Alton Brown Vegan Mayo Recipe Made Easy and Delicious

If you’ve ever craved a creamy, tangy mayo but wanted to avoid eggs and dairy, you’re in for a treat. Alton Brown’s approach to vegan mayo offers a brilliant, foolproof recipe that combines simplicity with delicious flavor.

This vegan mayo is perfect for sandwiches, dressings, dips, or any dish that calls for that rich, luscious texture mayo is known for. It’s incredibly smooth, with just the right balance of acidity and richness, making it a versatile condiment that can elevate your meals instantly.

Whether you’re a seasoned vegan looking for a reliable homemade mayo or simply curious about plant-based alternatives, this recipe will quickly become a staple in your kitchen. Using everyday ingredients, this mayo is not only healthier than many store-bought options but also free from preservatives and artificial additives.

Let’s dive into the magic of making Alton Brown’s vegan mayo at home!

Why You’ll Love This Recipe

This Alton Brown vegan mayo recipe stands out because it perfectly mimics the creamy texture and tangy flavor of traditional mayonnaise without any animal products. It’s easy to make, requiring just a few simple ingredients and minimal equipment.

Unlike many vegan mayos that rely heavily on oils or nuts, this version uses aquafaba—the liquid from cooked chickpeas or canned chickpeas—as a base. Aquafaba acts as a fantastic emulsifier, creating a stable, fluffy texture that’s both smooth and spreadable.

Plus, it’s customizable! You can adjust the acidity, sweetness, or seasoning to suit your taste preferences.

It’s perfect for allergy-sensitive kitchens as it’s nut-free, soy-free, and gluten-free. Once you try it, you’ll never want to go back to store-bought mayo.

Ingredients

• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 1 tablespoon apple cider vinegar (or lemon juice for a citrusy zing)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon sugar (optional, balances acidity)
• 3/4 cup neutral oil (such as grapeseed, sunflower, or light olive oil)
• 1/4 teaspoon garlic powder (optional for subtle flavor)

Equipment

• Immersion blender or a regular blender/food processor
• Measuring spoons and cups
• Mixing bowl or blender jar
• Spatula for scraping
• Clean jar or airtight container for storage

Instructions

1. Prepare your aquafaba. If using canned chickpeas, drain them, reserving the liquid. Measure out 3 tablespoons of this liquid. If you want a thicker mayo, you can reduce aquafaba by simmering it gently until slightly thickened, then cool before use.
2. Combine base ingredients. In a tall container or blender jar, add the aquafaba, apple cider vinegar, Dijon mustard, salt, and sugar. Optionally, add garlic powder for a subtle savory note.
3. Start blending. Using your immersion blender, start blending the mixture on low speed. Slowly drizzle in the oil in a thin, steady stream while blending continuously. This emulsification process is key to achieving the thick, creamy texture.
4. Continue blending until thick. The mixture will begin to thicken and turn opaque as you incorporate the oil. This usually takes about 1-2 minutes.
5. Taste and adjust. Once thick, taste your mayo. Adjust salt, acidity, or sweetness as needed by blending briefly again to combine any additions.
6. Transfer and chill. Spoon your vegan mayo into a clean jar or container. Refrigerate for at least an hour before use to let flavors meld and texture firm up.
7. Store properly. Keep your mayo refrigerated and use within 1 week for best freshness.

Tips & Variations

“For the creamiest texture, make sure your aquafaba is at room temperature before blending.”

• Oil choice: Use a neutral oil for classic flavor. Avocado oil or light olive oil add richness but can alter the taste.
• Flavor variations: Add fresh herbs like dill or basil for a herby mayo. Smoked paprika or chipotle powder can give a smoky kick.
• Sweetness tweak: Swap sugar for maple syrup or agave for a vegan-friendly sweetener with depth.
• Thickening: If your mayo is too thin, blend in a small amount of silken tofu or soaked cashews for extra body.
• Storage: Always store in the fridge in a sealed container. Stir before each use if the oil separates slightly.

Nutrition Facts

Serving Suggestions

This vegan mayo is incredibly versatile. Use it as a spread on sandwiches or wraps for a creamy, tangy lift.

It also makes a fantastic base for vegan dressings—try mixing it with some fresh herbs and lemon juice for a quick salad dressing.

It pairs wonderfully with fries or roasted veggies as a dip, and you can even fold it into vegan potato salad or coleslaw to add richness without dairy. For a fun twist, mix in some sriracha or horseradish for a spicy mayo variation.

To explore more creative condiments and recipes, check out our Bread And Gravy Recipe, or try the hearty Braised Pork Ribs With Radish Recipe for a meat-based meal that pairs nicely with homemade condiments like this mayo.

For a breakfast treat, the Breakfast Wellington Recipe is a great complement.

Conclusion

Making your own vegan mayo inspired by Alton Brown’s style is simpler than you might think and yields a delicious, creamy condiment that’s perfect for a variety of dishes. It’s healthier, customizable, and free from preservatives, making it a fantastic addition to any kitchen—whether vegan or not.

The recipe’s reliance on aquafaba as a base is a clever way to use a common pantry staple, turning what might normally be discarded into a culinary gem. Try this mayo on your next sandwich, salad, or as a dip and watch how it elevates your meals.

Don’t forget to experiment with the flavors and enjoy the satisfaction of homemade goodness. Happy cooking!

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