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 242 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. Brenda Brewer says

    I made this and I added kala namak indian salt (eggy flavor) instead of regular salt and it tastes EXACTLY like regular mayonnaise. Score!

  2. Lesley says

    Made this yesterday as had a vegan friend round for BBQ. Incredibly easy to make and tasted really lovely. Reminds me a bit of Heinz Salad Cream from the UK. The non vegans really enjoyed it too. Shall definitely be making it again. Thanks so much for the recipe.

  3. Andrea says

    This recipe sounds great! I’ve made a few vegan mayo recipes and they have failed.
    I’m just wondering if the aquafaba needs to be refrigerated first? I know it does in a lot of other recipes.
    Thank you ?

  4. Ariana and Paulo says

    Awesome recipe! Made a few tweaks:
    We used cold pressed sunflower oil instead of the hydrogenated one.
    Used Kombucha vinegar for more probiotics and a bit of lacto fermentation.
    No mustard for a flat mayo flavor.
    And white beans aquafaba instead of the chickpeas one.
    The result was just perfect!
    All the proportions in the recipe are very accurate.

  5. Katherine Captain says

    This was delicious. I used an immersion blender and only had olive oil, but I still loved the taste.
    It was a quick and easy recipe and I can’t wait to test it out on chick pea “tuna” salad.
    Thank you!!! Amazing.

  6. JC Olivier says

    I used organic unflavoured MCT oil for this recipe and added just a little more ACV and a drop of stevia in stead of the brown rice syrup, it turned out AMAZING. The added health benefits of MCT vice vegetable oil made me want to put this on everything, so I did.

  7. Erato says

    I just tried this and failed miserably…. the result was a runny liquid. I had some leftover aquafaba, so out of curiosity I tried blending that and nothing happened. Mystery solved. Apparently, not all aquafaba is created equal. Good to know. I’ll test it first next time.

  8. Ira says

    I made it yesterday and I need to say that I love it. I had to modify it a bit – grapeseed oil, Dijon mustard (added twice based on the taste I like), and agave syrop and used blendtec blender (wisk option). Thanks for sharing this recipe and keeping you readers healthy :))

  9. Ira says

    I made it yesterday and I need to say that I love it. I had to modify it a bit – grapeseed oil, Dijon mustard (added twice based on the taste I like) and used blendtec blender (wisk option). Thanks for sharing this recipe and keeping you readers healthy :))

  10. Edward Smith says


    I was disappointed your vegan mayo recipe contains oil which has no nutritive value and only adds fat to the mayo.

    Do you have an oil-free vegan mayo recipe?


    • Cindy W. says

      Well, after not finding vegan soy free mayonnaise because of the pandemic I guess, I found your recipe and decided to try it. Man, this is great. I have read the other reviews and heard all the disasters and substitutions so I too have some comments.

      I did not use any sweetener, my preference. I used canola oil and followed your directions specifically. My immersion blender has one speed and it’s my thumb on a button. I took about 6 to 8 minutes to stream in my canola oil. By the end of the oil my mayonnaise was thick and creamy and tasty! I love this recipe and I will be making it again. Thank you!

  11. Pedro says

    Very good recipe, exceeded my expectations. I adjusted the Ingredient quantities to my liking and came out very tasty. Adding Xanthan Gum would help with balancing the consistency as it gets separated quickly. Thanks !

  12. Robbie says

    I experimented making one batch with a stick blender and another using my Nutribullet. Both worked really well producing a good creamy mayo. With the Nutribullet, I had to stop half way and let the mixture cool down before blending again. I stirred some chipotle in Adobe sauce into one batch…mmm mmm. Thank you for another great recipe.

  13. Marna says

    I got myself an immersion blender so I am going to try this again. I was wondering, is the sweetener absolutely necessary? What are your thoughts on Agave? By the way, your blog is my ‘go to’……. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marna! The sweetener can be omitted if preferred. We have 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 and I would assume the same case for agave! Let us know if you give it a try though! Thanks for being a fan :D

  14. Heidi says

    Okay, I made this version when everybody was complaining that it didn’t work with the hand mixer. It didn’t work for me either. It was a painful experience and I feel like I had the patience of a saint trying to blend mayonnaise together forty five whole minutes. UNTIL, I whipped out the immersion blender and it came together in less than a minute after that. And it’s the best mayonnaise I’ve ever had. I’m not even vegan. It’s just the best. Period. And it’s the only mayonnaise I’ve eaten since. It is so good. Give it a try.

