Easy Vegan Aquafaba Mayo

I followed this recipe using avocado oil & brown rice syrup and an immersion blender, and while the consistency was nice it just tasted like pure avocado oil. So much so it’s not enjoyable, so I’d recommend using the other Recommended oil.

I used canola oil and rice malt syrup, I was very skeptical as I was pouring the oil in as nothing seemed to be happening but then it suddenly started getting thicker and the end product is amazing! Thank you :)

This is wonderful, even though I didn’t have all the exact ingredients on hand! I am so grateful to find it as I ran out of egg-free mayo. I used canola oil, 1.5 tsp simple syrup, and prepared mustard. Still came out FABULOUS and tastes better than the $7 a jar mayo I had been buying. Thank you so much for giving me another way to use aquafaba.

I’ve been saving some aquafaba in my fridge for future cooking, and today realised I needed mayo and thought I’d give this recipe a go. I’ve never made mayo (vegan or otherwise) and found it fascinating to watch my clear runny ingredients come together to form something thick and white!

Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. It was way way too much! Managed to salvage the end product by adding more aquafaba, more oil, more vinegar, more salt, more mustard- basically more everything to drown the sweetness!

Conclusion: yes I’d make it again, but with no sweetener involved… I think perhaps dipping a paintbrush in syrup then in the mix will add more than enough sweetness to it :)

Outstanding! I modified a lot, but YUM!
I used no sugar, 1/4tsp dried onion and garlic. I subbed 1.5tsp lemon juice for vinegar and I used avocado oil(3/4cup). I used an immersion blender. Tastes like a lovely aoli. I’m not a vegan but I was having trouble finding mayo in the store and I had these items on hand! I am so grateful for this recipe. Yum!

I have liked a lot of recipes from this blog but this certainly is not a good one. Unfortunately.

I also did a recipe without the aquafaba and I mixed 3 tbsp of chickpea flour with 3 tbsp water and that worked well, too!

I made this recipe. I used maple syrup to sweeten and this was disgustingly sweet and tasted nothing like any sort of mayo. Not recommending this recipe!!

I have made it. Literally. Without throwing eggs and oil!!

I used canola and omitted any sugar because I am sugar free. I also added grained mustard, garlic powder and a dash more apple cider vinegar.

I tasted right away and it was not good. Canola tasted funny. The other day… amazing!! Love love love.

Adapted the recipe slightly to the ingredients available to me (mix of sunflower oil and sustainable red Palm fruit and rapeseed oil, granulated sugar, no mustard powder) and used the magic bullet. First mayo I’ve ever made and the first time I’ve used aquafaba. I LOVE IT! So easy, quick and tasty! I’m going to tell everyone to make it! Thanks :)

I am thrilled to have found this recipe! Although I did change up the flavor profile to fit more of how I have made egg mayo (onion and garlic powders, lemon juice, very little syrup), I can’t believe how beautifully this all worked up with aquafaba. I can’t wait to use this in an unchicken salad soon!

I have just made this, and stopped before washing up to say it’s absolutely delicious. The best mayo I’ve tasted. I used 3/4 cup of light olive oil and 1tsp sugar instead of the syrup. Thanks so much for this recipe.

I was excited about the using magic bullet for this recipe! My magic bullet was not as excited. I ended up with a hot mess; literally. It was even more liquid than when I started. I left it on for 5 minuted hoping, begging, swearing for it to get thick. It just didn’t happen. It just got hot. To be fare though, I think it is me. I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. When I wasn’t vegan I tried them all and they all failed with the fancy gadgets. I could only get my mayo to turn out with a good ol whisk and bowl. I don’t know why, but that is the only way it has worked for me. Anyways, I had extra aquafaba so I tried again using my whisk, bowl, and muscle. Guess what? It turned out BEAUTIFULLY! It is thick and creamy. Thank you for this recipe. No more store bought vegan mayo! YAY!

