Easy Vegan Aquafaba Mayo

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Jar of our homemade vegan mayonnaise recipe

It’s happening: Easy vegan mayo that’s perfectly creamy, thick, and tangy! You can do this.

Oil, aquafaba, brown rice syrup, and other ingredients for homemade vegan mayo

This recipe requires just 5 minutes6 ingredients, and 1-bowl to prepare.

The initial version of this recipe was made with a hand mixer, but I’ve since found that it doesn’t work for everyone, especially depending on the power of your mixer! So I’ve done more testing and now have a safe and effective way to get perfect mayo every time.

Using an immersion blender to make our homemade vegan mayo recipe
Using an immersion blender to emulsify oil with other ingredients for homemade vegan mayo

The base is aquafaba – the liquid/brine leftover in a can of chickpeas – which is blended with apple cider vinegar, brown rice syrup, mustard powder, and sea salt for flavor. Next comes a neutral oil for creaminess and body, which is streamed in while mixing. For oil, we found sunflower to work best, but avocado works too (just produces slightly less thick mayo).

Jar of freshly blended homemade vegan mayonnaise

I hope you all LOVE this mayo! It’s:

Easy to make
& Delicious

This mayo is the beginning of so many wonderful things to come. It’s going to be perfect for aiolissalad dressings, sandwiches, and more. It’s especially perfect on our Vegan BLT!

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!

Jar filled with a batch of our vegan mayo recipe alongside ingredients used to make it

*6/22/18 Recipe updated for improved method and tips on how to get creamy, thick, tangy mayo every time.

Easy Vegan Aquafaba Mayo

Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!
Author Minimalist Baker
Jar of homemade Vegan Mayo made with aquafaba
4.58 from 238 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (2-Tbsp servings)
Course Sauce, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Weeks


  • 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1 1/2 tsp apple cider vinegar
  • 1-3 tsp brown rice syrup* (or sub stevia to taste, cane sugar, or OR maple syrup)
  • 3/4-1 cup sunflower oil* (a neutral oil is important here for flavor // avocado also worked well and we’ve heard canola does, too)


  • Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven't had good success with traditional blenders).
  • Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process.
  • Move the immersion blender up and down to incorporate a little air toward the end. If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn’t need more than the recommended amount. 
  • Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each. 
  • Use immediately or transfer to a sealed container in the refrigerator until cold – about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You’ll know it’s gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!



*I found stevia, cane sugar, and brown rice syrup to be the best sweeteners, as they don’t weigh down the mayo. Maple syrup is an OK alternative, but it can make the mayo runnier.
*Sunflower oil tended to work best here and yielded thicker, creamier mayo. But avocado worked well, too (just slightly less thick).
*Recipe adapted from New York Times.
*Nutrition information is a rough estimate calculated with the lesser amount of brown rice syrup.

Nutrition (1 of 8 servings)

Serving: 1 two-Tbsp servings Calories: 186 Carbohydrates: 1 g Protein: 0.1 g Fat: 20.5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.78 g Monounsaturated Fat: 17.12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 75 mg Potassium: 1 mg Fiber: 0 g Sugar: 0.5 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 1.35 mg Iron: 0.05 mg

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My Rating:

  1. Toni says

    My absolute go-to. It’s perfect every time. I modify when I want flavored aiolis, but it’s a standard in my house. Thank you for your time creating this one. I know it takes testing and experimenting etc. We appreciate you!!!!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Toni! We’re so glad you enjoy it! xo

  2. Alexandra says

    Thanks for the vegan mayo recipe. I made it with a hand mixer (same brand in the photos) and it worked, it took more than two minutes but the mayo works really good, it’s almost as thick as yours and it tasted good. I kept it in a plastic container and put it in the fridge, but one hour late, I checked it and the mayo was liquid, almost like at the beginning of the process, it lost all its creaminess. I don’t know what to do, if I should refrigerate it and mixer it again or change to a glass container. Any advice?. I want my thick mayo again 😭😭😭.
    Please help me.

    • Support @ Minimalist Baker says

      Hi Alexandra, sorry to hear that happened! How strange. It almost sounds like there was some sort of additive in there causing separation. Did you make any modifications to the ingredients? You could try mixing it again!

  3. Markus says

    Finally, an egg-free mayo recipe that doesn’t taste like lipstick! Removing mayo was probably the worst thing for me after I developed an egg intolerance but now I can eat my favorite dressing again. This was delicious and so very easy to make. I am used to Duke’s and Hellman brand mayo so I omitted the sweetener and it was perfect. For folks who are used to egg-based mayo you can’t even tell the difference. I offered some to family members and they didn’t believe me when I told them this was vegan.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed the recipe and can enjoy mayo again! Thank you for sharing, Markus! xo

  4. Lee-Gwen says

    This worked out really well! Thank you. It’s so thick and creamy – like Kewpie Mayonnaise … but better.

    • Support @ Minimalist Baker says

      Hi Lili, Hm, we’re not sure about making this recipe oil-free, but perhaps more aquafaba? You might prefer our avocado aioli recipe, which can be used similarly. Hope that helps!

  5. Rachael says

    Wow! Incredible! Way better than the vegan mayo I got the other day. And surprisingly easy too! I used 1 tsp of maple syrup and it came out so creamy and thick!

  6. Arine says

    Great recipe. Used the all in 1 method. Dumped all ingredients in a tall beaker, put the stickblender in and he presto. Within a minute I had great tasting mayo. Thanks a bunch.
    Now what type of salad to make with it…..

  7. jtango says

    This is surprisingly good! I omitted any sweetener and used avocado oil for health reasons…making this for my husband who is on a pretty rigid cancer diet.

  8. Martin says

    I made this without any sweetener and it was great. I also used a stick blender and very light olive oil. Perfect mayo in five minutes and as good as mayo made from egg. And it won’t poison me if I leave it in the fridge for a week. What’s not to like.

  9. Rowena Ibanez says

    Came out perfect! Started with dry chickpeas & used the cooking liquid from that. Used regular yellow mustard, apple cider vinegar & maple syrup. I made a second one using fresh lemon juice instead of vinegar & I liked that slightly better. Immersion blender worked well but it did take time. It stayed milky but I pumped it a bit up/down to get some air in there & that thickened it! This is a keeper recipe!

  10. Sara says

    I love this recipe. It is so easy to make and it tastes great. The only modification I make is that I leave out the sweetener. I have a question- Twice now I have made this recipe and it turned out perfectly. However, both times I tried to make a second batch immediately after and the second batch never set up. Any ideas on what I’m doing wrong the second time? Also, would it be possible to just make a double-batch at one time or would that be too much for the immersion blender? Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Sara! Hmm, that does seem odd that it works well with the first batch but not the second. The only thing we can think of would be if you’re chilling the chickpea brine in between maybe? Perhaps the temperature of the ingredients could make a difference?

  11. Briana says

    I have been making this recipe for years (I am allergic to citrus and egg whites so THANK YOU for this recipe!!) and the step I highly recommend is making this in an ice bath. Otherwise my mayo never set. I would always have to refrigerate it and then try blending it again the next day. My other tip is that avocado oil tastes the best but often the mayo breaks when I’m about halfway through the jar (I always make a double batch). To avoid this I use either half avo oil and half canola oil, or just all canola oil. Sunflower oil works great too but gets expensive if you make this recipe all the time. Anyway thank you again for this wonderful recipe that has let me have mayo again!

  12. Jeannie Modaff says

    I am allergic to chickpeas. Can I use the brine from any other kind of bean to make Aquafaba? Could I use the liquid from any bean I’ve cooked in the Instant Pot? Thanks.

    • Support @ Minimalist Baker says

      Hi Jeannie! Unfortunately, to our knowledge there aren’t other types of beans that create the same results as chickpeas, but we haven’t tried it for ourselves so we aren’t positive. Let us know how it goes if you give anything a try!

    • Bobby says

      Most likely. I think white beans would work. You can use liquid from instant pot but you may want to reduce it so it’s of a similar consistency to canned Aquafaba

  13. Leanna says

    A wonderful mayo! I used avocado oil and maple syrup. It was slightly runny at first, but made it 2 days ahead for burgers and it thickened up perfectly! Also added 2 minced cloves of garlic, and would HIGHLY recommend.
    Thank you -trying your recipes is a new highlight of my week. :)

  14. Dianne says

    We cook our own chickpeas, do you think the water they are cooked in with a bit of salt would equate to the brine from tinned chickpeas? Thanks

    • Support @ Minimalist Baker says

      Hi Dianne, We’ve only ever tried with canned chickpeas, but if using homemade aquafaba, we’d suggest boiling it down so it’s thicker before using. Let us know how it goes!

