Easy Vegan Aquafaba Mayo

OMG I just had to review. I just finished it, about 3 min after reading the recipe, that’s how quick it was to make. I turned vegan about one week ago and I was sceptical about a mayo from aquafaba but this is so good. I used 1tsp rice malt syrup and 3/4 cup extra light olive oil (I have a thing against seed oils). It’s amazing as it is but I think I’ll add extra garlic for that bit of fun. Thank you for sharing this recipe!

I made this with using the aquafaba from chickpeas that I cooked and 1 teaspoon of cane sugar, canola oil and black salt(Kala Namak) to give it a little eggy taste like real mayonnaise and it turned out very good. Never buying vegan mayonnaise again

This feels like magic or illegal to know hehe! I only had vegetable and olive oil, I did half and half cause why not, and the only vinegar I had was balsamic. So a bit of a wild card recipe on my part, but it came together beautifully and so quickly. I did not add sweetener. I am so excited to never pay $8 for a jar of mayo again!

Great. I’m no vegan but this works really well with a really basic hand blender even with aquafaba from green lentils or red kidney beans. You can even freeze the aquafaba to defrost it and use it when you’re ready!

Im not vegan and i usually make with an egg. I planned to make tuna sandwiches and realized i was out of eggs. I have bought vegan mayo befire feom the store so knew youncoukd use aquafaba. I was worried it woukdnt thicken as well but came out so good. I always use olive oil its delicious. It’s less neutral than the other oils but I love the taste. Especially if you have a good bottle on hand. I used the minimum amount if sweetener as I don’t like sweet Mayo. And used 1 tsp of maple syrup and it came out great. Made a second batch even! Added a tad bit of lemon juice as well. Delicious. Thx for the recipe!

I’d been looking for a mayo recipe that didn’t include eggs and I think this one is a keeper. I’ve always hated mayo bc I find it so and greasy and the flavor, ugh, I don’t know how to explain it :( but this one is different! Thank you <3

This worked great, thank you! I had a whole cup of aquafaba that needed using so scaled everything up and am now swimming in mayo (the dream).

However big warning for non-Americans that this is very sweet. I didn’t scale up the syrup anywhere near as much as the recipe says (bear in mind I quadrupled everything else, I still only used 3tsp of syrup, so less than the lowest amount suggested) and it was bonkers sweet to me. Extra salt helped balance it but I assume American mayo is just sweeter in general. So a word of warning! I’d leave out any sweetener in the future.

Add half teaspoon of Kala Namak to get the egg flavor. Doing this took the recipe to a whole other level.

Unbelievably good! Reduced the sweetener by 2/3 and didn’t seem to need quite as much oil. Thick and tangy, use this recipe and never buy mayo again.

Also, as per other comments, didn’t add sweetener at all—replaced it with garlic and onion powder. Yum!

Just jumping back on here to say that, like many others, I messed this up on my first try. BUT, I put the liquid mess in the freezer (30-45min.) then took it out and added pinch or two of xantham gum, immersion blended thoroughly, and voila! It turned out great!
So don’t throw away if you make a mess out of it the first round! It is salvageable.

Great recipe! I made this using aquafaba from my cooked chickpeas, but ended up adding a few of the beans to the recipe to add to the thickness; ALSO , since I didn’t have the brown rice syrup I substituted coconut aminos (mine were Braggs). It is wonderful! Also used it as a dip for veggies before a meal. Everyone loved it and asked for the recipe.

Was making some chickpea croutons and heard about using the liquid for things; came across this recipe and glad I did. The can we had gave 5 oz of liquid so I doubled the recipe and loved the results! Can’t wait to share with my daughter when she gets home; I think it’s better than the special mayo we just bought. Make hummus or something else and also make mayo – cheap and resourceful. (oh, I realize I didn’t double the sugar, used about 1 1/2 tsp)

I made this with white wine vinegar and no sweetener and it was great! Thanks for the thorough instructions.

As someone who’s cooked with Aquafaba many times, I shouldn’t have been surprised that this worked, but it did and I was!! :))) What a great substitution for egg…some of us have severe egg allergies and this is such a fantastic alternative! I love that I can have mayo again.

One note about the sugar—as others have mentioned, it’s too much sugar. It’s fine if you like more of a Miracle Whip flavor, and many do, but if you prefer your mayo savory, I’d reduce the sugar by at least 2/3. I did that, and it was still surprisingly sweet for my taste. Next time I’ll just eliminate it. BUT—I still love this recipe and am excited to make it again!!

This is my go to recipe ALWAYS!!!!!! It comes out amazing and my kiddos love it, which is always a plus. It is so easy to make and tastes better than any store bought vegan mayo! I will never buy mayo again and this is the only one I will continue to make!! Thank you!!

Brilliant recipe, so easy to make and healthy!

