Description
This Homemade Vegan Mayo is creamy, delicious, and the perfect plant-based alternative to traditional mayonnaise. Made with aquafaba (chickpea liquid) as the base, this vegan condiment is rich, tangy, and incredibly easy to make at home. Perfect for spreading on sandwiches, mixing into salads, or serving as a dip, this mayo is also customizable with your favorite herbs and spices.
Ingredients
Scale
- ½ cup aquafaba (liquid from canned chickpeas)
- 1 cup neutral oil (such as sunflower, grapeseed, or avocado oil)
- 1 tablespoon lemon juice
- 1 teaspoon mustard (Dijon or yellow)
- ½ teaspoon salt
- Optional: 1 teaspoon maple syrup or agave (for a touch of sweetness)
Instructions
- Prepare Ingredients: Measure and gather all ingredients for easy access.
- Blend the Base: Add aquafaba, lemon juice, mustard, and salt to a high-speed blender. Blend on medium speed for 30 seconds until well combined.
- Emulsify Slowly: With the blender running, slowly drizzle in the oil. Continue blending until the mixture thickens into a creamy, mayonnaise-like consistency.
- Taste and Adjust: Taste the mayo and adjust seasoning if needed. Add more salt or lemon juice for tanginess, or a touch of sweetener for balance.
- Store: Transfer the mayo to an airtight container and refrigerate for up to 1 week.
Notes
- Flavor Variations: Add roasted garlic for garlic aioli, sriracha for a spicy kick, or fresh herbs like dill or basil for an herby twist.
- Storage Tips: Keep your vegan mayo in an airtight glass jar in the refrigerator. Consume within 5-7 days.
- Troubleshooting: If the mayo is runny, add more oil while blending to thicken it. Chill and re-blend if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: simply savory
- Method: Condiment, Spread
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 tablespoon
- Calories: ~ 90
- Fat: ~10g
- Carbohydrates: ~0.5g
- Protein: ~0.5g