Easy Vegan Aquafaba Mayo

Not sure what I’m don’t wrong. Tried this 3 times. It never got thick. I used a ninja blender a hand immersion blender and a food processor. Nothing worked.
I’m sure it’s me. 🥴

Fantastic! Thank you for sharing this recipe! Sometimes I’d just rather do without eating something plant based that’s pretending to be the food I used to love. But this recipe so hit it out of the park! If someone served this to me and said it was Hellmann’s I’d believe them! I just made my first batch 2 days ago and it was so good I’ve made a double batch to use on a large potato salad plus have enough leftover to make sandwiches. Thank you, thank you, thank you!

It came out perfectly the first time. I really added the oil slowly (canola). I used just a tsp.of agave. I had.no dry mustard, so I used prepared horseradish mustard. And,.since I don’t like the taste of vinegar, I used the smallest recommended amount of apple cider vinegar. It actually tastes better than my store-bought vegan mayo, which I didnt notice has an aftertaste this homemade mayo doesnt. This version is a but lighter in texture than the purchased version, so I’ll have to test it on a sandwich. Overall, I’m very pleased. Next time I’ll make a garlic aioli with it. Yum!

Hi have just made. It was runny so I added lemon juice and wizzed it again and it thickened perfectly. Also I added some fresh garlic.
Adding more oil makes it to oily and runnier. Lemon or vinegars the way.
Totally yummy.
Thankyou.

Hi have just made. It was runny so I added lemon juice and wizzed it again and it thickened perfectly.

I just made this and it was so easy!! I’m doing a sugar free diet so I left out the sweetener altogether and I think it still tastes yummy. I used a small smoothie blender and left the lid off to allow air to enter…thankfully didn’t overflow 😂 Last year I tried a vegan Mayo with no success and so I was so excited when this one worked! Also, I used canola oil and it thickened just fine.

I have noticed that most aquafaba recipes are sweet, so I was so pleased when I came across this. Cooked it up on a whim just to see and I think I was over-confident. Mine hasn’t thickened on this occasion. Tastes good though! Will certainly try again though. Great find.

I have made this 4 times, had one fail (stayed runny). I think I was rushing, over confident. It’s a great simple recipe, that fail gave me a healthy respect, not to get casual. I always add garlic, 1 clove and Dijon mustard as it’s all I have. I also recommend using a cold pressed oils like canola which works, instead of refined oils. I used a touch of maple syrup, and salt and raw cider vinegar. Delicious! Next I shall save my own chickpea water after boiling it

Made this twice. First time followed the directions exactly. Nice texture. It was kind of like magic. One second you have aquafaba and oil, next second you have a thick creamy perfect mayo.

But! I did find it to be grossly sweet. Second time I skipped the sweeteners altogether. Looking at other mayo recipes, vegan or not, none of them called for sweeteners so I think it’s weird that this recipe included sweetener.
I also added:
1/2 tsp yeast flakes for color and flavor,
1/8 – 1/4-ish tsp kala namak (sulfur salt) for an eggy flavor,
skipped the plain salt,
and added a bit more mustard: 1/2 tsp total.

Flavor came out much better this time, also it whipped up thicker (mustard is an emulsifier so adding more might be the reason why). It was almost too thick to whip in all the oil! I might add a tiny bit of salt next time, not sure.

I love that I can whip up mayo anytime, and for less than 50 cents for a jar! I’m seriously never buying mayo at the store ever again. So exciting!

I absolutely love this mayo! It’s the best I’ve ever had. It only has a few ingredients and it’s so easy to make. Thank you for such a delicious recipe.

This is so easy and delicious! It almost tastes like miracle whip. I hate wasting aquafaba so I’m always looking for easy ways to use it. I’ll definitely save this for the next time I make hummus! Thank you!

This is such a spectacular, easy, delicious recipe!! I have a 2 year old who is sensitive to raw eggs and I’m so excited he can have Mayo on his hamburger tonight!!!!