Hi Dana,
As predicted, you once again steered me in the right direction! This mayo was super easy to make with an immersion blender, and has a great texture. I only had a 1/2 cup of sunflower oil, so I topped that off with avocado oil and used brown rice syrup as a sweetener. It was good as is, but my husband thought it could use a little more flavor. We added some prepared mustard, honey (will probably use all honey next time), a dash of balsamic vinegar, and a dash of onion and garlic powders.

We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased.

Thanks for sharing!

This was great! We used vegetable oil.

I followed the recipe measurements and at first I thought it was the aquafaba that had a funny taste but then I realized it was the olive oil I used. I used 1/2 cup avocado oil and 1/4 cup extra virgin olive oil. I like olive oil so I didn’t think the taste would be a problem but booooyyy can you taste it in mayonnaise. Maybe a teaspoon or two for an accent of flavor but, really, I’d have been better off with all avocado oil. My aquafaba was in the fridge when I made this so it whipped up really fast in my immersion blender cup (*Highly recommend this method!*).

The thickness was perfect–it was almost to thick to blend! HA! I ended up adding some curry spice and chipotle peppers (to hide the herbal olive oil taste and) make a spicy mayo ;)

I was making home made mayo with egg, but felt unsure offering it to others with the raw egg. I like the taste of this vegan mayo even more! The consistency is really what I was going for too.

This is amazing! I needed vegan mayo for a recipe and didn’t have enough and didn’t want to run out so I checked my faithful Minimalist Baker for a quick solution! I had to switch some ingredients out for what I had (agave for stevia, veg oil for canola, and chili powder for mustard powder) even with all these changes this recipe is perfect!!! I will definitely be doing this from now on instead of buying veganaise! Thanks!

Delicious! I used half olive and half canola oil (all I had), and while it DEFINITELY tastes olivey, I love it. I also used lemon rather than vinegar and skipped the sweetener. It’s just perfect.

Dana, this is by far the yummiest vegan mayo! Background on venturing to make this: I was devastated when Trader Joe’s took their mayo off the shelves. I had made regular mayo before and it wasn’t easy for me. I tried a few vegan recipes and somehow the taste I was looking for wasn’t there. But your recipe is so easy! And then…delicious!! Wow! I make it on a regular basis now, for my own salad dressings, sandwiches, and potato salad. (I did cut down the syrup sweetener; didn’t want it a Miracle Whip flavor.) True to many other recipes of yours that I’ve tried, online or book (I have your Everyday Cooking cookbook), they are so do-able and yummy! Thank you!! ~Cindy

Whipped up easily. All ingredients are staples in most kitchens. Tasty. I used 3/4 cup oil and added a little more vinegar and a touch of olive oil for taste. A little thin, but I hope it thickens in the refrigerator.

Great recipe! Thanks so much!

I did this recipe tonight: After reading the comments, I refrigerated the 3/4 cup canola oil+aquafaba 2 hours before use. I don’t have a tall glass container but I thought what about my shaker?! It emulsified like a real mayo! Plus, being a French Canadian myself, I used 1/2 teaspoon maple syrup. I’m doing a vegan Caesar salad and this will be my dressing. It tastes GREAT!!! Good luck to all the minimalist bakers out there: you got this!!!

This was my first time making mayo and it was unbelievably easy and there weren’t a bunch of dishes to clean afterwards! I didn’t have any strong feelings about mayo, I followed the recipe with a few exceptions. I used canola oil because it is cheapest of the oils I had on hand and I only expected to use 1/4 of the recipe. I didn’t have brown rice syrup so I used maple which meant increasing the ACV to a full Tbsp.

OMG it was good! I’m not a fan of the “aise” so I was pleasantly surprised. I even added some to my sandwiches which is something I never do. The only issue I had was that it came out a little thin. But that was my fault because I was too lazy to use the taller container and didn’t blend long enough for it to really thicken.

Thank you for another great recipe! ?

Tried this instead of my usual recipe and it’s terrible. Super runny and can’t get it to thicken up despite adding more oil.

I left out the sweetener and love the taste; more like real mayo. I had the same issue as others mentioned…could not get it to thicken. After leaving it in the frig overnight it whipped up immediately. It’s delicious and beautiful! Used sunflower and avocado oil mix (didn’t hv enough of either) and used the dry blender on my vita mix. Love this and will make it again. Can’t believe how GOOD it is…and from something I usually drain off/throw away!!

