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It’s happening:Easy vegan mayo that’s perfectly creamy, thick, and tangy!You can do this.
This recipe requiresjust 5 minutes,6ingredients, and1-bowl to prepare.
The initial version of this recipe was made with a hand mixer, but I’ve since found that it doesn’t work for everyone, especially depending on the power of your mixer! So I’ve done more testing and now have a safe and effective way to get perfect mayo every time.
The base is aquafaba – the liquid/brine leftover in a can of chickpeas – which is blended with apple cider vinegar, brown rice syrup, mustard powder, and sea salt for flavor. Next comes a neutral oil for creaminess and body, which is streamed in while mixing. For oil, we found sunflower to work best, but avocado works too (just produces slightly less thick mayo).
I hope you all LOVE this mayo! It’s:
Creamy
Tangy
Rich
Easy to make
& Delicious
This mayo is the beginning of so many wonderful things to come. It’s going to be perfect foraiolis,salad dressings, sandwiches, and more. It’s especially perfect on our Vegan BLT!
For more aquafaba recipes, check out our Best Vegan Gluten-Free Cornbread, 1-Bowl Pumpkin Cake, Best Almond Meal Chocolate Chip Cookies (GF), 1-Bowl Ginger Cookies, Peanut Butter Cup Cookies, and Fluffy Vegan Gluten Free Sugar Cookies.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
*3/28/23 Recipe updated for improved method and tips on how to get creamy, thick, tangy mayo every time.
Easy Vegan Aquafaba Mayo
Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!
Author Minimalist Baker
Print SAVE
4.56 from 290 votes
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 8 (2-Tbsp servings)
Course Sauce, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Weeks
Ingredients
US Customary – Metric
- 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
- 1/4 tsp ground mustard
- 1/4 tsp sea salt
- 1 1/2 tsp apple cider vinegar
- 1-3 tsp brown rice syrup* (or sub stevia to taste, cane sugar, or OR maple syrup)
- 3/4-1 cup sunflower oil* (a neutral oil is important here for flavor // avocado also worked well and we’ve heard canola does, too)
Instructions
Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven't had good success with traditional blenders).
Measure the oil in a liquid measuring cup that has a spout. Then, with the immersion blender on its highest speed, begin slowly dripping in the oil. Increase the drips to a very small stream (about the width of a toothpick), adding the oil very slowly over the course of 1-2 minutes (we recommend setting a timer to help pace it). Adding slowly supports the immersion process.
Move the immersion blender up and down to incorporate a little air toward the end. If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn’t need more than the recommended amount.
Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each.
Use immediately or transfer to a sealed container in the refrigerator until cold – about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You’ll know it’s gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
Video
Notes
*I found stevia, cane sugar, and brown rice syrup to be the best sweeteners, as they don’t weigh down the mayo. Maple syrup is an OK alternative, but it can make the mayo runnier.
*Sunflower oil tended to work best here and yielded thicker, creamier mayo. But avocado worked well, too (just slightly less thick).
*Recipe adapted from New York Times.
*Nutrition information is a rough estimate calculated with the lesser amount of brown rice syrup.
Nutrition (1 of 8 servings)
Serving: 1 two-Tbsp servings Calories: 186 Carbohydrates: 1 g Protein: 0.1 g Fat: 20.5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.78 g Monounsaturated Fat: 17.12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 75 mg Potassium: 1 mg Fiber: 0 g Sugar: 0.5 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 1.35 mg Iron: 0.05 mg
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All commentsI made thisQuestions
Kelly M says
This was so easy to make and it’s really good! I’m super impressed with the creaminess and flavor. I used a blend of avocado oil and olive oil, because those are what I had in the pantry. It’s a beautiful creamy yellow color! I can’t wait to use it on tofu bacon “BLTs” tonight!
Thank you for the recipeReply
Support @ Minimalist Baker saysWe’re so glad you enjoy it, Kelly! Thank you for sharing! xo
Reply
Angie says
I tried this today and ended up with something the consistency of thickish milk. After placing it in the fridge for a couple of hours it separated and didn’t thicken up at all. I stirred it, but no go. Sorry.
Reply
- Support @ Minimalist Baker says
Hi Angie, we’re sorry you had a negative experience with it! It sounds like it didn’t emulsify. Did you pour in the oil very slowly while blending?
Reply
Mary B-MacL says
I made this vegan mayonnaise following your techniques, exactly. It benefited from a little extra mustard powder and a touch more vinegar. I thought it was salty enough beautiful texture and great taste. Thank you.
Reply
- Support @ Minimalist Baker says
Amazing! Thanks so much for sharing your experience and modifications, Mary! xo
Reply
Nanette says
My name is Nanette.
I tried to make this mayo on Sunday twice..it didn’t work…So I gave you a not so nice review…But it didn’t work because I made the mistake….I didn’t use a 1/4 of the Aquafava I use all of it…My fault. I’m going to try it again this weekend..Reply
- Support @ Minimalist Baker says
Thank you for the update, Nannette! We hope it goes better next time.
Reply
sarah smile says
I simmer the aquafaba first on its own and reduce it by 50% so it is thicker. About 1 can makes 1/4c of thickened aquafaba.Then I chill it down before using in recipe. Recipe always turns out thick and perfect! It thickens more after refrigerating too.
Reply
Nanette says
This did NOT work for me it stayed in a liquid form..I wasted all these ingredients twice today…and I kept pouring the oil in with no good results…SMH
Reply
- Support @ Minimalist Baker says
Oh no! We’re so sorry that happened, Nanette. You can try putting it in the fridge as that should help it thicken a bit. Usually if it doesn’t thicken, that means the oil would benefit from being added more slowly.
Reply
Meli Bailey says
Oh, my gosh!!! I HATE mayonnaise!! I LOVE this. It’s so good. Thank you for sharing!
Reply
- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy this version, Meli. Thank you for sharing! xo
Reply
Julia says
Thank you so much for this recipe and the notes! I made it and the taste is great! I put in it some garlic and mustard for hot-dog (in place of ground mustard). I Love It!
Reply
- Support @ Minimalist Baker says
Lovely! We’re so glad you enjoy it, Julia. Thank you for sharing! xo
Reply
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