30 Seconds Foolproof Homemade Vegan Mayonnaise
Stop spending crazy amounts of money on 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!
To say that I’m excited about today’s recipe would be a total understatement. I’m more like totally jumping for joy!!
Call me strange, but one of the things that made me sort of sad when I decided to cross animal products out of my diet was the thought that I’d never get to make mayonnaise ever again. Well, eating, too, of course. But especially MAKING it. Cuz you see, ever since I’d discovered the foolproof technique for making mayo which I’d shared with you a few years ago, I’d always been excited like a child on Christmas morning every time I had to make a fresh batch. And I’d only very rarely let anyone else take care of it… even if they asked, said please pretty please with sugar on top or begged, complete with batting eyelashes and googly eyes and all. NO. I was the one in charge of making mayo.
Cuz really, to me? making mayo is THAT cool!
So to put it mildly, I was crushed at the thought of never again having the pleasure of doing that. But then, I discovered that one could make vegan mayonnaise using aquafaba — aka the juice of canned chickpeas (and other beans) that we usually send down the drain — using a very similar technique to the one I’d been using all these years. Only the oil had to be added slowly after all the other ingredients had been added and whizzed, and then you’d have to have the mixer going while the oil was being poured in. I successfully made several batches like that, but it wasn’t nearly as fascinating an experience.
So I eventually decided I had to try to do it my way… In my mind, I couldn’t think of a reason why it wouldn’t work. And besides, what did I have to lose? If it in fact did not work, I could always use the failed mayo to make a few batches of vinaigrette…
Lo and behold guys, IT WORKED!!!! Not only did it work, I’m positive that this aquafaba version works even better than the traditional “egg” mayonnaise.
And it’s even more fun to watch, I swear!
Try it, try it, try it. I promise, it’ll BLOW your mind. And you’ll NEVER again spend fortunes on that outrageously overpriced store-bought vegan mayo.
Even if you’re not vegan. Spare an egg, try this version. You’ll love it. You really will. And did I mention: it totally solves the raw egg dilemma, too!
Oh yeah! You’re so very welcome!
Here’s what you’ll need to make your vegan mayo:
- 1 glass jar, which you will use to both 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. I like to use a 500ml (one pint) wide mouth Mason jar like the one in the pictures.
- An 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.
- One cup of neutral tasting oil — Opinions differ greatly when it comes to what oils are best for your health, so feel free to use your own personal favorite. Mine is Avocado Oil, but macadamia, almond, walnut, grape seed or even canola oil would work great. Whatever you do, DO NOT USE Extra-Virgin Olive Oil. For one, it is way too strong for mayonnaise and its flavor intensifies and becomes extremely bitter with the emulsion process and two, its texture changes once refrigerated and renders the cold vegan mayonnaise kind of unpalatable.
- 3 tablespoons of Aquafaba — That’s the liquid in a can of chickpeas (or any other canned beans, for that matter; but for some reason, chickpeas seem to work best for this)
- 1 tablespoon of Dijon mustard — Don’t leave it out: it helps greatly in stabilizing the emulsion and gives lots of flavor to the mayo
- 1 tablespoon of vinegar — Again, any vinegar would do; my personal favorite is Apple Cider Vinegar.
- A 1/4 teaspoon of salt — As always, I only ever use Himalayan salt, but of course, any kind of salt will do!
Got everything you need? Alright! Let’s make us some mayo!
Of course, the first thing you’ll need to do is drain a can of chickpeas to get 3 tablespoons of that aquafaba. You could spoon the liquid right out of the can, though, if that was easier for you. Just make sure to give the can a good shake before you do that to redistribute all those deposits at the bottom of the can. I find I got best results when doing that.
But chances are you’re going to have to drain that can eventually, so might as well do it now…
Put 3 tablespoons of aquafaba in your glass jar, along with the vinegar, Dijon mustard, salt and cayenne pepper (if using). Then, pour in one full cup of neutral tasting oil. No need to drizzle or be all fancy here either. Just pour it right in.
About that cayenne pepper, — you know me, right? I put that @#* in everything — it will give your mayonnaise just a little bit of an edge, a little something that keeps you coming back for more, but will not make your mayo spicy at all (unless of course you get carried away and throw a whole lot in there). If you’re not a fan, feel free to leave it out entirely.
Now let those ingredients sit for a few seconds, just long enough for the the oil and liquid to fully separate. Then, insert your immersion blender and push it all the way to the bottom of the jar.
Set the speed to high if applicable, push the power button and let the blender do its job without moving it for about 20 seconds. Almost instantly, the transformation will start to happen: the oil will start to emulsify and turn into this thick and creamy white concoction, slowly climbing all the way to the top of the jar.
Little droplets of mayo will start detaching and making their way to the top, almost like some kind of lava lamp! This is such a cool process to watch! Really, making mayo is so much fun!
Almost done… only a few seconds to go!
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.
Do not take it completely out, though, else you might send mayo flying all over the place!
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 blended in.
And there you have it. Beautiful, creamy, tasty and egg free mayo! And it tastes just like the real thing, too, if not better!
That wasn’t complicated, was it?
Bet you’re never gonna buy the store-bought stuff ever again! And now you can brag to your friends and family that YOU can make your very own mayo!
Of course, you don’t need to tell anyone just how easy AND FUN it really is… that’ll be our little secret!
- 1 cup avocado oil, or other neutral tasting oil
- 3 tbsp aquafaba, from canned chickpeas
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar, or other vinegar of your choice
- 1/4 tsp salt, I use Himalayan salt
- pinch cayenne pepper, optional
- An immersion blender
- A tall narrow glass jar that’s barely wide enough to accommodate the head of your immersion blender. A 500ml (one pint) wide mouth Mason type jar works wonders for this.
