Simple Vegan Mayo with Aquafaba

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You might 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.

Making Simple Vegan Mayo with Aquafaba

This recipe is very similar to a traditional mayonnaise recipe which consists of oil, salt, lemon juice or apple cider vinegar, mustard, and an egg.

In this recipe, we’re replacing the egg with 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. Aquafaba has similar properties to egg white, but it doesn’t taste like egg at all. To add in the eggy flavour, you can use Kala Namak, also known as Indian Black Salt (although it isn’t black, it’s pink) for the salt in the recipe.

Making Vegan Mayo with 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 amount a minute on a 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.

Tip for Mayo Collapsing (AKA an AF Mayo Fail)

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 mess up the oil pouring and the mayo collapses. You can come back from this by emptying out the blender (setting aside the contents for now), and then adding in new aquafaba, oil, vinegar, mustard, and salt. You let this run through a low cycle for about 50 seconds. Then, you open the stopper, and instead of adding in new oil, add the ruined mayo mixture, again in a slow steady stream, as if it were just the oil alone. This usually works!

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 avocado toast.

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

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.]

Print Recipe

Simple Vegan Mayo with Aquafaba

Easy egg-free mayonnaise, made in the blender in minutes, using aquafaba instead of eggs. Includes two variations: roasted garlic and mango mayo.

Prep Time3 mins

Course: condiment, dip

Cuisine: North American

Keyword: aquafaba mayo, aquafaba mayonnaise, blender mayo, egg-free mayo, egg-free mayonnaise, vegan mayo, vegan mayonnaise

Servings: 8 tablespoons

Calories: 166kcal

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.

Video

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 | Fat: 18g | Saturated Fat: 1g | Sodium: 1mg

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