Simple Vegan Mayo with Aquafaba

simple egg-free mayo, made with aquafaba

I’m betting most people will be surprised how easy (and cheap!) it is to make your own vegan mayo. It takes less than 5 minutes and uses just 5 ingredients, including regular pantry items such as oil, vinegar, mustard, and salt. I’ve included a video below too, so you can watch how easy it is.

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Egg-free Mayo, made with aquafaba
Egg-free Mayo, made with aquafaba

The recipe for mayo can almost be written as a mathematical equation. Mayo = 95% oil + 5% other stuff.

That “other stuff” list is short: salt, an acid such as lemon juice or apple cider vinegar, an emulsifier (typically mustard), and typically, an egg — but we’re making egg-free mayonnaise here, so we’re using aquafaba, which is the fancy name for the liquid from cooking beans, often chickpeas. You can get this from a can of cooked chickpeas, or from cooking the chickpeas yourself.

So mayo is largely fat and salt. And we know that salt and fat are both flavour enhancers in their own right, so it make sense that mayo is doubly so.

Watch: The Making of Egg-Free Mayo

I make a a quick video of me making this egg-free mayo, because I think people are intimidated by mayo but it’s really not that hard at all.

Since mayo and its many variations are ubiquitous, I probably don’t need to provide you with too many ideas on how to use it, but here’s a couple:

Enjoy it on a simple toasted tomato sandwich. Cause, really it’s time to get over avo toast.

simple egg-free mayo, made with aquafaba
simple egg-free mayo, made with aquafaba

Or use as a dunk for your favourite chips, crisps, or maybe some potato string fries.

simple egg-free mayo, made with aquafaba
simple egg-free mayo, made with aquafaba

This is a very simple recipe in terms of ingredients and time. It requires a blender and about 4 minutes. I’ve made this numerous times and sometimes I’ll pour the oil in too quickly and the mayo never quite comes together, or it will come together to start with but then I’ll mess up the oil pouring and the mayo collapses. I’ve added a tip in the Recipe Notes below on how to come back successfully from that.

I love this mayo. I cannot take credit for the recipe though. I don’t have a specific person’s name or recipe, but I learned how to make mayo from the fabulous Facebook group called Aquafaba (Vegan Meringue – Hits and Misses!). The recipe below contains some minor tweaks and directions on how to make it with a Blendtec blender. [This is not a sponsored post.]

Equipment Note: I used a 16 oz Blendtec blender jar to make this. If you have a larger blender jar, double the recipe. [This is not a sponsored post.]

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Simple egg-free mayo, made with aquafaba
Simple egg-free mayo, made with aquafaba
Simple Vegan Mayo with Aquafaba
Prep Time
3 mins

Easy egg-free mayonnaise, made in the blender in minutes, using aquafaba instead of eggs. 

Course: condiment, dip
Cuisine: North American
Keyword: aquafaba mayo, aquafaba mayonnaise, blender mayo, egg-free mayo, egg-free mayonnaise, vegan mayo, vegan mayonnaise
Diet: vegan
Author: Sylvia Eastman
  • 3 tablespoons aquafaba {the liquid from canned or cooked chickpeas or other beans}
  • 3 tablespoons sunflower oil {Replace with other vegetable oil such as safflower or canola. Do not use olive oil as it will turn bitter}
  • 1/2 teaspoon apple cider vinegar or lemon juice
  • 1/4 teaspoon mustard
  • salt {If you have Indian "black" salt this would be a perfect recipe to use it in.}
  • pinch turmeric {optional, for colour}
  1. Put the 3 tablespoons of aquafaba, 3 tablespoons of sunflower oil, apple cider vinegar, mustard and a good shake of salt in the blender jar.

    Press Speed 2 and let it run through the whole cycle.

  2. Open the stopper on the top of the jar, press Speed 2 again, and very slowly add 1/4 cup of the oil through the cycle – so you are adding oil in a slow, steady stream. The cycle lasts about 50 seconds.

  3. Repeat step 3 with the remaining 1/4 cup oil. When done, you should have a mayo-like consistency. If it’s not quite thick enough, add more oil, a drop at a time, while blending.

    Transfer to a serving dish and stir in a pinch of turmeric if you want the colour to be more like real mayo.

  4. See the Recipe Notes for flavour variations.

Recipe Notes

Blender Jar Notes 

These instructions are for using a 16 OZ Blendtec Blender Jar. If you have a larger blender, double the recipe.

Oil Notes

You can safely use sunflower oil, safflower oil, or canola oil for this. I have tried it with olive oil and it turns bitter in the blender so I do not recommend it. I have tried it with avocado oil and I personally was not a fan - I love avocado but it was too strong a flavour in the mayo. 


Store this in the refrigerator in a container with a lid. It should keep for at least 5 days. 

Recipe Variations 

Roasted Garlic Mayo

Make the mayo and remove from the blender into a small vessel. Stir in 1 tablespoon of chopped, roasted garlic.

This is great with so many things, included Sweet Potato and Yam Fries.

Tamarind Mango Mayo

Make the mayo and remove from the blender into a small vessel. Stir in the following:

  • 1 heaping tablespoon mango chutney
  • 2 teaspoons tamarind paste

This is my favourite topping for Curry Maple Chickpea Cakes. You could also add a dollop to some roasted root vegetables like squash and pumpkin, use it as a dipper for your yam fries, smear it on sandwich, or offer it alongside some sausage.

Play around with the ratio of mango to tamarind that you find pleasing. Typically, mango chutneys are on the sweet side, while tamarind has a pleasantly sour, almost lime-like taste. I like sweet with a touch of sour but you might like more or less sour. If you can’t find tamarind paste where you live, you can leave it out. It will still be good!

A Method for Rescuing Failed Mayo

If the blend does not turn into a mayo-like consistency:

  1. Pour all of the ingredients from the blender into a container and set aside momentarily.
  2. Add the following NEW ingredients to the blender jar: 3 tablespoons of aquafaba, 3 tablespoons of sunflower oil, 1/2 teaspoon of apple cider vinegar, 1/4 teaspoon of mustard, and a good shake of salt. This is the same list of ingredients that we started with above.
  3. Press Speed 2 and let it run through the whole cycle.
  4. Open the stopper on the top of the jar, press Speed 2 again, and very slowly add about 1/2 of the ruined mayo mixture as if it were the oil alone – i.e., adding it in a slow, steady stream, throughout the 50 seconds.
  5. Repeat step 4 with the remaining 1/2 mayo mixture. This should result in a mayo-like consistency. If it doesn’t (which is rare), I do have another recipe you can morph this into, which I’ll add shortly. I hate wasting food.


Tell me what you think!

Thanks for reading! I love to hear your questions or comments!

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    1. Hi Shweta! I have kept it at least 10 days without any issues. Any part exposed to air might thicken up a bit but it does not affect the taste. You might be able to keep it for longer but I haven’t tested that – I am usually so excited to have mayo that I can eat in the fridge, that I eat it! I will make a batch though and hide it in the back of my fridge for testing. 🙂

  1. Oh mayo and chips! Yum, sweet, salty, smokey, silky, crisp. Your tamarind mango combination sounds amazing!!!!!The first person to make Aquafaba mayo was Hunter from the blog Peanut butter and Vegan.

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