  15. Gary Miranda says

    I used my magimix 4200XL food processor with regular blade attachment (in the small ball) and it worked fine. Didn’t get much frothing with the aquafaba, but the mayo is quite thick and creamy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you didn’t have success, Alyssa! Did you use an immersion blender as recommended?

  16. Gabby says

    Wow. Just wow. This is my first attempt at anything aquafaba. I had less than the requied aquafaba and was absolutely lazy so couldn’t be bothered to measure and re-calculate the quantities. Just followed the methodology and eyeballed the ratios. But it turned out great! I used olive oil because I didn’t have sunflower (I never do :D), yet I can’t feel a distinctive smell… so it works!
    5/5 – great recipe, even if you don’t have all the right stuff. I find these are my favourite recipes! Thanks for sharing!

  17. Keavy says

    This turned out amazing!! I’m slowly trying to cut out eggs and I just love mayo, and I can’t tell the difference from this and egg mayo! I made this in my big vitamix blender, and it worked great. I only needed about 1/2 cup of oil as well. Thanks so much for the recipe, I will be making it again!

  18. kati says

    I made this but it was runny like pancake batter, so I thickened it with a pinch of xanthan gum powder, then I added a pureed garlic clove to make a great tasting aioli. I froze some so we will see how it defrosts. The beauty of using xanthan gum is that I was able to use less oil, so it was 50:50 oil to aquafaba liquid.
    Thank you for this recipe!

  19. Heidi says

    I made this and it came out perfect and is delicious. I didn’t have mustard powder so I just used dijon mustard and I used honey instead of stevia because my daughter doesn’t like the taste. I will mix in some roasted garlic to make an aioli to dip fries into. This was so easy, quick and flexible.

  20. Becky says

    It worked! So happy to have found a condiment I can eat! I have several food sensitivities that I just found out about so it’s been a bit of a struggle the last week. Thanks for this and your amazing website!

  21. Ruth says

    I made this with an immersion blender and it turned out great for me. I did find it runny and added 1/8th of a teaspoon of xanthum gum to the mix then blended again.
    This helped to thicken up the mayo.
    I also added some chipotle powder for a smokey chilli flavour.
    Thanks for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried using a vitamix with this recipe and can’t say for sure, but if you do, report back!

    • Keavy says

      Mine worked really well! Just make sure to pour the oil slowly and have the blender as high as you can without it making a total mess. I also only used 1/2 cup of oil.

  22. Jb says

    I made this today after I saw the updated recipe. I used olive oil (only oil I use besides coconut oil) and used aquafaba from dry beans cooked in my instant pot. I used my immersion blender which got so hot so quickly that I was honestly worried about it. I tried to half th ingredients bc I didn’t know if the recipe would work and I didn’t want to waste a whole cup of oil. End results is that it’s not thick like mayo but thick enough to be a salad dressing. I’m going to get cream of tartar and try again tomorrow if my aquafaba thickens in the fridge overnight.

    • Elka says

      I used home cooked chickpea water as well. My poor immersion blender overheated as well. Remembering my roots aka mayo making days in ‘80s I transferred to my beehive Oster blender and it thickened up right quick

  23. frankie says

    wow the updates version is awesome!!! tried the first version last week (with no success). went to try it again today and saw you updated the recipe, and this time it worked like a charm! can’t wait to have this in my fridge every week ?

  24. Danny says

    OK, I feel like maybe I just don’t understand aquafaba. I DID make the coconut macaroons fine, but I’m convinced this mayo is never gonna happen.

    Q. Is aquafaba the liquid by itself (a) or the liquid AFTER it’s been beaten for a while (b)? If b, then how do you measure it? If a, how do I successfully beat a quarter cup of it?

