Vegan Mayo Recipe Aquafaba: Easy, Creamy, and Delicious

Are you craving a creamy, delicious mayonnaise but want to keep it entirely plant-based and free from eggs? Look no further!

This vegan mayo recipe using aquafaba is a game-changer for anyone who loves the classic tangy spread but follows a vegan lifestyle or has egg allergies. Aquafaba, the liquid leftover from cooked chickpeas, works wonderfully as an egg substitute due to its remarkable ability to whip and emulsify.

With just a few simple ingredients, you can whip up a smooth, fluffy vegan mayo that rivals store-bought versions in taste and texture.

This recipe is not only easy but also customizable, allowing you to adjust flavors to your liking. Whether you’re spreading it on sandwiches, tossing it in salads, or using it as a dip, homemade vegan mayo will elevate your dishes with its fresh, wholesome goodness.

Plus, it’s a fantastic way to reduce food waste by using that often-discarded chickpea liquid. Ready to make your own vegan mayo?

Let’s dive in!

Why You’ll Love This Recipe

This aquafaba-based vegan mayo is:

• Egg-free and allergy-friendly: Perfect for vegans and those with egg sensitivities.
• Rich and creamy with a delightful tang that mimics traditional mayo.
• Quick and easy to make with pantry staples you likely already have.
• Customizable – adjust the acidity, sweetness, and seasoning to suit your taste.
• Cost-effective and eco-friendly – it uses aquafaba, reducing waste and saving money.

Whether you’re a seasoned vegan or just exploring plant-based options, this mayo will become a staple in your kitchen. It’s perfect for sandwiches, dips, dressings, and more.

Ingredients

• 3 tablespoons aquafaba (liquid from canned chickpeas or homemade chickpeas)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1/2 teaspoon salt (adjust to taste)
• 1 cup neutral oil (such as sunflower, grapeseed, or light olive oil)
• 1 teaspoon maple syrup or agave (optional, balances acidity)

Equipment

• Immersion blender or a regular blender/food processor
• Measuring spoons and cups
• Mixing bowl or tall container (if using immersion blender)
• Spoon or spatula
• Glass jar or airtight container for storage

Instructions

1. Prepare your aquafaba: If using canned chickpeas, drain the liquid into a measuring cup. You need about 3 tablespoons. Make sure it’s well mixed and not separated.
2. Combine base ingredients: In a tall container or blender, add the aquafaba, Dijon mustard, apple cider vinegar (or lemon juice), salt, and maple syrup if using.
3. Begin blending: Start blending the mixture on medium speed. Gradually drizzle in the oil in a slow, steady stream while continuing to blend. This slow addition is critical for creating the emulsion that thickens the mayo.
4. Watch it thicken: Continue blending until the mixture turns thick, creamy, and glossy. This usually takes 2-3 minutes of steady blending.
5. Taste and adjust: Give your mayo a taste. Add more salt, acid (vinegar or lemon juice), or sweetness if needed, then give it a quick blend again to incorporate.
6. Transfer and chill: Pour the mayo into a clean jar or container, seal it, and refrigerate for at least 1 hour before using. This helps the flavors meld and the texture firm up.

Tips & Variations

“For the best results, make sure your aquafaba is room temperature. Cold liquid can make it harder to emulsify properly.”

• Oil choice: Use a neutral oil for classic mayo flavor. Extra virgin olive oil can be used but will give a stronger, more pronounced taste.
• Flavor twists: Add garlic powder, smoked paprika, or fresh herbs like dill for flavored mayo variations.
• Thicker mayo: If your mayo is too thin, blend in a teaspoon of ground flaxseed or a small amount of soaked chia seeds for extra thickness and nutrition.
• Sweetness: Adjust or omit maple syrup depending on your preference. It balances the acidity but is not mandatory.
• Storage: Homemade aquafaba mayo keeps well in the fridge for up to one week.

Nutrition Facts

Serving Suggestions

This versatile vegan mayo is perfect for:

• Spreading on sandwiches and wraps for a creamy boost.
• Tossing with fresh or roasted vegetables for a quick salad dressing.
• Mixing into vegan potato or pasta salads for that classic creamy flavor.
• Using as a base for dips – mix in garlic, herbs, or spices for an easy party dip.
• Drizzling over vegan burgers or grilled veggies for added richness.

For more delicious plant-based dressings and sauces, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Lipton Vegetable Dip Recipe: Easy Party Favorite.

Conclusion

Creating your own vegan mayo using aquafaba is a delightful way to enjoy this classic condiment without any animal products. Not only is it smooth, creamy, and flavorful, but it also champions sustainability by utilizing the humble chickpea brine.

This recipe is simple enough for beginners yet flexible enough for seasoned cooks to personalize with their favorite flavors. Making mayo at home means you avoid preservatives, artificial additives, and excess sugar often found in store-bought versions.

Next time you want a luscious spread or dip, reach for this easy aquafaba mayo. It’s a testament to how plant-based cooking can be both delicious and innovative.

For more tasty vegan recipes that will elevate your meals, explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try the Vegan Bread Machine Recipe for Soft, Delicious Loaves. Happy cooking!

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