- Add the aquafaba, Dijon mustard, vinegar, salt and pepper (if using) to your glass jar and then pour in the oil. Let the ingredients sit for a few seconds, just long enough for the oil and liquid to fully separate.
- Insert your immersion blender and push it all the way down until it makes full contact with the bottom of the jar.
- Set the speed to high if applicable, push the power button and let the blender do its job without moving it for about 20 seconds. Almost instantly, the transformation will start to happen: the oil will start to emulsify and turn into this thick and creamy white concoction, slowly climbing all the way to the top of the jar.
- After about 20 seconds, the transformation should be pretty much complete, so you can start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
- Your vegan mayonnaise is now ready to use; put the lid on and keep it in the refrigerator for up to a few weeks.
- - About the oil: Be sure to use only neutral tasting oil such as avocado oil. Do not use olive oil, not even the light tasting kind: its texture changes once refrigerated and renders the cold mayonnaise kind of unpalatable. - Aquafaba from canned chickpeas appears to be giving the best results, although the liquid from most any canned beans would work - This recipe will only work if you use the proper equipment and technique, as described.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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199 Comments on “30 Seconds Foolproof Homemade Vegan Mayonnaise”
I’m the same with mayo. Thanks for sharing this, I’ll try it soon.
Be sure to share your thoughts, Siobhan!
Thank you, this recipe is great! I have used canola oil & it came out perfect. I’m not vegan but I like to eat healthy & clean as much as possible. What I did find is that the mayo has an overpowering mustardy taste which we (hubby & I) don’t like so I added a teaspoon of honey (I don’t know what vegan’s would use, may be coconut sugar?) & it came out perfectly sweet & tangy. I will not buy mayo again as this will be my go to recipe!!! Thank you so much for sharing. xxx
Awesome! Real happy to read that you found a way to make the mayo work for you, Hanlie! And you are very welcome. 🙂
Thank you so much for this. I’ve been vegan for years and have never been able to find a mayo that works for me and tastes good. This is perfect.
Wait ’til you taste it, Gemma! It actually IS, perfect! Hope you like it as much as I do! And kudos to you for sparing the animals all those years. YOU ROCK!
I’m not a huge mayonnaise user, but my husband is, and I’m ALL OVER homemade condiments! 😉
Any idea how long it will last in the fridge?
I keep mine for a couple of weeks, that’s IF it ever lasts that long…
Hé! Yé! Yéééé…. Merci! 😘😘😘😘
De rien! Tu vas adorer, j’en suis sûre! 🙂
I do not have an immersion blender. Is there anyway to make this without one?
Unfortunately, for this technique to work, you absolutely need the immersion blender.
Wow! I’m impressed! I make your foolproof mayonnaise at least once a week, but usually more since it’s the base for my other salad dressings. I swear by that recipe, and agree it’s FUN to make. Great to know a vegan version is possible!
I hope you try it, Dana. I swear, it’s even fun-er to make, and tastes even better, too. No raw egg aftertaste, you know…
Can this recipe be made using a small sized food processor??
Or, is a “stick blender” the only tool that will successfully work??
Can Coconut oil be used ??
If this “vegan mayo” is spread on fresh bread slices for making a sandwich, if over an hour or two before sandwich is eaten , would the mayo’s liquid ingredients separate and cause the bread slices to become soggy??
There are recipes that can be made with a small food processor, however this particular recipe can only be made with a stick blender. I would not recommend using coconut oil as one, it’s not neutral tasting at all (your mayo will definitely taste like coconut) and two, just like olive oil, the coconut oil will firm up in the fridge and will give the mayo a very unpalatable texture.
This vegan mayo has the exact same texture as regular mayo; it should not separate and cause your bread to become soggy.
The flavor is amazing! I had trouble getting mine to thicken, but certainly 5 stars. Could you troubleshoot for me? One variation from your recipe was that I needed to use a Pyrex glass measuring cup to accommodate the stick blender so the cup was wider…or maybe I did not wait long enough for separation. Thank you.
It’s definitely a container issue, Cat. Like I said, you really need to use a jar that’s just slightly bigger than the head of the blender. Try again with one of those wide mouth mason jars, it should work like a charm!
My son bought me an avocado blend it is avocado oil and extra virgin olive oil do you think it will work? Can’t wait to make this
I really wouldn’t risk it with anything that has extra-virgin olive oil in it, unless it was the light tasting variety… the emulsion process really makes extra-virgin olive oil completely bitter and unpalatable.
How long will this Mayo keep in the fridge? Is there a way to extend the life of the mayo? Thanks!
The mayo will keep for a few weeks in the fridge. Not sure about extending its life, though… I’ve never felt the need to do that. Mine never really lasts that long! All I know is that freezing it is not a good idea; it’ll lose all signs of emulsion as it thaws and you’ll end up with a soupy mess, which you could, however, use in dressings. At least, it wouldn’t go to waste. Hope this helps.
This is so amazing! I made mayo!! And it’s sooo good. Thank you so much for this recipe!
Hahaha! You are so very welcome. Really. The pleasure is all mine. 🙂
Not sure what went wrong but sadly my mayo didn’t work despite following instructions 😩 I will try again though as loving the idea of egg free.
Oh no! So sorry to hear, Ange! More often than not, it’s an equipment issue… did you use the wide mouth glass jar? It’s definitely worth trying again, that I can guarantee. Besides, eggless failed mayo makes a great base for salad dressings and vinaigrette… Hope the second try works out for you!
I just tried this and it looked like it was working in the beginning and then it got watery as I moved up the glass. I did everything in your recipe . Can u over blend it? I used the right size container and stick blender. Can I save it in the refrigerator and try to reblend it?
