Fail-Proof Vegan Mayo

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.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 326kcal

Author Tania Sheff

Ingredients

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

Instructions

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.

Video

Notes

IMPORTANT: Before you start, make sure that both the aquafaba (chickpea liquid) and the oil are at room temperature.

* 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.

**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.

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Nutrition