Easy Vegan Mayo with Aquafaba: Creamy, Tangy, Plant-Based Perfection
Transforms chickpea liquid into a fluffy dairy-free condiment for sandwiches and dips.
Easy Vegan Mayo with Aquafaba
Creamy, tangy, and entirely plant-based, this easy vegan mayo recipe transforms humble aquafaba into a versatile and delicious spread. With just six simple ingredients and five minutes, you’ll have a thick and delicious mayo that’s perfect for sandwiches, aioli, dressings, and so much more.
Why Vegan Mayo with Aquafaba?
If you’re searching for an egg-free, dairy-free alternative to classic mayonnaise, aquafaba is your secret weapon. Aquafaba is the starchy liquid found in a can of chickpeas. It’s a remarkable natural emulsifier, mimicking the properties of egg whites in vegan recipes. The result: a mayo that’s every bit as creamy and tangy as traditional versions—without animal products.
- Fast: Just 5 minutes to make.
- Simple: Only 6 everyday ingredients required.
- Versatile: Use it anywhere you’d use classic mayo.
- Consistently creamy: Tips included for perfect results each time.
Ingredients & Substitutions
You only need a handful of ingredients for this recipe, most of which are likely already in your pantry:
- Aquafaba: The viscous liquid from canned chickpeas; acts as the emulsifier.
- Apple Cider Vinegar: For a touch of acidity and classic mayo tang.
- Brown Rice Syrup: Adds subtle sweetness and helps balance acidity. Agave or maple syrup can be used as alternatives.
- Mustard Powder: Offers depth and mild heat; can substitute with Dijon mustard if preferred.
- Sea Salt: Enhances flavors; adjust to personal taste.
- Neutral Oil (e.g., sunflower or avocado): Provides body and creaminess. Sunflower oil makes for extra-thick mayo; avocado oil is suitable for a lighter variation.
| Ingredient | Purpose | Suggested Substitutions |
|---|---|---|
| Aquafaba | Emulsifier, base | None (essential) |
| Apple Cider Vinegar | Tang, acidity | Lemon juice |
| Brown Rice Syrup | Slight sweetness | Agave, maple syrup |
| Mustard Powder | Depth, mild heat | Dijon mustard |
| Sea Salt | Flavor enhancer | Kosher salt |
| Sunflower/Avocado Oil | Creaminess, body | Canola, safflower oil |
Step-by-Step Guide: How to Make Vegan Mayo with Aquafaba
- Prepare your ingredients: Measure out all six ingredients and have them ready. The process moves quickly!
- Whip the base: In a clean mixing bowl, combine the aquafaba, apple cider vinegar, brown rice syrup, mustard powder, and salt. Using an electric blender or immersion blender, whip on medium-high speed until the mixture is slightly frothy.
- Stream in the oil: With the blender running, very slowly stream in the oil. This gradual mixing is crucial for emulsification, creating that signature creamy texture. Continue blending until the mixture thickens and lightens in color.
- Check thickness & flavor: If the mayo is too thin, blend a bit longer. Adjust salt, acid, or sweetness to taste. The final consistency should be thick and opaque, similar to store-bought mayonnaise.
Tips for Foolproof Vegan Mayo
- Use room temperature ingredients to help the emulsion form more easily.
- Pour the oil very slowly when blending. Rushing this step can cause the mayo to separate or fail to thicken.
- If using a hand mixer, ensure it’s powerful enough; for best results, use an immersion blender or stand blender.
- Sunflower oil produces the thickest, creamiest result. Avocado oil works but may yield a lighter, slightly looser mayo.
- The longer you blend, the thicker the mayo becomes. Mayo will also thicken further upon refrigeration.
Serving Suggestions: How to Use Vegan Mayo
Once you have a jar of this tangy vegan mayo, you’ll find countless uses for it in your plant-based kitchen. Here are some favorite ways to enjoy it:
- Sandwiches and wraps: Spread generously on fresh bread or tortillas for creamy, flavorful layers.
- Aioli and flavored dips: Add garlic, herbs, or sriracha for a quick aioli or spiced dip.
- Dressings and sauces: Whisk into coleslaw or potato salad dressings for a rich, egg-free binder.
- Vegan BLT: Pairs perfectly with smoky tempeh, lettuce, and tomato.