    So, I first tried this with a hand mixer under assumption a. Didn’t work. I then tried to get the aquafaba to peak using a hand mixer. No go. So I read online that I really needed to be using a stand mixer. So I borrowed one from a friend and FINALLY I could get peaks in the aquafaba. (I made some whipped cream out of it….yuck. Think I should have followed a recipe.) So then I tried the mayo. I tried it again under assumption a. Nothing. The mayo was more like a runny sauce. I added some spices and used it as a creamy vegan salad dressing. After some convos with friends, I thought that b was the real way to do this. So I beat and beat the aquafaba until I got peaks. Then I added the other ingredients and the oil slowly and…….Well, it LOOKED right. But it tastes like tart foam. I put it on a sandwich and it just all squeezed out. Now, it’s separated in the fridge and I’m just going to throw it away now.

    I’m about ready to give up on aquafaba. I just want to know what I’m supposed to end up with. If it’s this foamy mayo, then no thank you. If it’s supposed to be like egg-mayo or store bought vegan mayo, then WHAT AM I DOING WRONG??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danny! Have you had a chance to check out our Aquafaba page yet? It should answer your questions. You can find the page here!

  25. Bradley says

    I used this for a vegan potato salad that I made…incredible! I also have used this base, modifying with other spices, for veggie dips! Thank you.

  26. Kat says

    Man, I have tried this recipe three times and each time it doesn’t do anything except sit there like a little foamy liquid for me. Can’t figure out what I’m doing wrong. I use the Trader Joe’s brand of chickpeas and have tried with a hand mixer, immersion blender, and magic bullet. Any ideas? It seems like a reliable recipe, but for me it just has never worked at all. I’ve also tried just whipping up the aquafaba first and then adding ingredients as well as adding everything and then mixing while adding oil. Nothing! Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kat! We just worked on a video for this and will be releasing it soon. We also tested it with both a magic bullet and immersion blender and those seemed to help the mayo stabilize a little better. Stay tuned! We’ll be adding some updates to this post soon.

      • Kat says

        Awesome! I’m determined to make it work – so I’ll definitely keep an eye out for it. I saw you re-testing the recipe on your instagram stories the other day, so I have been looking forward to learning more. I will conquer the vegan mayo! :)

  27. Suzegal says

    As someone stated earlier, this would be great for slaw. If I make it again, I will season with salt and stevia late in the mixing process. I used less than called for and still found it too salty/sweet. I do have an emersion blender, unlike recipe writer. I used that first unsuccessfully. I chilled the product, thinking that might be the problem, then used my Kitchenaid. I tried the beaters and moved on to whipping attachment. All to no avail. Not sure what I could have done differently. I follow recipe exactly the first time I make it. I will st8ll use it. May as salad dressing or a slaw dressing.

  28. Janice Mir says

    I first tried this following the written recipe you have, and it remained liquid. Then I watched the video and saw you whipped the aquafaba and cream of tartar first to peaks, then added the other ingredients and then the oil. It worked! Might want to correct the written instructions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! So, it works both ways. The second one you tried tends to produce better looking mayonnaise at first, but it can deflate later on. The first method can be a bit trickier to achieve, tends to produce mayonnaise that holds its form for longer. Hope that helps!

      • Janice Mir says

        It did deflate! I don’t have a hand mixer so used my stand mixer both times, but that first time just stayed liquid. But thank you! It tasted pretty good!

  29. Julie Conkle says

    Hi, I am starting to follow Forks Over Knives this month, and I want to try this, but everything is supposed to be oil free. Would this work without the oil? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie! For a lower oil option, whip the aquafaba first with the cream of tartar until soft peaks form – about 4 minutes (see video).

  30. Deanna says

    I made this last night and it was amazing! Used it for egg salad and today will use for a vegan chic pea salad. Way better than regular mayo. Followed recipe exactly. I used regular olive oil – not extra virgin just the plain stuff. I was leary of sweetener so made it without – tasted – and then wasn’t sure which to use as it def needed it, and don’t have brown rice syrup. I started with a tsp of maple syrup, and being too afraid of making it taste like breakfast mayo (i’m not sold on the whole maple syrup as generic sweetener yet) i added a dusting of stevia. Just enough to take the tartness out of the mayo. The consistency is like a creamy meringue. Will def make again. Tastes like a gourmet mayo as opposed to goopy Hellman’s. I imagine if you want it to taste like Miracle Whip just up the sweetener and vinegar or lemon until it tastes like you want.

