It’s happening: Easy vegan mayo that’s perfectly creamy, thick, and tangy! You can do this.
This recipe requires just 5 minutes, 6 ingredients, and 1-bowl to prepare.
The initial version of this recipe was made with a hand mixer, but I’ve since found that it doesn’t work for everyone, especially depending on the power of your mixer! So I’ve done more testing and now have a safe and effective way to get perfect mayo every time.
The base is aquafaba – the liquid/brine leftover in a can of chickpeas – which is blended with apple cider vinegar, brown rice syrup, mustard powder, and sea salt for flavor. Next comes a neutral oil for creaminess and body, which is streamed in while mixing. For oil, we found sunflower to work best, but avocado works too (just produces slightly less thick mayo).
I hope you all LOVE this mayo! It’s:
Creamy
Tangy
Rich
Easy to make
& Delicious
This mayo is the beginning of so many wonderful things to come. It’s going to be perfect for aiolis, salad dressings, sandwiches, and more. It’s especially perfect on our Vegan BLT!
For more aquafaba recipes, check out our Best Vegan Gluten-Free Cornbread, 1-Bowl Pumpkin Cake, Best Almond Meal Chocolate Chip Cookies (GF), 1-Bowl Ginger Cookies, Peanut Butter Cup Cookies, and Fluffy Vegan Gluten Free Sugar Cookies.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
*3/28/23 Recipe updated for improved method and tips on how to get creamy, thick, tangy mayo every time.
Easy Vegan Aquafaba Mayo
Ingredients
- 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
- 1/4 tsp ground mustard
- 1/4 tsp sea salt
- 1 1/2 tsp apple cider vinegar
- 1-3 tsp brown rice syrup* (or sub stevia to taste, cane sugar, or OR maple syrup)
- 3/4-1 cup sunflower oil* (a neutral oil is important here for flavor // avocado also worked well and we’ve heard canola does, too)
Instructions
- Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven't had good success with traditional blenders).
- Measure the oil in a liquid measuring cup that has a spout. Then, with the immersion blender on its highest speed, begin slowly dripping in the oil. Increase the drips to a very small stream (about the width of a toothpick), adding the oil very slowly over the course of 1-2 minutes (we recommend setting a timer to help pace it). Adding slowly supports the immersion process.
- Move the immersion blender up and down to incorporate a little air toward the end. If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn’t need more than the recommended amount.
- Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each.
- Use immediately or transfer to a sealed container in the refrigerator until cold – about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You’ll know it’s gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
Video
Notes
*Sunflower oil tended to work best here and yielded thicker, creamier mayo. But avocado worked well, too (just slightly less thick).
*Recipe adapted from New York Times.
*Nutrition information is a rough estimate calculated with the lesser amount of brown rice syrup.
Yo says
Hi made this but was not successful. My mayo was runny. It tasted good but to liquid for my taste. not sure why. I followed the directions as written.
Sorry that happened! It should thicken a bit more after refrigerating. Did you pour in the oil very slowly while blending?
BettyBoop says
I came out with runny mayo concoction, a good stepping off place for a salad dressing. I put mine into a blend tec., and then added the reserved chickpeas, it’s almost smooth but does have minor speckles. Next time I will remove chickpea skins or may cook my own chickpeas and remove skins. But it came out very good tasting, the flavors could be amplified by adding more seasonings. Use the chickpeas in a high powered blender!
Christine Hottinger says
First try: It was going great from 1/4 to 1/2 canola oil, then completely broke by 3/4 cups oil. I used homemade aqua faba (and let it thicken in my slow cooker an extra 8 hours or so), but it whipped up fine at first. Maybe it was the maple syrup?
Second try: definitely more like 2/3 cup oil than 3/4. I don’t dare add more, it’s looking slick and weak. Frustrated that the “pulse” instruction for the first step only appears in the video. I’m going to have to try this again sometime, and I will definitely add more mustard and reduce my aqua faba even further.
Texture is more like Kewpie mayo, flavor is all apple cider vinegar.
Sorry to hear this one gave you trouble, Christine! We haven’t tried this recipe with homemade aquafaba so can’t comment on that. The terms “pulse” and “blend” are interchangeable in this case, so that’s why you see “pulse” in the video and “blend” in instruction 1. Did you try setting the mayo in the fridge overnight? It should thicken more. Hope that helps!
Kai says
Perfect! It emulsified beautifully and tastes great.
Gonna make my new vegan diet a whole lot easier!
We’re so glad you had success with the recipe, Kai! Thank you for sharing! xo
Misty Critchfield says
I went ahead and made it using olive oil. That was the most amazing mayo I have ever had in my life! I found myself licking the beater! Who knew?
Oh yay! We’re so glad you ended up enjoying it, Misty. Thank you for sharing! xo
Misty Critchfield says
does olive oil work as well?
Hi Misty, Olive oil can have an overpowering flavor. It’s best to use a more neutral-flavored oil in this recipe.