Probably because you broke the vaccuum effect prematurely… not sure you would be able to reblend, but very well worth a try. If it doesn’t work, you can still use the failed mayo in vinaigrettes…
It was a hot day when I tried it the first time and the kitchen was hot so I decided to try it again but cooled the ingredients in the fridge before I blended. It worked this time! Not sure if I was just lucky or if it had anything to do with the temperature. It’s great! I added dill and made pasta salad out of it. Thanks!
Awesome! I’m so very happy to hear, Christy. The important thing is that it worked! 🙂
I looove mayo, and it’s been really hard for me to leave it behind until I found this post! It tastes amazing! Thank you for sharing.
You are very welcome, Idalia! 🙂
Unfortunately, this did not work for me. I did everything exactly according to the recipe and have made mayo many, many times before but occasionally it fails, therefore I wanted to give this a try. You’re not mentioning anything about the temperature of aquafaba and/or oil, could there be something there to consider? Everything except the mustard was room temperature. Bummed out 😔
best vegan majo! thank you for sharing this recepy!
Love this recipe! Have made it several times now with great results, omitting the cayenne as it doesn’t agree with me, including adding a clove of garlic to make delicious garlic mayonnaise! Do you think there’s anything that would work instead of the mustard, though? I rarely buy it and would be interested if something I use more regularly could be a stand in! Thanks!
Haha, good call! I always add a garlic clove in mine too! As for the mustard, I think your best option would be to use dry ground mustard instead, about half the amount should do the trick. Or, you could probably get away with leaving it out entirely, if you really didn’t care for it…
Hi my roommate and I replace the mosterd with horseradish and it was delicious. Tasted a bit like tartar sauce actually. Totally recommend!
We also used vegetables oil instead of avocado oil and run out of appel cider vinegar so decided to use red wine vinegar instead. #Studentlife
Also, for those struggling with the right jar, I actually make this in the beaker that came with my stick blender as I know it’s the perfect size and just decant it into a jar – nothing that I buy comes in a jar with a wide enough mouth and I didn’t want to buy anything new for storage and the beaker works perfectly!
That. was. AWESOME! I love it when food emulates magic. And this mayo tastes sooooooo good.
I limited it to 1/2 a tablespoon of mustard, after Hanlie’s comment, added a pinch of paprika instead of cayenne, and used gelatinous aquafaba (I cooked chickpeas yesterday and boiled the cooking water down; it becomes jelly-like when cold).
Much better than any store bought vegan mayo. Or even regular mayo. Thank you so much for sharing!
You are very welcome, Hanneke. And thank YOU much for the great feedback, and tip about making the gelatinous aquafaba. I’ll definitely have to give that a try! 🙂
I really appreciate the time you took to put this post together. You anticipated every question. Thank you. I can’t wait to try this. I buy organic BPA free chick peas. I wonder if cooking dried chick peas yourself will yield an “Aquafina” that behaves any differently?
Check out the comment right above yours, Barbara… this should totally answer your question!
This is the best thing that’s ever happened to my life. Thank you, you goddess!!!
Hahaha! You are so very welcome, Candice. I must admit that it’s one of the best things that happened in my life, too! I wish the whole world knew about this! 🙂
Didn’t work with sunflower oil.
I can guarantee you that the oil wasn’t the culprit, Don…
I made this mayo using Aquafaba from a can of mixed beans as I didn’t have chick peas and used white wine vinegar as it’s my favourite for its tanginess. Using the proportions in the recipe it didn’t thicken. I was just going to keep it as a vinaigrette for salads So i added more aquafaba, vinegar and mustard and started to give it a quick blend. As I started blending it the second time it immediately started to turn creamy! It has a very strong tangy mustard flavour which I personally love! Will definitely be using this for all my salads and wraps!
Fab tip. Had the same problem, doubled the aquafaba, mustard and vinegar and worked like a charm. Thank you!🙏
I was gratified to see someone else think outside the box! Your recipe comes very close to one that even my mayo-loving non-vegan family and friends rave about. Instead of vinegar, I use lemon or lime juice, I use dry mustard powder to yield a more natural flavour (helps emulsify better than prepared mustard, I’ve found), and I add about a tablespoon of nutritional yeast for a more definite umami. The end result is incredibly creamy and keeps for over two weeks in the refrigerator without breaking down. Thanks for sharing your take on this and bravo, Amanda!
Have made this a couple of times and sometimes it goes together in a couple minutes and other times I have had to let it cool in the refrigerator then double the mustard and aquafaba then reblend. It does come together after cooling and doubling those 2 ingredients. I wonder if it gets too hot in my kitchen and that’s why it does not come together?
This is the BEST vegan mayo!!! It tastes SO GOOD! Just wish I didn’t have to struggle with it sometimes. I did have to buy a newer stick blender as I had an old one and it never worked with that one.
Any feedback on weather it is the heat in the kitchen that may cause the problems sometimes? Thanks!
I wish I had a clear answer for you but unfortunately, I don’t… Mayonnaise can be such a finicky thing, sometimes! I’ve only had this recipe fail me once (no idea why!) but chilling the mixture overnight in the fridge then simply reblending without adding anything did the trick. I had successfully made a second batch immediately after the failed attempt that night, so I know for a fact it had nothing to do with ingredient and / or kitchen temperature. Just mayo being finicky!
That said, I think you are absolutely right: this is truly the best vegan mayo, so I think it’s well worth the occasional struggle, especially when you know that failed batches can easily be saved!
I used cold pressed macadamia oil…and it didn’t work for me…just runny 🙁 I used all exact measurements..and the perfect sized container…tasted like mayonaise . I will just have to use it as a salad dressing…I had high hopes!