    • Deanna says

      PS i used a mixing bowl and hand mixer. If i remember next time i’ll use a deeper bowl because splash was an issue with bowl i used but i’m a bit messy of a cook normally.

  31. Terri says

    I just made this. Use an immersion blender if you have one. I used my hand mixer and it splattered everywhere! I even transferred it into a deeper large measuring cup.
    I mixed for over 10 minuets and it never got to a mayo texture. I’m hoping it will thicken in the fridge I live in a high altitude, does anyone know if this affects the timing?

  32. Jolene says

    I just made this last night. It was taking forever with a handmixer, I ended up pouring it into a small Ninja blender and it was done in a minute. I have to say my expectations for the taste of this were low to somewhere in the middle. I’ve always hated the way store bought vegan mayo tasted. BUT this recipe is AMAZEBALLLLLS! Not only does it taste like the real thing, but it was so dang easy to make! Thank you for sharing the recipe!

    Also, I subbed out the seaweed salt for pink sea salt, used all cashews (they ended up soaking for 2 days because I got busy), and used Agave as my sweetener.

  33. Anders says

    My daughter made aquafaba mayo for me after I developed an egg allergy. I decided to try this recipe today in my Magic Bullet. Not sure what I did wrong, but it never thickened. I tried stopping and adding the oil a little at a time since there was no way to drizzle it while running. I thought it was too lemony, too. I finally gave up and threw in a couple tbsp. of Penzey’s Green Goddess dressing mix and now I have a really good salad dressing. For mayo I’ll go back to my daughter’s recipe using an immersion blender, but I’ll keep this one for Green Goddess dressing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Anders. We have updated the recipe with new methods so hopefully that helps! The trick with the Magic Bullet is it seems to need to blend longer than an immersion blender. You can also add all the oil at once (in the beginning) I’ve found. Lastly, if it’s not thickening up, try adding MORE oil!

  34. Christine says

    Hi! I can’t have citrus and am wondering if there is something I can substitute for lemon juice? We do citric acid or vinegar work? Thanks for your help!

  35. Jay Hardy says

    I tried this but the recipe wouldn’t whip. Will try again tomorrow. Rescued the mix with a handful of raw cashews – turned it into a creamy salad dressing.

  36. Lori says

    Definitely wasn’t going to turn to mayo with my hand-held mixer! I tried to salvage it with an immersion blender since I read that worked for others. Doing that, it did turn a whiter color and thickened up more, but it definitely isn’t thick like it appears to be in the picture. So while I like the flavor and am glad I didn’t toss out the failed attempt, I still can’t use what I have as a mayo. More like a thick sauce. I may try another recipe next time, since I prefer homemade foods, but if all else fails, I guess there is always store-bought.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lori, we have updated the recipe as some others seemed to have trouble with the hand held mixer as well. Hope you’ll give the new methods a try!

  37. Kristin says

    I tried this recipe this morning. I set a 10 minute timer as I dripped the oil in just to be sure I was combining things slowly enough. My 6-speed hand mixer flopped the recipe. So did my standing KitchenAid on the fastest whip.

    It didn’t come together properly until I poured it into my BabyBullet. Just a note for any fellow -nnaise beginners like me.

  38. Robert DeSanti says

    After many minutes using inversion blender in a narrow jar, then switching to a larger bowl and using a 6 speed mixer, IT DID NOT WORK. Taste almost similar to Veganaise but too runny.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Robert, sorry you had trouble! We’ve since updated the recipe to include a couple new methods, plus tips on how to get it thick and creamy. Hope that helps!

  39. Carrie Furr says

    After I have drained the juice from the store bought chick pea can. I then placed the juice in a mason jar in the fridge so I could make this recipe for aquafaba. How long does the chick pea liquid stay good for?

  40. Pat Cincotta says

    I was disappointed to learn this ingredient requires oil, since I am vegan oil and salt free. I heard about it and was anxious to try it. I hope someday a recipe comes along that doesn’t require added oil. Thanks for the information!

  41. Sheryl says

    This is my last attempt to make anything with bean liquor. It NEVER works. House is 75F, clarifies the bean liquor through a superfine strainer, same with lemon juice, beat it at high speed for 20 minutes and it was liquid-same as when I started. I’m off to get a jar of Vegenaise.