I was surprised how easy this mayonnaise was. It tasted just like mayonnaise too! Thank you so much!

I just made this and it was incredible! I had to make two small hacks based on what I had in my
Kitchen:
– I substituted mustard for the mustard seed powder as I didn’t have that on hand. I used Dijon and the taste was incredible
– I used a simple food processor and it became incredibly creamy. I found I had to blend on high for about 4 minutes before it got foamy and creamy but it got there

It was quick to make but turned our runny kinda like a mayo milk shake. I’m going to use it as a creamy sauce.

Hi,

Just to let you know you saved my Mayo!! Thank you :)
I did it the first time and it went all wrong. I searched for a solution on google and your blog post came up.
I followed your method and it worked out perfectly :)))

So good! I used a little over one tsp maple syrup and avocado oil. I used just under a cup of oil.

Great recipe. I doubled it With aquafaba that I had wanted to use up then realised I hadn’t got enough neutral oil, I used white truffle oil to make up the difference it tastes epic. I will try the original recipe next time just to see what its like but I love how this turned out.

This just blew my mind! I don’t have an immersion blender and just have a Ninja will individual cups, so I wasn’t particularly optimistic but wanted to try anyway. This thickened right up! I also wasn’t sure what to expect taste-wise and literally did a double-take when I taste-tested it. It tastes almost exactly like real mayo! I’ll never go back!

This was MAGIC right before my very eyes! I doubled the recipe to use up the aquafaba I had and was so happy to see the transformation in my bowl. First stop: vegan tartar sauce to go with my Gardein fish fry dinner! So excited to eat this, and then make it over and over again.

I used grapeseed oil and maple syrup. I also used a food processor and added a little oil at a time. Turned out perfect :) I prefer it to the soy milk based mayo I used to make. Aquafaba is easier to have on hand.

I LOVE THIS! I’ve really been struggling to find a vegan mayo recipe that doesn’t suck and actually tastes like mayo. This recipe delivered 100%, and it took less than 5 mins to make. I would definitely recommend! Also, I used canola oil and maple syrup as subs, and it worked just fine

This has been a game changer in my goal to eat more vegan meals. I love this mayo and love the simplicity of the ingredients. I find it tastes better than any store bought. Thank you!

Hey, thanks for the recipe! I used whole grain mustard as I didn’t have any other kind and it has still turned out fabulous! Thanks again :)

Thanks for this easy recipe. It’s aquafaba-ulous!

I could not get a thick consistency even adding extra avocado oil. Should I have whipped my aquafaba longer? My end result is more like a milkshake after 12-15 minutes with the immersion blender

I made this recipe today and found it to be thick, but not quite as light as i would want from a mayo, it was very heavy, which i think is no fault of the recipe but of me lol. I didn’t measure the maple and most likely added too much, also i think i used too much oil and poured slightly too fast, i kinda rushed it. As well as used olive oil. Next time i’d like to try with avocado and be more diligent about measurements and speed of my oil pour!

Great recipe! Don’t do the mistake I did. Instead of a neutral oil I added Evoo and it was so bitter. Definitely stick to the recipe.

this is the best recipe ever!!! i like to use my cashews for desserts and avocados for salads and guac — i absolutely LOVE this stuff!

i have a five cup kitchen aid blender that works perfectly to make this — this time i chilled my oil and added an eighth of a teaspoon of cream of tartar which is vegan and gf — it is an outstanding formula before i ever started diddling with it —

i have an old comfort food tuna salad i make with this, i used it to coat shrimp so i could bake some breaded shrimp — excellent — today i am having a chicken salad —

THANK YOU FOR THIS RECIPE!!!

Thank you ! I recently went whole foods plant-basedvegan ,I am also soy and refined sugar free. As you can imagine finding a mayo was IMPOSSIBLE. I used maple syrup and
canola oil. As a mayo addict I thank you!This recipe works well and fits into my dietary requirements perfectly!