  15. Mc18x says

    Yeah, this doesn’t work without an immersion blender. I tried with multiple different blenders, it never set.

  16. Rose says

    Love this recipe! So fast and easy! I make it in a high-speed food processor right before I make hummus for the week, and the food processor works great!

  17. Diana says

    This recipe is seriously impressive ! It’s been so hard to find a vegan mayo recipe with an option to exclude vegetable oils.I used avocado oil and the texture was gorgeous. Thank you!

  18. Kris L Roth says

    So my kids are both vegan and my son is always experimenting with recipes. He didn’t have enough oil for this, so he added garlic and spices and made THE most delicious Ranch dressing I’ve ever had in my entire life. I mean, my mom used to make the OG Hidden Valley Ranch, with buttermilk and their spice packet, and it was even better than that!

      • Lumi says

        Super simple recipe! Rich, creamy, and easily customizable. Holds up well in macaroni and potato salads as well as tasting fantastic on a sandwich. 10/10, you’ve done it again, MB.

        • Support @ Minimalist Baker says

          Yay! So glad this recipe has been so versatile for you, Lumi. Thanks so much for the lovely review!

  19. DS Moser says

    Just Wonderful. Turned out so good. I never seem to have the exact ingredients when I find a recipe that I want to try but that doesn’t stop me from giving it a go. I used Safflower oil that was in the back of my cabinet, prepared Dijion mustard (googled for proper substitution), and doubled the recipe and it turned our great on first attempt. This will be a keeper.

  20. Michelle says

    Have you ever used this in a hot baked dip, in substitution for traditional mayo? I am wondering if it holds up in the heat. Recipe would also have vegan cream cheese in it.


    • Support @ Minimalist Baker says

      Hi Michelle, we haven’t! It might be worth scanning the comments to see if other readers have mentioned trying it?

    • Support @ Minimalist Baker says

      Hi Melissa, yes, but it will add a strong flavor and not be as light. A more neutral-flavored oil is best.

    • Kim says

      On substituteing with olive oil. It is woth considering that sunflower oil is used to cover preserved vegetables etc, because it is quite nutural in flavour, but more importantly, it does not solidify when refrigerated. Olive oil on the other hand certainly DOES solidify in the fridge. Thing what that may do to the texture of your mayo?

  21. Ulamki says

    I made this with 3/4 cup avocado oil and only 1 teaspoon of maple syrup. I don’t think it needed to be sweeter than that. I know the recipe recommended sunflower oil but I only had avocado on hand and it definitely tasted like avocado oil, which for me was not ideal. I’ll make this again with sunflower and hopefully it’ll taste a little better.

    • Support @ Minimalist Baker says

      Hi Ulamki, sorry to hear the flavor wasn’t right with the avocado oil. Let us know how it goes with the sunflower oil!

  22. Amy says

    First time making this and I was shocked at the amazing flavor and texture! It’s delicious and turns out perfectly with an immersion blender in a tall Ball jar. Thanks so much fir the recipe – it’ll be a staple in our house.

  23. Ryan says

    I’ve probably made this recipe a few dozen times by now. My wife doesn’t really like mayonaise but she loves this. It’s so much lighter than non-vegan varieties and I love being able to tweak this depending on what I’ll use it for. Sometimes I hit it with more ACV for a tangier mayo or a little extra sugar for some sweeter mayo. This stuff is really easy to make, lasts a decent amount of time, and tastes amazing by itself or turned into other sauces.

    • Support @ Minimalist Baker says

      We’re so glad you both enjoy the recipe, Ryan! Thank you for the lovely review and for sharing your modifications! xo

  24. Kristy says

    I put everything into a jar, except the sweetener, used lemon juice instead (I prefer the flavour) and used black salt (kala namak) instead of regular salt. Popped my immersion blender into the bottom and started blending. It got SUPER thick!! I used 1 cup of sunflower oil.
    I then stirred in some whole seed mustard for a little more ‘zing’.
    It’s so good, and no need for added thickeners, preservatives, ect.

  25. Vicky says

    I couldn’t believe my eyes when making this and seeing it happen! And it tastes amazing!!! better than the traditional thing!
    I grew up making green and pink mayonnaise (with beets the pink and with parsley and garlic for the green kind) Do you think I could replicate it using this amazing vegan version? I can’t wait! Thank you for this awesome magic mayonnaise!

    • Support @ Minimalist Baker says

      Yay! Thanks for trying it out and leaving a review, Vicky! We’ve never experimented with green or pink mayo, but what a great idea! We assume it would work!

  26. Tracy says

    Thank you! I was trying to make a low sodium version of a vegan chicken (seitan) salad I buy at Whole Foods. I should have prefaced this with I AM NOT experienced in the kitchen. (I can find the sink.) I added ingredients I could see/taste/read on the label. I neglected to follow your instructions regarding dripping oil in a little at a time, but it didn’t seem to matter. The pandemic immersion blender I bought because I watched Jimmy Kimmel make sauce from garbanzos worked fabulously. Like a miracle, my ingredients turned into mayo. And I like it. Holy @#%**! Now I’d like to alter it to make salad dressing (they’re all too salty and too sweet). What can I use to thin it out a little? Thanks again!

    • Support @ Minimalist Baker says

      Woohoo! A bit of water should work to thin out the mayo for a dressing. Thanks for sharing your experience, Tracy!

  27. Stephanie says

    This is the best Mayo on the planet! I’ve been making it for a few months now and we all love it. Simplicity at its finest also!
    I don’t add sweetener (just my preference), and depending on how I’m using it will sometimes add a bit of garlic powder and black pepper.
    Thank you, from the bottom of my heart for posting this. I will never buy store bought vegan Mayo again!!!!!!

    • Support @ Minimalist Baker says

      Woohoo! We’re thrilled to hear you enjoy it so much, Stephanie! Thank you so much for sharing! xo

  28. Monika says

    I did not have an immersion blender for this but decided to give it a shot anyways! And I was NOT let down!! I used my nutribullet to blend it at first before adding the oil. I then transferred it to a small food processor with a tiny pour spout to incorporate liquids and added the oil (I used 3/4 cup canola) through that on the puree setting. I poured the oil slowly and the spout only allows it to drip into the processor as well and it turned out great! I haven’t liked the store bought vegan mayos that I have tried in the past…like at all. So believe me when I say that I am STOKED for this recipe! Already added to my saved recipes. I’ll be using this mayo for a chickpea “tuna” salad for a camping trip and I am sure I’ll find many more uses now that I can enjoy mayo again! Thank you so much!!

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad it turned out well with that method. Thank you for sharing your experience, Monika! xo

  29. Bo says

    Made this today. I used grape seed oil, as that is what I had. I also sweetened with a little bit of agave. Worked well. Super thick.
    Love it. My new go to.

  30. Kat says

    So good I found myself licking my immersion blender! Can’t believe this is so easy& contains no nasties. Will definitely make again! ❤️

  31. Laurie says

    THANK YOU for this wonderful recipe! I’ve made this recipe four times without fail.

    I used:
    – My $20 electric regular mixer with the whipping attachment in a dry glass mixing bowl.
    – No sweetener (hate sweet mayo)
    – 1 cup Mazola canola oil (more oil meant thicker)
    – 1/4 tsp dried mustard
    – 1/4 tsp ground mustard
    – 1/4 tsp sea salt
    – 1 1/2 tsp organic apple cider vinegar
    – 1/4 cup S&W organic pinto bean aquafaba

    Anybody make this successfully with olive oil? If so, what kind?

  32. Joan says

    The mayo never did set up properly, I used a food processor because I don’t have an immersion blender. Kept it on high for quite a while. It did set up well enough to make ranch dressing, which is why I was making the mayo anyway. I thought I was being conservative by using only 1 teaspoon of cane sugar, but it kind of ruined the taste overall. Next time I try to make this, I’m leaving out the sweetener all together.

    • Support @ Minimalist Baker says

      Hi Joan, we haven’t tried it in a food processor, so that may be the issue. Did you pour in the oil slowly? That’s important for getting it to set properly. It should also thicken more in the fridge.

  33. Olivia says

    I’m surprised at how forgiving it is. I was expecting it to be a disaster (nothing to do with your recipe, I’ve made it so many times and it’s always, apart from one time, worked out great) as my scale was giving me a headache and not taking properly and jumping from 0 to 50 to 100 to 150 back to 80, then to 50 again and being a pain in the ass and I didn’t trust it (also I’m in France right now and don’t have measuring cups) so I wung it by just using all the Aquafaba from the chickpeas. I was able to use spoons (just normal teaspoons rather than measuring spoons) to measure out the other stuff – I make a hybrid of this recipe and the BBC one which I find has the perfect flavour but lacks the creaminess of this one so I use white pepper (which I eyeballed) and about 2tsp Dijon mustard.
    I knew I wouldn’t be able to measure the oil, so poured the oil straight in (slowly, not all at once) and used the whole bottle (500ml) and it worked perfectly. Made super thick Mayo which is fine bc I hate runny vegan Mayo and like it thicker. Other than that it’s pretty good. Think I may have added a bit too much white pepper but we shall see.