    • Marie D says

      In my earlier research on Aquafaba Mayo, someone suggested adding a few of the chick peas themselves when making it and that would give the mixture more substance… This might be the missing link for you :)

  42. Julie De Sousa says

    I tried this but didn’t work. :(
    I made the aquafaba myself and it puffed perfectly with the cream of tartar after mixing them. Then I added the rest of ingredients and it turned out liquid-y, I didn’t even get to the oil part.
    Do you think it might have something to do with the ACV being in the fridge? Now that I think about it… Well, will try it other day, did it twice today.

  43. TJ says

    I really screwed this one up and want to warn others to not make the same mistake. I used liquid stevia, and no matter how much salt or mustard, etc I added could I rid the mayo of the taste. I will try again, because I have a client on an anti-inflammatory, no sugar diet, but I’m curious if others found the right “sweet spot” ratio (pardon the pun).

  44. Bettina says

    Great recipe. I used this mayo to make vegan sauce hollandaise. Just added some fresh rosemary, thyme, maple syrup, agave nectar, mustard and pepper. Turned out perfect. Thanks!

  45. Joel says

    In the video you mix the aquafaba until it’s light and fluffy but in the recipe it just says that you should add the ingredients in a bowl and mix for 30 seconds. Which one is correct?

  46. Andrew Keen says


    I have a question, theres a little bit of confusion (on my part) about the cream of tartar. As its a bi-product from wine and wine is generally not vegan would this mean cream of tartar is vegan or not? What process is the tartar formed?

    Also if I was to replace the tartar I have read that it can be replaced with something acidic like lemon juice or white vinegar. Is this a straight replacement or is this used with other products to get the same outcome as the cream of tartar?


  47. Stephani @ In F says

    I tried this both with my hand mixer and a stand mixer (15 minutes mixing total) and both were not powerful enough to turn it into the texture in the photos. I had to finish it with an immersion blender to fully emulsify it, but when I did, it was very delicious. Definitely worth the effort since I can’t find my favorite, Just Mayo, anywhere these days! I’ve tried other jarred vegan mayos and I’d rather make this version than buy the vegan mayos that don’t taste very good. Thanks for this recipe! I love having a way to use up my aquafaba.

  48. Alicia says

    I just made this mayo to sub in a broccoli salad recipe. The mayo is more frothy & delicate than I thought it would be, and it was a bit salty for my taste. I think I should have put it in the fridge immediately to firm up and then add it to the salad. I ended up adding xanthan gum to try and firm it up, but when all is said and done, it just made my salad glossy, lol. I also attempted a ‘ranch dip’ with it that was more successful, but it also had the xanthan in it as it was losing it’s body the more I mixed in the herbs. I added the herbs at the end though, when I probably should’ve started with them. I would say the recipe by itself was a success, I used avocado oil and did NOT add any sugar because of dietary restrictions which could also be why it was so salty. But it was fun to play with anyways. thx!

  49. Eve Gilstrap says


    I accidentally added too much wet because I used agave to sweeten. Added about two tablespoons of cornstarch and heated. It came out beautifully and tasty. Texture is very mayo-y.

    Hope this helps others trouble shooting runny vegan mayo.

  50. Mandi says

    Wow! I just made this and it’s so easy and way better than Verena use. I had reduced some aquafaba (from white kidney beans) a couple of days ago and hadn’t decided what to do with it. This is amazingly perfect! I’ll never buy any kind of mayo again. I used olive oil because I like the flavour, stevia as the sweetener, and dijon instead of mustard powder. Perfect. It made a lot so I’m freezing one jar and using one jar right away.

  51. Emily says

    Can I just say that although I’m late to the party I have just tried making this and finally got somewhere. In juxtaposition to some people my immersion blender didn’t do a very good job and I managed to salvage it by hand whisking of all things. I now have very tired arms so I’ll be buying an electric hand mixer I think!

    For those in the UK Dr. Oetker do cream of tartar sachets that seem to be in all the major supermarkets with the baking items.