Try it again once it’s had a chance to chill, Kerry. Just stick that blender in there and let blend away. Very often, it works! Other commenters have also said that adding more aquafaba and lemon juice did it for them… might be worth a try!
This was so delicious and SO EASY to make! I will never buy mayonnaise again. Thank you!
Haha! Now that’s music to my ears. Thanks Stephanie! 🙂
Do you think this would work with lemon juice instead of apple cider vinegar? I usually avoid vinegars due to histamine issues. Otherwise, this recipe looks perfect for us!
Absolutely, Pamela! I make it with lemon or lime juice all the time and it works perfectly fine!
Didn’t work for me =( Tried twice. I’ll see if using more aquafaba, vinegar and mustard will do the trick =/
Or try emulsifying it again once it’s had a chance to chill… it often does the trick!
This technique is amazing! Thank you so much. It works brilliantly.
I’m going to save so much money by not buying vegan mayo any more 🙂
You are so very welcome, Jennie! 🙂
So i tried it and it turned white ish but stayed pretty liquidy 🙁 i think it might be because i used an old immersion blender and it’s not as wide as the wide mouth jar? Maybe I’ll try again with a borrowed one to see if that’s the issue 🙂 for the record, the liquid tastes good! Lol
Yeah, it is real important that the jar be almost the same size as the head of the immersion blender, only just slightly larger to allow it to fit in tightly. Might be worth giving it another try now that the liquid has had a chance to chill though. Some people have reported that it did the trick for them. If not, well, you can always make a kick-ass creamy dressing using that liquid as a base. Please be sure to report back if you ever try it with a different stick blender!
Can’t wait to try it been waiting for this.
Best vegan mayo recipe that I’ve found. Thanks for saving us! My husband is obsessed with Just Mayo but we haven’t been able to find any so I decide to try and make it myself despite several other recipes attempts. I’ve used your recipe and method twice and it works like magic.
Haha! You are SO very welcome, Leilani. The pleasure is all mine, really! 🙂
Tried it 3 times… super runny each time. Probably something I’m doing wrong but feel like I followed the directions accurately. Sigh.
Tried it twice , no luck so far. It just becomes yellow liquid.
Using rapeseed oil.
Did you use the exact equipment described in the post? That would be the most important part!
I needed a little more Aquafaba but the recipe is easy and delicious, much nicer than store bought, thank you for sharing
Is there a way to make this oil free?
I’m afraid not…
I was so excited to make this and…so disappointed 🙁 My mayo did NOT thicken and I did everything as specified. Now I’m having to either waste it or use it for some thing else.
Sorry to hear it didn’t work for you, Christine. It might be worth giving it another try once the liquid has had a chance to chill; some people have reported that it did the trick for them. If not, well, you could always turn that liquid mayonnaise into a nice creamy dressing.
Yummy and super easy!
I just made another batch of your vegan “ranch” dressing and used up the rest of the vegan mayo I had previously made from your website. Both are keepers!
We are trying to reduce our consumerism, so for the dressing I reused a squeeze mustard container, and the mayo is residing in a mayo jar that we kept.
Look forward to doing mayo and dressing from scratch! Thanks for these recipes.
Awesome!!! Thanks much for the great feedback, as well as for your efforts towards reducing consumerism! You totally rock! 🙂
Totally brilliant! So clear on every drastic – LOVE IT! Thank you 🤩
Sorry for my “drastic” typo! Meant to write detail! Thanks again!😌
Hahaha! Makes more sense this way! You are so very welcome! 😀
Hi again! On the strength of your vegan mayo posting, I went straight out and bought a stick blender and canned chickpeas!
Am I happy? Am I a bit proud? I’m SUPER happy!!! I made two jars!! Fantastic boost to a late Sunday afternoon! Thank you again for your great enthusiasm and detailed instructions! 😊
Hahaha! You’re the best, Miranda. Welcome to the fabulous world of homemade vegan mayonnaise making. Now you’ll be looking forward to finishing every jar, just so you can make a new batch. On the plus side, you’ll probably end up eating more chickpeas! 😀
I used odourless coconut oil – thank goodness I measured out 100g and then weighed it when it was melted because it was 250 on the dot 😊 – and it was awesome to watch and the taste is close to the store bought! Thanks, and really simple ingredients.
You are very welcome, Helga! I’m curious, though… how was your mayo after it had been refrigerated? Even light tasting olive oil tends to set and give the mayo a very firm, not mayo-like texture. I imagine it has to be even worse with coconut oil? Did your mayo become super firm once chilled?
It did, although, luckily, I used the majority of it in my chickpea egg sandwich when it was still slightly warm. I laughed when I opened the jar this morning. Maybe I could reheat it in the microwave for a few seconds? I will let you know what happens, perhaps I’ll use another type of oil when I do it again 😊
Thannks much for confirming, Helga! I don’t think that reheating it will do the trick, unfortunately. I’m afraid you’re gonna have to turn this one into some kind of lovely dressing… And definitely use a different kind of oil next time! 😉
I made your mayo again today, this time I used vegetable oil 😆. I saw the mayo wasn’t mixing after 10-15 seconds so I just moved the hand – held blender and then it worked as the oil was moving. Your pictures were so cool but at least it turned out “better” than my first try. And the taste is amazing. I’ve put it in the fridge so hopefully it won’t have set this time 😅
Hahaha! It should be much better this time, indeed! 🙂
Hi again! I’m happily making more vegan mayo! Yum!!
