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:

Creamy
Tangy
Rich
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
Print
Jar of homemade Vegan Mayo made with aquafaba
4.58 from 249 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

Ingredients

  • 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)

Instructions

  • 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!

Video

Notes

*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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  1. Pri says

    Hi, I tried this using aquafaba which had previously been frozen, I read this was fine to do, but the mayo is totally watery! But I’ve made this recipe before and it worked out fine. Would you suggest we can’t freeze aquafaba? Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pri, we haven’t tried it with frozen aquafaba. The structure of it might change too much once its frozen. Hope this helps!

  2. Sharon says

    I’ve made vegan mayo before, and I use an immersion blender. I read through many of the comments and wondered at the failures. I went back to compare your instructions with your web photos and think there may be a chance of misinterpretation. First, your can of chickpeas doesn’t state if they are to be unsalted or not. Mine udually are not. But the main point is there are no instructions on how long to beat the aquafaba mixture before adding the oil. Your photo shows that it is white and fluffy gaining the advantage of using Aquafaba in the first place. If people follow the instructions but don’t look at the photo to compare, it might not turn out if they didn’t get it gluffy first. Then start adding the oil…very slowly. And the term “slow” means something different to everyone. I use a steady trickle :). Thank you for the recipe :)

  3. phin says

    This was so easy and good! I whipped my aquafaba into soft peaks with a dash of cream of tarter. Added a scant bit of citric acid at the end to help with preserving for a longer time. This recipe was a+! Perfect consistency and SO MUCH CHEAPER than buying vegan mayo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. Kels says

    I don’t normally leave reviews, but I just made this and it turned out sooo delicious! I couldn’t believe how easy and quick it was to make.

  5. Amanda Gavin says

    it did not thicken at all. Very disappointed as I used up a lot of avocado oil!!!! Hope it will thicken more in the fridge.!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, it should thicken more in the fridge. Did you pour in the oil slowly and use an immersion blender?

  6. Nori says

    Would a frother instead of an immersion blender also work? Or a good old hand whisking method work you think? I don’t have an immersion blender.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nori, we’re not sure a frother would be powerful enough, but possibly! Hand whisking probably wouldn’t work.

  7. Tim Hupkes says

    This is the 7th vegan mayo recipe I tried. It does not thicken. AT. ALL.

    I am really annoyed and sick of throwing out batches of failed mayo – I am going back to non-vegan mayo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tim, are you using an immersion blender and slowly adding the oil? Thats the only way to get it to work, otherwise it will not thicken if all of the ingredients are added at once.

      • Tim says

        I have tried 4 times with an immersion blender, added the oil at once. The first time actually worked, not at first but after someone commented; ‘pulse for 4 of 5 times’ that actually worked. Anything after that failed. This time I used my Vitamix, did add the oil slowly this time. It didn’t work. I realised it got too hot too quickly but then again, 1-2 minutes with an immersion blender would get too warm too. I have put the very liquid mayo in the fridge for now and will try the pulsing with an immersion blender tomorrow. If that doesn’t work, I’m giving up. Life is too short to feel like a failure simply because I can’t make mayo.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Tim, if we’re understanding correctly, you poured in the oil slowly when using a Vitamix, but not when using an immersion blender? If that’s the case and you’re up for giving it another try in the future, we’d suggest an immersion blender and slowly adding the oil. Both are key to getting it to thicken.

    • brendan says

      I do a variation on a japanese one.
      100ml of soya milk
      180ml of vegetable oil
      1Tbsp of nutritional yeast
      1Tbsp of White wine vinegar
      1Tbsp of Dijon mustard
      1/2 a tsp of soy sauce ( optional)
      1/2 tsp of salt
      hand blender until it thickens ( few minutes) will thicken a bit more in the fridge.
      Good luck and dont give up

    • Lee Bricker says

      Have you tried making mayo with tofu. Get soft tofu and blend it in your blender or with your food processor or mixer. Neither of my children would eat mayonnaise (a texture problem I think) but they liked this so I could make potato or chicken salad from time to time (they weren’t vegans). The only problem is that it last only about a week and makes about one cup so you do have to use it up or lose it and it does not freeze since the tofu will change its character frozen. https://cooking.nytimes.com/recipes/1016638-tofu-mayonnaise I never had it fail. Season it with what ever you choose. They loved black garlic or even plain raw garlic.

  8. Loren Gebo says

    Hi! I was not thinking and used olive oil instead of avocado. Is there any saving this batch? It is really bitter :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Loren, sorry this happened! You could try adding more of the other ingredients to balance it out, or possibly make it into a salad dressing or aioli?

  9. Melania Barrantes says

    😫😫
    Help!!
    I did this recipe before and it was great!!
    But now for some reason I try to do it again and the mayo ends up soooo liquidish😣
    What can I be doing wrong??
    Thank you!!
    Loads of love for your big follower
    Melania 🌷

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melania! We’re so glad you enjoy this recipe! A couple things could happen to make it too liquid-y. Over processing the mayo could start to separate the oil from the other liquids. We also suggest adding the oil as slowly as possible! We hope this helps!

  10. Ella says

    Super creamy! I definitely recommend following the advice about using a stick blender. I’ve tried in my food processor and it’s not the same (fine for a dressing when you want it a bit runny anyway). I use wholegrain mustard.

  11. Henriette says

    I have 2 unsucessful attempts with another recipe until I tried this recipe. I used half aquafaba, half soy milk: i got think creamy mayonaise.
    I would like to know if this can be overmixed? I was too worried that it might loose its thick fluffy texture. Soo good and thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Henriette, we’re so glad you enjoyed this recipe! It can be over mixed once the oil is added which would cause the mixture to split!

  12. janie says

    I love this recipe so much! I use it and share it as often as I can. The aquafaba from canned chickpeas makes a much thicker mayo than the water from when I make them myself. Thanks for sharing this awesomeness with the world!!!!!

  13. Sandra says

    I always make my own mayo, and am not a vegan, but making a vegan birthday feast for one of my best friends. So making sure every element is in line, was important. This is excellent, very delicious, a nice wee zing. I have frozen the remaining aquafaba in ice cube trays so I can make it again, for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  14. 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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  16. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  17. Lee-Gwen says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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!

  19. 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…..

  20. 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.

  21. 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.

  22. 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!

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  24. 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!

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Lynn says

      This is late for your ask but… I made the mayo with the brine from cannellini beans, it turned out perfectly and it was delicious!

  26. 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. :)

  27. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  28. Mc18x says

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

  29. 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!

  30. 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!

  31. 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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. 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.

  33. 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.

    Thanks,
    Michelle

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  34. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  35. 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.

  36. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  37. 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.

  38. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  39. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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!!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  42. 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.

  43. 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! ❤️

  44. 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

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

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  46. 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.

  47. 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.

  48. 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!

  49. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  50. 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!

  51. 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.

  52. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  53. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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