Making homemade mayonnaise is much simpler than you would think! This plant-based mayo recipe is thick, creamy and tangy and without the preservatives that the store-bought bottles contain. When learning how to make your own mayonnaise you’ll start to get creative with flavours like in today’s recipe. The addition of dried mustard gives it a little zing! This vegan mayonnaise is perfect for sandwiches, salad dressings, dips and aiolis. I can’t tell the difference between this mayo and store-bought. It’s that good!
The magical aquafaba makes another appearance! You’ll remember it as the main ingredient in my vegan chocolate mousse. I’m obsessed with aquafaba these days. If you don’t know already it’s the gooey liquid that comes out of a can of chickpeas. In the past, I use to rinse this wonderful stuff down the drain. Never again!!! You can use the water from other beans but I find that the chickpea water has the best results.
This vegan mayonnaise recipe is much healthier than store-bought mayo, cholesterol-free and so easy, I can whip it up in 5 minutes. I love that I can make a little or a lot depending on what I need it for and store the extra in a jar in the fridge for up to 2-3 weeks. Ensure you use an emersion blender to whip it and add the oil slowly. It makes the mayo light and fluffy. Use a light flavoured oil like sunflower or canola and if you like a thicker mayo just use a little more oil.
Scroll below for a full list of ingredients and instructions!
PrintHow To Make Easy Vegan Mayonnaise
This plant-based mayo recipe is thick, creamy and tangy and without the preservatives that the store-bought bottles contain.
- Category: Sauces
Ingredients
- ¼ cup of aquafaba (the liquid from a can of chickpeas)
- 1 ½ tsp vinegar (I like apple cider best)
- 1 tbsp maple syrup (can sub brown rice syrup or cane sugar)
- ¼ tsp ground mustard
- ¼ tsp sea salt
- ¾–1 cup of neutral oil (canola or sunflower)
Instructions
- Add aquafaba to a tall glass jar (I use a mason jar) along with sea salt, mustard, vinegar and maple syrup (or sugar).
- Blend on high with the immersion blender for 30 seconds or until frothy.
- Add oil to liquid measuring cup. With the blender on its highest speed, slowly stream the oil over the course of 1-2 mins. Doing so supports the immersion process.
- Move the immersion blender up and down to incorporate air. If it’s looking too thin add a little more oil but no more than 1 tsp at a time.
Notes
- Use immediately or store in the fridge. Mayo will thicken more as it chills. Store for 2-3 weeks.
- Taste and adjust flavour to your liking adding more sweetener, salt or mustard. Note: If you add more syrup the finished product will be thinner.
Check out my recipe for Savoury Black Bean Breakfast Toast that includes this yummy vegan mayonnaise.