I made this recently, using sunflower oil and brown rice syrup. It was beautiful to look at, creamy and thick like mayonnaise but the taste was just meh……. I’ll have to find my old recipe for vegan mayonnaise and see how that compares. This was okay in a tomato and lettuce sandwich but I don’t think it would be very good as a dressing.

This came together so quickly and turned out smashing! I think it’d be a great base for some flavor mayos like chipotle mayo or pesto mayo.

First time I’ve tried making mayonnaise, never mind vegan mayo! I just used a standard hand held electric mixer and it worked beautifully!

I used just the tiniest pinch of stevia – probably about 5 grains and that’s spot on for my tastes. I stopped at three-quarters of a cup of sunflower oil which has made a slightly loose mayo (compared to Hellman’s for instance) but it’s in a little jar in the fridge so I’m thinking by the time it chills it’ll be just about perfect.

Much easier than I thought it would be!

O…..M……G!!! I can’t tell you how excited I am!!! I’m newly vegan and even though I can do without mayo on sandwiches, there are some recipes I need a vegan version for and this is PERFECT!! Thank you so much!!

This recipe has worked 100% perfectly for me every time I’ve used it (every couple week or so), except for the first time! That was really runny and ended up being tossed. I’m not sure if it’s because the chickpeas I used or what. The second time I made it, I did it carefully and it was thick – but SWEET!!! Like miracle whip, which no one in my family enjoys. We still used it with some sriracha though, and it was edible. I know some love miracle whip – so that might be a good thing, but we enjoy non-sweet, tangy mayo. Here’s what I do to make it thick and tangy every time:

1 cup canola oil
1/4 c aquafaba*
2 tsp apple cider vinegar
1/2 tsp sugar (white)
1/2 tsp mustard powder
1/4+1/8 tsp regular ol’ salt

I literally dump everything into a pint size mason jar…no slowly, just a literal DUMP…and use my immersion blender and it’s ready in about 30 seconds! NEVER have issues with firming it up.

*I even started freezing aquafaba in 1/4 cup portions, and I simply heat it in the microwave and even use it *hot* straight from the microwave, and never have problems.

Hope that helps someone!

:-)

And thank you for this (base) recipe, because it’s saved my family a ton! We don’t often eat mayo, but it really comes in handy for a fast ranch dressing, sriracha mayo for sushi bowls, or chickpea salad sammys!!

Like a lot of people here mine was sort of runny, but adding more oil and letting it refrigerate helped. It tastes great and works well on sandwiches, and I don’t mind it being a bit thinner anyway. I used Bi-Lo store brand but I think the aquafaba from homemade beans might work better.

It didn’t work :( I followed the recipe after failing twice with Miyoko’s recipe. I read all the comments and took others’ experiences into account. It never got thick. I tried putting it back in the blender this morning after it had chilled all night as some folks had success with it thickening that way but no such luck here. Really bummed.

I really enjoyed this recipe and as you said…when using maple syrup it can be a bit runny,but it was perfect to my liking. Great Mayo Recipe!!!

It never emulsified. I have a question though – is mustard powder the same as ground mustard? Halfway through I added a 1/4 teaspoon of mustard just to be sure, as I worried that was the issue. But that didn’t make any difference.
The other thing was my stick blender. I have a new kitchen aid stick blender, which is nowhere near as powerful as my old blender, so maybe there was not enough mixing?
I used stevia instead of rice syrup and I have to say it made it sickly sweet. As I didn’t like the taste, I tipped mine down the drain and decided not to give it another go. This is a shame as I was making this for a cooking assignment to show my tutor you can make mayonnaise without eggs, but for now I will have to just use a commercial bought mayonnaise and maybe try another recipe without sugar in the future.

