Making Aquafaba Mayonnaise at home is super easy! If you’ve ever craved that creamy, smooth texture of traditional mayo but want to skip the eggs and dairy, then you’re in for a treat.
Solves the need for a quick, egg-free mayo with simple ingredients, minimal effort, and reliable texture for vegan cooking, sandwiches, and dressings.
I remember the first time I tried to make my own mayo. It turned into a runny mess! I just wanted something that wouldn’t take all day to prepare, and wasn’t full of complicated ingredients. This recipe really saves the day, getting you creamy mayo in just five minutes.
One of the best parts about this aquafaba mayo is how simple it is to adjust the flavors. You can play around with the sweetness or tanginess to suit your taste without needing fancy equipment. And honestly, it all comes together so quickly, you’ll find yourself reaching for this recipe again and again.
If you love experimenting with flavors, you might also enjoy my Honey Roasted Vegetables recipe. It’s a great way to add some sweetness to your meals!
Why You Will Love This Recipe
- Creamy Texture : This mayo gets its creamy texture from aquafaba, which mimics eggs, making it smooth and rich without any dairy.
- Customizable Flavor : You can tweak the sweetness and tang to fit your taste. Whether you like it sweeter or more tart, it’s easy to adjust.
- Quick to Make : With just five minutes of prep time, you won’t find an easier mayo recipe. It’s ready to enjoy almost instantly.
- Storage Friendly : Leftovers can hang out in the fridge for up to two weeks. It’s easy to make ahead and have on hand for meals.
Quick Vegan Mayo in 5 Minutes
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings (2-Tbsp servings) 1x
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Vegan Aquafaba Mayo is a quick and simple alternative to traditional mayonnaise, made from chickpea liquid.
Ingredients
- 1/4 cup (60ml) aquafaba, liquid from a can of cooked chickpeas
- 1 1/2 tsp (7.5ml) apple cider vinegar
- 3/4–1 cup (180-240ml) sunflower oil or avocado oil
- 1/4 tsp (1.25g) ground mustard
- 1/4 tsp (1.5g) sea salt
- 1–3 tsp (5-15ml) brown rice syrup, or stevia, cane sugar, or maple syrup
Instructions
- Blend Aquafaba & Vinegar: Start by tossing the aquafaba and apple cider vinegar into your immersion blender. Blend on low speed until the aquafaba becomes frothy, which is a great sign. Be careful not to over-blend; you want it to be fluffy, not whipped into a foam.
- Slowly Add Oil: Begin to drizzle in the sunflower oil (or avocado oil) while blending on low speed. You will see the mixture thicken and transform into a creamy mayonnaise. This gradual addition helps create a stable emulsion. Avoid pouring the oil in too quickly to prevent a runny consistency.
- Mix in Seasonings: Stop blending and add the sea salt and ground mustard to the mix. Give it a quick pulse to combine everything. Taste as you go to ensure you do not oversalt.
- Check Texture & Adjust: Scoop out a small amount of your mayo to check its consistency. It should be rich and smooth. If it is too thin, gradually blend in more oil to thicken it up.
- Store in Fridge: Transfer the mayo into a clean jar and seal it tightly before placing it in the refrigerator. The mayo will thicken more as it cools. Ensure you store it airtight to maintain freshness and prevent separation.
Notes
- Storage Tips: Store in a clean, airtight container in the refrigerator for up to 2 weeks or longer until mold forms. Not freezer friendly.
- Expert Tips: Add the oil slowly during blending for the best emulsification. Taste and adjust sweetness or tanginess by adding more sugar or vinegar as needed. If the mayo turns out too thin, you can blend in more oil gradually. If it separates after being refrigerated, blend it again to re-emulsify the ingredients.
- Reheating Instructions: Reheat is not applicable as this mayo is served cold and should be stored in the refrigerator.
- Serving Suggestions: Use as a spread for sandwiches or wraps, incorporate into pasta salads for creaminess, or serve as a dip alongside veggies or chips.
- Recipe Variations: Add herbs such as garlic or dill for a flavored mayo, or mix in spices for a chipotle or curry mayo. Substitute lemon juice for apple cider vinegar for a citrus note.
- Ingredient Notes: When selecting oils, sunflower oil tends to produce a thicker mayo, while avocado oil may yield slightly less thick mayo. If you need alternatives to brown rice syrup, consider stevia, cane sugar, or maple syrup; however, note that maple syrup may impact the thickness.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 186
- Sugar: 0.5g
- Sodium: 75mg
- Fat: 20.5g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 0mg
Recipe Tips
- If the mayo turns out too thin, gradually add more oil while blending for a thicker consistency.
- When tasting, feel free to tweak the sweetness or tanginess by adding a bit more sugar or vinegar.
- If your mayo separates after being in the fridge, blending it again can help re-emulsify the ingredients.
- For a creamier texture, adding oil at a slow pace during blending is beneficial.
- If the flavor is too strong, balancing it with more sweetener or vinegar can create a more enjoyable taste.
Serving Suggestions
This aquafaba mayonnaise works well as a spread for sandwiches or wraps. It complements pasta salads, adding creaminess, and serves as a dip alongside fresh veggies or chips.
You can use this mayo in various recipes, such as pasta salads or veggie wraps. It also serves as a base for dressings or creamy dips.
Recipe variations
- You can use aquafaba from any canned bean instead of chickpeas for a unique flavor.
- Add 1 tablespoon of fresh dill or 1 teaspoon of garlic powder for a herby touch.
- Either use lemon juice instead of apple cider vinegar for brightness, or opt for white wine vinegar for a different tang.
- If you want to make a larger batch, simply double the recipe. Use 1/2 cup aquafaba and 1 1/2 cups oil.
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How to Store?
To keep your Quick Vegan Mayo fresh, follow these storage tips:
Refrigeration: Store the mayo in an airtight container in the refrigerator for up to 2 weeks. Check for mold before use.
Freezing: This mayo is not suitable for freezing. It may not maintain its texture or flavor. Discard any unused portions.
Thawing: Not applicable since freezing is not recommended. Use fresh mayo within the storage period for best results.
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- Bacon-Fried Corn
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- Maple Mustard Brussels Sprouts
If you enjoyed this Aquafaba Mayonnaise or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