    P.S it tastes delicious :p

  52. Rebecca says

    I tried this twice and both times ended up with liquid mayo. I couldn’t thickening it to save my life. :,( What did I do wrong? I did use maple syrup to sweeten, but I didn’t think it would make THAT much of a difference in the consistency.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina! We haven’t tried it but if you check the other comments above, it looks like others had success with olive oil. Good luck!

  53. Lee Ann says

    This looks great!

    Does it need the sugar? I generally buy regular mayo without sugar, and I’d hate to make something that tastes more like Miracle Whip. :-)

  54. Régine Bohar says

    Thanks, Dana, for the recipe. I love your creations!

    I just made this with avocado and olive oil (2 to 1), and I discovered three things:
    1. I tried making it with the whipping attachment of my food processor, and it did not work. I then transferred the contents to the small container of my Nutri Bullet (high speed blender) and… success, as you predicted: the mayo took about a minute to come together.
    2. I didn’t like the taste of avocado oil. Way too strong. I am happy I put some olive oil, which I love.
    3. I found the sugar content (! Tbs) way too high. Maybe because before adopting a vegan diet, I used to make my own mayo without any sugar.
    4. I will add some turmeric powder next time, for the colour.

    I can’t rate the recipe yet. I need to use some other oil, and cut the sugar to see what happens. Great texture, though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carina! While its best when used within the first few days, it will keep in the refrigerator up to 1 week (sometimes longer). Hope this helps!

  55. Lesley says

    I followed the directions, maybe I should have done it more like in the video. My immersion blender is about to blow up and it’s still just completely liquidy, not like mayo at all. I am going to try it like the video. I have had the aquafaba from a can of chick peas in the fridge, does it have to be room temp? Also, it’s been in the fridge a few days. Could this be why?

    • Joey says

      I’ve always used days (or weeks) old aquafaba from the fridge, I don’t think that’s an issue. Aquafaba mayo seems to be pretty finicky for most people, but the only time it’s failed for me was when I used a cheap oil. It also gets thicker the more oil you add. So maybe different or more oil?

  56. Nati says

    Second time i make this, this time with the liquid from a can of kidney beans (which happened to be a lot thicker than any can of chickpeas i ever bought!) and it turned out amazing! I didn’t use any sweetener though ’cause i like it better on the acidic side ;)

  57. Joey says

    I already have a fave mayo recipe, but you’re my fave blog in general so I’m excited to see one here!!! I also have some troubleshooting tips! Sweetener can be omitted, for folks having deflating issues. It really doesn’t make much difference unless you’re eating straight spoonfuls of the stuff, anyway. I’ve also found I have the best luck with organic sunflower or safflower oil, and I DON’T measure my oil, I just slowly drizzle it in right from the bottle until I get the consistency I want. You can also omit cream of tartar if you can’t find it. Your result will just be less creamy fluffy beautiful.

    And if all else fails, turn runny gloppy mayo into a sauce or dressing! (So sad when I see people say they threw it out!)

    Super pumped to see more aquafaba recipes here!

    • bridget says

      After having a failed batch, I came here looking for advice. This was the most helpful for me- not measuring the oil. the mayo will really let you know when its done! Thank you. Apart from that I love the flavor of this recipe and have made it at least six times.

  58. Meg says

    I just tried making this! Flavor was great, But it was a bit frothy. Not dense enough. What did I do wrong? Did I not mix long enough?

  59. Shelby lunday says

    I made this in a stand up mixer with the whisk attachment and it didn’t turn creamy at all :( I drizzled the oil down the side painfully slow.. maybe I did it too slow? Maybe I should have used the paddle attachment? Who knows! Help would be appreciated as everyone else seems to have made it just fine!

    • Shelby lunday says

      On trial 2 I whipped the Aquafaba and cream of tartar first (like the video)and got peaks then added the spices, lemon juice, vinegar, brown rice syrup. The brown rice syrup deflated the peaks immediately.. is this what you use in the video? What do you think about coconut sugar?

    • Kel Page says

      I had the same issue but I have put it in a squeezy bottle and will use as a salad dressing instead. It’s a shame because it’s a lot of oil to waste! Next time I will whip it up first!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Kel, Brittany, Joel, and Shelby and Joapco – This recipe has been updated (as of 6/22/18) to include two NEW methods for making aquafaba mayo. Some people seemed to have rouble with making it in a hand held mixer (it can be hit and miss), so I now suggest using an immersion blender OR a small stand up blender, like a Magic Bullet. Overall same ingredients, just updated methods. Sorry for any inconvenience! Hope you’ll try the new-and-improved methods.