I found it impossible to get a stream of oil so added it in small amounts instead but it still worked. I have a high speed immersion blender and a straight sided weck jar which I’m sure helped. I omitted the syrup, used cold-pressed rapeseed oil which gives it a lovely colour. I’ll definitely be making it instead of buying mayo from now on, thanks for this brilliant recipe!

I had no idea how this might taste and it was delish! I made it with olive oil and Stevia. My aquafaba was from garbanzos I had cooked and then refrigerated and had no salt added before this recipe.

My hand-held is an older model and got hot before it was done (about 2.5 minutes). The product was fairly thick, but not totally mayo-like, so I’m glad it will thicken a little in the fridge. I think if I could have whipped a minute or thirty seconds longer, it would have been the right consistency. As it is, even if it doesn’t thicken more, it’s a good consistency to use in summer salads or potato salad. Thank you for the recipe!

This was fantastic, first time I have managed to make this work (probably because I also wasn’t using an immersion blender before. A little on the sweet side for me, but I used agave and texture wise it came out perfect! Thank you for the recipe!

Best easy vegan mayo I’ve ever made . Love it

This worked really well for me! I followed another commenter’s suggestion of 1/2 tsp apple cider vinegar, 1/2 tsp lemon juice, and 1/2 tsp dijon. I omitted the mustard powder and used 1 tsp of maple syrup. Delicious, and the texture was perfect with 3/4 C avocado oil. Thanks so much for this recipe!

I made this today with the aquafaba left from a can of garbanzo beans for a chickpea & artichoke heart salad I’ve had a taste for. The proportions were nearly perfect. I used a maple Dijon mustard that I had on hand and cane sugar as the sweetener, and needed only 3/4 cup of avocado oil to get a nice, thick and creamy, delicious tasting mayo to use in my salad. I can’t wait to try to make my own spicy vegan mayos (sriracha? rosemary?)!

What a great recipe. I had just made hummus so had some left over liquid from the chickpeas. I used canola because that is what we had and made a lovely consistency. I did use sugar free maple syrup and added some chopped lemons I had marinated and wholegrain mustard which when I make it again I will add last for the texture.

Genius! Amazing, it worked! Very tasty, a bit to the sweet side, next time less sugar.

It didn’t wrk for me! Such a shame but it’s too watery and I’ve been using an immersion blender for ages!..are we meant to whip the aqua to soft peaks first? It doesn’t say..thanks

This recipe did not work for me, just like so many other reviewers have said. It was runny like a salad dressing, and cooling it did not help much. Not as “easy” as the title suggests, unfortunately, and the notes did not warn me of this. If possible, I’d love to learn of ways to “fix” the emulsion.

I mainly stopped by to suggest that if you’re in the same situation as me, instead of throwing this out, I’d recommend using it to make some hummus :) Now I have half a jar of oily bean water, and one jar of amazingly delicious hummus!

I forgot to rate the recipe …. 5 stars.

Why have I not made this before? It is absolutely delicious. It turned out that I was out of mustard powder, so I used a teaspoon of Dijon instead. This mayo is so yummy I’m thinking of all sorts of recipes to use it in. Thank you. ❤️

Hello,
I really regret not reading the comments on this recipe before making it, because, like many others, my attempt at vegan mayo also turned out as liquid as milk! I followed the instructions the to letter (yes, I added it in slowly with the immersion blender on the highest speed, before you ask me, too) and luckily I stopped adding oil after about 1.5 cups because it would have been even runnier and an even bigger waste if I’d kept going. I switched over to my electric beater because I thought maybe the speed was too slow… Nope. That didn’t work either. I then dumped the whole liquid mess into my Thermomix kitchen robot and put it on Turbo. I thought, if anything can save this vegan mayo, it’s the Thermomix… Alas, it’s just as liquidy as before. The taste is fine, but I don’t see myself using what is essentially watered-down vegan mayo that has the consistency of milk on any type of food! Too bad, I wish I had read the comments before getting started, because I would’ve chosen another recipe on the internet. I see someone else thought maybe the author meant to mention started with your aquafaba pre-whipped? Maybe that’s the difference, because I followed the recipe, and nowhere does it say to whip your aquafaba ahead of time, so I just used it in its liquid form from the beginning. So disappointing.

Hi, I tried this using aquafaba which had previously been frozen, I read this was fine to do, but the mayo is totally watery! But I’ve made this recipe before and it worked out fine. Would you suggest we can’t freeze aquafaba? Thanks so much

This was so easy and good! I whipped my aquafaba into soft peaks with a dash of cream of tarter. Added a scant bit of citric acid at the end to help with preserving for a longer time. This recipe was a+! Perfect consistency and SO MUCH CHEAPER than buying vegan mayo.

I don’t normally leave reviews, but I just made this and it turned out sooo delicious! I couldn’t believe how easy and quick it was to make.

