Vegan Mayonnaise with Aquafaba

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

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.

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.

• Use an immersion blender to blend it.

• It emulsifies into creamy mayonnaise.

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.

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.

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.

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!