Vegan Mayo
Creamy, tangy, and unbelievably easy to make—this Vegan Mayo is a plant-based staple you’ll want to keep on hand! Perfect for spreading on sandwiches, mixing into dressings, or using as a dip, it’s made with wholesome ingredients and zero eggs or dairy.
Servings
1 cup
Cooking Time
10 min
Vegan Mayo
By: Naysha Rivera
Creamy, tangy, and unbelievably easy to make—this Vegan Mayo is a plant-based staple you’ll want to keep on hand! Perfect for spreading on sandwiches, mixing into dressings, or using as a dip.
Ingredients
Mayo
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 1 tbsp apple cider vinegar or lemon juice (for tang)
- 1 tsp Dijon mustard (adds flavor + emulsifies)
- ½ tsp sea salt (adjust to taste)
- 1 cup neutral oil (like avocado oil, sunflower oil)
- Optional: pinch of garlic powder or black salt (for an eggy flavor)
Notes:
Make sure your aquafaba and oil are at room temperature—this helps the mayo emulsify properly.
Customize: For a flavored mayo, add garlic, fresh herbs, sriracha, or smoked paprika.
Step by Step Instructions
Pulse:
Using a regular blender or food processor: Add to the blender:
- 3 tbsp aquafaba
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- ½ tsp sea salt
(Optional: a pinch of garlic powder or black salt)
Blend first: Blend this mixture for about 15–20 seconds to combine.
Slowly drizzle in the oil: With the blender running on low to medium speed, very slowly drizzle in 1 cup of neutral oil. Go as slow as possible—this is key to proper emulsification. If you pour it in too fast, it can separate or stay thin.
Watch for thickening: As you continue blending and adding oil, the mixture should start to thicken into a creamy mayo consistency.
Taste and adjust: Once thickened, taste and adjust seasoning if needed.
