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:

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
Jar of homemade Vegan Mayo made with aquafaba
4.56 from 295 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


  • 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)


  • 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!



*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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My Rating:

  1. Karyn Quackenbush says

    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. 🥴

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it’s giving you trouble, Karyn! A couple ideas here: 1) you may want to try a different brand of chickpeas since some can be thicker than others and 2) make sure to add the oil slowly. Hope that helps!

  2. Rosie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this! Thank you for the lovely review, Rosie. We’re so glad you enjoy the mayo! xo

    • Caroline says

      Please will you elaborate on what you did exactly, my attempt was “thin” and tasted awful. Definately not like Hellmans.

      • Rosie says

        Hi Caroline,
        I’m not sure I did anything special. I make my own chickpeas and store the liquid in containers in my fridge. After a couple of days it gets kind of jelled. Maybe that’s what gives me the texture? I don’t know. I have not tried it with canned chickpeas. Other than that the video shows a handheld mixer & I used my old stick mixer to incorporate air into the mayo & make it fluffy. I work the mixer up & down on high for however long it takes & drizzle the oil in slowly while I’m mixing.
        My final product is the thickness of the Hellmann’s that comes in the squeeze bottle, not the super thick stuff in the tub. But, taste-wise, I can’t tell the difference. I just finished the last of that potato salad that I made in my original comment. It was still delicious and I made tomato sandwiches with some of the leftover mayo I still have in the fridge. It still tastes great however many days this is later? My husband agrees with me that it’s a wonderful recipe. He doesn’t need to be on this plant based adventure with me but he’s loving everything I’ve made so far. I hope you have better luck next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria! At the top of the recipe (just above the ingredients list) you can always see how many servings a recipe has, whether it’s freezer friendly, and how long it keeps. This recipe will keep in the refrigerator for 2 weeks. xo

  3. Cathy says

    Can you use flax oil in the recipe? We use so little oil at all I am wondering which one to keep on hand as I did enjoy it with canola but would prefer a ‘healthier’ oil.
    Love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy, thanks so much! We think the flavor of flax oil would be too strong here, unfortunately. Avocado oil would be a better option.

  4. GariRae says

    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!

  5. michelle chan says

    Does this recipe work with liquid from cooking chickpeas from dry in the instantpot ? I try and avoid buying canned legumes . .

    I see it says to boil down below, but I am curious if that’s a high heat or low heat process makes a difference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, We’ve only ever tried with canned chickpeas, but another reader mentioned success with boiling down the liquid. We’re not sure if high or low heat would make a difference. Let us know if you try it!

    • Rosie says

      I cook my dried chickpeas on the stove after soaking overnight in the fridge. I always save the chickpea water for other recipes, so that’s what I used here for the Mayo. Loved it! I also didn’t know chickpea water had another name! I learned something new! Aquafaba!

  6. Jemima Pine says

    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.

  7. Jemima Pine says

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

  8. Kristen says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kristen. We are so glad this one turned out well for you! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Melena says

      I made this mayo to put in my tuna salad. It was delicious. I added 1/4 tsp of white pepper, increase the dry ground mustard to 1/2 tsp and used only 1 tsp of raw granulated cane sugar and 1 cup of avacado oil.

  9. Hannah says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, we’d suggest streaming in the oil more slowly next time to see if that helps. It will also thicken a bit more after refrigerating. Hope that helps!

  10. Alex says

    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

  11. Alex says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Alex! We found the sweetener provided a nice balance, but definitely not essential.

  12. Katie says

    I have a couple of questions:

    Curious as to whether anyone has tried this with monk fruit extract.
    Will homemade aquafaba work? I’ve just done a big batch of dried chickpeas for hummus and would love to try out this recipe to avoid wasting the “bean juice” as my kids call it.
    When we’re talking about alternatives to the brown rice syrup, are we subbing in liquids or the powdered alternatives? So, I’d be interested in trying this with monk fruit or stevia; would this work with their powdered iterations do you think?

    I appreciate any thoughts you may have to offer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, other readers have mentioned leaving out the sweetener with success, so that’s an option. We’d say taste test and if it needs a little sweetness, add a very small amount of liquid or powdered stevia or monk fruit of choice. 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!

      • Katie says

        Thanks! I ended up leaving out the sweetener all together, and it tasted great! Followed the advice to boil down the cooking water, and it worked like a charm. I am grateful to have this as an option! We are not a vegan family, but I prefer to cut out extra, unnecessary processing, preservatives, and artificial anything where possible. Plus, I’m trying to be better about reducing food waste in our home. So this is a great way to do both! Thank you again!

