This homemade Fail-Proof Vegan Mayo is flavorful, creamy, and so much healthier. This recipe teaches the Immersion Blender and Regular Blender methods so you can easily make it anytime.
If you have been wanting to try making your own mayo, this recipe for homemade vegan mayonnaise is fail-proof and so easy. You're going to love the rich and creamy texture, delicious flavor, and how easy it is to make. I'll show you how to make this mayo with an immersion blender and a regular blender, both of which are super simple if you follow the steps I've laid out below. You are going to love how good your homemade vegan mayo tastes and all the recipes you can use it in!
Is Mayo Vegan?
Regular mayo is not vegan because it uses eggs. In order to enjoy a vegan mayo, the eggs have to be replaced by another ingredient that emulsifies and creates a creamy, light texture. Vegan mayo recipes use different ingredients for this, but I've found that using aquafaba really gives homemade mayo the perfect texture, along with a few other ingredients.
Why You Should Make Mayo At Home
Homemade mayonnaise is a real treat! Richly flavored, creamy, and with only a few ingredients, vegan mayo made at home is healthier and tastier than anything you can buy in the store. It's always better when you know exactly what goes into your food, and this recipe has only 6 ingredients and offers 2 easy methods for making your mayo. Once you make this fail-proof recipe, you won't want to use anything else.
What you'll need
- Aquafaba. The base is aquafaba – the liquid leftover in a can of chickpeas. The leftover liquid from canned peas and any type of canned beans can be used instead. I once even made it with leftover liquid from canned black beans and it was so tasty. This liquid will be whipped and it will create a base for the mayo.
- Oil. It's best to use neutral oil. Grapeseed and avocado oil are my go-to oils when making vegan mayo. Other neutral oils, such as safflower or canola, are great as well. Sometimes, I like to add a splash of unrefined sunflower oil for some interesting flavor notes. A lot of you asked about olive oil. If you want to use extra virgin olive oil, it would bring overpowering olive flavor to the mayo. You can use refined olive oil though. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
- Mustard. Mustard brings a lot of flavor to the mayo, and it also helps to emulsify it. Dijon mustard is best for homemade mayo, but you can use other kinds as well.
- Apple Cider Vinegar. It can be substituted with lemon juice 1:1.
- Salt & Sugar.
How to make Vegan Mayo
NOTE: Before you start, make sure that both the aquafaba (chickpea liquid) and the oil are at room temperature.
Immersion blender method:
1. Place the aquafaba, apple cider vinegar, mustard, salt, and sugar in the bottom of a cup or jar that just fits the head of your immersion blender. Place the head of the immersion blender at the bottom of the cup and turn it on high speed. Process on high speed until the aquafaba doubles in volume (about 1 minute).
2. Now, start slowly pouring the oil in while still blending. Keep blending until the oil is all in and the mayo looks nice and smooth. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.
Blender or food processor method:
1. Place the aquafaba, apple cider vinegar, mustard, salt, and sugar into the blender or food processor. Process on high speed for about 1 minute. Through the lid opening, start adding the oil slowly while the blender is working. Keep blending until all of the oil is used up and the mayo is smooth and creamy. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.
Frequently Asked Questions
How long does homemade mayo last? Here’s the thing: homemade mayo will last as long as your aquafaba would have lasted. A good rule of thumb is that mayo will keep, covered and in the fridge, for up to 10-14 days. You'll see that the mayo is going bad when it starts to separate and look different than it did when fresh.
Can I use olive oil to make mayo? Yes, but keep in mind that for the most part, mayo is made from oil, so you'll taste the olive oil in your mayo. If you want to use olive oil, I suggest using refined olive oil, or mixing it with half of another more neutral-tasting oil (such as grapeseed or avocado oil).
