Easy Vegan Aquafaba Mayo

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It’s happening: Easy vegan mayo that’s perfectly creamy, thick, and tangy! You can do this.

This recipe requires just 5 minutes6 ingredients, and 1-bowl to prepare.

The initial version of this recipe was made with a hand mixer, but I’ve since found that it doesn’t work for everyone, especially depending on the power of your mixer! So I’ve done more testing and now have a safe and effective way to get perfect mayo every time.

The base is aquafaba – the liquid/brine leftover in a can of chickpeas – which is blended with apple cider vinegar, brown rice syrup, mustard powder, and sea salt for flavor. Next comes a neutral oil for creaminess and body, which is streamed in while mixing. For oil, we found sunflower to work best, but avocado works too (just produces slightly less thick mayo).

I hope you all LOVE this mayo! It’s:

Creamy
Tangy
Rich
Easy to make
& Delicious

This mayo is the beginning of so many wonderful things to come. It’s going to be perfect for aiolissalad dressings, sandwiches, and more. It’s especially perfect on our Vegan BLT!

For more aquafaba recipes, check out our Best Vegan Gluten-Free Cornbread, 1-Bowl Pumpkin Cake, Best Almond Meal Chocolate Chip Cookies (GF), 1-Bowl Ginger Cookies, Peanut Butter Cup Cookies, and Fluffy Vegan Gluten Free Sugar Cookies.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

*6/22/18 Recipe updated for improved method and tips on how to get creamy, thick, tangy mayo every time.

Easy Vegan Aquafaba Mayo

Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!
Author Minimalist Baker
Print
4.58 from 239 votes
Prep Time 5minutes
Total Time 5minutes
Servings 8(2-Tbsp servings)
Course Sauce, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Weeks

Ingredients

  • 1/4cupaquafaba (the liquid/brine in a can of cooked chickpeas)
  • 1/4tspground mustard
  • 1/4tspsea salt
  • 1 1/2tspapple cider vinegar
  • 1-3tspbrown rice syrup* (or sub stevia to taste, cane sugar, or OR maple syrup)
  • 3/4-1cupsunflower oil* (a neutral oil is important here for flavor // avocado also worked well and we’ve heard canola does, too)

Instructions

  • Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven't had good success with traditional blenders).
  • Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process.
  • Move the immersion blender up and down to incorporate a little air toward the end. If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn’t need more than the recommended amount. 
  • Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each. 
  • Use immediately or transfer to a sealed container in the refrigerator until cold – about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You’ll know it’s gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!

Video

Notes

*I found stevia, cane sugar, and brown rice syrup to be the best sweeteners, as they don’t weigh down the mayo. Maple syrup is an OK alternative, but it can make the mayo runnier.
*Sunflower oil tended to work best here and yielded thicker, creamier mayo. But avocado worked well, too (just slightly less thick).
*Recipe adapted from New York Times.
*Nutrition information is a rough estimate calculated with the lesser amount of brown rice syrup.

Nutrition (1 of 8 servings)

Serving: 1two-Tbsp servingsCalories: 186Carbohydrates: 1gProtein: 0.1gFat: 20.5gSaturated Fat: 2gPolyunsaturated Fat: 0.78gMonounsaturated Fat: 17.12gTrans Fat: 0gCholesterol: 0mgSodium: 75mgPotassium: 1mgFiber: 0gSugar: 0.5gVitamin A: 0IUVitamin C: 0mgCalcium: 1.35mgIron: 0.05mg

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Reader Interactions

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  1. Tonisays

    My absolute go-to. It’s perfect every time. I modify when I want flavored aiolis, but it’s a standard in my house. Thank you for your time creating this one. I know it takes testing and experimenting etc. We appreciate you!!!!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thank you so much for your kind words and lovely review, Toni! We’re so glad you enjoy it! xo

      Reply
  2. Alexandrasays

    Thanks for the vegan mayo recipe. I made it with a hand mixer (same brand in the photos) and it worked, it took more than two minutes but the mayo works really good, it’s almost as thick as yours and it tasted good. I kept it in a plastic container and put it in the fridge, but one hour late, I checked it and the mayo was liquid, almost like at the beginning of the process, it lost all its creaminess. I don’t know what to do, if I should refrigerate it and mixer it again or change to a glass container. Any advice?. I want my thick mayo again 😭😭😭.
    Please help me.

