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    Home » How To

    Vegan Mayonnaise with Aquafaba

    Published: Jul 3, 2018 Updated: Aug 19, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Mayonnaise

    Creamy and tangy vegan mayonnaise made with aquafaba! This recipe is pretty much like magic, 8 simple ingredients and you can make mayonnaise.

    Vegan Mayonnaise in a glass bowl with a spoon.

    So if you’ve seen my recipe for vegan mayo then you already know that I think making your own vegan mayonnaise is pretty much like magic!

    It’s so easy and you actually won’t believe how quick it is!

    My other recipe for vegan mayo uses soy milk as the emulsifier but this recipe uses aquafaba – which is the fancy name for chickpea water – instead.

    Basically – we use the water from a can of chickpeas. This acts much the same as egg whites do. The proteins and starch from the chickpeas leach out into the water so that the chickpea water behaves like egg whites, I even made some vegan meringues with it (check those out).

    This vegan mayonnaise is more like a salad cream in the sense that it is a thinner, pourable consistency so makes a really good salad dressing. It’s also really tangy and creamy, all those good things you want in a delicious vegan salad cream.

    Vegan Mayonnaise in a glass bowl with a spoon.

    How To Make Vegan Mayonnaise

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add aquafaba (chickpea water), dijon mustard, salt, lemon juice, distilled white vinegar, maple syrup, avocado oil and olive oil to a measuring jug.
    Vegan Mayonnaise ingredients in a measuring jug with an immersion blender about to blend it into mayonnaise.
    • Use an immersion blender to blend it.
    Vegan Mayonnaise freshly blended in a measuring jug with an immersion blender.
    • It emulsifies into creamy mayonnaise.
    Overhead shot of vegan mayonnaise freshly blended with an immersion blender.

    Ingredient Notes

    • Aquafaba – this recipe uses 3 tablespoons of aquafaba, and this is usually about quarter of what you would get from draining a regular 15-ounce can of chickpeas. You can throw the rest away or use it for something else.
    • Maple syrup – doesn’t make this mayonnaise sweet at all, it simply balances out the flavors beautifully.
    • Avocado oil – is a great neutral tasting oil to form the base of this mayonnaise. You can experiment with different oils of course.
    • Olive oil – we use a little extra virgin olive oil to add flavor.
    Vegan Mayonnaise in a glass measuring jug.

    Success Tips For Eggless Mayonnaise

    Immersion blender. This recipe works best with an immersion blender. I have also made it in my Vitamix with a variable speed setting. I started on slow speed with the lid partly open. So if you have a variable speed blender and can start at slow speed with the lid partially open then it may work. However, the most reliable results are going to be with an immersion blender.

    Don’t try this in a stand mixer or a food processor, neither of those options worked for me at all. 

    What to do if it won’t emulsify. If you have an issue with a batch of mayonnaise that doesn’t want to emulsify, sometimes you can still save it. Leave it for a bit and then come back to it and use an immersion blender and emulsify it. So if you try it in your blender jug and it doesn’t work, then move it to a measuring jug and try again with your immersion blender. Again though, an immersion blender from the start is going to be the safest option.

    It thickens up in the fridge. It starts off as a very pourable consistency but it does tend to thicken up in the fridge.

    Vegan Mayonnaise pouring into a glass bowl.

    Storing Instructions

    Keep it stored in a sealed container in the fridge and consume within 4-5 days.

    The oils in the mayonnaise are very stable but the aquafaba is like egg whites in the sense that it is not long lasting, so the shelf life of this mayonnaise is not super long like a store-bought vegan mayonnaise would be.

    A spoonful of vegan mayonnaise lifting out of a bowl.

    More Delicious Vegan Recipes

    1. Vegan Cashew Cheese Sauce
    2. Vegan Sour Cream
    3. Vegan Oat Milk
    4. Vegan Mozzarella
    5. Vegan Mascarpone
    6. Homemade Vegan Butter

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mayonnaise in a glass jar with a spoon.

    Vegan Mayonnaise with Aquafaba

    Creamy and tangy vegan mayonnaise made with aquafaba! This recipe is like magic, throw a few ingredients into a jug and minutes later you have mayonnaise!
    5 from 8 votes
    Print Pin Rate
    Course: Salad Dressing, Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 12
    Calories: 177kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tablespoons Aquafaba (45ml) Liquid from a can of chickpeas
    • 2 teaspoons Dijon Mustard
    • ¾ teaspoon Salt
    • 1 Tablespoon Lemon Juice
    • 2 Tablespoon Distilled White Vinegar
    • 1 Tablespoon Maple Syrup
    • 1 cup Avocado Oil (240ml)
    • 1 Tablespoon Olive Oil Extra Virgin
    Prevent your screen from going dark

    Instructions

    • Add aquafaba (chickpea water), dijon mustard, salt, lemon juice, distilled white vinegar, maple syrup, avocado oil and olive oil to a measuring jug.
    • Use an immersion blender (handheld) to blend it into creamy mayonnaise.