- Tartar sauce, chipotle mayo, or sriracha mayo: Blend in pickles, spices, or hot sauce to taste.
- Grain bowls and salads: Drizzle on top for creaminess.
- Dipping sauce for fries, sweet potato wedges, and roasted vegetables.
Other Aquafaba-Based Recipes
Don’t toss out the rest of your aquafaba! This versatile liquid can be used in a variety of plant-based recipes:
- Cornbread
- 1-Bowl Pumpkin Cake
- Vegan Chocolate Chip Cookies
- Ginger Cookies
- Peanut Butter Cup Cookies
- Fluffy Vegan Gluten-Free Sugar Cookies
Storage and Shelf Life
Store your homemade vegan mayo in a clean, airtight container or glass jar in the refrigerator. It keeps well for up to one week. Always use a clean spoon to serve so as not to introduce bacteria, which can shorten shelf life.
What others are reading
- Refrigerate immediately after preparing.
- Stir or shake gently if separation occurs—this can happen over time but the emulsion typically holds if the oil is added slowly during preparation.
Troubleshooting & Tips
If your mayo isn’t thickening, here’s what might be going wrong:
- The oil was added too quickly. Always add oil very slowly while blending.
- Your equipment may not be strong enough. Try using an immersion or high-speed blender.
- The aquafaba is too watery. Simmer aquafaba in a saucepan for a few minutes to reduce and thicken before use; cool fully.
- The mixture may need more blending; persistent blending often encourages emulsification.
Pro Tip: Let the mayo chill in the refrigerator for 2–3 hours before using for the best texture and flavor.
Frequently Asked Questions (FAQs)
Q: Can I use homemade aquafaba instead of canned?
A: Yes! Homemade aquafaba from cooked chickpeas works well, but ensure it’s thick and gelatinous (not watery). If it’s thin, simmer to reduce before measuring.
Q: Is this vegan mayo soy-free and nut-free?
A: Yes, this recipe is naturally free of soy and nuts, provided you use a neutral oil such as sunflower, safflower, or avocado oil.
Q: Why is my vegan mayo too runny?
A: If the mayo appears runny, either the oil was added too quickly or the mixture hasn’t been whipped long enough. Try blending longer; if still thin, start over and add the oil more slowly.
Q: How can I make flavored vegan mayo?
A: Stir in finely chopped garlic, chipotle, sriracha, fresh herbs, curry powder, or smoked paprika after the basic mayo has emulsified.
Q: How long does this vegan mayo last?
A: When stored in an airtight container in the fridge, vegan mayo lasts about one week. For maximum freshness, avoid double-dipping and keep tightly sealed.
Recipe Recap: Easy Vegan Mayo with Aquafaba
Ready in: 5 minutes
Yields: About 1 cup
- Aquafaba: 3 tbsp (liquid from a can of chickpeas)
- Apple Cider Vinegar: 1 tbsp
- Brown Rice Syrup: 1-1.5 tsp
- Mustard Powder: 1/2 tsp
- Sea Salt: 1/4 tsp
- Sunflower Oil (or avocado): 3/4 – 1 cup
- Place aquafaba, vinegar, sweetener, mustard, and salt in mixing bowl or blender.
- Blend to combine, then slowly stream in oil while blending until thick, white, and creamy.
- Taste and adjust seasoning as desired. Chill before use for best results.
More Vegan Sauces & Spreads to Try
- Vegan Tartar Sauce: Adds zesty flavor to sandwiches and veggie burgers.
- Plant-based Aioli: Add roasted garlic or smoked paprika for dip or sandwich spread.
- Chipotle Vegan Mayo: Blend a bit of chipotle pepper in adobo with your mayo for instant spice.
- Sriracha Mayo: Whisk sriracha into your vegan mayo for a spicy kick—great with sushi or rice bowls.
Tips & Variations
- Thicker mayo? Use less oil or more aquafaba reduction.
- Lighter taste? Choose avocado or canola oil for a milder flavor.
- Eggy flavor? Add a pinch of black salt (kala namak) for a subtle sulfur note.
Share Your Results!
If you try this easy vegan mayo, let us know! Share your creations on Instagram with #minimalistbaker or leave a comment below with your feedback and favorite ways to use vegan mayo. Your tips help others perfect their plant-based kitchen staples as well!
References
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