  34. Sharona says

    Wow! I have just made this mayo and it is delicious. I think I prefer it to my traditional mayo recipe made with egg.

  35. Sebas says

    Thank you so much for this tasty recipe! Very hard for me to find a vegan mayo and with this I have a delicious alternative. I am very picky about mayo – there were only 2 brands I would eat at all – and this one tastes better.
    I made this mayo 10 times – 3 times it was a disaster, the remaining times it was so delicious that friends asked what brand :D – could not believe is home-made and vegan.
    1. You need a high-speed emersion blender. It didn’t work with anything else.
    2. Use only sugar as sweetener. Any kind of liquid sweetener would not solidify and the taste was afoul.
    3. Adjust the salt, sugar, vinegar and mustard to your liking – major changes were required to meet my taste :D
    4. I add 1/8 tsp. tumeric and 1/16 tsp. chili pulver – the color is wonderful and the taste is better in my opinion.

    Thank you again for this and so many other recipes on this site!

  36. Naomi says

    I was so excited when I found this recipe and made it straight away. I used avocado oil and maple syrup as a sweetener and to start with the mayonnaise was lovely and creamy with great flavour but after I left it in the fridge for a few hours it had liquified. Do you know how this could have occurred and what I can do to fix it? Thanks

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Naomi. It almost sounds like maybe it didn’t blend enough at the beginning to fully emulsify? We’d suggest trying to blend more to see if it thickens up.

  37. ERIN says

    Delicious and so fast/easy to make! Will never buy store-bought mayo again! If you are used to Miracle Whip, leave in the sugar but if you are used to Hellman’s leave out the sugar!

  38. Kat DeRossett says

    Thank you for this recipe 😁. It works great. I used the Walmart organic chick peas. I found out recently I have MANY food intolerances, including eggs. I’m able to use this Mayo to make sauces to make my new restricted diet more interesting.

  39. Caroline says

    I’m really sorry to say that this recipe did not work at all, the recipe calls for too strong a vinegar flavour and it simply did not thicken no matter what. And it doesn’t thicken in the fridge. With a lot of extra herbs and flavouring I might be able to use this as a dressing of some sort, but not any kind of mayonnaise. I’m an exerienced home cook so I can usually find my way out of a problem. I can’t get anything out of aqua farba without forcing my kitchen gadgets to labour instensively, and they’re simply not designed for that kind of extended running. (Feeling a bit down also because I’m finding a lot of vegan recipes (from wherever) simply don’t work and often require expensive and highly specialised ingredients, and I hate wasting food. The pictures look so inviting, but my results are disappointing. I will continue to try, and I’m open to tips to improve.

    • Support @ Minimalist Baker says

      Hi Caroline, shucks, we’re so sorry to hear it didn’t turn out for you! A few ideas: 1) you can definitely reduce the vinegar to taste, 2) perhaps try a different brand of chickpeas for the aquafaba (some are thicker than others), and 3) make sure to pour in the oil very slowly. Hope it goes better the next time around!

  40. Sabrina says

    Yum! I just made this and it turned out really well. I don’t think I will ever buy store bought mayo again. This was so easy and a great way to use up chickpea brine.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Sabrina. Thank you so much for sharing! xo

  41. Karyn Quackenbush says

    Not sure what I’m don’t wrong. Tried this 3 times. It never got thick. I used a ninja blender a hand immersion blender and a food processor. Nothing worked.
    I’m sure it’s me. 🥴

    • Support @ Minimalist Baker says

      Sorry to hear it’s giving you trouble, Karyn! A couple ideas here: 1) you may want to try a different brand of chickpeas since some can be thicker than others and 2) make sure to add the oil slowly. Hope that helps!

  42. Rosie says

    Fantastic! Thank you for sharing this recipe! Sometimes I’d just rather do without eating something plant based that’s pretending to be the food I used to love. But this recipe so hit it out of the park! If someone served this to me and said it was Hellmann’s I’d believe them! I just made my first batch 2 days ago and it was so good I’ve made a double batch to use on a large potato salad plus have enough leftover to make sandwiches. Thank you, thank you, thank you!

    • Support @ Minimalist Baker says

      Amazing! We love to hear this! Thank you for the lovely review, Rosie. We’re so glad you enjoy the mayo! xo

    • Caroline says

      Please will you elaborate on what you did exactly, my attempt was “thin” and tasted awful. Definately not like Hellmans.

      • Rosie says

        Hi Caroline,
        I’m not sure I did anything special. I make my own chickpeas and store the liquid in containers in my fridge. After a couple of days it gets kind of jelled. Maybe that’s what gives me the texture? I don’t know. I have not tried it with canned chickpeas. Other than that the video shows a handheld mixer & I used my old stick mixer to incorporate air into the mayo & make it fluffy. I work the mixer up & down on high for however long it takes & drizzle the oil in slowly while I’m mixing.
        My final product is the thickness of the Hellmann’s that comes in the squeeze bottle, not the super thick stuff in the tub. But, taste-wise, I can’t tell the difference. I just finished the last of that potato salad that I made in my original comment. It was still delicious and I made tomato sandwiches with some of the leftover mayo I still have in the fridge. It still tastes great however many days this is later? My husband agrees with me that it’s a wonderful recipe. He doesn’t need to be on this plant based adventure with me but he’s loving everything I’ve made so far. I hope you have better luck next time.

    • Support @ Minimalist Baker says

      Hi Maria! At the top of the recipe (just above the ingredients list) you can always see how many servings a recipe has, whether it’s freezer friendly, and how long it keeps. This recipe will keep in the refrigerator for 2 weeks. xo

  43. Cathy says

    Can you use flax oil in the recipe? We use so little oil at all I am wondering which one to keep on hand as I did enjoy it with canola but would prefer a ‘healthier’ oil.
    Love your recipes!

    • Support @ Minimalist Baker says

      Hi Cathy, thanks so much! We think the flavor of flax oil would be too strong here, unfortunately. Avocado oil would be a better option.

  44. GariRae says

    It came out perfectly the first time. I really added the oil slowly (canola). I used just a tsp.of agave. I had.no dry mustard, so I used prepared horseradish mustard. And,.since I don’t like the taste of vinegar, I used the smallest recommended amount of apple cider vinegar. It actually tastes better than my store-bought vegan mayo, which I didnt notice has an aftertaste this homemade mayo doesnt. This version is a but lighter in texture than the purchased version, so I’ll have to test it on a sandwich. Overall, I’m very pleased. Next time I’ll make a garlic aioli with it. Yum!

  45. michelle chan says

    Does this recipe work with liquid from cooking chickpeas from dry in the instantpot ? I try and avoid buying canned legumes . .

    I see it says to boil down below, but I am curious if that’s a high heat or low heat process makes a difference.

    • Support @ Minimalist Baker says

      Hi Michelle, We’ve only ever tried with canned chickpeas, but another reader mentioned success with boiling down the liquid. We’re not sure if high or low heat would make a difference. Let us know if you try it!

    • Rosie says

      I cook my dried chickpeas on the stove after soaking overnight in the fridge. I always save the chickpea water for other recipes, so that’s what I used here for the Mayo. Loved it! I also didn’t know chickpea water had another name! I learned something new! Aquafaba!

  46. Jemima Pine says

    Hi have just made. It was runny so I added lemon juice and wizzed it again and it thickened perfectly. Also I added some fresh garlic.
    Adding more oil makes it to oily and runnier. Lemon or vinegars the way.
    Totally yummy.

  47. Jemima Pine says

    Hi have just made. It was runny so I added lemon juice and wizzed it again and it thickened perfectly.

  48. Kristen says

    I just made this and it was so easy!! I’m doing a sugar free diet so I left out the sweetener altogether and I think it still tastes yummy. I used a small smoothie blender and left the lid off to allow air to enter…thankfully didn’t overflow 😂 Last year I tried a vegan Mayo with no success and so I was so excited when this one worked! Also, I used canola oil and it thickened just fine.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kristen. We are so glad this one turned out well for you! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Melena says

      I made this mayo to put in my tuna salad. It was delicious. I added 1/4 tsp of white pepper, increase the dry ground mustard to 1/2 tsp and used only 1 tsp of raw granulated cane sugar and 1 cup of avacado oil.