I’ve been making vegan mayo with soy milk for years and always got mayo as thick as any store bought. I didn’t have any soy milk, but did just cook up beans, so I let the aquafaba thicken, and chill before starting.
It never thickened past a creamy salad dressing stage!

this is a great recipe! makes beautiful thick mayo! the only changes I made were to omit the sweetener and i used lemon juice instead of apple cider vinegar because i prefer the flavor profile of lemons. This is my go to recipe for vegan mayo 😀

I couldn’t rest after making this mayo with walnut oil and not getting good results. I think there where multi-factors at work here. Firstly, I used Dijon mustard instead of dry so I messed with the liquid to oil ratio. I think my immersion blender is of the weakest variety which didn’t help and caused much frustration and a hot hand.
Anyway, I put 1/4 c aquafaba in a tall glass and started over with my original mix and slowly, slowly incorporated the old mixture with new aquafaba. My mixer overheated several times and had to rest (I put it in the freezer at one point) but it worked. Really delicious. As usual, your recipes rock. My equipment sucks!

I only had walnut oil at home and it didn’t thicken at all. Now I know that. Nice taste! Will try again with the suggested oil.

Fabulous! Easy and delicious.

Absolutely wonderful! I used one teaspoon of maple syrup and the consistency was perfect. My family loved it. Thank you!!

It’s delicious! Made this today and I love it. I used my food processor and it mixed up beautifully and creamy. I poured in the oil very slowly while it was mixing. I also used thawed (cold) Aquafaba liquid from frozen cubes that I keep in the freezer (do that too when making Aquafaba whipped cream), Zulka Pure Cane Sugar, and 3/4 Cup Canola oil.

Tastes great with that “tangy flavor” on sliced Roma tomato sandwiches and also mixed it with seasonings in a mini faralle pasta salad I made with black & green pimento olives and chopped red & yellow peppers. It is not real thick and heavy, but very creamy. Did not want to use a full cup of canola oil, but may try adding more oil next time to see if would be thicker. Blessings,

I made this and it really does taste amazing! I made with what I had in my cupboard so kinda thought it may fail because I really changed it up. I used rice bran oil, coconut syrup and wholegrain mustard and it worked perfectly. Maybe a bit sweet for my taste so a little less syrup next time.
Thanks for the recipe, no more buying mayo, yay!

Hello. I made this mayo today, and it was better than any brand in the stores, I kid you not. The canola oil worked out perfectly. I will not be buying mayo from here on out. Thank you!!

Very tasty and well-rounded mayo. I recommend it highly. It is way better than any non-vegan mayo and I made it 3 times already.
Immersion blender is highly recommended – the first time I tried to make it with a high-powered normal blender and it didn’t work at all.
It tastes even better after a day or two in the fridge. Thank you for this great recipie!

So good!
I made with canola oil and the mayo came out smooth and creamy.

It works! Delicious!

I live in a college apartment with minimal kitchen utensils (which is hard for me as a foodie!) – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. Most recipes I’ve made with aquafaba require beating/whipping it, so I needed to find something that didn’t. I searched for an aquafaba tzatziki recipe but couldn’t find any, so I just made this and added dill, lemon zest, and grated cucumber hoping it would turn out. It’s AMAZING!!! This is coming from someone who usually hates mayo and had to make this with a crappy nutribullet instead of an immersion blender. I was worried about not being able to drizzle the oil in slowly, I had to add it in small amounts then blend over & over again but it worked. I’m shocked it turned out so well, I will definitely be using this recipe as a base for vegan tzatziki again! Thanks :)

Straightforward recipe, doubles well. Thank you!

I really liked this recipe – I’m a mayo addict! I added a little Indian Black Salt to give it a slight “eggy” hint. I also ended up adding fresh lemon juice as well as the vinegar to make it a bit more tangy. And for kicks, a sprinkle of ground black pepper. Thanks for the recipe!

Very tasty and easy to follow recipe.
I added some red onion too.