    • Brittany says

      Same with mine. I tried making this three times, and each time it turned out runny. I tried agave, since I didn’t have stevia or brown rice syrup. Then I tried brown sugar, but that didn’t seem to work either. I gave up after the last try. I think I’m just going to stick with store-bought from now on. It may not be as healthy, but to me, it’s a lot less of a hassle. I don’t know if it’s the recipe or me, but I would give it a 1-2 star(s).

  60. Anna says

    Dear Dana,
    I loved every recipe I tried and your burgers are devoured by the most crazy meat lovers. I will definitely try this! Thank you
    P.S. Did not know chickpea liquid had a fancy name, been using them since ever for vegan meringues :)

  61. Justin says

    Where’s this recipe been my whole life? I made it and immediately used it on a sandwich. It turned out super creamy and nice and bright. I used Indian salt which I usually add to recipes that traditionally use egg.

  62. Sara Bingham says

    I just watched the aquafaba video, and it was cool! Everything on your website is done beautifully and professionally, i.e. you have the touch – all artfully done!

  63. Jana du Plessis says

    Just made it. And LOVE it! I actually didn’t have any cream of tartar and I might have added a tad more mustard powder, so mine isn’t as fluffy and has a more yellow tinge. Nonetheless, I cannot wait to smear it on sandwiches, wraps and just about anything else it can go on!:P

  64. Anna says

    How long will this last in the fridge? How many days after making it does it expire?

    Thanks so much for answering!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! While it is best when used within the first few days, you can keep it in the refrigerator for up to 1 week!

  65. Christina W. says

    OMG! This will be something I will be making for sure! My husband and I have decided to eat more plant-based foods and your blog & cookbook are my new favourite things. Thank you so much!

  66. Barbara says

    OK, Dana…I’m gonna try this because basically everything on your blog ROCKS. I have been making “almondnaise” for years, but it’s always been hit-and-miss. It would be great or a huge sloppy mess. So, this looks great. Can’t wait to try it! Thanks for your great recipes and inspiration!

    p.s. – get yourself an immersion blender, girl! If my kitchen was on fire and I could only grab one thing, this would be it!

  67. YvonneK says

    It certainly looks appealing even for a non-mayo fan like me. I’ve tried making chocolate mousse with aquafaba – turned out well enough for me to finish 3-4 servings myself…

  68. Cathy says

    Hi, Dana! This sounds delicious! I’ve been wanting to switch over to a vegan mayo for a while and I think this might be The One, especially since 80% of my diet is based off of your recipes haha. Do you think olive oil would work here? I don’t have grape seed or avocado oil.


  69. Stephanie says

    Hello Dana et al.,

    I’ve switched over to using dry chickpeas for all of my cooking rather than canned. Would the water left over from cooking the beans work as aquafaba? Has anyone tried it? I do still have some canned kidney and black beans that I haven’t gone through. Does the liquid from other beans work, too?

    Thanks for any and all advice!

    Happy cooking and eating!

    • Stephanie says

      I see that this questions was already asked and answered before. No need to reply unless someone has tried it to say for sure how it works! Sorry for the double up!

  70. Julia says

    Can anyone please tell me what is “cream of tartar”? Not sure we have this in Europe.
    Can’t wait to try this…

      • Soraya Marr says

        Cream of tartar is not mentioned in the above recipe! Has it somehow been deleted in the update? I can not get this recipe to work at all – perhaps it is the lack of cream of tartar?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Soraya! We recently updated the recipe for improved method and tips on how to get creamy, thick, tangy mayo every time, and cream of tartar is no longer needed. Did you happen to make any changes to the recipe? Let us know and we’ll do our best to help you out!

    • Panya says

      Cream of tartar = potassium bitartrate = potassium hydrogen tartrate = potassium acid tartrate = monopotassium tartrate. Substitutes: lemon juice (use 3 times as much) OR vinegar (use 3 times as much); though because cream of tartar is a powder, substituting with a liquid can change the consistency.

