Skip the expensive store-bought alternatives and make the best vegan mayonnaise at home in just 30 seconds with 4 simple ingredients.

Stop spending crazy amounts of money on Vegenaise and other overly expensive store-bought Vegan Mayonnaise; make your own at home in mere seconds with only 4 simple ingredients; This technique is so quick and easy and produces such a rich, thick and creamy mayonnaise, you'll adopt it as soon as you try it! 

If like me you’ve been left unsatisfied with expensive store-bought vegan mayo or failed attempts at making your own the traditional way—or even using nuts as a base—well let me tell you, you absolutely must try this method.

This game-changing recipe produces creamy, tangy mayonnaise that’s just as good—if not better—than the real thing. The magic happens through proper emulsification using an immersion blender and the natural binding properties of aquafaba.

Seriously, this aquafaba-based version not only matches traditional mayonnaise in taste and texture, it actually surpasses it! Best of all, it’s super easy to make while delivering the same creamy satisfaction at a fraction of the cost of premium store-bought alternatives. As a bonus, it completely eliminates all concerns about consuming raw eggs!

Trust me, whether you’re vegan, have egg allergies, or simply want to save money, this method will completely transform your approach to homemade mayonnaise!

Perfect vegan mayonnaise in jar with spoon, showing smooth, creamy texture identical to traditional mayonnaise

What Makes This Mayo Recipe So Unique

The secret to this foolproof vegan mayonnaise lies in three key factors:

  1. Aquafaba Magic: The viscous liquid from canned chickpeas contains natural proteins and starches that create stable emulsions, mimicking egg whites’ binding properties.
  2. Proper Equipment: Using an immersion blender in a narrow jar creates the perfect vortex for emulsification, allowing oil and water-based ingredients to bind seamlessly.
  3. Correct Technique: Adding all ingredients at once, then blending from bottom to top, ensures consistent texture without the risk of breaking the emulsion.
  4. Dijon Mustard: Acts as a natural emulsifier while adding depth of flavor and helping stabilize the mixture.

Key Ingredients

Essential Ingredients:

  • Neutral Oil (1 cup): Any neutral flavored oil that won’t overpower the mayo
  • Aquafaba (3 tablespoons): Chickpea cooking liquid – the star emulsifier!
  • Dijon Mustard (1 tablespoon): Provides emulsification support and tangy flavor
  • Apple Cider Vinegar (1 tablespoon): Adds acidity and brightness. Fresh lemon or lime juice also work great as an alternative.
  • Salt (1/4 teaspoon): Enhances flavor and preservation
  • Cayenne Pepper (pinch): Optional heat that adds complexity

Optional But Recommended Add-In

Fresh garlic clove (1 medium): Contains natural compounds that aid in emulsification while providing classic aioli flavor. The sulfur compounds in garlic help bind the oil and water phases together.

Add the garlic along with the rest of the ingredients, before pouring in the oil.

Oil Selection Guide

  • Best Options: Light Olive Oil or Avocado Oil (for neutral flavor and heart-healthy fats)
  • Avoid: Extra-virgin olive oil (too strong, becomes bitter when emulsified)
  • Choose any neutral tasting oil, such as sunflower, peanut or grapeseed, for cost-effectiveness
Chickpeas being drained in fine mesh strainer over bowl, with cloudy aquafaba liquid visible

About Aquafaba Quality:

Not all canned chickpeas are created equal for mayo-making success. When using canned aquafaba, make sure that the ingredients list contains no preservatives, as these can interfere with emulsification. For ultimate results, consider reducing your aquafaba by half through gentle boiling, then cool completely before use.

If using homemade aquafaba, reduce the cooking liquid until it becomes concentrated and slightly gelatinous when cooled. Cook the chickpeas until fully tender, then drain them over a pot to capture every drop of that precious cooking liquid. Return this liquid to the stove and reduce it until it reaches a rich, thick consistency.

