It’s happening: Easy vegan mayo without any fancy equipment! You can do this.
This recipe requires just 10 minutes and 8 ingredients to prepare. It’s also a 1-bowl recipe, and it doesn’t require an immersion blender like most vegan mayo recipes.
The base is aquafaba – the liquid/brine leftover in a can of chickpeas. Next comes lemon juice, vinegar, maple syrup, mustard powder, and sea salt for flavor. And last is neutral oil for creaminess and body.
I even developed a sneaky technique to “spin” the oil into the aquafaba by streaming the oil down the side of one of the mixers while mixing. It works perfectly! The result is rich, insanely creamy mayo that’s begging to be spread on every sandwich you make (vegan “BLT” to come!).
I hope you all LOVE this mayo! It’s:
Easy to make
For more aquafaba recipes, check out our Best Vegan Gluten Free Cornbread, 1-Bowl Pumpkin Cake, Best Almond Meal Chocolate Chip Cookies (GF), 1-Bowl Ginger Cookies, Peanut Butter Cup Cookies, and Fluffy Vegan Gluten Free Sugar Cookies.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 1/4 cup (60 ml) aquafaba (the liquid/brine in a can of cooked chickpeas)
- 1/8 tsp cream of tartar
- 1/4 tsp ground mustard
- 1/2 tsp sea salt
- 1 Tbsp (15 ml) lemon juice
- 1 1/2 tsp white vinegar or apple cider vinegar
- 1 Tbsp (15 ml) brown rice syrup (or sub stevia to taste, cane sugar, or OR maple syrup*)
- 3/4 cup (180 ml) avocado or grape seed oil* (a neutral oil is important here for flavor)
- Add aquafaba to a large mixing bowl along with cream of tartar, ground mustard, sea salt, lemon juice, vinegar, and sweetener of choice. Blend on high with a hand mixer for 30 seconds to incorporate.
- Measure the oil in a liquid measuring cup. Then, with the mixer on its highest speed (I even used "power boost"), slowly stream the oil down the side of one of the mixers over the course of 5-6 minutes. This allows the oil to disperses evenly throughout the aquafaba as opposed to pouring it all at once.
- Continue slowing adding the oil and mixing constantly on a very high speed until the mixture resembles mayonnaise (see photo). The process can take up to 10 minutes. The more oil you add, the creamier and denser the texture will get (add no more than 3/4 cup (180 ml)). For lower fat mayo option (demonstrated in the video), see notes*.
- Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), lemon juice for brightness/acidity, vinegar for tanginess, salt for saltiness, or mustard powder for mustard flavor. I added a bit more of each. Be careful not to add too much liquid or the mixture may get runny.
- Use immediately or transfer to a sealed container to cool in the refrigerator until cold - 2 hours. Best when used within the first few days, but can keep in the refrigerator up to 1 week* (sometimes longer). Perfect for sandwiches, dressings, sauces, and more!
*For a lower oil option, whip the aquafaba first with the cream of tartar until soft peaks form - about 4 minutes (see video). Then add ground mustard, sea salt, lemon juice, vinegar, and brown rice syrup and mix once more. Then stream in a little oil at a time until mayo consistency is achieved (a total of ~ 1/4 cup (60 ml) oil). While lower in fat, I've found this option can separate a little when refrigerated (some liquid can settle to the bottom of the jar), so give it a vigorous shake to redistribute. The higher fat option is best and creamiest in my opinion!
*Nutrition information is a rough estimate for 1 (1 Tbsp) serving of 16 total servings, calculated with the entire amount of oil (3/4 cup or 180 ml)).
*Recipe adapted from New York Times.