Easy Vegan Aquafaba Mayo

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

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.

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.
Thanks!

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.

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.

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.

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 :))

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 :))

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 !

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.

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.

I made this with grapeseed oil as a healthier alternative to sunflower – it worked a treat! Very creamy:)

complete liquid

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!

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!

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!

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.

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!

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.

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.

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 ?

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??

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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!

Hi,

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.

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.

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

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!

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 ;)

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.

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

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!

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