Top-down view of egg-free mayonnaise, with a french fry dipped into the mayo, and scattered fries
March 20, 2024

Simple Vegan Mayonnaise with Aquafaba

March 20, 2024

Simple Vegan Mayonnaise with Aquafaba

Top-down view of egg-free mayonnaise, with a french fry dipped into the mayo, and scattered fries

Regular mayonnaise is made with eggs, oil, and other ingredients. To make plant-based mayonnaise, we replaced the eggs with aquafaba. While making homemade mayonnaise might sound intimidating, this easy blender recipe takes less than 5 minutes and uses just 5 ingredients. 

Ingredients

Infographic with ingredients for Vegan Mayonnaise: aquafaba, sunflower oil, apple cider vinegar, mustard, salt or black/salt, turmeric
  • Aquafaba:  Aquafaba, meaning "bean water," is the liquid from the can of cooked chickpeas, or from cooking chickpeas, or other beans. It serves as the egg replacer in this recipe. 
  • Sunflower oil: We like sunflower oil as it has a neutral flavour. You can use any neutral-flavoured oil that you like. We don't recommend olive oil, as the high speed blending required makes the oil bitter. Some people use avocado oil in this recipe, but it will impact the end result.
  • Apple cider vinegar: You could also white vinegar or fresh lemon juice.
  • Mustard: We used a tiny amount. The mustard is an important ingredient, as it helps to emulsify the mayonnaise. 
  • Salt or black salt: You can use whatever type of salt you have on hand. If you have black salt, also known as Kala Namak, it adds an eggy-flavour. If you're shopping for black salt, note that it's actually pink.! 
  • Turmeric: We use a pinch of this bright golden spice to add some colour to the mayo. You can leave it out if you don't have any. 

Making the Vegan Mayo in a Blender 

I made this recipe in a Blendtec blender with a 16 ounce blender jar. (This is not a sponsored post.) If your blender jar is bigger, double the recipe.

To start your mayo, measure out the oil, salt, vinegar, mustard, and aquafaba. Let this run about a minute on low speed.

Now, open the stopper, press the low speed cycle, and add the oil in a slow steady stream. The steadiness is more important than the speed, but aim for a slower speed, rather than faster. It takes me about 45 seconds to add in about one-quarter cup of oil.

Video

Variations

You can vary the flavour of your mayonnaise, by adding in seasonings after the mayo has been blended. The possibilities are endless, but we've tried the following:

  • Roasted garlic: Stir in 1 tablespoon finely minced roasted garlic.
  • Mango: Stir in 1 tablespoon mango chutney. 
  • Mango Tamarind: Stir in 1 tablespoon mango chutney and 2 teaspoons tamarind paste

I can’t take credit for this recipe

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.]


Tips: Replacing eggs 

 If you're new to plant-based cooking, you might be wondering how you will replace eggs. While there are a variety of different ways to replace eggs, our hands-down favourite is aquafaba. Aquafaba, meaning "bean water," is the liquid from cooked beans, such as chickpeas or black beans. We love it because it's versatile, inexpensive, easy to use, and does not alter the flavour of recipes. 

Beyond this vegan mayo recipe, we’ve used aquafaba to make a variety of plant-based baked goods, from muffins to cheesecake and vegan chocolate chip cookies. It also makes a great binder in fritters and chickpea cakes

Three tablespoons of aquafaba is equivalent to one egg. To learn more, see Aquafaba: An Easy Vegan Egg Replacer

Pinterest pin for Vegan Mayonnaise with Aquafaba

Recipe Card

Simple Vegan Mayonnaise with Aquafaba

Prep Time 3 minutes
Easy egg-free mayonnaise, made in the blender in minutes, using aquafaba instead of eggs. Includes two variations: roasted garlic and mango mayo.
Servings 8 tablespoons
Calories 166 kcal
Author Sylvia Eastman

Ingredients

  • 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.}
  • 1/2 cup sunflower oil {Replace with other vegetable oil such as safflower or canola. Do not use olive oil as it will turn bitter}
  • pinch turmeric {optional, for colour}

For Roasted Garlic Variation

  • 1 tablespoon roasted garlic, finely minced

For Mango Variation

  • 1 tablespoon mango chutney

For Mango Tamarind Variation

  • 1 tablespoon mango chutney
  • 2 teaspoons tamarind paste

Instructions

  • 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.
  • 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.
  • 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.

For the Variations: Roasted Garlic; Mango; or Mango Tamarind

  • Stir in the ingredients once you've removed the mayonnaise from the blender.

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. 

About Aquafaba

Please see our detailed post, Aquafaba: An Easy Vegan Egg Replacer. 

Storage

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

Recipe Variations 

Roasted Garlic Mayo

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

Mango Mayo or Tamarind Mango Mayo

Either of these pairs really well with our 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.
For the Tamarind Mango combo, 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.
 

Nutrition

Calories: 166kcal | Carbohydrates: 0g | Protein: 0g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1mg | Sugar: 0g

Courses, Cuisines, and Keywords

Course
condiment
|
dip
Cuisine
North American
Keywords
aquafaba mayo
|
aquafaba mayonnaise
|
blender mayo
|
egg-free mayo
|
egg-free mayonnaise
|
vegan mayo
|
vegan mayonnaise

Comments

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Recipe Rating




  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.

    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. 🙂

  2. I’ve only recently developed an intolerance of eggs. Not being able to eat dairy either (or gluten, etc, etc,) I use, or use to use mayo for many things.
    All I have however is a MINI Magic Bullet. 14 oz cup. And no drizzle hole.
    Any chance it might come together in that?
    I know the drizzling part is important.
    But all the store versions have garlic – severe allergy – or are very high priced!
    Thanks! 🙂

    1. Hi – Hmm, I’m not sure if it would work. Here’s what I would try though – do step 1 as directed. For step 2, just add 2 tablespoons of oil and then blend for about 25 or 30 seconds, then repeat with more 2-3 more tablespoons of oil, etc etc. If you try it, let me know! And yes, making your own is sooo much cheaper!!

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

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