  49. Hannah says

    I have noticed that most aquafaba recipes are sweet, so I was so pleased when I came across this. Cooked it up on a whim just to see and I think I was over-confident. Mine hasn’t thickened on this occasion. Tastes good though! Will certainly try again though. Great find.

    • Support @ Minimalist Baker says

      Hi Hannah, we’d suggest streaming in the oil more slowly next time to see if that helps. It will also thicken a bit more after refrigerating. Hope that helps!

  50. Alex says

    I have made this 4 times, had one fail (stayed runny). I think I was rushing, over confident. It’s a great simple recipe, that fail gave me a healthy respect, not to get casual. I always add garlic, 1 clove and Dijon mustard as it’s all I have. I also recommend using a cold pressed oils like canola which works, instead of refined oils. I used a touch of maple syrup, and salt and raw cider vinegar. Delicious! Next I shall save my own chickpea water after boiling it

  51. Alex says

    Made this twice. First time followed the directions exactly. Nice texture. It was kind of like magic. One second you have aquafaba and oil, next second you have a thick creamy perfect mayo.

    But! I did find it to be grossly sweet. Second time I skipped the sweeteners altogether. Looking at other mayo recipes, vegan or not, none of them called for sweeteners so I think it’s weird that this recipe included sweetener.
    I also added:
    1/2 tsp yeast flakes for color and flavor,
    1/8 – 1/4-ish tsp kala namak (sulfur salt) for an eggy flavor,
    skipped the plain salt,
    and added a bit more mustard: 1/2 tsp total.

    Flavor came out much better this time, also it whipped up thicker (mustard is an emulsifier so adding more might be the reason why). It was almost too thick to whip in all the oil! I might add a tiny bit of salt next time, not sure.

    I love that I can whip up mayo anytime, and for less than 50 cents for a jar! I’m seriously never buying mayo at the store ever again. So exciting!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Alex! We found the sweetener provided a nice balance, but definitely not essential.

  52. Katie says

    I have a couple of questions:

    Curious as to whether anyone has tried this with monk fruit extract.
    Will homemade aquafaba work? I’ve just done a big batch of dried chickpeas for hummus and would love to try out this recipe to avoid wasting the “bean juice” as my kids call it.
    When we’re talking about alternatives to the brown rice syrup, are we subbing in liquids or the powdered alternatives? So, I’d be interested in trying this with monk fruit or stevia; would this work with their powdered iterations do you think?

    I appreciate any thoughts you may have to offer.

    • Support @ Minimalist Baker says

      Hi Katie, other readers have mentioned leaving out the sweetener with success, so that’s an option. We’d say taste test and if it needs a little sweetness, add a very small amount of liquid or powdered stevia or monk fruit of choice. We’ve only ever tried with canned chickpeas, but if using homemade aquafaba, we’d suggest boiling it down so it’s thicker before using. Let us know how it goes!

      • Katie says

        Thanks! I ended up leaving out the sweetener all together, and it tasted great! Followed the advice to boil down the cooking water, and it worked like a charm. I am grateful to have this as an option! We are not a vegan family, but I prefer to cut out extra, unnecessary processing, preservatives, and artificial anything where possible. Plus, I’m trying to be better about reducing food waste in our home. So this is a great way to do both! Thank you again!

    • erin says

      Hi Katie! I have successfully used Lakanto monkfruit/erythritol sweetener in homemade ketchup and BBQ sauce this week and it worked perfectly so I am pretty sure it would work with homemade mayo too!

      • Katie says

        Thanks, Erin! I ended up omitting the sweetener, and it tasted great! But I’ll keep your remark in mind for the future. I appreciate it!!

  53. Carolyn Brown says

    I absolutely love this mayo! It’s the best I’ve ever had. It only has a few ingredients and it’s so easy to make. Thank you for such a delicious recipe.

  54. Molly says

    This is so easy and delicious! It almost tastes like miracle whip. I hate wasting aquafaba so I’m always looking for easy ways to use it. I’ll definitely save this for the next time I make hummus! Thank you!

  55. Tara Ogden says

    This is such a spectacular, easy, delicious recipe!! I have a 2 year old who is sensitive to raw eggs and I’m so excited he can have Mayo on his hamburger tonight!!!!

  56. Aimee Williamson says

    I was surprised how easy this mayonnaise was. It tasted just like mayonnaise too! Thank you so much!

  57. Bernadette says

    Hi Dana,

    I tried it, unfortunately it did not work for me.
    Could you please indicate the wattage of blender needed. The link is diverted and I do not know. I used a 200 watt hand blender, apparently it is not enough.

    Waiting for your reply.

    • Support @ Minimalist Baker says

      Hi Bernadette, sorry to hear it didn’t work out! Did you make sure to pour in the oil very slowly? It should also thicken more after refrigerating. We used a 198 watt immersion blender.

  58. Claudio Delgado says

    The liquid from a can is not one the most fresh, natural or healthy food compounds availables to consume. So then why just not cooking a bunch of cheackpeas and using that aquafaba instead. But using the water coming in a can who has been there for months or perhaps also a year is simple disgusting.
    Don’t take my words and do your research and look for what other substances are included in that water.
    So recommending a substance like this for consumption just shows the ignorance about nutrition.

    • Pamela Mackay says

      The diet I follow only allows for extra virgin olive oil or also extra virgin rapeseed would either of these work?

      • Support @ Minimalist Baker says

        Hi Pamela, Yes! Olive oil will have a stronger flavor, so extra virgin rapeseed oil would probably be the better option. Let us know how it goes!

  59. Leslie says

    Sadly this did not work for me. Tried it 3 times. Not sure what I’m doing wrong but I give up as I don’t want to waste any more avocado oil. Boo!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bummer! Sometimes it can depend on the type of aquafaba used. Some brands can be finicky or more watered down. Which brand did you use?

    • AJ says

      My guess is temperature. I hoped my vitamix could do the trick but it got way too hot. Heat will break down the emulsifier (in this case the aquafaba, in other cases, the eggs). Next time I’ll try putting the mixing bowl in a bowl of ice. Even holding the bowl while using a hand-held mixer can heat the ingredients too much.

  60. Tania Yuki says

    I just made this and it was incredible! I had to make two small hacks based on what I had in my
    – I substituted mustard for the mustard seed powder as I didn’t have that on hand. I used Dijon and the taste was incredible
    – I used a simple food processor and it became incredibly creamy. I found I had to blend on high for about 4 minutes before it got foamy and creamy but it got there

  61. Samantha Dailly says

    Hi Dana! Was wondering if I could potentially omit the sugars or sweeteners?

    I’m trying to find more natural ways to balance my blood sugars and have been looking for ways to switch to less refined sugar while trying to cut down my overall consumption of sugars and sweeteners, so I’m wondering how you think this would turn out.

  62. Rehumile says

    It was quick to make but turned our runny kinda like a mayo milk shake. I’m going to use it as a creamy sauce.

    • Support @ Minimalist Baker says

      Hi Rehumile, Did you make sure to pour in the oil very slowly while blending? That’s important for achieving the right texture. It should also thicken a bit more after refrigerating. Hope that helps!

    • Annie Richardson says

      Just made this. Wow! Doubled the recipe. Used 1/2 the amount for sweetener. I used cane sugar. Added extra salt, dry mustard, and vinegar. I used a half and half mix of avocado and canola oils cause that is what I had on hand and it is truly delicious! Thank you for this recipe. It is a keeper.

  63. Tiago Santo says


    Just to let you know you saved my Mayo!! Thank you :)
    I did it the first time and it went all wrong. I searched for a solution on google and your blog post came up.
    I followed your method and it worked out perfectly :)))

  64. Niamh says

    made this today but it turned out really runny… how long should you blend the aquafaba for first? and is the aquafaba and oil supposed to be cold or at room temperature. Ended up using it as a light dressing for coleslaw and it tasted delicious, so I just want to know how to perfect it for next time! thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Which brand of aquafaba did you use? You shouldn’t have to blend the aquafaba on its own for very long at all. Glad you enjoyed the taste!

  65. chrystene says

    I made this once last year and it was perfect. Since then, I just get watery sauce every time. I use the exact measurements, the exact recipe, and an immersion blender. I trickle the oil in over several minutes, and it has the texture of milk. Adding more oil just makes it worse. Throwing it out, tossing a cup or more of oil, is the worst. What is going on?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! Sometimes I have had great success with this technique (vegan or not), and other times I’ve encountered similar issues. It can be a little finicky depending on the thickness / freshness of your aquafaba (ideally use a good brand of canned), and the magic emulsification of the oil / blending technique. I agree, I don’t think more oil is the solution. Did you by chance change anything (either the brand/temperature of aquafaba or the oil)?