PRO TIP:

Freeze your aquafaba in ice cube trays, measuring exactly one tablespoon per cube, then store the frozen cubes in a resealable plastic bag. When you’re running low on mayo, simply place 3 cubes in a wide-mouth mason jar to thaw in the fridge overnight. The next day, you’ll be all set to make a fresh batch. This method works like a charm every single time!

Equipment Needed

  • Tall, narrow glass jar: You will use it to make AND store the mayo. Make sure that you use a tall and narrow jar with an opening that’s just wide enough to accommodate your stick blender. A 16-oz wide-mouth mason jar works perfectly
  • Immersion blender: That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work.
  • Measuring cup and spoons: Accurate measurements are crucial, no guesswork allowed here

Ingredients for vegan mayonnaise arranged on wooden counter: glass jar, avocado oil bottle, can of chickpeas, Dijon mustard, apple cider vinegar, salt, and immersion blender

How to Make Vegan Mayonnaise

Step 1: Prepare Your Equipment

Gather a tall, narrow glass jar (500ml Wide Mouth Mason Jars work perfectly) and an immersion blender. Remember, the jar opening should barely accommodate the blender head.

Tall glass jar showing separated layers: aquafaba and seasonings at bottom, oil being poured on top

Step 2: Combine Ingredients

Add aquafaba, Dijon mustard, vinegar, salt, and cayenne (if using) to your jar. This is also when you would add your garlic clove, should you choose to use it. Pour in the oil in one go – no need to drizzle slowly.

Immersion blender inserted in glass jar, white creamy mayonnaise forming at bottom and climbing up sides

Step 3: Let It Settle

Now let those ingredients sit for a few seconds, just long enough for the the oil and liquid to fully separate. This separation is crucial for proper emulsification.

Then, insert your immersion blender and push it all the way to the bottom of the jar.

Immersion blender inserted in glass jar, white creamy mayonnaise forming at bottom and climbing up sides

Step 4: Blend Magic

Set the speed to high if applicable, push the power button and let the blender do its work without moving it for about 20 seconds

Vegan mayonnaise emulsification in progress, showing thick white mixture with oil droplets incorporating

Just watch as the mixture transforms into creamy white mayonnaise, slowly climbing all the way to the top of the jar.

Vegan mayonnaise emulsification in progress, showing thick white mixture with oil droplets incorporating

Step 5: Final Touch

After 20 seconds, the mayonnaise will have made its way almost all the way to the top. This is when you want to slowly start raising the blender until you get to the very top.

And when I say slowly, I do mean SLOWLY! Move too fast, you risk breaking that precious emulsion you just created.

Vegan mayonnaise emulsification in progress, showing thick white mixture with oil droplets incorporating

Continue blending for just a few more seconds. At this point, you can move the blender around and up and down to make sure you get every last bit of oil incorporated.

And there you have it. Beautiful, creamy, tasty and egg free mayo! And it tastes just like the real thing, too, if not better!

Completed vegan mayonnaise in glass jar, thick and creamy white consistency, with immersion blender removed from jar

Expert Tips for Success

Equipment Essentials:

  • Immersion Blender Only: Regular blenders or food processors won’t work
  • Proper Jar Size: Too wide and the emulsion won’t form properly
  • Follow Ratios Exactly: Don’t eyeball measurements—precision is key to success.

Technique Tips:

  • Don’t Rush: Let ingredients separate before blending
  • Start at Bottom: Keep blender at jar bottom for first 20 seconds
  • Lift Blender Slowly: If you move too fast you risk breaking the emulsion
  • Use Quality Aquafaba: If using canned, be sure that it contains no preservatives. If using homemade, make sure that it has reduced sufficiently. (see About Aquafaba Quality)

Storage Advice:

  • Freezing: Not recommended as texture changes
  • Refrigeration: Store covered for up to 2 weeks
Perfect vegan mayonnaise in jar with spoon, showing smooth, creamy texture identical to traditional mayonnaise

Troubleshooting

The Honest Truth About Failed Mayo:

Let’s be real – when this recipe doesn’t work, it’s usually toast. Unlike traditional mayonnaise, this vegan mayo rarely comes back to life. I’ve tried every “fix” out there, and more often than not, they simply don’t work.