I love this recipe. I used only 1 tbsp of sugar because otherwise it was too sweet for me, but it was delicious either way. Will keep making it

Hi. Just made this for the second time and something interesting happened. So, I have to admit that I used the water from a tofu package (I had read it was similar to aquafaba). It was working great (thickening, etc) until I hit about 1 cup oil. Then it suddenly went thin. And all the blending in the world didn’t help. So I started oven. This time using garbanzo aquafaba and it worked beautifully. It was very thick at 1/2 c oil so I stopped I didn’t want to risk it turning thin. Just wondering if you had any thoughts.

The first time I made it (a week ago) it didn’t get this thick until I was almost at a cup. With all that said, I did 1 tsp sugar, 1 Tbsp ACV, 1/2 tsp salt, and the 1/4 tsp mustard powder. It’s perfect!! Love it.

FINALLY! My search is over after a decade. You have created a vegan mayo recipe that tastes great, has the right consistency, and doesn’t use soy milk, nuts, or processed food. 10 out of 5 stars!!

I used fresh lemon juice and 1/4 cup olive oil and 3/4 cup vegetable oil. It turned out great!

I love this recipe. I have made it several times and it turned out perfect each time. I modified the recipe to include garlic powder, no rice syrup, used rice vinegar and a light tasting olive oil. I highly recommend making this mayo – you will not be disappointed.

I was making chick pea salad and had hardly any veganaise. I googled Aquafaba mayo & up popped Yours. I did sub out coconut syrup and it was absolutely amazing!!!

5/5! I made it in a food processor and used regular white vinegar, regular yellow mustard, veg oil, and agave syrup. I was running out of space in my processor because I doubled the recipe and I used less oil than recommended and it did come out a little more on the liquid-y side but I’m okay with it! Will def make this again (:

AMAZING. I love mayo, and it has to be GOOD mayo. I had zero expectations for this recipe but decided to give it a go anyway (not much to lose considering the bean juice would’ve been thrown away). I used 3/4 cup Aldi vegetable oil (read: cheap) and 1/4 cup decent olive. I might never buy an expensive jar of mayo again–vegan or otherwise! (Nearly killed my stick blender in the process, tho.)

I made the vegan Mayo yesterday, for the first time. Was excited that I had all the ingredients on hand! It was painless, and the results were great! I have a 1 speed submersion blender, which was fine. I’m not a fan of sweet mayo, so I used only 1 tsp of rice syrup, a little extra mustard. And the full cup of sunflower oil. After tasting, I added more cider vinegar, and add more salt. Your instructions and variations were clear and concise. I appreciate that you use measures, and not weighs too. Found you in a search for mayo. Will follow you on IG or FB. Will try cookies next! I’m not a vegan, just a senior, whose been cooking and baking for over 60 years. Thanks!

Hello,

Following the directions, I carefully measured the ingredients. I used 3/4 cup of avocado oil which I added slowly while blending with a Breville immersion blender on high speed. I moved the blender up and down for probably ten minutes. I ended up with a thick liquid but nothing resembling the thickness of mayonnaise. What went wrong?

Thanks,
Steve

Made as instructed and was like thin milk, despite a lot of beating and plunging. Then poured into food processor, which normally makes good mayo, same result and a lot of mess. I then put in the nutri bullet with 2 tablespoons chickpeas and got an acceptable cream. I just cant see this producing a mayonaise texture without additional thickeners.

I made this today and was really impressed! I don’t have a stick blender, but I used my nutribullet and that seemed to do the trick. I just added a bit of oil, whizzed, added a bit of oil and whizzed until it was good.

I filmed a video of me following the recipe on my YouTube channel and added a link to this page in the description. Hopefully it’s useful/entertaining if you want to see it being made.

Awesome! So fast and cheaper than buying vegan mayo at the store. I didn’t have the mustard powder, but turned out great! Next time will add for more flavour. Thanks for the recipe!