  66. Jacque says

    Great recipe. I doubled it With aquafaba that I had wanted to use up then realised I hadn’t got enough neutral oil, I used white truffle oil to make up the difference it tastes epic. I will try the original recipe next time just to see what its like but I love how this turned out.

  67. Mina says

    This just blew my mind! I don’t have an immersion blender and just have a Ninja will individual cups, so I wasn’t particularly optimistic but wanted to try anyway. This thickened right up! I also wasn’t sure what to expect taste-wise and literally did a double-take when I taste-tested it. It tastes almost exactly like real mayo! I’ll never go back!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Mina. Thanks so much for the lovely review! xo

  68. Christina Gomez says

    This was MAGIC right before my very eyes! I doubled the recipe to use up the aquafaba I had and was so happy to see the transformation in my bowl. First stop: vegan tartar sauce to go with my Gardein fish fry dinner! So excited to eat this, and then make it over and over again.

  69. Emma says

    I used grapeseed oil and maple syrup. I also used a food processor and added a little oil at a time. Turned out perfect :) I prefer it to the soy milk based mayo I used to make. Aquafaba is easier to have on hand.

    • Support @ Minimalist Baker says

      Hi Chelsea, another reader mentioned doing so with success. How well it thickens will depend how thick the cooking liquid gets. Let us know if you try it!

  70. Maggie says

    I LOVE THIS! I’ve really been struggling to find a vegan mayo recipe that doesn’t suck and actually tastes like mayo. This recipe delivered 100%, and it took less than 5 mins to make. I would definitely recommend! Also, I used canola oil and maple syrup as subs, and it worked just fine

  71. Ashleigh Richards says

    This has been a game changer in my goal to eat more vegan meals. I love this mayo and love the simplicity of the ingredients. I find it tastes better than any store bought. Thank you!

  72. Laura says

    Hey, thanks for the recipe! I used whole grain mustard as I didn’t have any other kind and it has still turned out fabulous! Thanks again :)

  73. Maggie says

    I could not get a thick consistency even adding extra avocado oil. Should I have whipped my aquafaba longer? My end result is more like a milkshake after 12-15 minutes with the immersion blender

  74. Danielle says

    I made this recipe today and found it to be thick, but not quite as light as i would want from a mayo, it was very heavy, which i think is no fault of the recipe but of me lol. I didn’t measure the maple and most likely added too much, also i think i used too much oil and poured slightly too fast, i kinda rushed it. As well as used olive oil. Next time i’d like to try with avocado and be more diligent about measurements and speed of my oil pour!

    • Support @ Minimalist Baker says

      Hi Danielle, we think olive oil may be the contributor to it being heavy. Let us know how it goes next time!

  75. Meena says

    Great recipe! Don’t do the mistake I did. Instead of a neutral oil I added Evoo and it was so bitter. Definitely stick to the recipe.

  76. kate korzekwa says

    this is the best recipe ever!!! i like to use my cashews for desserts and avocados for salads and guac — i absolutely LOVE this stuff!

    i have a five cup kitchen aid blender that works perfectly to make this — this time i chilled my oil and added an eighth of a teaspoon of cream of tartar which is vegan and gf — it is an outstanding formula before i ever started diddling with it —

    i have an old comfort food tuna salad i make with this, i used it to coat shrimp so i could bake some breaded shrimp — excellent — today i am having a chicken salad —


  77. Cheryl says

    Thank you ! I recently went whole foods plant-basedvegan ,I am also soy and refined sugar free. As you can imagine finding a mayo was IMPOSSIBLE. I used maple syrup and
    canola oil. As a mayo addict I thank you!This recipe works well and fits into my dietary requirements perfectly!

      • Amm says

        This turned out great! I followed the recipe exactly, using the granulated sugar option. It’s nice to be able to use aquafaba in it since I often boil chickpeas and always have some on hand. Thanks for another great recipe.

  78. denise says

    I’ve been making vegan mayo with soy milk for years and always got mayo as thick as any store bought. I didn’t have any soy milk, but did just cook up beans, so I let the aquafaba thicken, and chill before starting.
    It never thickened past a creamy salad dressing stage!

    • Support @ Minimalist Baker says

      Hi Denise, did you make sure to drizzle in the oil slowly? It will also thicken after chilling in the fridge.

      • Ramona says

        Just WOW! I absolutely love how it turned out, it’s so easy to make and so much tastier than the store bought mayo. Will definitely go back to this one instead of buying anymore.
        Thank you for all your recipes, they are amazing!

        • Support @ Minimalist Baker says

          Yay! We’re so glad you enjoyed it, Ramona. Thanks so much for your kind words and lovely review! xo

          • Kim says

            Wow this is amazing. I didn’t change a thing and it worked perfectly. I used 1tsp rice malt syrup and it was sweet enough for me. I did add the oil VERY slowly, thought it wasn’t working and then all of a sudden, once I’d added all the oil, it came together! I can’t believe I’ve been pouring the water from chickpeas down the sink for years!!!

          • Support @ Minimalist Baker says

            Whoop! We’re so glad you enjoyed it, Kim. Thanks so much for sharing your experience!

        • Support @ Minimalist Baker says

          It likely won’t be as thick and creamy, but some readers have reported it turned out okay in a small blender such as a magic bullet. Hope that helps!

          • Bitta says

            hi, just wondering how you can drizzle in the oil using a bullet, since a slow drizzle is essential.

            This is a wonderful recipe I had been just using different oils with vinegar on the different types of salads. This is so much better.

          • Support @ Minimalist Baker says

            Hi, you wouldn’t be able to slowly drizzle it in a bullet and would have to add everything and blend. We’ve only used an immersion blender to make this recipe.

  79. debbie says

    this is a great recipe! makes beautiful thick mayo! the only changes I made were to omit the sweetener and i used lemon juice instead of apple cider vinegar because i prefer the flavor profile of lemons. This is my go to recipe for vegan mayo 😀

  80. Mel says

    I couldn’t rest after making this mayo with walnut oil and not getting good results. I think there where multi-factors at work here. Firstly, I used Dijon mustard instead of dry so I messed with the liquid to oil ratio. I think my immersion blender is of the weakest variety which didn’t help and caused much frustration and a hot hand.
    Anyway, I put 1/4 c aquafaba in a tall glass and started over with my original mix and slowly, slowly incorporated the old mixture with new aquafaba. My mixer overheated several times and had to rest (I put it in the freezer at one point) but it worked. Really delicious. As usual, your recipes rock. My equipment sucks!

    • Support @ Minimalist Baker says

      Aw, sorry to hear you didn’t have success with your immersion blender. We assume you poured in the oil very slowly?

    • Nora says

      Just tried it and for a few seconds it was getting thick but I thought I’d blend some more to thicken more but then it turned runny all of a sudden :( does over blending do that? Can I still save it or it’s now Mayo-soup 😄

      • Support @ Minimalist Baker says

        Oh no! It’s possible. We’d suggest transferring to the fridge – it should thicken a bit after refrigerating.

  81. Mel says

    I only had walnut oil at home and it didn’t thicken at all. Now I know that. Nice taste! Will try again with the suggested oil.

  82. Chrissy says

    Absolutely wonderful! I used one teaspoon of maple syrup and the consistency was perfect. My family loved it. Thank you!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Chrissy. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  83. Starrysky says

    It’s delicious! Made this today and I love it. I used my food processor and it mixed up beautifully and creamy. I poured in the oil very slowly while it was mixing. I also used thawed (cold) Aquafaba liquid from frozen cubes that I keep in the freezer (do that too when making Aquafaba whipped cream), Zulka Pure Cane Sugar, and 3/4 Cup Canola oil.

    Tastes great with that “tangy flavor” on sliced Roma tomato sandwiches and also mixed it with seasonings in a mini faralle pasta salad I made with black & green pimento olives and chopped red & yellow peppers. It is not real thick and heavy, but very creamy. Did not want to use a full cup of canola oil, but may try adding more oil next time to see if would be thicker. Blessings,

  84. Cath says

    I made this and it really does taste amazing! I made with what I had in my cupboard so kinda thought it may fail because I really changed it up. I used rice bran oil, coconut syrup and wholegrain mustard and it worked perfectly. Maybe a bit sweet for my taste so a little less syrup next time.
    Thanks for the recipe, no more buying mayo, yay!

  85. Pamela Damian says

    Hello. I made this mayo today, and it was better than any brand in the stores, I kid you not. The canola oil worked out perfectly. I will not be buying mayo from here on out. Thank you!!

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Pamela. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  86. Cory says

    I just made this for a friend and it was pretty spot on. As an egg-based mayonnaise eater, I feel like going with the 3 teaspoons of sweetener is more similar taste wise. I’m definitely intrigued by this recipe and I look forward to testing it as an ingredient in other recipes.

