Easy Vegan Mayo Recipe
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This thick and creamy vegan mayo is a sandwich and salad essential. Whip it up in 7 minutes using aquafaba and common pantry ingredients.
Who says going vegan also means giving up mayo?
This foolproof recipe transforms simple ingredients into everyone’s favorite creamy condiment in 7 minutes.
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Keep this vegan aquafaba mayonnaise in your fridge, and instantly make your sandwiches, wraps, salads, and dips better with a dollop or two.
Try it with our chicken salad sandwich and potato salad, and see for yourself!
Why You’ll Love This Vegan Mayo Recipe
- Making this vegan mayonnaise recipe couldn’t be easier—just add the ingredients to a measuring cup or tall glass jar and blend with an immersion blender.
- This vegan mayo looks, tastes, and feels like regular mayonnaise! You won’t miss the real thing with this egg-free substitute.
- This veganaise recipe only needs 7 ingredients. This means you know exactly what’s in it, can easily adjust its taste, and can add other ingredients to create a unique sandwich spread, salad dressing, or dip.
Ingredients And Substitutions
Aquafaba – Can’t tolerate soy or nuts? This vegan mayo ditches soy milk and cashews and opts for the liquid from a can of chickpeas to get a fluffy texture.
White vinegar – For flavor and stabilizing the egg-free mixture. Apple cider vinegar will also work.
Pink Himalayan salt – If unavailable, just use good old sea salt to season your homemade mayo.
Sugar – A bit of sweetness balances this rich vegan mayonnaise. You can also use brown rice syrup.
Fresh lemon juice – Brightens this homemade vegan mayo for a more enjoyable flavor.
Ground dry mustard – Gives depth to this 7-ingredient veganaise.
Avocado oil – Use any neutral oil to give your mayo body. Sunflower oil is another fantastic choice for a rich, egg-free vegan mayonnaise.
Tips For Making This Recipe
Add the Oil Slowly
Add your oil VERY SLOWLY to get the perfect thick and creamy consistency on your vegan mayo. Be patient, and don’t lose hope during the first 2 to 3 minutes of blending because it will eventually thicken.
Refrigerate Your Vegan Mayo
If your vegan mayonnaise doesn’t thicken, put it in the fridge for at least 3 hours before use. The mayo will thicken as it sits in the fridge.
Add Extra Flavor
Add flavor to your vegan mayonnaise with Italian seasoning, chives, dill, or garlic powder! Chili powder, cayenne pepper, and smoked paprika are also delicious if you want a little kick in your mayo.
Vegan Mayonnaise Recipe FAQs
What is the best device for homemade veganaise?
An immersion blender is best for making mayo at home. It makes incorporating air easier, resulting in a thick consistency.
Can I make this vegan mayo ahead of time?
Of course! Store this egg-free mayonnaise in an airtight container in the fridge for a week or two.
Can you put vegan mayonnaise in the freezer?
No. Vegan mayo is not freezer-friendly. Thawing will break the emulsion and ruin the mayo’s thick and creamy texture.
What can I use plant based mayonnaise for?
Plant-based mayo is versatile! Use it on sandwiches like these vegan lobster rolls, as a dip for appetizers like vegan breaded mushrooms, dressings like our avocado lime ranch, or delicious salads like this Copycat Cafe Rio veggie salad.
What is my homemade vegan mayo runny?
Make sure your ingredient quantities are accurate, or the vegan mayonnaise may end up runny. Another key to getting the right thickness and creaminess in your mayo is slowly streaming the oil into the mixture. And to fix a runny mayo, simply add a splash of lemon juice and pulse.
More Delicious Vegan Condiments
- Vegan Ranch Dressing
- Homemade Vegan Yogurt
- Sugar-Free Aquafaba Whipped Cream
- Vegan Cheese
- Vegan Cheese Sauce
I found this recipe for Vegan Sour Cream that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Mayo
Equipment
Ingredients
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- 1 tsp white vinegar
- 1/2 tsp Pink Himalayan salt
- 1/2 tsp sugar
- 1 tsp freshly squeezed lemon juice
- 2 tsp ground dry mustard
- 3/4 cup avocado oil
Instructions
- Add the aquafaba, vinegar, salt, sugar, lemon juice, and mustard to a measuring cup.
- Mix with an immersion blender until combined.
- With the blender still running, SLOWLY pour in the oil. Adding all of the avocado oil should take about 5 minutes. Blend until you reach the desired mayo consistency.
Notes
- Add your oil VERY SLOWLY to get the perfect thick and creamy consistency on your vegan mayo. Be patient, and don’t lose hope during the first 2 to 3 minutes of blending because it will eventually thicken.
- If your vegan mayonnaise doesn’t thicken, put it in the fridge for at least 3 hours before use. The mayo will thicken as it sits in the fridge.
- Add flavor to your vegan mayonnaise with Italian seasoning, chives, dill, or garlic powder! Chili powder, cayenne pepper, and smoked paprika are also delicious if you want a little kick in your mayo.
Updated in May 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
Tried to give you 5 stars but the site will only allow 4. Great recipe, easy to follow directions and everything I need I have on hand. Thank you so much Louisa.
Hello Louisa, I made the mayo according to the directions and the texture is wonderful. After refrigeration and tasting the mayo I find it is a little on the spicy side due to the two teaspoons of dried mustard. Checking with you to see if 2 teaspoons of mustard is correct? I know I can cut that in half for my own tastes but wanted to put that out there for anyone trying this for the first time ever. I mostly create vegan dishes for my son and his family and the children will not touch spicy. Thank you for the recipe and the well written instructions.
Yay! Glad you liked it Joanne. Yes, 2 teaspoons of mustard is correct, but feel free to adjust the amount to your liking. You can also experiment with different mustards!