It’s happening: Easy vegan mayo that’s perfectly creamy, thick, and tangy! You can do this.
This recipe requires just 5 minutes, 6 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 couple of ways this recipe works, including with both an immersion blender and a small upright blender (such as a Magic Bullet).
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).
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!
*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!
- 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 Tbsp 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)
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. (If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved - up to 4-5 minutes, scraping down sides / shaking as needed.)
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).
*Both an immersion blender and small upright blender (such as a Magic Bullet) will work, but an immersion blender does produce more consistently thick, creamy mayo.
*Recipe adapted from New York Times.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 8 two-Tbsp servings)
- Calories: 192
- Fat: 20.5g
- Saturated fat: 2g
- Sodium: 78mg
- Potassium: 1mg
- Carbohydrates: 2.5g
- Sugar: 1.5g