Just made mayo. I have used olive oil in the past and added garlic. I found sunflower oil was more mellow and subtle. Didn’t miss garlic. I would normally added sweetness but just a teaspoon of maple syrup made it really yummy. Love that I can get mayo without eggs.
Also love your work minimalist baker. I have been using your recipes for a long time. Thank you.

Just made this. It tastes delicious. It is a little bit too liquid for my liking but read in comments that it thickens up in the fridge overnight.

I changed the recipe a little because I had few of the ingredients listed. Instead of apple cider vinegar, I fresh lemon juice; instead of sugar I added a little agave syrup; and for added thickness I also blended in some of my pre-made yeast extract flavoured polenta!
Delicious

The first time I tried making this mayo I had a little trouble to get it thick enough – though like you said it thickened later in the refrigirator. I didn’t want to add more oil because it was already a load of mayonnaise. Now I made it again and used less aquafaba (only 1/4 or even 1/5 in relation to the oil) and it turned out perfect in just a few seconds of blending! The taste concinved my omnivore parents! Thank you :) Greetings from Germany

I made this and I like the taste of it. I did not add any sweeteners to it. I also used rice vinegar instead of apple cider vinegar and it taste just like mayonnaise. I will admit, it is not as thick as regular mayonnaise. Maybe I’ll add some more oil.

I loved this recipe super easy and turned out fantastic!! Thanks so much

I too have not been able to find plant-based mayo during this pandemic. After using my last spoonful and wanting to make tofu eggless egg salad, I found this recipe. I just made it and it came out perfectly delicious! The flavor actually reminds me of deviled eggs, one of the things I miss most about being vegan. I followed the recipe exactly and used a scant cup of organic canola oil and just 1/2 t. Vermont maple syrup. Wonderful taste and texture. I’ll never buy store-bought again. I’m not sure why I ever did in the first place! Thank you so much!

I love this recipe. I usually double it and make it every other week. My only issue is that I find it nearly impossible to pour the oil into the jar with the blender going. There’s just not enough room. Maybe it’s the size of my immersion blender or style of my measuring cups. Anyway, I add the oil with the rest of the ingredients and then blend it all together for a few minutes and add more oil if necessary. It always turns out great.

This is soo good!! I used brown sugar instead of syrup and Canola oil instead of sunflower oil because that’s what I have at home. You can barely tell this is vegan!! I havent had the traditional mayo in a long time, but I think this version is a lot better! I had it with some mashed up roasted garlic in a Falafel wrap! So delish!

Hi Dana! I finally took the plunge and made this mayo, it was absolutely delicious; came out perfect. I used maple syrup and a blender. I very, very, very slowly dripped the oil in. Thanks so much for all of your incredible recipes, they always make my vegan cooking exceptional !! Caren

Great recipe, very straight forward! I added a bit more salt and omitted the syrup and it turned out great. Thanks for the recipe!

This is a great recipe and makes a delicious creamy, but light mayo! I left out the syrup and sweeteners altogether as it really doesn’t need it!… and minced a clove of garlic into it to make garlic mayo. Would recommend

YES! I’ve been unable to get veganaise from the supermarket since the pandemic shutdown. This recipe turned out so well and is so economical I doubt I will ever buy pre-made again. I used canola oil and regular sugar (1 tsp was plenty). I also ended up using a total of 2 tsp ac vinegar and a wee bit more salt. Thank you for sharing this recipe!

I think any sweetener is completely unnecessary. I added only 1 tsp of stevia and now it’s as sugary as a syrup. Thickness and taste seems on point for the rest of it

The recipe is on the bank! My husband and I have been trying on making a vegan mayo for a while but couldn’t do it. This is the recipe we needed!
It’s creamy, delicious and tastes and looks like mayo! Thank you!!!

Just made this mayo for the second time. I’m so happy to have found this recipe! I can’t seem to get my hands on Vegenaise these days so being able to make my own is a lifesaver! I used canola oil and a tsp of white sugar and it worked great. Thank you!

Loved it. Used canola oil and maple syrup. It makes a really nice salad dressing.