Are you able to do a post on how to make oat milk (Like the shop bought Oatly) ? I’ve seen a few good video’s on line but after I’ve filtered the oat milk and tried to heat it up (to add it to my coffee), it then turns into a thin porridge!!!! If you can give me any advice or tips I’d be very grateful… 🙏🌻
I did do a post on oat milk, Miranda. You can find it here: https://thehealthyfoodie.com/homemade-oat-milk/ However, I don’t recommend that you use this milk in coffee, as it will thicken when heated. In fact, I really can’t see how one can use oat to make milk without it thickening when heated. It is in the very nature of oats to thicken… Maybe consider switching to homemade cashew milk instead? It’s so much quicker and easier to make, tastes much better too, and is not as expensive to make as one may think. Check out how I make mine here: https://thehealthyfoodie.com/instant-homemade-cashew-milk/
Hope this helps! 🙂
Thank you so much for posting the links – I’ll definitely try your post on the oat milk, as it looks hassle free compared to the method I used!! Unfortunately I have an allergic reaction to cashews (-wish I didn’t, as I LOVE them!).
Thanks again 🙏🌻
So easy! And super good! I added some lime too after it was all mixed. Makes it more fresh 🙂 Guess i won’t go back to ordinary egg based mayo either after i found this recipe.
Can it be done in a regular blender?
Unfortunately, for this technique to work, you absolutely need the immersion blender.
I don’t buy tinned beans so I used the liquid the chick peas had been cooking in , worked perfectly
The word “foolproof” in the title taunts me. Haha. I’ve made this twice and can not get it to firm. It is just thin liquid with a really strong ACV smell. What could I be doing wrong (I am using an immersion blender and following the instructions).
What kind of jar have you been using? More often than not, it’s choosing the wrong jar that’s to blame for this technique not working…
It’s the jar that came with my immersion blender! It’s just a tad wider than the blender itself. Everything turned white but stayed liquid.
It is my understanding that glass works better than plastic, and those jars are usually plastic. A wide-mouth mason jar really is the best container, I think. This is what I always use and it works like a charm every single time. Also too, you can try re-emulsifying your mayo once it’s had a chance to chill. Some people have reported that this did the trick for them. Hope this helps!
I have a question…..
I make my own chickpeas from scratch.. can I still use the liquid from that? Will it be the same?
I personally didn’t have the best results with it, but someone reported in the comments that it worked very well for them!
I want to try this but I have a legume intolerance. Will it work without the aquafaba? Is there something I can substitute?
Unfortunately, you absolutely need the aquafaba for this recipe…
First attempt was a fail. I used a quart size jar. All I got was a frothy oily mess. Tried again with a pint size jar and it was magic. This mayo is better than anything from the store, egg filled or vegan! And it’s really fun to make!
You are very welcome, Karen! Glad to hear you’re enjoying this mayo as much as I am! 🙂
Foolproof indeed! Amazing, super simple, easy and quick! I’m never going to buy vegannaise again. I made this while reheating my egg muffins in the oven. My mayo was done before the egg muffins! It was fun watching the transformation! Thank you so much for sharing this recipe!
Awesome!!! Super fun to make, isn’t it?
By chance I came across your site and instantly I became a fan!
For the vegan mayo, can omit aquafaba coz I won’t be using canned chickpeas instead soak and boil them and use them in my reciepe. Can I do so? The mayo will have a shelf life if done like this? Then what about aquafaba?
I’m not sure I that I really understand your question Anu, but the aquafaba is absolutely mandatory to the success of the recipe and cannot be left out. I think the canned aquafaba yields much better results, but some readers have reported in the comments that they’ve had great success with using homemade (liquid from cooking chickpeas at home). Hope this helps! 🙂
I absolutely love this vegan mayo recipe! I followed each of the steps exactly including using one of the recommended neutralizing oils (I used grapeseed oil since I already had a full container of it) and the mayo turned out absolutely delicious. I used the mayo as a base to make a vegan ranch dressing and I was amazed at how much creamier and richer the dressing was compared to when I used the store-bought vegan mayo. I will never go back to expensive, store-bought vegan mayo.
It’s delicious! And you are right about the cayenne – it gives it a yummy flavor that you don’t identify. Love it!
I’m following the recipe and the only difference is I’m using vegetable oil. It won’t thicken… I have all the other ingredients, the 500ml wide mouth mason jar, the Immersion blender… where am I going wrong?
I love this recipe, I’ll probably buy mayo again 😍!
I used avocado oil and the mayo had a Green/yellow color, will probably depend in the type/brand. Excited to try it with different types of neutral oil. Thanks for sharing this recipe !
Nice recipe.. really quick to make and you cant even tell the difference…thanks!!
Mine turned out NOTHING like yours and I followed your recipe omitting the cayenne pepper. It never thickened…looked like soup! Gave it a 1 star cause it didn’t taste bad, but failed terribly on consistency!
Sorry to hear the technique didn’t work for you, Wendy. Did you use the exact equipment described in the post? That would be the most important part! Also, it might be worth giving it another try once the liquid has had a chance to chill; some people have reported that it did the trick for them. If not, well, you could always turn that liquid mayonnaise into a nice creamy dressing.
This recipe is so quick and easy and, most importantly, tastes amazing. Thank you so much! I will never need to buy expensive vegan mayo again!
Followed the recipe exactly and it never thickened.
Ive just recently decided to change my diet and trying to find a vegan mayo that truly tastes like mayo was very hard but….found it!!! I tried this recipe and it is the best tasting recipe for mayo I’ve tried yet..actually no need to search any longer this will be my mayo I’ll use everytime.
HIGH FIVE! Real happy to hear, Jackie! 🙂
I made my second batch today and it came out lovely and thick again. It’s the best recipe I’ve found. Is there a way to make a spicy or garlic version if this?
Just throw a whole clove of garlic right in with the rest of the ingredients before you start blitzing; works like a charm. And for a bit of a kick, cayenne pepper or chili flakes work wonders!
