Best Recipe For Vegan Mayo Using Olive Oil Easily Made

Looking for a creamy, tangy, and utterly delicious vegan mayo that doesn’t compromise on flavor or texture? You’ve come to the right place!

This best recipe for vegan mayo using olive oil is perfect for those who want a wholesome, plant-based alternative to traditional mayonnaise. Whether you’re vegan, dairy-free, or just experimenting with healthier condiment options, this homemade mayo will elevate your sandwiches, salads, and dips to a whole new level.

Unlike store-bought versions that often contain preservatives and additives, this recipe uses simple, natural ingredients you can trust. Plus, olive oil adds a subtle fruity richness that makes this mayo uniquely vibrant and fresh.

In just a few minutes, you’ll have a smooth, luscious mayo that rivals any commercial brand. Ready to whip up your own jar of creamy goodness?

Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan mayo recipe is a game-changer for many reasons. First, it’s incredibly easy to make at home with just a handful of everyday ingredients.

No fancy equipment or weird chemicals—just wholesome, natural components.

Olive oil is the star here, providing a heart-healthy fat that gives the mayo a rich, velvety texture and a bright, fresh flavor. The recipe uses aquafaba (the liquid from canned chickpeas) as a plant-based egg substitute, which emulsifies beautifully, creating that classic mayo consistency.

It’s versatile, too! Use it as a dip, spread, or dressing.

It’s free from eggs, dairy, and soy, making it perfect for various dietary needs. Finally, making your own mayo means you can customize it to your taste—add garlic, herbs, or spices to make it your own culinary masterpiece.

Ingredients

• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon yellow mustard (Dijon works well too)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon garlic powder (optional for flavor)
• 3/4 cup extra virgin olive oil (choose a mild or medium flavor for best results)

Equipment

• Immersion blender or a regular blender/food processor
• Measuring cups and spoons
• Mixing bowl (if using immersion blender)
• Spatula for scraping down the sides
• Glass jar or airtight container for storage

Instructions

1. Start by combining the aquafaba, apple cider vinegar, mustard, salt, and garlic powder in your mixing bowl or blender jar. Blend or whisk them together until well combined and slightly frothy.
2. With the blender running on low speed, slowly drizzle in the olive oil in a thin, steady stream. Emulsification will begin as the oil incorporates with the liquid base.
3. Continue blending until the mixture thickens to the consistency of traditional mayo. This usually takes 1-3 minutes depending on your blender and the speed of oil addition.
4. Taste and adjust seasoning. Add more salt, vinegar, or mustard if desired, then blend briefly to mix.
5. Transfer your vegan olive oil mayo to a clean jar. Cover and refrigerate for at least 30 minutes to allow flavors to meld and texture to firm up.
6. Use within one week. Shake or stir before each use, as natural separation may occur.

Tips & Variations

“For the creamiest texture, make sure to add the olive oil very slowly while blending. Rushing this step can cause the mayo to separate.”

• Use mild olive oil: Extra virgin olive oil with a strong peppery taste can overwhelm the mayo. Opt for a lighter or medium-flavored olive oil for balanced richness.
• Flavor boosters: Add fresh herbs like dill or chives, a dash of smoked paprika, or a teaspoon of maple syrup for a touch of sweetness.
• Avocado oil swap: If you prefer a more neutral oil, substitute part or all of the olive oil with avocado oil while keeping the recipe vegan.
• Storage tip: Store your mayo in the fridge in an airtight container. It lasts about a week, perfect for weekly meal prep.

Nutrition Facts

Serving Suggestions

This vegan mayo is incredibly versatile and can be used in a multitude of ways. Spread it on your favorite sandwiches or wraps for a creamy boost.

Use it as a base for salad dressings, combining it with fresh herbs and lemon juice to dress kale or potato salads.

Mix it with a bit of sriracha for a spicy kick, perfect for burgers or roasted veggies. It’s also fantastic as a dip for fries, crudité, or even vegan nuggets.

For more ideas on plant-based meals that pair wonderfully with this mayo, check out our Jamaican Minced Beef Recipes or our delicious Kosher Sushi Salad Recipe.

Conclusion

Making your own vegan mayo with olive oil is not only easy but also incredibly rewarding. This recipe offers a creamy, flavorful alternative to store-bought mayo that’s free from eggs and artificial ingredients.

Olive oil brings a subtle fruitiness and healthy fats that complement the tangy, savory notes perfectly.

With just a few simple ingredients and tools, you can whip up a batch in minutes, tailor it to your taste, and enjoy a homemade condiment that elevates any dish. Whether you’re vegan, health-conscious, or simply curious, this mayo is a pantry staple you won’t want to be without.

For even more creative vegan cooking inspiration, don’t miss our Leche De Pantera Recipe and the fun Julie Marie Eats Recipes. Happy cooking!

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