Thank you again, Dana, for a superb recipe!! After Trader Joe’s vegan mayo disappeared from the shelves, I looked for a recipe. (desperate!) I tried one recipe but the flavor was lacking. Then I tried yours. (yay!) I’m using a Ninja blender and at first it was soupy after 4-5 min. (What did I do wrong?) It even started separating as it sat. (hmmm…) So I decided to blend it once more, stick it in the fridge and hope it would thicken. Back to the Ninja, and after only 19 seconds–voila! There it was like magic! (wow!) Beautiful thick mayo! and so yummy! I can count on your recipes to be the best! Thank you again!

OMG I just made this and it’s awesome! Bless you for the discovery! I used corn oil. @1sabrinab

Finally a mayo recipe that doesnt call for some sort of bean (tofu) or nut ? I used to make traditional mayo at home at least once a week before going vegan, because it’s def my favorite dressing, but tofu or nuts are too expensive to keep this up and store bought vegan mayo isnt yet available in my country, so you can imagine how excited I am to try this out *-*

Besides, it’s perfect for one of the venezuelan traditional christmas dishes, the “ensalada de gallina” (chicken salad). It calls for pulled chicken, green beans and carrots, potatoes and mayo. I’ve succesfully replaced the pulled chicken with some pulled oyster mushrooms, but hadn’t had much luck with the mayo so far. But I think this is exactly what I’ve been looking for!!! I promised myself I would veganize as many venezuelan traditional dishes as I could this christmas, to show my family it’s totally possible and have them try a more sustainable way of life; thank you so so much for helping out on this goal!!!

Great recipe! Ive made it twice now. Once with canola but since I didnt have enough oil it came out runny. Decided to try again with light tasting olive oil. Put it in my regular blender with room temp ingredients. The mayo got so thick it almost wouldnt blend the last bit of oil…might have been a little over zealous on the slow pour. ;-) Sweetened up nicely with agave too. I’m using it for everything I used the $6 store bought vegan mayo and its perfect! Super excited to have another good use for all my aquafaba too. Thanks.

I started making this yesterday with what I had on hand, so a few ingredient substitutions took place, in that I used the listed ingredients but substituted an olive and canola oil blend for the base, maple syrup as the sweetener, and coconut vinegar rather than apple cider vinegar.
I used a magic bullet type blender, and initially I was really disappointed, as no emulsification was taking place. I put it in the fridge overnight, this morning it had further separated into three distinct layers. I tried blending it again and it immediately emulsified and turned into a proper mayo. I think the main thing was having all the ingredients chilled in the fridge before hand, maybe this is unique to olive and canola oil? I’m very happy with the end results though!

I thought I had failed at this recipe, because even following the immersion blender method directions carefully, it never got thicker than melted ice cream, despite whipping it for about ten minutes! Not terrible since I was using it for coleslaw anyway, which turned out tasting well.

But then it turned out that my leftover mayo was firm the next day! I think it had gotten too hot with all my mixing, and needed to chill to solidify. So there must be a sweet spot of whipping it enough, but not too much, and somehow I missed that spot.

The mayo tastes good. I’ve used it for tuna salad and it’s really good! I opted for 1 teas. maple syrup and used avocado oil. It is brilliant to use auqufaba in this way!!!

SO EASY, came together in less than 2 minutes and satisfying as heck to see the fluffiness come together so quick!

Very easy recipe! I used canola oil and cane sugar. It emulsified just fine after adding 3/4 cup of oil–slowly drizzled while using an immersion blender and a mason jar. The first taste after the initial emulsion reminded me of Japanese Kewpie mayonnaise. I think if you added hondashi powder or a touch of regular/veg fish sauce it would replicate it pretty well! After adding more vinegar, salt, and mustard, it still was a bit unbalanced for my taste but it was easily fixed with a dash of garlic powder. Really good! I am looking forward to how it sets up in the fridge!

Thanks for all the great recipes, too. You’re making my transition to a more plant-based diet easy and fun! :)

My son is vegan and I wanted to make potato salad so was looking for a recipe like this. I don’t have an immersion blender but I do have a Ninja with individual blender cups. So I decided to give it a whirl. I used canola oil and regular sugar. Didn’t read the recipe right and threw all the ingredients in at once and blended like crazy but it didn’t mix well. As it was late in the evening I put it all in the fridge and went to bed. Next morning it was separated but I gave it a try and almost immediately it emulsified and made the most delicious mayo! Yeah!! Love it!