Well, i dont normally bother to comment, but… Actually Sonia, you are really not overstating this recipe! Its awesome! I used twice the mustard because i like that edge to mayo but yeah a totally cool mayo that really works. Next batch, I’m gonna try the black/himalayan salt that is used in Vegan egg mix, its got that flavour apparently (maybe that’s what you used?) A tip is freeze the bean juice in ice cubes for next batch 😉
Nice tip!!! Why have I never thought of that? Mind you, opening a can of chickpeas to make mayo always gives me an excuse to eat chickpeas… As for the kala namak, no, that is not what I used, but I can see how it would give the mayo a very interesting eggy flavor. I’ll be sure to do that next time I whip up a batch!
Dont know if this is the right place to but a tip for those saying it didn’t thicken is you need to use a fast blender, ours has two speeds and it only emulsified it properly on high- or maybe just keep going longer. It really does work i had to stop because it got so thick! Also, i found that the thickening only happened towards the end of the blending…
i made this just how u said and it still turned out runny
I’ve just finished making this for the first time Sonia, and you’re right! IT.IS.AWESOME.! Yes, no eggy after-taste! Another bonus is that it will last a bit longer than mayo made with egg, but with it now being summer here in France I don’t think it’ll last long! I’m not vegan, but this will be my go-to mayo recipe from now on!
Is there any reason why I couldn’t freeze the remaining aquafaba from the tin of chickpeas in ice-cube trays for the next batch? Thank you very much for the wonderful recipe!
You are so very welcome, Ruth. It makes me genuinely super happy every time someone new discovers and falls in love with this recipe! So thank you for making me happy, and for your stellar review! 🙂
As for freezing the aquafaba, I’ve been told that it works, although I have never tried it myself. I usually end up using it all before the need to freeze it even arises… But the ice cube tray is definitely a brilliant idea!
thank you! Thank you! Thank you!
I genuinely cannot thank you enough. This recipe is totally amazing.
I love vegan mayonnaise but It’s soooo expensive and I can’t always afford it. Other recipes are either complicated or contain cashews which I’m allergic to.
This was perfect! It was so easy to make and so tasty – exactly like regular mayonnaise.
I’m looking forward to discovering more of your recipes. 😊
Haha, you are so very welcome, Shellster! I wish the whole world knew about this… making vegan mayonnaise is so easy, and even cheaper than the regular stuff. Plus, it tastes better, too! I’m real happy that you now know about it. Spread the word, spread the mayo, spread the happiness! 🙂
I have a food intolerance to eggs, soy, dairy, green peas and many more food common
that started years ago. I’ve been waiting to find a vegan mayo recipe that is quick, easy and uses everyday kitchen ingredients, minus my intolerances. This vegan mayo is FANTASTIC! It whips up nicely, is firm (not runny like some of the other ones that do not use aquafaba, or those using soy milks), and is done in 1 minute. All the store bought brands have green pea or soy ingredients in them. And those that don’t taste rancid, are runny and completely disgusting. This mayo just saved my life 🙂 Thank you for sharing!!!
So very happy to hear and you are so very welcome, Nadine! 😀
The final result is way too liquid.. It’s a sauce, not a mayo. I followed properly the recipe instructions…
I tried this twice and both times it turned out liquidy. Was definitely not the consistency of mayo….what did I do wrong?
Sorry, but I have tried this three times with the correct ingredients and equipment and it just does not work.
I tried it! Its absolutely awesome and I am blown away… Just amazing!
I just reviewed this recipe under the buckwheat recipe heading and don’t know how to fix it. 😑 I absolutely LOVE THIS RECIPE! With my husband on the whole30 diet for the last Two YEARS plus, I have tried many time to make compliant mayo, but have failed UNTIL TODAY!! Now EVERYONE wants me to make them Sonia’s 30 second foolproof mayo! I am having a BALL making it every time. 😋 Thank you, thank you, THANK YOU, SONIA! 👍❤️
Hahaha you are SO very welcome, Mary! Happy mayo making to you! 🙂
Oh my goodness! This is so delicious and easy. It reminds me so much of my favorite traditional mayo. Yum!!
Ran across this recipe and I am AMAZED at how easy and delish this is! I have been a die hard Duke’s Mayo fan for years, but recently switched to a plant-based diet. I cannot believe how close this comes to my old favorite. I have made this a couple of times now and it’s come out beautifully each time!
I just found your recipe and it is fabulous! Thank you so much, it tastes great and emulsified right off the bat! I used a wide mouth mason pint size jar and was wondering if you have ever made a double batch in a quart jar successfully? Thank you again!
I haven’t personally but my mom did and it worked like a charm!
AMAZING! I’m recently flexitarian (basically flexivegan but I eat honey). I never leave reviews for recipes, but this one deserved it! Super easy, and it is BETTER than mayo you get from the store. Will never buy it again!
Haha! Awesome! I’m so very happy to hear, Laura! And thank you for leaving the review, I greatly appreciate it! 🙂
Easy and delicious! I used canola oil, 1 t. dry mustard, and a pinch of smoked paprika.
Wow I was actually surprised it tasted so much like mayonnaise. I’m not vegan but my daughter is allergic to eggs and dairy so finding these replacements is always a relief especially close to foodie holidays. Thank you so much!
Oops, that comment was meant for Sonia! Sorry about that!
