Easy Vegan Aquafaba Mayo

Oh my gosh this is life changing. My son has to be egg free and dairy free and I’ve been on the hunt for a mayo that doesn’t use seed oils. I used avocado oil for this recipe and it turned out amazing. The consistency was great and the taste too. Thank you for a great recipe!

I have made this vegan mayonnaise several times now. It is always very creamy and with a good flavor. I do caution to be very conservative with the salt. As far as the ground mustard, I usually put 2 to 3 times as much. I limit the sugar to 1 teaspoon. I do increase the vinegar . for the oil I use 2/3 canola and 1/3 avocado, with a few drops of extra-virgin olive oil for flavor overall great. Recipe!!

I love this! I made it just as instructed and it turned out great. I used 1 full cup of sunflower oil. Added a tad more salt and substituted in 1 tsp maple syrup. Delicious, light and easy. Could easily add more of mustard/vinegar for more of that flavor but I prefer as is on the lighter side. Thank you!

I’ve made this twice, the first time it was a bit runny, but the second time it turned out perfect! I found it worked better to have someone else pour the oil in as I used the immersion blender, the first time I tried to do both myself and it was difficult to control how much oil I was adding. Both times I used canola oil instead of sunflower oil, and I used a packet of sugar twin in place of the brown rice syrup. Vegan mayo has gotten so expensive these days, so I think I’ll be switching to making my own with this recipe. Thank you!

Made this replacing the sweetener with a scant teaspoon of agave syrup (more than sweet enough) and the sunflower oil with canola. At one point I thought I was failing because the oil seemed not to be mixing in and then I realized it was because it was thick enough. :) I might try a different acidic ingredient the next time, but I’m very pleased. I didn’t read the serving size carefully –I’d say my serving size of mayo is only 1 tablespoon–so I have much more than I expected, which I should have realized given the ingredient amounts. Thanks for a great and simple recipe!

Why haven’t I made this before? A great way to have even less waste by using aquafaba rather than pouring it away

Came out perfect although had to use half the amount of golden syrup as can’t get the lid of the maple syrup!

Might run some Dijon through it next time to make mustard mayonnaise

Hi made this but was not successful. My mayo was runny. It tasted good but to liquid for my taste. not sure why. I followed the directions as written.

First try: It was going great from 1/4 to 1/2 canola oil, then completely broke by 3/4 cups oil. I used homemade aqua faba (and let it thicken in my slow cooker an extra 8 hours or so), but it whipped up fine at first. Maybe it was the maple syrup?

Second try: definitely more like 2/3 cup oil than 3/4. I don’t dare add more, it’s looking slick and weak. Frustrated that the “pulse” instruction for the first step only appears in the video. I’m going to have to try this again sometime, and I will definitely add more mustard and reduce my aqua faba even further.

Texture is more like Kewpie mayo, flavor is all apple cider vinegar.

I went ahead and made it using olive oil. That was the most amazing mayo I have ever had in my life! I found myself licking the beater! Who knew?

I made this for the first time today. Like someone else said, I may never buy mayo again! It was delicious… and easy as can be. I loved it as is but chose to add a teaspoon of lemon juice to the finished product. Yum. Thank you so much for sharing this recipe.

(For those who don’t have immersion blender, I have several that I purchased at yard sales and thrift shops. Check those places in your area. They are very handy to have).

I made this tonight so I would have mayo for vegan ranch dressing, to go with cauliflower wings. We have an egg and dairy allergy, and I would like to choose the oils my family eats. I used Swerve sweetener, and 3/4 cup avocado oil with an immersion blender. I made sure to mix the top layer a lot, and also to really create suction with the bottom of the jar- just mix in multiple ways. I also set a timer for 2 minutes to make sure I was gradually drizzling the oil. Very pleased with results- the flavor is mellow and wholesome. Commercial vegan mayo has an odor and an edge to the flavor that is not good by itself. Next time I would probably sub in a little olive oil. Our ranch dressing made with this is delicious.

I have been making this recipe for about three or four years now, love love love it. Great texture, very easy to customize. I saw a comment regarding someone getting the consistency of a thick milkshake and I too have had this problem, twice. I’m convinced this happened because you moved the emersion blender too soon (because that’s what I did both the times it went wrong) I cannot stress enough, hold it at the bottom and keep it there until at least three quarters of your oil is emulsified! I have made this and not even drizzled the oil in, just straight up added all the other ingredients in, then all the oil at once on top of the other stuff, and I make double the quantity, I just made sure I keep the Emerson blender at the bottom and don’t move it and it works every time. Would say I have made this recipe at least twenty times, I hope this helps :)

Wanted to share with others my little modifications: I use a food processor instead of an immersion blender and add the oil quite slow. Also add a squirt of lime juice and white wine vinegar instead of apple cider. Amazing recipe, I have been making this for years!

I love this recipe! I might never buy mayonnaise again! I have made it with both avocado oil and canola oil. Perfect every time. I bump up the mustard and salt and do not add any sweetener. That’s my preference. I then take about half of it to make a ranch dressing recipe. I tend to use up the remaining mayonnaise and the ranch dressing at about the same time frame. Again, I love love love this recipe.

This was so easy to make and it’s really good! I’m super impressed with the creaminess and flavor. I used a blend of avocado oil and olive oil, because those are what I had in the pantry. It’s a beautiful creamy yellow color! I can’t wait to use it on tofu bacon “BLTs” tonight!
Thank you for the recipe

I tried this today and ended up with something the consistency of thickish milk. After placing it in the fridge for a couple of hours it separated and didn’t thicken up at all. I stirred it, but no go. Sorry.

I made this vegan mayonnaise following your techniques, exactly. It benefited from a little extra mustard powder and a touch more vinegar. I thought it was salty enough beautiful texture and great taste. Thank you.

This did NOT work for me it stayed in a liquid form..I wasted all these ingredients twice today…and I kept pouring the oil in with no good results…SMH

Oh, my gosh!!! I HATE mayonnaise!! I LOVE this. It’s so good. Thank you for sharing!

Thank you so much for this recipe and the notes! I made it and the taste is great! I put in it some garlic and mustard for hot-dog (in place of ground mustard). I Love It!