Simple Vegan Mayo Recipe | Easy Egg-Free Dairy-Free Homemade Mayo
Creamy, stable vegan mayo made with aquafaba, neutral oil, acid, and Dijon comes together in minutes and tastes better than store-bought. Cold ingredients and a slow blend ensure a thick, silky emulsion.
Ingredients
Ingredients
- 1/4 cup aquafaba (unsalted if possible)
- 3/4 to 1 cup neutral oil (sunflower, grapeseed, canola, or light olive oil; avoid extra-virgin olive oil)
- 2 tablespoons acid (apple cider vinegar, white wine vinegar, or fresh lemon juice)
- 1 to 2 teaspoons Dijon mustard
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon maple syrup or sugar (optional)
- Pinch garlic powder (optional)
Instructions
Instructions
- Chill the aquafaba and acid in the refrigerator so they are cold.
- Add the aquafaba, vinegar or lemon juice, Dijon mustard, salt, and optional sweetener and garlic powder to a tall jar.
- Pour the oil on top of the base ingredients.
- Place an immersion blender at the bottom of the jar, turn it on, and blend without moving for 10 to 15 seconds until the bottom thickens and turns pale.
- Slowly lift and tilt the blender to incorporate the remaining oil until fully emulsified, about 30 to 45 seconds total.
- If using a standing blender, blend the base on low for 10 seconds, then drizzle in the oil in a thin, steady stream while blending on low to medium until thick.
- Taste and adjust seasoning with more salt or lemon as needed; if too thick, blend in 1 to 2 teaspoons cold water; if too thin, blend in 1 to 2 tablespoons more oil.
- Transfer to a clean, airtight jar and refrigerate for 30 minutes to allow flavors to settle and the texture to firm.
Notes
Yield is about 1 cup (approximately 16 tablespoons). Refrigerate immediately and use within 7–10 days; do not freeze. Use clean utensils to avoid contamination. For variations, try lemon-garlic aioli (extra lemon and fresh garlic), chipotle with lime, herb mayo with parsley, dill, or chives, sriracha with a touch of sesame oil, smoky paprika with cumin, or garlic-black pepper. Use neutral, light oils and avoid extra-virgin olive oil in the base. Cold ingredients thicken better, and a slow oil stream in a blender prevents breaking. To fix broken mayo, start with 1 tablespoon fresh aquafaba in a clean jar and slowly blend in the broken batch.