My mayo never thickened. Why? Oh! I am sorry this happened to you. Did you have the ingredients at room temperature? Did you add the oil slowly and gradually (very important!). If you didn't do one of those things, that's probably the reason it never thickened. One more reason you didn't have success with your homemade vegan mayo is that maybe you've got some bad aquafaba. I suggest you don't give up, but try a different brand of canned aquafaba, follow the tips above, and try making it again.
My mayo never thickened. What can I do now? There might be a way to save the mayo, but I can't guarantee it. You can add 2 teaspoons of mustard and try blending it on high speed again. If this trick doesn't work, you most likely won't be able to save the mayo.
Delicious ways to use Vegan Mayo
- On a sandwich. This is the perfect complement to your favorite sandwiches, especially to help crisp the bread on a grilled sandwich.
- In salads. Vegan No Tuna Salad, potato salad, and Creamy Cucumber Radish Salad are some of my favorite ways to use homemade vegan mayo.
- In dips and dressings. Try this mayo in your favorite creamy dips and dressings, such as sour cream and onion dip or ranch dressing.
- In place of butter. "Butter" your garlic bread with this mayo instead, or add it to a baked potato. It can also be used to grease a pan when you're frying tofu or roasting vegetables I add this mayo to my Best Vegan Mashed Potatoes and it takes them to the next level.
- As a dip. No need to add anything else, just dip your favorite veggies or french fries into a bowl of this vegan mayo for a tasty snack. Drizzle this mayo onto my Crunchy Cauliflower Bites! This is one of my favorite recipes!
This Fail-Proof Vegan Mayo is so easy to make and tastes amazing. Whether you're using the immersion blender or regular blender method, you can whip up your own creamy, flavorful, and healthy mayo in a matter of minutes. There are so many uses for it, and you'll adore how much better it tastes than store-bought. Keep this recipe on hand for all your favorite dips, sandwiches, and salads, and you'll enjoy them even more.
More tasty vegan recipes to try:
Fail-Proof Vegan Mayo
- ⅓ cup aquafaba* (liquid from canned chickpeas) - 80ml
- 2 tsp. Dijon mustard
- 1 ½ tbsp. apple cider vinegar
- ½ tsp. salt
- 1 tsp. sugar
- 1 cup grapeseed oil** - 230ml
Immersion blender method
- Place the aquafaba, apple cider vinegar, mustard, salt, and sugar in the bottom of a cup or jar that just fits the head of your immersion blender. Place the head of the immersion blender at the bottom of the cup and turn it on high speed. Process on high speed until the aquafaba doubles in volume (about 1 minute).
- Now, start slowly pouring the oil in while still blending. Keep blending until the oil is all in and the mayo looks nice and smooth. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.
Blender or food processor method
- Place the aquafaba, apple cider vinegar, mustard, salt, and sugar into the blender or food processor. Process on high speed for about 1 minute. Through the lid opening, start adding the oil slowly while the blender is working. Keep blending until all of the oil is used up and the mayo is smooth and creamy. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.
How long will this last in the fridge?
Tania Sheff says
Hi Cynthia! You can keep it refrigerated for up to 10-14 days. Thanks for stopping by!
I just want to comment about oils. Seed oils and veggie oils are highly inflammatory. For more information look up Dr Cate Shanahan. She has done a lot of work in area. I’d use avocado oil in this.
Tania Sheff says
Thank you so much for the tip, Shirley! I will look into this.
Renee McDaniel says
Can Extra Virgin Olive Oil be used?
Tania Sheff says
HI Renee! Yes, but as you know, evoo has a strong flavor, so you will feel that flavor in the mayo. If that doesn't bother you, go ahead. You can also mix it with avocado or grapeseed oil 50:50, so the flavor will be milder. Let me know if you try it!
Can this ideally work with Avocado oil?
Tania Sheff says
Yes, avocado oil would work here. Let me know if you try it, Jackie!
I read the recipe…so I drain the liquid off of my beans and use that for the base, right?
Tania Sheff says
Hi Shari! Yes. Let me know if you try this recipe.