This five-ingredient Vegan Mayonnaise recipe is easy to make and tastes amazing. Using a blender this recipe takes less than 10 minutes to make. Use this in sauces, add to sandwiches, and more.
Course Sauce
Cuisine American
Keyword Vegan Mayo, Vegan Mayonnaise
Prep Time 10 minutesminutes
Servings 12
Calories 163kcal
Equipment
High speed blender
Ingredients
1cupgrape seed oilyou can use sunflower or canola oil. Olive oil will change the flavor.
1/3cupaquafabaaquafaba is the water that comes with canned chickpeas.
1tbspdijon mustard
1tbspapple cider vinegar
1/4tspsalt
Instructions
To make this mayonnaise, you’ll need a high-speed blender. You can also use a stick blender and a tight container for the mix to achieve an emulsion.
Place all the ingredients except oil in the blender or container. Pulse the blender until all of the ingredients are well combined and start to become frothy.
1/3 cup aquafaba, 1 tbsp dijon mustard, 1 tbsp apple cider vinegar, 1/4 tsp salt
Set the blender on medium and slowly start drizzling into the blender. Do it slowly to give time for the emulsion to happen.You’ll notice how the mixture starts to emulsify and thicken.
1 cup grape seed oil
If the mayo is still liquid after a couple of minutes, add more oil and blend for a few more minutes allowing some air to get inside the emulsion.
Notes
Keep the mayonnaise in an airtight container in the fridge for up to 7 days.Add some extras to have flavored mayonnaise, like garlic, smoked paprika, or fresh chives.