I was super skeptic at that I could find a valid mayo replacement and thought I could at least use this in other recipes that called for mayo, rather than eat it on its own. We did a taste test with my in-laws between real mayo and this recipe, and everyone, vegans and non vegans alike, preferred this recipe. And it actually tastes like mayo.

We make this weekly now, it lasts about 2 days on average. It’s super easy to make (fail proof even), and comes together in less than 5 minutes. We have used both sunflower oil and avocado oil, the biggest difference is the colour at the end (sunflower being more “true white”). 3/4 cup is often enough, I find the closer to 1 cup you get the harder it is to keep it immersed.

Thanks for the great recipe!

I should also note I used a milkshake maker and it worked great. I put an ice pack under the cup while preparing because it tends to get warm fast and it thickened up quickly.

Just made this for the first time. Got all done and tasted it. Presto! It’s mayo! And good! Thank you so much for enabling my fledgling veganism!

Great basic recipe. Easy to make and adjustable to every taste. Tastes amazing with garlic powder/fresh garlic and a pinch of kala namak salt.

I just made this vegan mayo with a stick blender, only substituting the aquafaba from canned chickpeas canned cannellini beans. It’s quick and easy to make and worked exactly as described. The mayo is rich, creamy and tastes better than standard mayonnaise. This batch will be spread on a black bean burger with sriracha, cucumber, coriander, avocado, alfalfa sprouts and cos – yum!

This mayo is completely magical! Next time I will use a little less sweetener than I did even this time (I used a little shy of a Tablespoon) and made it in my Magic Bullet blender, and it it creamy and incredible! My picky eight year old is loving it with his romanesco broccoli right now! :) Thanks so much!

I only have a regular blender and the first time I made this it was a little runny. The second time it was impossibly runny even after more than double the time in the blender, but I’m SO glad I did not give up. I put the whole blender in the refrigerator and tried again once all the ingredients were cold and it was a totally different experience. It whipped right up in under three minutes. Because my blender pitcher is large (Ninja Pro) I doubled the recipe so the blades could better reach the ingredients, which meant I had a lot to use up. I was very careful not to let anything contaminate what was in the jar (clean spoons/knives only) and mine lasted for a couple of months and never smelled amiss. Thanks so much for a perfect vegan mayo!

Your vegan mayo is the best, better tasting & more economical than store brands! I did have to modify by using canola oil and stevia because I live in a rural area that unfortunately doesn’t offer a very wide variety at the marker. It’s hard to imagine this tasting any better. Thanks for sharing your delicious recipes with us?

This turned out great! I used canola oil and no sweetener.

I had a problem at first that I hope I can help someone else by sharing.

I tripled the amounts of everything to match the amount of aquafaba in the can and added the oil very slowly (probably close to 5 min), which caused the immersion blender and everything else to get quite warm. It emulsified for a few glorious seconds then suddenly turned back into liquid and nothing I did (cooling things down, using the vitamix…) would make it thicken again. I put it in the fridge overnight and tried it one more time with the immersion blender. It emulsified immediately and beautifully!

Beautiful creamy texture and tastes delicious. Best egg free mayo ever!!! I used Avo oil so it came out yellow. Also I did not add the sugar or mustard, instead flavoured with some garlic powder and a dash of oil from an anchovy jar.

I wouldn’t exactly call it a mayo, mine turned out more like a viscous vinaigrette. Mind you, I had 2 cans of liquid to use, so I doubled everything. I also used real mustard, (not powdered). It is a tasty little dressing though – I’ll be using it on potato salad & other things – since I clearly have a lot ! ? A few warnings: it seems to double in size (so make sure you use the appropriate size container/bowl), and it took me forever to whip (using a hand-held electric mixer). About 30 minutes or more.