    • erin says

      Hi Katie! I have successfully used Lakanto monkfruit/erythritol sweetener in homemade ketchup and BBQ sauce this week and it worked perfectly so I am pretty sure it would work with homemade mayo too!

      • Katie says

        Thanks, Erin! I ended up omitting the sweetener, and it tasted great! But I’ll keep your remark in mind for the future. I appreciate it!!

  13. Carolyn Brown says

    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.

  14. Molly says

    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!

  15. Tara Ogden says

    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!!!!

  16. Aimee Williamson says

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

  17. Bernadette says

    Hi Dana,

    I tried it, unfortunately it did not work for me.
    Could you please indicate the wattage of blender needed. The link is diverted and I do not know. I used a 200 watt hand blender, apparently it is not enough.

    Waiting for your reply.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bernadette, sorry to hear it didn’t work out! Did you make sure to pour in the oil very slowly? It should also thicken more after refrigerating. We used a 198 watt immersion blender.

  18. Claudio Delgado says

    The liquid from a can is not one the most fresh, natural or healthy food compounds availables to consume. So then why just not cooking a bunch of cheackpeas and using that aquafaba instead. But using the water coming in a can who has been there for months or perhaps also a year is simple disgusting.
    Don’t take my words and do your research and look for what other substances are included in that water.
    So recommending a substance like this for consumption just shows the ignorance about nutrition.

    • Pamela Mackay says

      The diet I follow only allows for extra virgin olive oil or also extra virgin rapeseed would either of these work?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Pamela, Yes! Olive oil will have a stronger flavor, so extra virgin rapeseed oil would probably be the better option. Let us know how it goes!

  19. Leslie says

    Sadly this did not work for me. Tried it 3 times. Not sure what I’m doing wrong but I give up as I don’t want to waste any more avocado oil. Boo!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bummer! Sometimes it can depend on the type of aquafaba used. Some brands can be finicky or more watered down. Which brand did you use?

    • AJ says

      My guess is temperature. I hoped my vitamix could do the trick but it got way too hot. Heat will break down the emulsifier (in this case the aquafaba, in other cases, the eggs). Next time I’ll try putting the mixing bowl in a bowl of ice. Even holding the bowl while using a hand-held mixer can heat the ingredients too much.

  20. Tania Yuki says

    I just made this and it was incredible! I had to make two small hacks based on what I had in my
    – 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

  21. Samantha Dailly says

    Hi Dana! Was wondering if I could potentially omit the sugars or sweeteners?

    I’m trying to find more natural ways to balance my blood sugars and have been looking for ways to switch to less refined sugar while trying to cut down my overall consumption of sugars and sweeteners, so I’m wondering how you think this would turn out.

  22. Rehumile says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rehumile, Did you make sure to pour in the oil very slowly while blending? That’s important for achieving the right texture. It should also thicken a bit more after refrigerating. Hope that helps!

    • Annie Richardson says

      Just made this. Wow! Doubled the recipe. Used 1/2 the amount for sweetener. I used cane sugar. Added extra salt, dry mustard, and vinegar. I used a half and half mix of avocado and canola oils cause that is what I had on hand and it is truly delicious! Thank you for this recipe. It is a keeper.

  23. Tiago Santo says


    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 :)))

  24. Niamh says

    made this today but it turned out really runny… how long should you blend the aquafaba for first? and is the aquafaba and oil supposed to be cold or at room temperature. Ended up using it as a light dressing for coleslaw and it tasted delicious, so I just want to know how to perfect it for next time! thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Which brand of aquafaba did you use? You shouldn’t have to blend the aquafaba on its own for very long at all. Glad you enjoyed the taste!

  25. chrystene says

    I made this once last year and it was perfect. Since then, I just get watery sauce every time. I use the exact measurements, the exact recipe, and an immersion blender. I trickle the oil in over several minutes, and it has the texture of milk. Adding more oil just makes it worse. Throwing it out, tossing a cup or more of oil, is the worst. What is going on?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! Sometimes I have had great success with this technique (vegan or not), and other times I’ve encountered similar issues. It can be a little finicky depending on the thickness / freshness of your aquafaba (ideally use a good brand of canned), and the magic emulsification of the oil / blending technique. I agree, I don’t think more oil is the solution. Did you by chance change anything (either the brand/temperature of aquafaba or the oil)?

  26. Jacque says

    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.

  27. Mina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Mina. Thanks so much for the lovely review! xo

  28. Christina Gomez says

    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.

  29. Emma says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chelsea, another reader mentioned doing so with success. How well it thickens will depend how thick the cooking liquid gets. Let us know if you try it!