  87. Sebas says

    Very tasty and well-rounded mayo. I recommend it highly. It is way better than any non-vegan mayo and I made it 3 times already.
    Immersion blender is highly recommended – the first time I tried to make it with a high-powered normal blender and it didn’t work at all.
    It tastes even better after a day or two in the fridge. Thank you for this great recipie!

  88. Sydney says

    I live in a college apartment with minimal kitchen utensils (which is hard for me as a foodie!) – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. Most recipes I’ve made with aquafaba require beating/whipping it, so I needed to find something that didn’t. I searched for an aquafaba tzatziki recipe but couldn’t find any, so I just made this and added dill, lemon zest, and grated cucumber hoping it would turn out. It’s AMAZING!!! This is coming from someone who usually hates mayo and had to make this with a crappy nutribullet instead of an immersion blender. I was worried about not being able to drizzle the oil in slowly, I had to add it in small amounts then blend over & over again but it worked. I’m shocked it turned out so well, I will definitely be using this recipe as a base for vegan tzatziki again! Thanks :)

  89. Sandra says

    I really liked this recipe – I’m a mayo addict! I added a little Indian Black Salt to give it a slight “eggy” hint. I also ended up adding fresh lemon juice as well as the vinegar to make it a bit more tangy. And for kicks, a sprinkle of ground black pepper. Thanks for the recipe!

  90. Ann says

    This is an awesome recipe! So easy! No eggs! I have now made this several times in my Vitamix. I don’t have an immersion blender and was feeling devil-may-care so thought I would try it. It worked! I used the method I perfected making regular egg mayo: whiz all ingredients except for the oil for several seconds on high, then turn it to low and set the variable speed to 4 or 5 and keep it at that level as you drizzle in the oil. Sometimes it’s less thick than others times… but just putting it in the fridge overnight turns it perfectly thick.

    For those having trouble with the mayo not thickening… you really have to set up a super-thin drizzle with the oil. I found it took some practice when I started learning, but it just takes patience. As it starts to thicken you can let get a little freer with your oil stream.

    Regular mayo can “break” – once it gets thick, if you overblend it, it can turn back into liquid. You can bring it back by mixing it a small amount with hot water (1 tsp) or a little more mustard (1/4 tsp) and then drizzle your mixture back in as you did with the oil. I’ve wondered if that works for aquafaba mayo. I want to try it – Julia Child recommends letting your egg mayo break so you can learn to bring it back and not be afraid of it. But… I’m afraid! Do you think it would work?

    Thank you for this and ALL your truly amazing recipes. As a vegan with digestive issues, they have saved me again and again!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Ann! We haven’t tried that trick, but it sounds promising! Thanks so much for sharing!

  91. Wendy says

    I love this recipe. I used only 1 tbsp of sugar because otherwise it was too sweet for me, but it was delicious either way. Will keep making it

  92. Kathleen says

    Greetings Dana,
    Thanks for sharing your recipes for these delicious vegan foods! I’m looking forward to trying some of them. However, I have a question.
    Since I am recovering from serious heart issues I, like others in my situation, are strongly advised to eliminate regular table salt, refined sugar, white flour, white rice, nuts, oil (no oil of any kind. No Oil!).

    While I have already replaced salt, sugar, flour and rice with more suitable products I keep running into recipes that include oil. In some cases the oil is simply for sauteing veggies and this I can do with water. In some of your recipes the oil (as well as vegan butter) appears to be an integral ingredient. What are suitable substitutes for these two ingredients?
    Particularly I am interested in substituting oil in this vegan mayo recipe on your website.

    Also, I have found that cannellini beans or navy beans can be substituted for cashews when making “queso”/”cheese” sauces.

  93. Tanya A says

    Hi. Just made this for the second time and something interesting happened. So, I have to admit that I used the water from a tofu package (I had read it was similar to aquafaba). It was working great (thickening, etc) until I hit about 1 cup oil. Then it suddenly went thin. And all the blending in the world didn’t help. So I started oven. This time using garbanzo aquafaba and it worked beautifully. It was very thick at 1/2 c oil so I stopped I didn’t want to risk it turning thin. Just wondering if you had any thoughts.

    The first time I made it (a week ago) it didn’t get this thick until I was almost at a cup. With all that said, I did 1 tsp sugar, 1 Tbsp ACV, 1/2 tsp salt, and the 1/4 tsp mustard powder. It’s perfect!! Love it.

    • Sandi says

      I’ll be darned
      Ngl I didn’t think this would work
      I should have more faith in you by now, haha
      I used turbinado sugar and canola oil–worked like a charm
      I just freakin made mayonnaise and now I feel like I have a new superpower

  94. Olivia says

    I’m very confused. I make this often, and basically all the time it works perfectly (twice it hasn’t worked perfectly, but that’s user error rather than the recipe. It thickened up in the fridge well. And I’m still using the double batch I accidentally made too spicy when doubling the spices). Case in point, I made this when I was in Paris about 3 days ago. I tried to make it now, but it just wouldn’t thicken. I kept adding oil but it still remained liquid. I ended up chucking it down rhe sink. I’m not sure why it wouldn’t thicken??. I used a tall container (brita filter jug), used an immersion blender… everything. The only thing I did was halve the recipe bc I’m only in the South of France for a week, and it won’t last until I come here again. I guesstimated with the ACV etc bc I don’t have cups or measuring spoons (I have a scale) so used a normal teaspoon and wung it, but that shouldn’t have affected anything?? Maybe this is a recipe you can double but not half?? It’s just slightly disappointing, given I usually make this really often and this is the first (and hopefully only) time it fails.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure what may have gone wrong. It could have been the different brands you were using as you’re in a new place? Aquafaba thickness can vary quite a bit between brands. I haven’t tried halving the recipe but that may also have contributed. Next time you can try adding some cream of tartar to help it thicken while blending. Hope that helps!

  95. chrys says

    FINALLY! My search is over after a decade. You have created a vegan mayo recipe that tastes great, has the right consistency, and doesn’t use soy milk, nuts, or processed food. 10 out of 5 stars!!

  96. Paula says

    Hey! I love this recipe, I make it all the time for my hubby who has an allergy to eggs!

    So I wanted to say thank you, and I also have a question-can you freeze this recipe?


  97. Stacey L. says

    I love this recipe. I have made it several times and it turned out perfect each time. I modified the recipe to include garlic powder, no rice syrup, used rice vinegar and a light tasting olive oil. I highly recommend making this mayo – you will not be disappointed.

    • Support @ Minimalist Baker says

      It might work! Though it will be more effort and won’t have quite the same flavor. Let us know if you try it!

  98. Brenda says

    I was making chick pea salad and had hardly any veganaise. I googled Aquafaba mayo & up popped Yours. I did sub out coconut syrup and it was absolutely amazing!!!

    • Baylee says

      I will never buy mayo again! I actually use my food processor and just pour the oil in very slowly (takes like 4 minutes), and it’s very thick! I use aldis canola oil and it’s sooo cheap and tastes great! I keep offering to make vegan mayo for my family because it’s so easy!

  99. Liz says

    5/5! I made it in a food processor and used regular white vinegar, regular yellow mustard, veg oil, and agave syrup. I was running out of space in my processor because I doubled the recipe and I used less oil than recommended and it did come out a little more on the liquid-y side but I’m okay with it! Will def make this again (:

    • Support @ Minimalist Baker says

      Thanks for sharing, Liz! It should thicken up in the fridge overnight. Hope that helps!

    • Katy Pine says

      Hi! Just wondering if this recipe produces a mayo more like Veganaise/Best Foods/Hellmans type mayo, or more like Miracle Whip “dressing” type mayo?

  100. Aura says

    AMAZING. I love mayo, and it has to be GOOD mayo. I had zero expectations for this recipe but decided to give it a go anyway (not much to lose considering the bean juice would’ve been thrown away). I used 3/4 cup Aldi vegetable oil (read: cheap) and 1/4 cup decent olive. I might never buy an expensive jar of mayo again–vegan or otherwise! (Nearly killed my stick blender in the process, tho.)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Aura! Thanks so much for the lovely review! Maybe try giving the stick blender a few breaks if it seems to be struggling.