Haha! Don’t worry about it. Just happy you’re enjoying the recipe, Michael! 🙂
Hi Sonia, and thanks for shairng your awesome recipe! I don’t know what happened to my previous comment. In it, I mentioned that I had also come up with a vegan mayo recipe that’s quite similar. It’s absolutely delicious, thick, creamy, and remains consistent for at least a couple of weeks in the fridge. I use lemon or lime juice instead of vinegar, dry mustard for extra emulsion and a more neutral flavour (I find Dijon has a noticeable taste of its own), and, my special ingredient… nutritional yeast! Lots of umami, adds colour, and nutrition. Many of my non-vegan mayo-loving friends and family can’t believe it’s not regual mayo. Perhaps try it for yourself and let me know. AGain, thank you and have an awesome day!
Your original comment is still there Michael, higher up where you had left it in replying to Amanda’s comment…
AMAZIMG!!! I’ve made non-vegan Mayo for years, I just started pulling animal products out of my diet and have been craving a creamy “something” for my sandwiches. This is SO YUMMY! So much that I asked my oldest, “why is there eggs in regular mayo? This tastes just as good!” Thank you, THANK YOU for the recipe & step by step instructions💗🍴
Glad you’re enjoying the recipe, Maria! I’m so with you on the “why is there even eggs in mayo” question! This vegan version tastes so much better, I find.
So COOL! Just made the mayo! It is so easy to make. Great instructions, Thank you! It was just a wee bit too tangy for me so I added 1 tbsp of Maple Syrup. It is perfect! No more store bought mayo for me.
Awesome! So very happy to hear, Lis. More money in your pocket, and less waste for the environment. Win-win! Plus, making mayo is so much fun… let’s make that win-win-win! 🙂
OMGOSH! I just made this and it tastes exactly like mayo. I only made half because I didn’t want to waste much in case it wasn’t good. I used Grey Poupon & grapeseed oil. You are amazing! I have an aquired aversion to eggs. Causes horrible bloat and other symptoms. 💩 eww… I wish I could post a picture of my mayo! Yum!!!!! Can I post this on my Instagram account?
Haha, absolutely, Dinah! Real happy to hear you’re enjoying the recipe! 🙂
Sooooo I followed this recipe to a t and it’s green not white like the picture!!!
What avocado oil do you use?
Wowww i am glad i found this. Can i use the aquafaba from the chickpeas i boiled myself using the instant pot? I have 2 glasses saved in the fridge.
Like I mentioned in the post, I don’t find it to be as efficient as the stuff that comes from the cans, but it should do the trick, providing it has a bit of thickness to it!
God bless you! Thank you soooo much for this
tasty recipe. I can enjoy mayo again!!! I have multiple allergies and this makes it much easier and it’s actually fun to make!
This sounded amazing, so I bought an immersion blender and some avocado oil to give it a try. Well, I’ve made 2 batches so far and they’ve both turned out like water. Argh! I followed the directions EXACTLY. Twice. Used a pint wide-mouth mason jar, brand new Mueller immersion blender, avocado oil, aquafaba from chickpeas, dijon, apple cider vinegar and sea salt. I also saw by the posted comments that a lot of other people had this same issue. I tried to “fix” the runny mess by letting it cool, adding a bit more aquafaba and mixing again, but it didn’t change in the least except turning a little more white in color. At this point I’m hesitant to waste yet another pricey cup of avocado oil on a 3rd batch of liquified mayo and figure with what I’ve already spent on this “foolproof” recipe I could have purchased 9 jars of vegan mayo at the store. Argh. Give it another try or throw the immersion blender in the trash?
I don’t know what to say Linda… it’s hard for me to determine what the culprit could be! All I can say is the ratio of ingredients is very important, and it’s imperative that the head of your blender is almost the same size as the jar. There has to be almost no room for it to move around. As for failed batches (it happens) some people have had success saving thenm by chilling the mixture overnight before reblending, some people have saved their batches using more aquafaba, lemon juice or mustard, but really most people have had great success with the recipe as written. I’ve had a batch fail on me once but I think it’s because I had added too much aquafaba (I don’t measure anything anymore) so I added more oil and that did the trick. If you decide to try it again, which I think you should, perhaps choose a less expensive oil just to experiment. And by all means, don’t throw failed batches away, they make terrific salad dressing once you add a few herbs and seasoning to them!
Hope this helps, and please let me know how things go for you should you decide to give this another try!
FANTASTIC. I’ve made it twice…success each time. Sooo easy and delicious. Thank you 🙌
FANTASTIC. I’ve made it twice…success each time. Sooo easy and delicious. Thank you Sonia 🙌
I dint know what went wrong? I made this wonderful mayonnaise with your recipe before turned out awesome. Made it again and it won’t froth up just stays liquid. The only difference is the Brand of garbanzo beans I used for the Aquafina.
Thanks for the recipe. I’m not very good at following directions, so I assumed the first 2 tries failed by my mistake. The third time I was hyper vigilant and it still failed to set up the way I expected. It’s more like salad dressing than mayonnaise.
I used a tall narrow straight sided glass drinking glass just slightly wider than the blender stick.
You specified a glass container, but my immersion stick is plastic. Could that be the problem?
Thanks for any feedback. It tastes so good which is why I keep trying.
Maybe your immersion blender just isn’t fast enough? The fact that it is plastic makes me think that it may be the case…
ANOTHER FAILURE. I was really excited about this recipe as I’ve tried different vegan mayo recipes before but just like the others this failed. Certainly not a foolproof recipe. It is very important to point out what could go wrong and what to take into account. Could the jar really be couple of mm wide or blender without enough juice. I cut the ingredients in half accurately as I wanted to do a trial batch and not waste a cup of oil again. I took sunflower oil which has been recommended by other vegan mayo recipes and is used in store vegan mayo. Honestly, vegan mayo is the most annoying thing.
I’m real sorry that the method didn’t work for you, Marta, but I’m not sure that halving the recipe was the best idea to start with… also, I’m not sure I understand what you mean by “Could the jar really be couple of mm wide or blender without enough juice”. Could you please elaborate?
