is egg. Since I’m dairy-free and egg-free, I frequently experiment with vegan sauces and dips!
This mayo is vegan, dairy-free, egg-free, soy-free, gluten-free, and nut-free. It’s great smothered on sandwiches and used in place of “normal” mayo.
What is aquafaba?
Aquafaba is the liquid/brine inside a can of chickpeas. It’s great for vegan baking and in this recipe, it works with the oil to emulsify for an egg-free mayonnaise.
How to make vegan mayo at home?
This vegan mayo with aquafaba comes together in just 5 minutes, using common pantry ingredients.
It’s important that you use an immersion blender, rather than a stand mixer or food processor. It gives you more control of the thickness and creaminess of your final product.
Also, make sure to add the oil in slowly, once everything else it combined. As you add more oil, the vegan mayo will thicken up!
What’s vegan mayo made out of?
- Apple cider vinegar
- Agave nectar (or other sweetener)
- Canola oil (or other neutral oil)
How long does vegan mayo last?
Leftovers should be stored in an airtight container or jar in the refrigerator for up to 2 weeks.
Want more vegan condiments and sauces? Try these next:
- Vegan Ranch Dressing
- Vegan Yogurt Tzatziki
- Dairy-Free Avocado Crema
- Dairy-Free Chile con Queso
- Roasted Poblano Pepita Sauce
If you try this recipe, please share a photo with me over on Instagram♡
Vegan Mayo Recipe
- 1/4 cup aquafaba
- 1 tablespoon agave nectar or other sweetener of choice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon mustard
- 1 cup canola oil or other neutral oil
- Add aquafaba, agave, apple cider vinegar, salt, dijon mustard, and oil to a tall glass. Using an immersion blender, blend on high. While blending, slowly pour oil in, moving the immersion blender up and down to help mixture become thick and creamy.
- Continue pouring in remaining oil and blending until vegan mayo forms! This generally takes about 1-2 minutes. Taste and adjust seasoning, if needed. Store in an airtight container or jar in the refrigerator for up to 2 weeks.