  30. Maggie says

    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

  31. Ashleigh Richards says

    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!

  32. Laura says

    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 :)

  33. Maggie says

    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

  34. Danielle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, we think olive oil may be the contributor to it being heavy. Let us know how it goes next time!

  35. Meena says

    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.

  36. kate korzekwa says

    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 —


  37. Cheryl says

    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!

      • Amm says

        This turned out great! I followed the recipe exactly, using the granulated sugar option. It’s nice to be able to use aquafaba in it since I often boil chickpeas and always have some on hand. Thanks for another great recipe.

  38. denise says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise, did you make sure to drizzle in the oil slowly? It will also thicken after chilling in the fridge.

      • Ramona says

        Just WOW! I absolutely love how it turned out, it’s so easy to make and so much tastier than the store bought mayo. Will definitely go back to this one instead of buying anymore.
        Thank you for all your recipes, they are amazing!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! We’re so glad you enjoyed it, Ramona. Thanks so much for your kind words and lovely review! xo

          • Kim says

            Wow this is amazing. I didn’t change a thing and it worked perfectly. I used 1tsp rice malt syrup and it was sweet enough for me. I did add the oil VERY slowly, thought it wasn’t working and then all of a sudden, once I’d added all the oil, it came together! I can’t believe I’ve been pouring the water from chickpeas down the sink for years!!!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Whoop! We’re so glad you enjoyed it, Kim. Thanks so much for sharing your experience!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          It likely won’t be as thick and creamy, but some readers have reported it turned out okay in a small blender such as a magic bullet. Hope that helps!

          • Bitta says

            hi, just wondering how you can drizzle in the oil using a bullet, since a slow drizzle is essential.

            This is a wonderful recipe I had been just using different oils with vinegar on the different types of salads. This is so much better.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi, you wouldn’t be able to slowly drizzle it in a bullet and would have to add everything and blend. We’ve only used an immersion blender to make this recipe.

  39. debbie says

    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 😀

  40. Mel says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, sorry to hear you didn’t have success with your immersion blender. We assume you poured in the oil very slowly?

    • Nora says

      Just tried it and for a few seconds it was getting thick but I thought I’d blend some more to thicken more but then it turned runny all of a sudden :( does over blending do that? Can I still save it or it’s now Mayo-soup 😄

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! It’s possible. We’d suggest transferring to the fridge – it should thicken a bit after refrigerating.

  41. Mel says

    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.

  42. Chrissy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. Starrysky says

    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,

  44. Cath says

    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!

  45. Pamela Damian says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. Cory says

    I just made this for a friend and it was pretty spot on. As an egg-based mayonnaise eater, I feel like going with the 3 teaspoons of sweetener is more similar taste wise. I’m definitely intrigued by this recipe and I look forward to testing it as an ingredient in other recipes.

  47. Sebas says

    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!

  48. Sydney says

    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 :)

  49. Sandra says

    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!

  50. Ann says

    This is an awesome recipe! So easy! No eggs! I have now made this several times in my Vitamix. I don’t have an immersion blender and was feeling devil-may-care so thought I would try it. It worked! I used the method I perfected making regular egg mayo: whiz all ingredients except for the oil for several seconds on high, then turn it to low and set the variable speed to 4 or 5 and keep it at that level as you drizzle in the oil. Sometimes it’s less thick than others times… but just putting it in the fridge overnight turns it perfectly thick.

    For those having trouble with the mayo not thickening… you really have to set up a super-thin drizzle with the oil. I found it took some practice when I started learning, but it just takes patience. As it starts to thicken you can let get a little freer with your oil stream.

    Regular mayo can “break” – once it gets thick, if you overblend it, it can turn back into liquid. You can bring it back by mixing it a small amount with hot water (1 tsp) or a little more mustard (1/4 tsp) and then drizzle your mixture back in as you did with the oil. I’ve wondered if that works for aquafaba mayo. I want to try it – Julia Child recommends letting your egg mayo break so you can learn to bring it back and not be afraid of it. But… I’m afraid! Do you think it would work?

    Thank you for this and ALL your truly amazing recipes. As a vegan with digestive issues, they have saved me again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Ann! We haven’t tried that trick, but it sounds promising! Thanks so much for sharing!

  51. Wendy says

    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

  52. Kathleen says

    Greetings Dana,
    Thanks for sharing your recipes for these delicious vegan foods! I’m looking forward to trying some of them. However, I have a question.
    Since I am recovering from serious heart issues I, like others in my situation, are strongly advised to eliminate regular table salt, refined sugar, white flour, white rice, nuts, oil (no oil of any kind. No Oil!).