  101. Barbara says

    I made the vegan Mayo yesterday, for the first time. Was excited that I had all the ingredients on hand! It was painless, and the results were great! I have a 1 speed submersion blender, which was fine. I’m not a fan of sweet mayo, so I used only 1 tsp of rice syrup, a little extra mustard. And the full cup of sunflower oil. After tasting, I added more cider vinegar, and add more salt. Your instructions and variations were clear and concise. I appreciate that you use measures, and not weighs too. Found you in a search for mayo. Will follow you on IG or FB. Will try cookies next! I’m not a vegan, just a senior, whose been cooking and baking for over 60 years. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Barbara! We’re so glad it turned out well and that you found the recipe to be clear! xo

  102. Steven says


    Following the directions, I carefully measured the ingredients. I used 3/4 cup of avocado oil which I added slowly while blending with a Breville immersion blender on high speed. I moved the blender up and down for probably ten minutes. I ended up with a thick liquid but nothing resembling the thickness of mayonnaise. What went wrong?


    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Steven! It should thicken up more after being in the fridge overnight. But we wonder if maybe the brand of chickpeas/aquafaba wasn’t as good at thickening. We’d suggest trying another brand next time. Hope that helps!

  103. Stephanie says

    Made as instructed and was like thin milk, despite a lot of beating and plunging. Then poured into food processor, which normally makes good mayo, same result and a lot of mess. I then put in the nutri bullet with 2 tablespoons chickpeas and got an acceptable cream. I just cant see this producing a mayonaise texture without additional thickeners.

    • Support @ Minimalist Baker says

      Hi Stephanie, so strange! Did you make sure to pour the oil in slowly while blending? It should also thicken more once in the fridge.

      • Teresa says

        I normally love your recipes. This one, as noted by someone above, was liquid like milk. I followed the recipe exactly except I had to use cane sugar rather than brown rice syrup. Maybe that was the problem? Anyway, it was not useable.

        • Support @ Minimalist Baker says

          Hi Teresa, so sorry to hear you had trouble with this one! We wouldn’t think the sugar swap would make much difference. Did you make sure to pour in the oil very slowly? Also, other readers who thought it was too thin mentioned that after putting it in the fridge overnight, it thickened. Hope that helps!

  104. George says

    I made this today and was really impressed! I don’t have a stick blender, but I used my nutribullet and that seemed to do the trick. I just added a bit of oil, whizzed, added a bit of oil and whizzed until it was good.

    I filmed a video of me following the recipe on my YouTube channel and added a link to this page in the description. Hopefully it’s useful/entertaining if you want to see it being made.

  105. Sharon says

    Awesome! So fast and cheaper than buying vegan mayo at the store. I didn’t have the mustard powder, but turned out great! Next time will add for more flavour. Thanks for the recipe!

  106. Pam says

    Just made mayo. I have used olive oil in the past and added garlic. I found sunflower oil was more mellow and subtle. Didn’t miss garlic. I would normally added sweetness but just a teaspoon of maple syrup made it really yummy. Love that I can get mayo without eggs.
    Also love your work minimalist baker. I have been using your recipes for a long time. Thank you.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Pam! Thanks so much for your kind words and lovely review!

  107. Julie says

    Just made this. It tastes delicious. It is a little bit too liquid for my liking but read in comments that it thickens up in the fridge overnight.

  108. Julia Wilson says

    I changed the recipe a little because I had few of the ingredients listed. Instead of apple cider vinegar, I fresh lemon juice; instead of sugar I added a little agave syrup; and for added thickness I also blended in some of my pre-made yeast extract flavoured polenta!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Julia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  109. Winona says

    The first time I tried making this mayo I had a little trouble to get it thick enough – though like you said it thickened later in the refrigirator. I didn’t want to add more oil because it was already a load of mayonnaise. Now I made it again and used less aquafaba (only 1/4 or even 1/5 in relation to the oil) and it turned out perfect in just a few seconds of blending! The taste concinved my omnivore parents! Thank you :) Greetings from Germany

    • Heidi Nauertz says

      OK so I had made a vegan mayo before like this and didn’t like the texture. It was thin. So this time I cooked the bean water with 1 TBS corn starch till the starch activated. Then I put in my stand mixer and mixed till double the volume before adding the oil. I did tweak and add in extra spices. Just to get even more flavor. Otherwise it seemed pretty flat on flavor. Extra I added in paprika, garlic powder, and Latic acid since the vinegar didn’t do enough. I also used avocado oil. So maybe the oil was too strong for the acid to shine through with the flavor. The extra of Latic acid balanced it out. Also since I added more acid I did have to up the sugar content. By 2 more tsp . Thank you for the recipe.

  110. Stacy Traver says

    I made this and I like the taste of it. I did not add any sweeteners to it. I also used rice vinegar instead of apple cider vinegar and it taste just like mayonnaise. I will admit, it is not as thick as regular mayonnaise. Maybe I’ll add some more oil.

    • Support @ Minimalist Baker says

      Hi Stacy, we’re so glad you enjoy it! Did you try refrigerating overnight? That should help it thicken.

      • Stacy Traver says

        Yes I did refrigerate it. But it had the texture of a thick dressing, like Ranch salad dressing. Next time I’ll add more oil.

  111. Joy says

    I too have not been able to find plant-based mayo during this pandemic. After using my last spoonful and wanting to make tofu eggless egg salad, I found this recipe. I just made it and it came out perfectly delicious! The flavor actually reminds me of deviled eggs, one of the things I miss most about being vegan. I followed the recipe exactly and used a scant cup of organic canola oil and just 1/2 t. Vermont maple syrup. Wonderful taste and texture. I’ll never buy store-bought again. I’m not sure why I ever did in the first place! Thank you so much!

  112. Ess says

    I love this recipe. I usually double it and make it every other week. My only issue is that I find it nearly impossible to pour the oil into the jar with the blender going. There’s just not enough room. Maybe it’s the size of my immersion blender or style of my measuring cups. Anyway, I add the oil with the rest of the ingredients and then blend it all together for a few minutes and add more oil if necessary. It always turns out great.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Ess! Thanks so much for sharing! We wonder if a wider jar might also help?

    • Cathryn Hutton says

      This is a fantastic recipe. I throw everything into my Nutribullet and it turns out spectacular.

  113. Mel says

    This is soo good!! I used brown sugar instead of syrup and Canola oil instead of sunflower oil because that’s what I have at home. You can barely tell this is vegan!! I havent had the traditional mayo in a long time, but I think this version is a lot better! I had it with some mashed up roasted garlic in a Falafel wrap! So delish!

  114. Caren says

    Hi Dana! I finally took the plunge and made this mayo, it was absolutely delicious; came out perfect. I used maple syrup and a blender. I very, very, very slowly dripped the oil in. Thanks so much for all of your incredible recipes, they always make my vegan cooking exceptional !! Caren

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Caren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Justina says

      I don’t want to sound creepy, but… I’m kinda in love with you right now. This is exactly what I needed. Soy Free Veganaise has been so hard to find, but it’s also really expensive! And this even tastes better, IMO.
      I used the lesser amount of canola oil because that’s what I had, nearly doubled the apple cider vinegar, and just 1 teaspoon of coconut sugar. I guess I prefer my mayo tangy!
      The emulsification hole on my Cuisinart food processor worked perfectly. It’s creamy and evenly blended.
      Thank you so much! You’ve saved me so much frustration and money!

  115. Jeannie says

    This didn’t come out great for me. Quite green as well. Maybe the avocado oil had gone off? I used an emersion blender and followed the instructions quite closely.

  116. Jay says

    Great recipe, very straight forward! I added a bit more salt and omitted the syrup and it turned out great. Thanks for the recipe!

  117. Maeve says

    This is a great recipe and makes a delicious creamy, but light mayo! I left out the syrup and sweeteners altogether as it really doesn’t need it!… and minced a clove of garlic into it to make garlic mayo. Would recommend

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Maeve! Thanks so much for the lovely review!

  118. Michelle says

    YES! I’ve been unable to get veganaise from the supermarket since the pandemic shutdown. This recipe turned out so well and is so economical I doubt I will ever buy pre-made again. I used canola oil and regular sugar (1 tsp was plenty). I also ended up using a total of 2 tsp ac vinegar and a wee bit more salt. Thank you for sharing this recipe!

  119. Özgürcan Erdem says

    I think any sweetener is completely unnecessary. I added only 1 tsp of stevia and now it’s as sugary as a syrup. Thickness and taste seems on point for the rest of it

    • Support @ Minimalist Baker says

      Hi, feel free to omit it if preferred! Pure stevia is very potent, so 1 tsp is a lot of stevia. If using stevia, we recommend subbing to taste. A small pinch should be plenty!

  120. N. Melton says

    I don’t know what I am doing wrong. This recipe isn’t working. It doesn’t get thick at all. Please help.

    • Support @ Minimalist Baker says

      Hi, Are you using an immersion blender? Are you making sure to pour the oil slowly? Did you try refrigerating overnight? Hope that helps!

      • N. Melton says

        Thanks for responding. I did use an immersion blender. I may not have poured it slowly enough. When I checked it this morning, after having stored it in the fridge overnight, it did have a good consistency. When I do it again I will use a cup that has a spout for pouring the oil. It was challenging trying to manage the pouring and the blender at the same time.