I made this recipe last night and it turned out wonderfully. I used avocado oil instead of sunflower oil and used 1/2 tsp of dijon mustard instead of ground mustard (it’s what I had on hand!). Also, was a bit nervous about not using an immersion blender and just using my Ninja blender but it turned out just fine…a little less thick than normal mayo, but same taste. Used it to make some vegan potato salad :)

This came out so nice and creamy! I used right between 3/4 cup and a cup of canola oil…my homemade aquafaba was just right (I make a huge thing of hummus every week.)

I didn’t tweak any of the amounts of any of the ingredients…suuuuper creamy is what I wanted for a nice base creamy flavor for potato salad with herbs and whatever else. Yum!

I have never made regular mayonnaise, but remember my mother really struggling with it! Needless to say, I was a little concerned to try and make it without eggs, BUT!
I made this, it was sooo easy, I used a mix of Rapeseed and Groundnut oil – only because I didn’t quite have enough of either, or any avocado oil.
The verdict: A-Ma-Zing! It didn’t take the full amount of oil given in the recipe, I was struggling to move the mixer up/down, it was lovely and thick!
I didn’t add my cream of tartar. I used a teaspoon of grainy mustard in lieu of mustard powder. And I reduced the sugar to 1tsp and the vinegar to 2 tsp. I used immersion blender and a cup which just about fits it, not a wide bowl.
I used chilled aquafaba, wonder if that made it easier. But the oils were room temperature.
It tastes light and airy, I will use full amount of vinegar next time, or even add lemon juice, I prefer more acidity.
Oh, it took 30 min and I was just uncertain about the process and procrastinated a bit: next time it will be about 10 min.

I chose this recipe because of the lack of soy. I made it in a blender. It turned out amazing! I added lemon juice for a bit more zip. Super cost effective and easy to do. Thank you so much for this! Made my egg-free life that much better.

I used a vitamix. It’s delicious. A little sweet compared to veganaise and just mayo. Used both safflower oil and olive oil. I highly recommend it.

I did it but skipping the sugar part . i have to say it tastes like “regular” mayo
I love it but i think im going to stay with the tofu mayo because its a little to oily for me
Anywayss love your blog !

I just made this with French colza oil (rapeseed/canola) and a tsp of premade dijon mustard. All other ingredients the same and it worked brilliantly. I was a little worried that the aquafaba has turned beige from being a couple of days in the friedge so the mayo would look unappetizing, but its come out a delicate creamy yellow colour and tastes delicious.

New potatoes salad for lunch ;-)

I don’t eat a vegan diet, but I eat chickpeas a lot and had never tried using the aquafaba, so I made this out of curiosity. I loved it! It was a little sweet for my taste, but that can easily be remedied the next time I make it. I needed a quick lunch today and chopped up a hard boiled egg, added some of this mayo and a touch of curry powder, plus salt & pepper. Ate it on a crispbread. Of course, not vegan, but it was excellent anyway!

I too found this made as stated too sweet, it reminded me of the miracle whip my grandma alway used . I was able to balance it with lemon juice, Dijon, and additional sea salt and it was much better!
I prefer cooking dried chickpeas that I have soaked overnight in a brine to canned. I always store my chickpeas in the water they’ve cooked in and use it as stock in recipes and now I have another use for the aquafaba.
I used avocado oil and the immersion blender and it worked well. Thanks Dana for a great recipe!

As written, this was not good. It was so sweet.

My recommendation is to either quarter the amount of sweetener or skip it entirely unless you want mayo that tastes like a dessert topping. For real, it’s sickly sweet as written.

For people having trouble with it actually creaming, I have a fail-proof tip! After adding the oil, blend for 30 seconds and then pop in the fridge for at least 2 hours. Then blend it again. It takes mine less than a minute to come together after that. I make mine in a Ninja Kitchen system but have also done this with a regular blender and even a food processor.