    While I have already replaced salt, sugar, flour and rice with more suitable products I keep running into recipes that include oil. In some cases the oil is simply for sauteing veggies and this I can do with water. In some of your recipes the oil (as well as vegan butter) appears to be an integral ingredient. What are suitable substitutes for these two ingredients?
    Particularly I am interested in substituting oil in this vegan mayo recipe on your website.

    Also, I have found that cannellini beans or navy beans can be substituted for cashews when making “queso”/”cheese” sauces.

  53. Tanya A says

    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.

    • Sandi says

      I’ll be darned
      Ngl I didn’t think this would work
      I should have more faith in you by now, haha
      I used turbinado sugar and canola oil–worked like a charm
      I just freakin made mayonnaise and now I feel like I have a new superpower

  54. Olivia says

    I’m very confused. I make this often, and basically all the time it works perfectly (twice it hasn’t worked perfectly, but that’s user error rather than the recipe. It thickened up in the fridge well. And I’m still using the double batch I accidentally made too spicy when doubling the spices). Case in point, I made this when I was in Paris about 3 days ago. I tried to make it now, but it just wouldn’t thicken. I kept adding oil but it still remained liquid. I ended up chucking it down rhe sink. I’m not sure why it wouldn’t thicken??. I used a tall container (brita filter jug), used an immersion blender… everything. The only thing I did was halve the recipe bc I’m only in the South of France for a week, and it won’t last until I come here again. I guesstimated with the ACV etc bc I don’t have cups or measuring spoons (I have a scale) so used a normal teaspoon and wung it, but that shouldn’t have affected anything?? Maybe this is a recipe you can double but not half?? It’s just slightly disappointing, given I usually make this really often and this is the first (and hopefully only) time it fails.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure what may have gone wrong. It could have been the different brands you were using as you’re in a new place? Aquafaba thickness can vary quite a bit between brands. I haven’t tried halving the recipe but that may also have contributed. Next time you can try adding some cream of tartar to help it thicken while blending. Hope that helps!

  55. chrys says

    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!!

  56. Paula says

    Hey! I love this recipe, I make it all the time for my hubby who has an allergy to eggs!

    So I wanted to say thank you, and I also have a question-can you freeze this recipe?


  57. Stacey L. says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It might work! Though it will be more effort and won’t have quite the same flavor. Let us know if you try it!

  58. Brenda says

    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!!!

    • Baylee says

      I will never buy mayo again! I actually use my food processor and just pour the oil in very slowly (takes like 4 minutes), and it’s very thick! I use aldis canola oil and it’s sooo cheap and tastes great! I keep offering to make vegan mayo for my family because it’s so easy!

  59. Liz says

    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 (:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Liz! It should thicken up in the fridge overnight. Hope that helps!

    • Katy Pine says

      Hi! Just wondering if this recipe produces a mayo more like Veganaise/Best Foods/Hellmans type mayo, or more like Miracle Whip “dressing” type mayo?

  60. Aura says

    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.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Aura! Thanks so much for the lovely review! Maybe try giving the stick blender a few breaks if it seems to be struggling.

  61. Barbara says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Barbara! We’re so glad it turned out well and that you found the recipe to be clear! xo

  62. Steven says


    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?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience, Steven! It should thicken up more after being in the fridge overnight. But we wonder if maybe the brand of chickpeas/aquafaba wasn’t as good at thickening. We’d suggest trying another brand next time. Hope that helps!

  63. Stephanie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, so strange! Did you make sure to pour the oil in slowly while blending? It should also thicken more once in the fridge.

      • Teresa says

        I normally love your recipes. This one, as noted by someone above, was liquid like milk. I followed the recipe exactly except I had to use cane sugar rather than brown rice syrup. Maybe that was the problem? Anyway, it was not useable.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Teresa, so sorry to hear you had trouble with this one! We wouldn’t think the sugar swap would make much difference. Did you make sure to pour in the oil very slowly? Also, other readers who thought it was too thin mentioned that after putting it in the fridge overnight, it thickened. Hope that helps!

  64. George says

    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.

  65. Sharon says

    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!

  66. Pam says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Pam! Thanks so much for your kind words and lovely review!

  67. Julie says

    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.