    Notes

    1. Aquafaba – this usually translates to about quarter of what you would usually get if you drain a regular 15 ounce (425g) can of Chickpeas. You can throw the rest away or keep it for other uses.
    2. Maple syrup – doesn’t make this mayonnaise sweet at all, it simply balances out the flavors beautifully.
    3. Avocado oil – is a great neutral tasting oil to form the base of this mayonnaise. You can experiment with different oils of course.
    4. Quantity – this recipe makes around 1 ½ cups of mayonnaise.
    5. Storing: Keep it stored in a sealed container in the fridge and consume within 4-5 days.

    Nutrition

    Serving: 2Tablespoons | Calories: 177kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 155mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.02mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Heather says

      August 14, 2023 at 5:44 pm

      I am new to eating (and cooking) vegan. I’m really impressed at how easy and tasty this recipe was!! I didn’t have white vinegar so I used white balsamic vinegar and brown mustard. Thank you for sharing this wonderful recipe! I look forward to trying more of your recipes!

      Reply
      • Nadine @ Loving It Vegan says

        August 15, 2023 at 10:04 am

        Thanks so much for your great review Heather! Happy to hear you enjoyed the recipe!

        Reply
    2. RiaSunflower says

      June 06, 2022 at 7:39 pm

      Great mayonnaise recipe. I used double the amount for ease of blending in my blender. I used cold pressed rapeseed oil, fresh garlic and brown sugar in place of maple syrup. I think I’ll try without the sugar next time especially as I can’t always obtain maple syrup.

      Thank you.5 stars

      Reply
      • Alison Andrews says

        June 08, 2022 at 11:21 am

        Awesome! Thanks so much for sharing!

        Reply
    3. Karen says

      July 25, 2021 at 6:55 pm

      I have a mustard allergy – any idea how I could leave the mustard out?? Not sure if it would alter the texture.

      Reply
      • Alison Andrews says

        July 26, 2021 at 1:31 pm

        Hi Karen, you can definitely just leave it out. 🙂

        Reply
    4. Mandy says

      February 06, 2021 at 2:27 pm

      I couldn’t’t get it to thicken at first if I added all the ingredients at the same time. I gave up and the mixture separated, so I tried again but started with the aquafaba first and adding the oil a tablespoon at a time. This time it worked great!

      Reply
      • Elena says

        August 31, 2022 at 5:34 pm

        I love this recipe have made it many times and everytime it comes out perfect! Thank you!5 stars

        Reply
        • Alison Andrews says

          September 01, 2022 at 10:18 am

          That’s awesome Elena! Thanks so much for the fantastic review.

          Reply
    5. Olivia says

      January 07, 2021 at 12:15 pm

      Omg finally a vegan mayo recipe that actually works !! So good !

      Reply
    6. Cathy says

      October 01, 2020 at 4:43 am

      This recipe is amazing!!! I tried the other mayo recipe but I must say I prefer this one! Haven’t had mayo in years and this one blew my mind at how true to real mayo it is! I used sunflower oil instead of avocado oil (I ran out of avocado oil making the other mayo) and I’m so glad that I did. This mayo has seriously made my day – thanks for such an amazing recipe and for the ongoing inspiration. I have around 10 of your recipes I want to try over the upcoming week/s ????5 stars

      Reply
      • Alison Andrews says

        October 01, 2020 at 8:14 am

        Thanks so much Cathy! So glad to hear you enjoyed it!

        Reply
    7. Sara says

      May 17, 2020 at 11:23 pm

      This is sooooo delicious!! I was really craving mayo and I hadn’t been happy with other recipes. The consistency and flavor is everything, tastes like Hellman’s. Thank you!!5 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:27 am

        Awesome! So happy to hear that Sara! 🙂

        Reply
    8. Melinda says

      November 11, 2019 at 11:02 pm

      Hi are either of your mayonnaise recipes freezable?

      Reply
      • Alison Andrews says

        November 12, 2019 at 9:33 am

        Hi Melinda, I’m really not sure but I would be inclined to think not.

        Reply
    9. Elani says

      August 19, 2019 at 12:23 am

      Is it sweet? Can I omit the maple syrup?

      Reply
      • Alison Andrews says

        August 19, 2019 at 10:22 am

        It’s not sweet at all, the maple syrup is for flavor balance, but you can omit if you want. 🙂

        Reply
    10. Jade says

      May 06, 2019 at 11:42 am

      Looks yummy,definitely going to give it a try.5 stars

      Reply
    11. Channah Rachel Herrmann says

      September 06, 2018 at 9:29 pm

      I don’t have avocado oil what can I use instead? Thank you

      Reply
      • Ken says

        December 02, 2020 at 9:35 am

        You can use extra virgin olive oil if you don’t have avocado oil on hand

        Reply
    12. Sonia says

      July 10, 2018 at 6:11 pm

      I can’t wait to try it! How long does it store in the fridge?

      Reply
      • Alison Andrews says

        July 11, 2018 at 10:17 am

        4-5 days. 🙂

        Reply
    13. Julie McLennan says

      July 03, 2018 at 7:21 pm

      It looks lovely, I cook vegan cakes for my daughter’s cafe, and it is amazing how simple it is to cook without eggs.

      Reply
      • Alison Andrews says

        July 04, 2018 at 7:58 am

        Hi Julie! Yes, it’s so simple and there are so many ways to replace them. 🙂

        Reply
    14. Anna Andrews says

      July 03, 2018 at 6:38 pm

      Tasty and creamy, just super simple!5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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