This is the 7th vegan mayo recipe I tried. It does not thicken. AT. ALL.

I am really annoyed and sick of throwing out batches of failed mayo – I am going back to non-vegan mayo.

Super creamy! I definitely recommend following the advice about using a stick blender. I’ve tried in my food processor and it’s not the same (fine for a dressing when you want it a bit runny anyway). I use wholegrain mustard.

I love this recipe so much! I use it and share it as often as I can. The aquafaba from canned chickpeas makes a much thicker mayo than the water from when I make them myself. Thanks for sharing this awesomeness with the world!!!!!

I always make my own mayo, and am not a vegan, but making a vegan birthday feast for one of my best friends. So making sure every element is in line, was important. This is excellent, very delicious, a nice wee zing. I have frozen the remaining aquafaba in ice cube trays so I can make it again, for me.

My absolute go-to. It’s perfect every time. I modify when I want flavored aiolis, but it’s a standard in my house. Thank you for your time creating this one. I know it takes testing and experimenting etc. We appreciate you!!!!

Finally, an egg-free mayo recipe that doesn’t taste like lipstick! Removing mayo was probably the worst thing for me after I developed an egg intolerance but now I can eat my favorite dressing again. This was delicious and so very easy to make. I am used to Duke’s and Hellman brand mayo so I omitted the sweetener and it was perfect. For folks who are used to egg-based mayo you can’t even tell the difference. I offered some to family members and they didn’t believe me when I told them this was vegan.

This worked out really well! Thank you. It’s so thick and creamy – like Kewpie Mayonnaise … but better.

Great recipe. Used the all in 1 method. Dumped all ingredients in a tall beaker, put the stickblender in and he presto. Within a minute I had great tasting mayo. Thanks a bunch.
Now what type of salad to make with it…..

This is surprisingly good! I omitted any sweetener and used avocado oil for health reasons…making this for my husband who is on a pretty rigid cancer diet.

I made this without any sweetener and it was great. I also used a stick blender and very light olive oil. Perfect mayo in five minutes and as good as mayo made from egg. And it won’t poison me if I leave it in the fridge for a week. What’s not to like.

this worked using 100% olive oil, but keep in mind that the taste is VERY strong (but still amazing)

Came out perfect! Started with dry chickpeas & used the cooking liquid from that. Used regular yellow mustard, apple cider vinegar & maple syrup. I made a second one using fresh lemon juice instead of vinegar & I liked that slightly better. Immersion blender worked well but it did take time. It stayed milky but I pumped it a bit up/down to get some air in there & that thickened it! This is a keeper recipe!

I have been making this recipe for years (I am allergic to citrus and egg whites so THANK YOU for this recipe!!) and the step I highly recommend is making this in an ice bath. Otherwise my mayo never set. I would always have to refrigerate it and then try blending it again the next day. My other tip is that avocado oil tastes the best but often the mayo breaks when I’m about halfway through the jar (I always make a double batch). To avoid this I use either half avo oil and half canola oil, or just all canola oil. Sunflower oil works great too but gets expensive if you make this recipe all the time. Anyway thank you again for this wonderful recipe that has let me have mayo again!

A wonderful mayo! I used avocado oil and maple syrup. It was slightly runny at first, but made it 2 days ahead for burgers and it thickened up perfectly! Also added 2 minced cloves of garlic, and would HIGHLY recommend.
Thank you -trying your recipes is a new highlight of my week. :)

Yeah, this doesn’t work without an immersion blender. I tried with multiple different blenders, it never set.

Love this recipe! So fast and easy! I make it in a high-speed food processor right before I make hummus for the week, and the food processor works great!

This recipe is seriously impressive ! It’s been so hard to find a vegan mayo recipe with an option to exclude vegetable oils.I used avocado oil and the texture was gorgeous. Thank you!

So my kids are both vegan and my son is always experimenting with recipes. He didn’t have enough oil for this, so he added garlic and spices and made THE most delicious Ranch dressing I’ve ever had in my entire life. I mean, my mom used to make the OG Hidden Valley Ranch, with buttermilk and their spice packet, and it was even better than that!

Just Wonderful. Turned out so good. I never seem to have the exact ingredients when I find a recipe that I want to try but that doesn’t stop me from giving it a go. I used Safflower oil that was in the back of my cabinet, prepared Dijion mustard (googled for proper substitution), and doubled the recipe and it turned our great on first attempt. This will be a keeper.

This is so good! I added a little Kala Namak salt for that eggy taste. The texture is wonderful. Thank you!

I made this with 3/4 cup avocado oil and only 1 teaspoon of maple syrup. I don’t think it needed to be sweeter than that. I know the recipe recommended sunflower oil but I only had avocado on hand and it definitely tasted like avocado oil, which for me was not ideal. I’ll make this again with sunflower and hopefully it’ll taste a little better.

