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    Home » How To

    Vegan Mayonnaise, Creamy and Tangy – with Aquafaba!

    Published: Jul 3, 2018 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Mayonnaise

    Vegan Mayonnaise in a glass bowl with a spoonful of mayo above it.

    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!

    Vegan Mayonnaise ingredients in a measuring jug with an immersion blender about to blend it into mayonnaise. Vegan Mayonnaise freshly blended in a measuring jug with an immersion blender.

    My other recipe for vegan mayo uses non-dairy milk (soy milk) and creates a really super thick vegan mayo, but THIS recipe doesn’t use any non-dairy milk, it’s just a mix of avocado oil, extra virgin olive oil, a little maple syrup, white vinegar, lemon juice, salt, dijon mustard and aquafaba, which is the fancy name for chickpea water!

    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!).

    If you want to find out more about aquafaba, then check out the official website for it aquafaba.com.

    Overhead shot of vegan mayonnaise freshly blended with an immersion blender. Vegan Mayonnaise in a glass measuring jug.

    This recipe works best with an immersion blender. I have made it in my Vitamix, but I have a variable speed setting on that, so I’m not sure how much of an impact that had on my success. I was able to start at slow speed and perhaps that is why I had success. 

    There can be quite a lot of variance between different kinds of blenders, whereas immersion blenders are really quite similar, so you are going to get the most reliable results 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. 

    But even 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. I have had that happen where I could not get a batch to work in a stand mixer (which is how I know that does NOT work), but then transferred it to a bowl and used the immersion blender and then it did work.  

    You can use different kinds of oils, but avocado oil works really well as a base ingredient here as it’s very neutral flavored and blends well with the other ingredients. The overall flavor works SO well here.

    It’s so good and yet so different in flavor to my other vegan mayo recipe (that is ALSO so good) that it warranted two mayonnaise recipes for the blog. Each recipe was so good and so different to the other that I had to do both!

    Vegan Mayonnaise pouring into a glass bowl.

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

    Vegan Mayonnaise in a glass bowl. Vegan Mayonnaise in a glass bowl.

    It tends to thicken up in the fridge.

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

    So if you won’t be consuming it within a few days you could make a smaller batch.

    Vegan Mayonnaise in a glass bowl with a spoon. Vegan Mayonnaise in a glass bowl with a spoon.

    I hope you will love this vegan mayonnaise! It is:

    • Creamy
    • Tangy
    • 8-Ingredients
    • Quick
    • Easy

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

    Vegan Mayonnaise in a glass bowl with a spoon and some cherry tomatoes and lettuce. Vegan Mayonnaise in a glass bowl with a spoon.

    For more delicious vegan DIY recipes, check out these great options:

    1. Vegan Cashew Cheese Sauce
    2. Vegan Sour Cream
    3. Vegan Oat Milk
    4. Vegan Mozzarella

    So let us know what you think of this vegan mayonnaise in the comments! Rate the recipe too please, it’s so helpful! Thank you.

    Sign up to our email list for an awesome free recipe ebook with 10 fabulous dinner recipes and to stay updated with all our latest recipes posted to the blog.

    Vegan Mayonnaise in a glass bowl with a spoon. A spoonful of vegan mayonnaise lifting out of a bowl.

    Vegan mayonnaise in a glass bowl with a spoon.

    Vegan Mayonnaise - Creamy and Tangy - 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 7 votes
    Print Pin Rate
    Course: Dressing, Gluten-Free, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12
    Calories: 177kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tbsp Aquafaba (45ml) Liquid from a can of chickpeas
    • 2 tsp Dijon Mustard
    • ¾ tsp Salt
    • 1 Tbsp Lemon Juice
    • 2 Tbsp Distilled White Vinegar
    • 1 Tbsp Maple Syrup
    • 1 cup Avocado Oil (240ml)
    • 1 Tbsp Olive Oil Extra Virgin
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    Instructions

    • Add all the ingredients to a jug or mixing bowl and using an immersion (handheld) blender blend it up into 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. You can try other oils other than avocado oil with differing taste results.
    3. This recipe makes around 1 and ½ cups of mayonnaise. 

    Nutrition

    Serving: 2Tbsp | Calories: 177kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 155mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    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. 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
    2. 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
    3. 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
    4. Olivia says

      January 07, 2021 at 12:15 pm

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

      Reply
    5. 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
    6. 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
    7. 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
    8. 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
    9. Jade says

      May 06, 2019 at 11:42 am

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

      Reply
    10. 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
    11. 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
    12. 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
    13. Anna Andrews says

      July 03, 2018 at 6:38 pm

      Tasty and creamy, just super simple!5 stars

      Reply

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