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Vegan mayo in a bowl with a spoon in it.
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Vegan Mayo

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 minutes
Servings 12
Calories 163kcal

Equipment

  • High speed blender

Ingredients

  • 1 cup grape seed oil you can use sunflower or canola oil. Olive oil will change the flavor.
  • 1/3 cup aquafaba aquafaba is the water that comes with canned chickpeas.
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt

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.

Nutrition

Calories: 163kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Sodium: 62mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.02mg