Karen says
I made this for the first time today. Like someone else said, I may never buy mayo again! It was delicious… and easy as can be. I loved it as is but chose to add a teaspoon of lemon juice to the finished product. Yum. Thank you so much for sharing this recipe.
(For those who don’t have immersion blender, I have several that I purchased at yard sales and thrift shops. Check those places in your area. They are very handy to have).
Great suggestion about the immersion blender, Karen! We’re so glad you loved this mayo. Thank you for sharing! xo
Kirstin says
I made this tonight so I would have mayo for vegan ranch dressing, to go with cauliflower wings. We have an egg and dairy allergy, and I would like to choose the oils my family eats. I used Swerve sweetener, and 3/4 cup avocado oil with an immersion blender. I made sure to mix the top layer a lot, and also to really create suction with the bottom of the jar- just mix in multiple ways. I also set a timer for 2 minutes to make sure I was gradually drizzling the oil. Very pleased with results- the flavor is mellow and wholesome. Commercial vegan mayo has an odor and an edge to the flavor that is not good by itself. Next time I would probably sub in a little olive oil. Our ranch dressing made with this is delicious.
We’re so glad you enjoyed this version, Kirstin. Thank you for sharing your experience! xo
Opium says
I have been making this recipe for about three or four years now, love love love it. Great texture, very easy to customize. I saw a comment regarding someone getting the consistency of a thick milkshake and I too have had this problem, twice. I’m convinced this happened because you moved the emersion blender too soon (because that’s what I did both the times it went wrong) I cannot stress enough, hold it at the bottom and keep it there until at least three quarters of your oil is emulsified! I have made this and not even drizzled the oil in, just straight up added all the other ingredients in, then all the oil at once on top of the other stuff, and I make double the quantity, I just made sure I keep the Emerson blender at the bottom and don’t move it and it works every time. Would say I have made this recipe at least twenty times, I hope this helps :)
Amazing! Thank you so much for sharing your experience and tips! xo
Zack says
Wanted to share with others my little modifications: I use a food processor instead of an immersion blender and add the oil quite slow. Also add a squirt of lime juice and white wine vinegar instead of apple cider. Amazing recipe, I have been making this for years!
Amazing! Thank you for sharing, Zack!
Stephanie Bonnett says
I love this recipe! I might never buy mayonnaise again! I have made it with both avocado oil and canola oil. Perfect every time. I bump up the mustard and salt and do not add any sweetener. That’s my preference. I then take about half of it to make a ranch dressing recipe. I tend to use up the remaining mayonnaise and the ranch dressing at about the same time frame. Again, I love love love this recipe.
Amazing! We’re so glad you enjoy it, Stephanie. Thank you for the lovely review and for sharing your modifications! xo
Kelly M says
This was so easy to make and it’s really good! I’m super impressed with the creaminess and flavor. I used a blend of avocado oil and olive oil, because those are what I had in the pantry. It’s a beautiful creamy yellow color! I can’t wait to use it on tofu bacon “BLTs” tonight!
Thank you for the recipe
We’re so glad you enjoy it, Kelly! Thank you for sharing! xo
Angie says
I tried this today and ended up with something the consistency of thickish milk. After placing it in the fridge for a couple of hours it separated and didn’t thicken up at all. I stirred it, but no go. Sorry.
Hi Angie, we’re sorry you had a negative experience with it! It sounds like it didn’t emulsify. Did you pour in the oil very slowly while blending?
Mary B-MacL says
I made this vegan mayonnaise following your techniques, exactly. It benefited from a little extra mustard powder and a touch more vinegar. I thought it was salty enough beautiful texture and great taste. Thank you.
Amazing! Thanks so much for sharing your experience and modifications, Mary! xo
Nanette says
My name is Nanette.
I tried to make this mayo on Sunday twice..it didn’t work…So I gave you a not so nice review…But it didn’t work because I made the mistake….I didn’t use a 1/4 of the Aquafava I use all of it…My fault. I’m going to try it again this weekend..
Thank you for the update, Nannette! We hope it goes better next time.
sarah smile says
I simmer the aquafaba first on its own and reduce it by 50% so it is thicker. About 1 can makes 1/4c of thickened aquafaba.Then I chill it down before using in recipe. Recipe always turns out thick and perfect! It thickens more after refrigerating too.
Nanette says
This did NOT work for me it stayed in a liquid form..I wasted all these ingredients twice today…and I kept pouring the oil in with no good results…SMH
Oh no! We’re so sorry that happened, Nanette. You can try putting it in the fridge as that should help it thicken a bit. Usually if it doesn’t thicken, that means the oil would benefit from being added more slowly.
Meli Bailey says
Oh, my gosh!!! I HATE mayonnaise!! I LOVE this. It’s so good. Thank you for sharing!
Whoop! We’re so glad you enjoy this version, Meli. Thank you for sharing! xo
Julia says
Thank you so much for this recipe and the notes! I made it and the taste is great! I put in it some garlic and mustard for hot-dog (in place of ground mustard). I Love It!
Lovely! We’re so glad you enjoy it, Julia. Thank you for sharing! xo