  71. Grace | eat, write + explore says

    Is there anything you can’t do with aquafaba?! I swear the stuff is magic! Will have to give this a try!

  72. Rebecca August says

    It’s about time!! Your sweet potato black bean burgers are one of my favorite things in the whole wide world! I started the aquafaba Facebook group that has been running for 2 years. You and all your readers should come join in, if you’re not in the group already – Aquafaba (Vegan Meringue-Hits and Misses!)

    • Johanne says

      The aquafaba Facebook group is a wonderful, helpful, inclusive community of people who experiment with Aquafaba. We vegans and egg intolerant people owe them a great debt.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Carolyn – the video/notes demonstrate a *lower* oil option, but it doesn’t last as long in the fridge – only 12-24 hours as it can separate. Otherwise, try silken tofu as a base instead!

  73. Rhonda says

    I’ve made this so many times! I love it in chickpea salad or potato salad :)

    For those asking about tools: Works fine with hand blender but I prefer my immersion blender. High speed blender with a narrow base will work too, or the bullet style ones would be fine. I wouldn’t say a food processor would work for this!

  74. Régine Bohar says

    I prefer to cook my beans myself. Do you think this would work with liquid from home cooked beans? And which ones would you recommend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve heard white butter beans and chickpeas are best! The only tip I’ve heard that works is to cook down your bean liquid so it’s not as liquidy and looks like canned aquafaba. Good luck!

    • Vicki Sagaral says

      I cook my own beans as well. I discovered that the aquafaba from white beans have a much more mild taste than Garbanzo beans do. Each type of bean will have a different flavor in their cooking juice. So if you want to make whipped cream for pie topping, the white beans work so much better. I use my Kitchen Aide mixer with the wire whip. Also, since the aquafaba whipped cream loses its volume pretty quick, turning back into liquid, you can store it in the frig and it re-whips beautifully. Oh, and I do cook it down as well so it’s not so thin. I experimented and tried to put dollops of the whipped juice to see if it would brown like lemon merange pie. All that was left on the cookie sheet were little spots of a crusty film! lol!

  75. Rosanna Jennings says

    You guys did it again!!. I am so excited about the many possibilities of aquafaba!.. Who knew!..

  76. Orianne says

    Hi, thanks for this recipe ! I’ve been having troubles making aquafaba out of home cooked chickpeas, do you have tips ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried it myself, but I’ve heard that if you are using home-cooked chickpeas you need to cook the liquid down so it isn’t as watery.

  77. Marielle Montenegro says

    Hi Dana! This looks amazing! I really want to try it but I don’t have a hand mixer or an immersion blender- but I have a high speed blender and a food processor… which do you think would work better? Thanks for your help!

    • deselby says

      I’m confused as well. What exactly are immersion blenders, hand mixers, high speed blenders…? I have a type of hand-held blender, but I don’t know in which category it would fall.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d try the high speed blender first, but based on research I’ve also read that people have had success with a food processor! Let us know what you try.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I have found that they don’t work for me, but it also depends on how big your canister is. I think you’d have better luck with a little magic bullet because this is such a small amount of ingredients. Good luck!

  78. Vicky says

    I think vegan mayos have a horrible acidic taste to them, this recipe is SO much better! It works great for slaws!

  79. Jana du Plessis says

    I’m not really a mayo person, but I have aquafaba in the fridge right now and thought this recipe is too interesting not to try. So I’m heading to the kitchen as I type and I can’t wait to see how it turns out!:D

  80. Vivian | stayaliveandcooking says

    I’m really curious what this tastes like! Sounds like a fun thing to try out – I’ve been thinking of doing a “vegan challenge” for a week. This could definitely be one of the recipes I’d try! I’m going to pin it for later.

    • RunningPathES says

      I’ve made the New York Times recipe that uses aquafaba with an immersion blender and it worked great.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Miriam – we’ve updated the recipe to recommend an immersion blender OR a small upright blender, such as a Magic Bullet (both of which seemed to produce more consistently thick and creamy mayo).

      • Patti says

        I was just coming to make this comment! I’ve made it several times using my Ninja smoothie maker and it comes out great. Thanks for this recipe.