      • Lisa says

        My hand blender with the whipping attachment worked like a charm! I will never buy mayo again! Thanks so much!

  121. Anthe says

    The recipe is on the bank! My husband and I have been trying on making a vegan mayo for a while but couldn’t do it. This is the recipe we needed!
    It’s creamy, delicious and tastes and looks like mayo! Thank you!!!

  122. Eric says

    Did you recently edit this recipe? I used to make this in my Magic Bullet and it came out perfectly and now it comes out separated and nothing like mayo. I could’ve sworn the recipe used to have different instructions.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Eric, yes we did. Apparently for safety reasons running your nutribullet for a length of time greater than 1-2 minutes can cause the motor to burnout. So, we removed that portion. But if it was working for you without issue, go ahead and use it!

  123. Megan says

    Just made this mayo for the second time. I’m so happy to have found this recipe! I can’t seem to get my hands on Vegenaise these days so being able to make my own is a lifesaver! I used canola oil and a tsp of white sugar and it worked great. Thank you!

  124. joy says

    Mine came out runny but it was so good had put it in the fridge now i was dipping it in my homemade falafel was so good i like it sweet and creamy

    • Support @ Minimalist Baker says

      Hi Joy, we’re glad you enjoyed it! Next time, you might want to see if adding the oil more slowly helps make it more thick? Also, it should thicken more once in the fridge overnight.

      • Sophie Bouali says

        I have made this recipe three times now and absolutely love it! This time I doubled the recipe, I was worried but it turned out perfectly! I used canola oil and Dijon mustard instead of mustard powder and didn’t seem to make a difference. I also added black salt for an ‘egg’ taste and it’s SO GOOD! Thank you!

  125. Matt says

    NutriBullet’s Magic Bullet MUST NOT be on for longer than 1 minute otherwise there is a risk of burning out the motor and even of the product exploding and causing serious injury. If adding all of the oil at once the advicehere is to use a Magic Bullet for 4-5 mins on high. DO NOT DO THIS!

  126. Christina George says

    Hello! I made this last night with all specifications except subbed canola oil for sunflower since I did not have it on hand. I only have one speed on my immersion blender. It barely thickened during blending. I figured especially after reading reviews that it would thicken up overnight in the fridge. Sadly, it was still liquid. Any thoughts? Looking forward to working out any kinks since I know it will produce fab results. It is a MB recipe after all ;)

    • Support @ Minimalist Baker says

      Hi Christina, did you pour in the oil slowly? If not, we’d recommend trying that next time.

  127. Jenny Jesch says

    I followed this recipe using avocado oil & brown rice syrup and an immersion blender, and while the consistency was nice it just tasted like pure avocado oil. So much so it’s not enjoyable, so I’d recommend using the other Recommended oil.

    • Support @ Minimalist Baker says

      So sorry to hear that was your experience, Jenny! What brand of avocado oil did you use? We do find this recipe is best with sunflower oil.

  128. Tahira Akhtar says

    Hi I was wondering what can I use instead of apple cider vinegar? Would any vinegar work or lemon juice perhaps? Hope you can help

    • Support @ Minimalist Baker says

      Hi Tahira, we haven’t tried it, but we think white distilled vinegar might work. Let us know if you try it!

    • Adam says

      I’m leaving a comment because I can’t scroll on this page without repeatedly being brought to the comment box, my phone’s keyboard popping up, and being prompted to leave a comment. That’s after chopping through a couple pop-ups and nearly having my phone freeze up on me. The site is horrible. I understand you have to pay the bills and I don’t mind clicking out of an ad or two, but damn. Kind of unfortunate, because the recipes seem good.

      • Support @ Minimalist Baker says

        Hi Adam, we’re sorry to hear that happened! It sounds like there may have been a glitch causing it to take you to the comments/keyboard. We’re always looking to improve the user experience, so we’ll definitely look into it. Thanks for the feedback!

  129. Amanda says

    I used canola oil and rice malt syrup, I was very skeptical as I was pouring the oil in as nothing seemed to be happening but then it suddenly started getting thicker and the end product is amazing! Thank you :)

  130. Marie A Roesler says

    This is wonderful, even though I didn’t have all the exact ingredients on hand! I am so grateful to find it as I ran out of egg-free mayo. I used canola oil, 1.5 tsp simple syrup, and prepared mustard. Still came out FABULOUS and tastes better than the $7 a jar mayo I had been buying. Thank you so much for giving me another way to use aquafaba.

  131. Lizi says

    I’ve been saving some aquafaba in my fridge for future cooking, and today realised I needed mayo and thought I’d give this recipe a go. I’ve never made mayo (vegan or otherwise) and found it fascinating to watch my clear runny ingredients come together to form something thick and white!

    Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. It was way way too much! Managed to salvage the end product by adding more aquafaba, more oil, more vinegar, more salt, more mustard- basically more everything to drown the sweetness!

    Conclusion: yes I’d make it again, but with no sweetener involved… I think perhaps dipping a paintbrush in syrup then in the mix will add more than enough sweetness to it :)

  132. Phaedra says

    Outstanding! I modified a lot, but YUM!
    I used no sugar, 1/4tsp dried onion and garlic. I subbed 1.5tsp lemon juice for vinegar and I used avocado oil(3/4cup). I used an immersion blender. Tastes like a lovely aoli. I’m not a vegan but I was having trouble finding mayo in the store and I had these items on hand! I am so grateful for this recipe. Yum!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Phaedra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Persiasblossom says

      Thank you for your feedback. I’m a newbie at observing Passover and Feast of Unleavened Bread and I know that vinegar and apple cider vinegar are not acceptable. I will try the lemon juice instead. ?

    • Support @ Minimalist Baker says

      Hi Wenda, sorry to hear that was your experience! Would you mind sharing what you disliked about it? We’d love to help troubleshoot, if possible.

  133. Laurah Albert says

    I also did a recipe without the aquafaba and I mixed 3 tbsp of chickpea flour with 3 tbsp water and that worked well, too!

  134. Laurah Albert says

    I made this recipe. I used maple syrup to sweeten and this was disgustingly sweet and tasted nothing like any sort of mayo. Not recommending this recipe!!

    • Support @ Minimalist Baker says

      We’re so sorry that was your experience, Laurah! We think the maple syrup probably has a sweeter taste than brown rice syrup, so that could be part of it. We will see if we can make changes to the recipe. To fix this batch, you could make more without any sweetener and mix the two?

      • Laurah Albert says

        Hi, it was definitely the maple syrup. Once I chilled out; I went back in the kitchen and tried again. I boiled down my aquafaba and thickened it and cut out the syrup and used 2 tsp. of organic cane sugar. It turned out so much better!!

  135. Emilie Harvey says

    I have made it. Literally. Without throwing eggs and oil!!

    I used canola and omitted any sugar because I am sugar free. I also added grained mustard, garlic powder and a dash more apple cider vinegar.

    I tasted right away and it was not good. Canola tasted funny. The other day… amazing!! Love love love.

  136. Fi says

    Adapted the recipe slightly to the ingredients available to me (mix of sunflower oil and sustainable red Palm fruit and rapeseed oil, granulated sugar, no mustard powder) and used the magic bullet. First mayo I’ve ever made and the first time I’ve used aquafaba. I LOVE IT! So easy, quick and tasty! I’m going to tell everyone to make it! Thanks :)

  137. keisha says

    I am thrilled to have found this recipe! Although I did change up the flavor profile to fit more of how I have made egg mayo (onion and garlic powders, lemon juice, very little syrup), I can’t believe how beautifully this all worked up with aquafaba. I can’t wait to use this in an unchicken salad soon!

  138. Claire says

    I have just made this, and stopped before washing up to say it’s absolutely delicious. The best mayo I’ve tasted. I used 3/4 cup of light olive oil and 1tsp sugar instead of the syrup. Thanks so much for this recipe.

  139. Marcy says

    I was excited about the using magic bullet for this recipe! My magic bullet was not as excited. I ended up with a hot mess; literally. It was even more liquid than when I started. I left it on for 5 minuted hoping, begging, swearing for it to get thick. It just didn’t happen. It just got hot. To be fare though, I think it is me. I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. When I wasn’t vegan I tried them all and they all failed with the fancy gadgets. I could only get my mayo to turn out with a good ol whisk and bowl. I don’t know why, but that is the only way it has worked for me. Anyways, I had extra aquafaba so I tried again using my whisk, bowl, and muscle. Guess what? It turned out BEAUTIFULLY! It is thick and creamy. Thank you for this recipe. No more store bought vegan mayo! YAY!