Easy Vegan Aquafaba Mayo

GFVGVDFNS
Jump to Recipe
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

*3/28/23 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
4.57 from 287 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 that has a spout. Then, with the immersion blender on its highest speed, begin slowly dripping in the oil. Increase the drips to a very small stream (about the width of a toothpick), adding the oil very slowly over the course of 1-2 minutes (we recommend setting a timer to help pace it). Adding slowly 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Mary B-MacL says

    I made this vegan mayonnaise following your techniques, exactly. It benefited from a little extra mustard powder and a touch more vinegar. I thought it was salty enough beautiful texture and great taste. Thank you.

      • Nanette says

        My name is Nanette.
        I tried to make this mayo on Sunday twice..it didn’t work…So I gave you a not so nice review…But it didn’t work because I made the mistake….I didn’t use a 1/4 of the Aquafava I use all of it…My fault. I’m going to try it again this weekend..

  2. Nanette says

    This did NOT work for me it stayed in a liquid form..I wasted all these ingredients twice today…and I kept pouring the oil in with no good results…SMH

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry that happened, Nanette. You can try putting it in the fridge as that should help it thicken a bit. Usually if it doesn’t thicken, that means the oil would benefit from being added more slowly.

  3. Julia says

    Thank you so much for this recipe and the notes! I made it and the taste is great! I put in it some garlic and mustard for hot-dog (in place of ground mustard). I Love It!