I thought I was one of the unlucky ones when after blending was left with liquid, but after chilling it for an hour and adding a little bit more aqua faba it emulsified like magic!!!
Question: If I want to use lemon juice instead of vinegar to avoid the histamine would be the same amount?
Delicious! How long will it keep in the fridge?
Thanks for sharing. I am just now trying to make condiments from scratch so I know what is in them. I left out the salt and it is delicious.
I tried to make this twice but it never seemed to thicken. I followed the recipe to a T. Do you have any idea what could have gone wrong? I really wanted it to work
Delicious. Thanks so much for the recipe.
Great tasting mayonnaise.
Thanks for the recipe!
Holy moly this recipe is definitely foolproof!!!. I used:
My old Braun multiquick stick blender (one speed only) and the cup that came with it
instead of 1 tbsp of Apple cider vinegar I used 1 Tbsp of yoghurt whey ( I make my own) and 2 tsp apple cider vinegar (will experiment with slightly less vinegar in future as some brands make me wheezy)
I used my own aquafaba drained from a batch of chickpeas I cooked (1 cup dried chickpeas to 3 cups water in pressure cooker) This may result in more concentrated aquafaba than an open pot?
I have left it on the counter for 8 hours to give the culture a chance to kickstart before refrigerating. I am experimenting to see if this will extend the fridge life beyond a month, seeing a it’s only me using the mayo.
Once again, thanks for this recipe. Store bought mayo is now history 🙂
You have no idea of the miracle you just made in my life😂😱 this is legit THE BEST vegan Mayo I’ve made OR bought. As a former mayo adict, I send tons of love and appreciation. You’ve brought back my addiction 😂
Hahaha, you are very welcome, Andy!
How long will this keep in fridge
This came out beautifully! The texture is perfect and the flavor is pretty much spot on for mayonnaise. I’d be surprised if anyone could tell the difference on a sandwich or in a potato salad. I used black rock salt, which may be the same thing you used. Mine is labeled Himalayan Black Rock Salt. I did not have Dijon mustard on hand, used plain yellow mustard. It came out with a strong mustard flavor but still tastes great. I also did 1/2 a tablespoon of apple cider vinegar and 1/2 TBSP Crystal hot sauce. Since the hot sauce is made of cayenne peppers and vinegar I thought it would work for the mayo and it did. Next time I will probably use half the amount of mustard.
I tried twice and it just just liquidy. I did use light olive oil because that’s what I use with egg mayo, and I don’t mind the flavour. And it emulsifies great with egg.
I tried this a couple of nights ago. This is the easiest Mayo ever! And it tastes great! I don’t even like regular mayo, but this I will use. I think it took longer to gather to ingredients than it did to make it LOL.
Thank you!! This will be our Mayo from now on!
I followed the recipe exactly, but it didn’t come together.
Two I wondered may have had an affect:
1) my kitchen is very warm, so I chilled all my ingredients. It tried hard to emulsify but wasn’t quite making it
2) I wondered if maybe there are differences in aquafaba from different brands of canned chickpeas. Added a 4th tbsp of aquafaba and now we have success!!
This mayo is amazing, definitely better than store bought. I can’t believe how easy it is to make. Thanks for sharing the recipe.
Worked perfectly! I am going to use my mayo to make siracha aioli.
I am so happy to find such an easy way to make no egg Mayo!!
I love love this recipe!!!! Do you have any suggestions on how to make this a light mayo? Low fat?
I thought I’d try more aquafaba and less oil ….
Unfortunately this simply can’t be done… if you’re looking for low fat options, I’m afraid you’re gonna have to search google for an entirely different recipe.
I am not kidding you. This is the best Mayo I have ever had!!!! So easy and simple ingredients. I’m in love with it.
Some good add ins is liquid smoke and A1 sauce together. It’s a smoky Mayo.
Thanks so much for the post.
I shared with everyone I know!
Made this and it worked!!!! I have tried to make traditional mayo and it has always been a disaster. This is so delicious tasting. I plan to make this a staple in our home.
Omg ! Loved this recipe . My son said it tasted like Caesar dressing. Lol how long can it last in the fridge ?
It might be worth noting that this doesn’t seem to work doing a double recipe! Unless you have a tip for this? It always came out liquidy when I tried. Not a big deal though, I just make 2-3 batches at a time, it’s totally worth it. Anyways, THANK YOU for this, I’m saving so much $$ now that I’m not buying Veganaise anymore!
I just made this Mayo and it is amazing. Made a double batch… phoned everyone to try this! I will NEVER buy mayonnaise again. It is creamy tangy deliciousness!!!
This is the most simplest and most ah-mazing vegan mayo I’ve made. No boiling aquafaba, no using half a bottle of oil. Just simply amazing.
I made this following the instructions with an immersion blender and it’s all liquid. What am I missing?
After trying several recipes for mayo (soy milk, aquafaba) with no success of any emulsifying, I tried this recipe. It worked perfect! The ease and minimal ingredients are plus, but I think the main factor is when I was scrolling through past posts and you mentioned to someone who was having emulsifying issues, was breaking the vacuum effect too soon. That clicked for me. It’s mentioned not to move the blinder in the directions, but I think would be excellent to state why right next to it.
I have a 750w (peak) immersion blender and it emulsified it so fast (literally 3-5 seconds) I was disappointed again thinking the mayo broke and was just white liquid swirling around….until I lifted the blender and it’s mayo! Perfect consistency too. So, thank you for the recipe and the tips!
Amazing!! I used stone ground mustard since my Dijon had sugar in it, but it was fantastic!
Why is it better with Himalayan salt? Do you understand where this comes from?