Prevention is Everything:

The good news? This recipe has an extremely high success rate when you follow the method exactly. The key factors for success are:

  • Proper equipment: Immersion blender in a narrow jar
  • Quality aquafaba: No preservatives, properly concentrated (see About Aquafaba Quality)
  • Correct technique: Blending from bottom up without moving initially

If It Goes Wrong:

Don’t panic – you haven’t wasted ingredients! Transform your failed mayo into:

  • Creamy salad dressing: Thin with lemon juice and herbs
  • Marinade base: Add garlic, herbs, and more acid
  • Creamy soup base: Blend into vegetable soups for richness

Last-Ditch Efforts:

Some readers have reported occasional success with:

  • Refrigerating overnight, then re-blending briefly
  • Adding 1 more tablespoon of aquafaba and re-blending
  • Starting fresh with new aquafaba and gradually adding the failed batch

Bottom line: It’s usually faster and more reliable to start over with fresh ingredients, ensuring your aquafaba is high-quality and preservative-free.

Perfect vegan mayonnaise in jar with spoon, showing smooth, creamy texture identical to traditional mayonnaise

FAQ

Q: Can I make this without an immersion blender?
A: No, the immersion blender is essential for this technique. Food processors and regular blenders won’t achieve the same results with this method.

Q: Can I use liquid from other canned beans?
A: Yes, but chickpea aquafaba works best due to its protein content and neutral flavor.

Q: How long does homemade vegan mayo last?
A: Up to 2 weeks refrigerated in an airtight container.

Q: Can I make this without adding Dijon mustard?
A: You could, but Dijon really helps with emulsification and also contributes to the overall stability of the mayonnaise. I wouldn’t recommend leaving it out.

Q: Can I double the recipe?
A: This recipe works best as written, although doubling the batch works if ratios are maintained and a proper jar, such as a 24oz wide mouth mason jar is used.

Q: Is this mayo safe for pregnant women?
A: Yes, it’s egg-free and doesn’t contain raw eggs, making it safer than traditional mayo.


Bottom Line

This 30-second vegan mayonnaise recipe proves that plant-based cooking doesn’t require compromise on taste or convenience. With just four simple ingredients and the right technique, you can create a creamy, delicious condiment that surpasses store-bought alternatives in both flavor and freshness. The method is practically foolproof, the ingredients are affordable, and the results are consistently impressive. Whether you’re vegan, have egg allergies, or simply want to try something new, this recipe will no doubt become a staple in your kitchen repertoire.

Perfect vegan mayonnaise in jar with spoon, showing smooth, creamy texture identical to traditional mayonnaise
Print Recipe Rate this Recipe
4.59 from 129 votes

Easy Vegan Mayo

Prep Time: 1 minute
Total Time: 1 minute
Skip the expensive store-bought alternatives and create restaurant-quality vegan mayonnaise at home in just 30 seconds with 4 simple ingredients.
Servings: 24 tbsp

Ingredients

Instructions

  • Add aquafaba, mustard, vinegar, salt, garlic and cayenne (if using) to jar.
  • Pour in oil and let ingredients separate for 30 seconds
  • Insert immersion blender and push all the way to the bottom of the jar.
  • Blend on high without moving blender for 20 seconds, as mixture transforms into creamy white mayonnaise and makes its way to top of jar.
  • Slowly raise blender to top, continuing to blend until oil is completely incorporated.
  • Store refrigerated for up to 2 weeks.

Notes

While this recipe is simple to execute, the full post contains crucial information about ingredient quality, equipment requirements and technique details that are essential for success. Please take the time to read through the complete guide before making this recipe to ensure the best results.

Nutrition

Calories: 88kcal, Fat: 10g, Saturated Fat: 1g, Sodium: 31mg
Course: Condiment
Cuisine: American

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