  68. Julia Wilson says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  69. Winona says

    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

    • Heidi Nauertz says

      OK so I had made a vegan mayo before like this and didn’t like the texture. It was thin. So this time I cooked the bean water with 1 TBS corn starch till the starch activated. Then I put in my stand mixer and mixed till double the volume before adding the oil. I did tweak and add in extra spices. Just to get even more flavor. Otherwise it seemed pretty flat on flavor. Extra I added in paprika, garlic powder, and Latic acid since the vinegar didn’t do enough. I also used avocado oil. So maybe the oil was too strong for the acid to shine through with the flavor. The extra of Latic acid balanced it out. Also since I added more acid I did have to up the sugar content. By 2 more tsp . Thank you for the recipe.

  70. Stacy Traver says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy, we’re so glad you enjoy it! Did you try refrigerating overnight? That should help it thicken.

      • Stacy Traver says

        Yes I did refrigerate it. But it had the texture of a thick dressing, like Ranch salad dressing. Next time I’ll add more oil.

  71. Joy says

    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!

  72. Ess says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Ess! Thanks so much for sharing! We wonder if a wider jar might also help?

    • Cathryn Hutton says

      This is a fantastic recipe. I throw everything into my Nutribullet and it turns out spectacular.

  73. Mel says

    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!

  74. Caren says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Justina says

      I don’t want to sound creepy, but… I’m kinda in love with you right now. This is exactly what I needed. Soy Free Veganaise has been so hard to find, but it’s also really expensive! And this even tastes better, IMO.
      I used the lesser amount of canola oil because that’s what I had, nearly doubled the apple cider vinegar, and just 1 teaspoon of coconut sugar. I guess I prefer my mayo tangy!
      The emulsification hole on my Cuisinart food processor worked perfectly. It’s creamy and evenly blended.
      Thank you so much! You’ve saved me so much frustration and money!

  75. Jeannie says

    This didn’t come out great for me. Quite green as well. Maybe the avocado oil had gone off? I used an emersion blender and followed the instructions quite closely.

  76. Jay says

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

  77. Maeve says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Maeve! Thanks so much for the lovely review!

  78. Michelle says

    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!

  79. Özgürcan Erdem says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, feel free to omit it if preferred! Pure stevia is very potent, so 1 tsp is a lot of stevia. If using stevia, we recommend subbing to taste. A small pinch should be plenty!

  80. N. Melton says

    I don’t know what I am doing wrong. This recipe isn’t working. It doesn’t get thick at all. Please help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Are you using an immersion blender? Are you making sure to pour the oil slowly? Did you try refrigerating overnight? Hope that helps!

      • N. Melton says

        Thanks for responding. I did use an immersion blender. I may not have poured it slowly enough. When I checked it this morning, after having stored it in the fridge overnight, it did have a good consistency. When I do it again I will use a cup that has a spout for pouring the oil. It was challenging trying to manage the pouring and the blender at the same time.

      • Lisa says

        My hand blender with the whipping attachment worked like a charm! I will never buy mayo again! Thanks so much!

  81. Anthe says

    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!!!

  82. Eric says

    Did you recently edit this recipe? I used to make this in my Magic Bullet and it came out perfectly and now it comes out separated and nothing like mayo. I could’ve sworn the recipe used to have different instructions.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Eric, yes we did. Apparently for safety reasons running your nutribullet for a length of time greater than 1-2 minutes can cause the motor to burnout. So, we removed that portion. But if it was working for you without issue, go ahead and use it!

  83. Megan says

    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!

  84. joy says

    Mine came out runny but it was so good had put it in the fridge now i was dipping it in my homemade falafel was so good i like it sweet and creamy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joy, we’re glad you enjoyed it! Next time, you might want to see if adding the oil more slowly helps make it more thick? Also, it should thicken more once in the fridge overnight.

      • Sophie Bouali says

        I have made this recipe three times now and absolutely love it! This time I doubled the recipe, I was worried but it turned out perfectly! I used canola oil and Dijon mustard instead of mustard powder and didn’t seem to make a difference. I also added black salt for an ‘egg’ taste and it’s SO GOOD! Thank you!

  85. Matt says

    NutriBullet’s Magic Bullet MUST NOT be on for longer than 1 minute otherwise there is a risk of burning out the motor and even of the product exploding and causing serious injury. If adding all of the oil at once the advicehere is to use a Magic Bullet for 4-5 mins on high. DO NOT DO THIS!

  86. Christina George says

    Hello! I made this last night with all specifications except subbed canola oil for sunflower since I did not have it on hand. I only have one speed on my immersion blender. It barely thickened during blending. I figured especially after reading reviews that it would thicken up overnight in the fridge. Sadly, it was still liquid. Any thoughts? Looking forward to working out any kinks since I know it will produce fab results. It is a MB recipe after all ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, did you pour in the oil slowly? If not, we’d recommend trying that next time.