Seriously life changing! I have mast cell disease and most food is a major trigger. I made a lot of subs and this recipe was so forgiving. I react to to mustard, vinegar and rice syrup, so I ONLY used:

vitamin C powder (for tanginess instead of mustard)
flax oil (only oil I tolerate, it made the flavor a little flax, but not too bad)
Aquafaba
salt

I followed the directions for making and it still turned out perfect! So excited to have mayo and all the things that can be made from it (RANCH!!!! with a billion substitutes, but still!!!!) back in my life. Thank you!!!!!

I’m so glad I read some comments and gave this recipe a second go. Using the ninja was a fail but giving it a go with the stick blender was success ! So excited to have a sauce for my wheat egg dairy allergy toddler to enjoy, and me ?

I left a comment yesterday saying this recipe does not work. I used both ninja and magic bullet and didn’t get the results I hoped. However the taste really reminded me of regular mayo so I slept on it and decided to give it one more try using regular blender and oh my goodness am I happy that I didn’t give up! It’s fantastic. Less work than using ninja or bullet. Thank you so much for this recipe! I will never look back!

This recipe does not work. I used both ninja and magic bullet and no matter how long I blended it wouldn’t turn into cream. It remained liquid. Flavor wise yes it does smell and taste similar to regular mayo but it wouldn’t turn into cream. I’m very disappointed because I was very much looking forward to making my own vegan mayo.

I am soooo appreciative to have this recipe! I tried it. LOVE it! The consistency is perfect. The flavor is more like Miracle Whip (I prefer Hellman’s flavor), however I can most certainly learn to love it. I used maple syrup. I used canola oil. I also added a bit more salt. I made one batch using ACV. I made a second batch using red wine vinegar. Both are tasty.
Thank you, again, for sharing. I am growing weary trying to find vegan mayonnaise & paying premium prices, here in rural Arkansas, USA. I have tried other recipes that are strictly oil based, and they always come out too thin & tasting predominantly like oil. Apparently, the aquafaba is the trick to fluffy, creamy consistency.
I will be sharing this recipe with all my vegan friends & family. :)
~Kimberly

Raw apple cider vinegar made this recipe bitter so I added extra honey and it was fine. I would use regular apple cider vinegar next time.

My mother told me about aquafaba mayo recently, so I was excited to trying making it. The recipe she used was in a cookbook she has so I found this one on the internet. It is really not at all the same. I am so disappointed. It’s so bad it’s going in the trash. I used 1/2 the amount of sugar needed, but it was still awful. I don’t know why there is sugar in this recipe, it completely ruined the sauce.

Just made this, very nice, exceeded my expectations actually, I Used dijon mustard, and doubled the recipe before i read the shelf life, but as it is so very lovely, I think it might just all get eaten!

I added less than the suggested amount of sweetener and was overwhelmed by the sweetness. In my experience of making non vegan aioli s(sorry but I’m a 25 year kitchen vet) I’ve never used a sweetener in my mayo/aioli recipes but I thought perhaps the sweet was to combat be beanyness? Anywho, I’m just wondering why the sweetener is suggested at all because imo it is not necessary.

I used my Oscar food processor rather than my immersion blender and poured the avocado oil in slowly. I used honey for sweetener and was shocked when I removed the lid as to how much it looked and tasted like mayo. Actually, I don’t care for real mayo and think this tastes better. Next time, I will only use half as much honey because I don’t think it needed a whole tablespoon. I used it to make a delicious tartar sauce and ended up using quite a bit of brine to give it enough tartness.

I just made this using Safflower oil, b/c I couldn’t find Sunflower oil at my local store. And I didn’t use any sweetener either b/c I couldn’t find brown rice syrup and I’m not a fan of the taste of Stevia. It turned out really good. Kind of tart, but I prefer it that way. Currently chilling in the fridge. Thanks for the recipe.

I just tried to make this following the magic bullet instructions. I used a vitamix blender. It did not work at all. It stayed completely liquid. I have reviewed other recipes online now which state that you should blend with a vitamix on low not on high.

Thank you for this recipe! I made this over the holidays and everyone loved it. My non-vegan parents and friends all said it was delicious. One friend even went out and bought all the ingredients right away to make it himself – and he’s not vegan. It’s that good. I served it on vegan burgers with all the fixings and it was soooo satisfying.