First time making this and I was shocked at the amazing flavor and texture! It’s delicious and turns out perfectly with an immersion blender in a tall Ball jar. Thanks so much fir the recipe – it’ll be a staple in our house.

I’ve probably made this recipe a few dozen times by now. My wife doesn’t really like mayonaise but she loves this. It’s so much lighter than non-vegan varieties and I love being able to tweak this depending on what I’ll use it for. Sometimes I hit it with more ACV for a tangier mayo or a little extra sugar for some sweeter mayo. This stuff is really easy to make, lasts a decent amount of time, and tastes amazing by itself or turned into other sauces.

I put everything into a jar, except the sweetener, used lemon juice instead (I prefer the flavour) and used black salt (kala namak) instead of regular salt. Popped my immersion blender into the bottom and started blending. It got SUPER thick!! I used 1 cup of sunflower oil.
I then stirred in some whole seed mustard for a little more ‘zing’.
It’s so good, and no need for added thickeners, preservatives, ect.

This is the best Mayo on the planet! I’ve been making it for a few months now and we all love it. Simplicity at its finest also!
I don’t add sweetener (just my preference), and depending on how I’m using it will sometimes add a bit of garlic powder and black pepper.
Thank you, from the bottom of my heart for posting this. I will never buy store bought vegan Mayo again!!!!!!

I did not have an immersion blender for this but decided to give it a shot anyways! And I was NOT let down!! I used my nutribullet to blend it at first before adding the oil. I then transferred it to a small food processor with a tiny pour spout to incorporate liquids and added the oil (I used 3/4 cup canola) through that on the puree setting. I poured the oil slowly and the spout only allows it to drip into the processor as well and it turned out great! I haven’t liked the store bought vegan mayos that I have tried in the past…like at all. So believe me when I say that I am STOKED for this recipe! Already added to my saved recipes. I’ll be using this mayo for a chickpea “tuna” salad for a camping trip and I am sure I’ll find many more uses now that I can enjoy mayo again! Thank you so much!!

Made this today. I used grape seed oil, as that is what I had. I also sweetened with a little bit of agave. Worked well. Super thick.
Love it. My new go to.

So good I found myself licking my immersion blender! Can’t believe this is so easy& contains no nasties. Will definitely make again! ❤️

The mayo never did set up properly, I used a food processor because I don’t have an immersion blender. Kept it on high for quite a while. It did set up well enough to make ranch dressing, which is why I was making the mayo anyway. I thought I was being conservative by using only 1 teaspoon of cane sugar, but it kind of ruined the taste overall. Next time I try to make this, I’m leaving out the sweetener all together.

Wow! I have just made this mayo and it is delicious. I think I prefer it to my traditional mayo recipe made with egg.

Thank you so much for this tasty recipe! Very hard for me to find a vegan mayo and with this I have a delicious alternative. I am very picky about mayo – there were only 2 brands I would eat at all – and this one tastes better.
I made this mayo 10 times – 3 times it was a disaster, the remaining times it was so delicious that friends asked what brand :D – could not believe is home-made and vegan.
1. You need a high-speed emersion blender. It didn’t work with anything else.
2. Use only sugar as sweetener. Any kind of liquid sweetener would not solidify and the taste was afoul.
3. Adjust the salt, sugar, vinegar and mustard to your liking – major changes were required to meet my taste :D
4. I add 1/8 tsp. tumeric and 1/16 tsp. chili pulver – the color is wonderful and the taste is better in my opinion.

Thank you again for this and so many other recipes on this site!

Delicious and so fast/easy to make! Will never buy store-bought mayo again! If you are used to Miracle Whip, leave in the sugar but if you are used to Hellman’s leave out the sugar!

Thank you for this recipe 😁. It works great. I used the Walmart organic chick peas. I found out recently I have MANY food intolerances, including eggs. I’m able to use this Mayo to make sauces to make my new restricted diet more interesting.

I’m really sorry to say that this recipe did not work at all, the recipe calls for too strong a vinegar flavour and it simply did not thicken no matter what. And it doesn’t thicken in the fridge. With a lot of extra herbs and flavouring I might be able to use this as a dressing of some sort, but not any kind of mayonnaise. I’m an exerienced home cook so I can usually find my way out of a problem. I can’t get anything out of aqua farba without forcing my kitchen gadgets to labour instensively, and they’re simply not designed for that kind of extended running. (Feeling a bit down also because I’m finding a lot of vegan recipes (from wherever) simply don’t work and often require expensive and highly specialised ingredients, and I hate wasting food. The pictures look so inviting, but my results are disappointing. I will continue to try, and I’m open to tips to improve.

Yum! I just made this and it turned out really well. I don’t think I will ever buy store bought mayo again. This was so easy and a great way to use up chickpea brine.