    Reply
    • Support @ Minimalist Bakersays

      Hi Alexandra, sorry to hear that happened! How strange. It almost sounds like there was some sort of additive in there causing separation. Did you make any modifications to the ingredients? You could try mixing it again!

      Reply
  3. Markussays

    Finally, an egg-free mayo recipe that doesn’t taste like lipstick! Removing mayo was probably the worst thing for me after I developed an egg intolerance but now I can eat my favorite dressing again. This was delicious and so very easy to make. I am used to Duke’s and Hellman brand mayo so I omitted the sweetener and it was perfect. For folks who are used to egg-based mayo you can’t even tell the difference. I offered some to family members and they didn’t believe me when I told them this was vegan.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed the recipe and can enjoy mayo again! Thank you for sharing, Markus! xo

      Reply
  4. Lee-Gwensays

    This worked out really well! Thank you. It’s so thick and creamy – like Kewpie Mayonnaise … but better.

    Reply
    • Support @ Minimalist Bakersays

      Hi Lili, Hm, we’re not sure about making this recipe oil-free, but perhaps more aquafaba? You might prefer our avocado aioli recipe, which can be used similarly. Hope that helps!

      Reply
  5. Rachaelsays

    Wow! Incredible! Way better than the vegan mayo I got the other day. And surprisingly easy too! I used 1 tsp of maple syrup and it came out so creamy and thick!

    Reply
  6. Arinesays

    Great recipe. Used the all in 1 method. Dumped all ingredients in a tall beaker, put the stickblender in and he presto. Within a minute I had great tasting mayo. Thanks a bunch.
    Now what type of salad to make with it…..

    Reply
  7. jtangosays

    This is surprisingly good! I omitted any sweetener and used avocado oil for health reasons…making this for my husband who is on a pretty rigid cancer diet.

    Reply
  8. Martinsays

    I made this without any sweetener and it was great. I also used a stick blender and very light olive oil. Perfect mayo in five minutes and as good as mayo made from egg. And it won’t poison me if I leave it in the fridge for a week. What’s not to like.

    Reply
    • Support @ Minimalist Bakersays

      Right?! We’re so glad you enjoy it, Martin! Thank you for sharing!

      Reply
  9. Elisesays

    this worked using 100% olive oil, but keep in mind that the taste is VERY strong (but still amazing)

    Reply
  10. Rowena Ibanezsays

    Came out perfect! Started with dry chickpeas & used the cooking liquid from that. Used regular yellow mustard, apple cider vinegar & maple syrup. I made a second one using fresh lemon juice instead of vinegar & I liked that slightly better. Immersion blender worked well but it did take time. It stayed milky but I pumped it a bit up/down to get some air in there & that thickened it! This is a keeper recipe!

    Reply
  11. Sarasays

    I love this recipe. It is so easy to make and it tastes great. The only modification I make is that I leave out the sweetener. I have a question- Twice now I have made this recipe and it turned out perfectly. However, both times I tried to make a second batch immediately after and the second batch never set up. Any ideas on what I’m doing wrong the second time? Also, would it be possible to just make a double-batch at one time or would that be too much for the immersion blender? Thanks!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Sara! Hmm, that does seem odd that it works well with the first batch but not the second. The only thing we can think of would be if you’re chilling the chickpea brine in between maybe? Perhaps the temperature of the ingredients could make a difference?

      Reply
  12. Brianasays

    I have been making this recipe for years (I am allergic to citrus and egg whites so THANK YOU for this recipe!!) and the step I highly recommend is making this in an ice bath. Otherwise my mayo never set. I would always have to refrigerate it and then try blending it again the next day. My other tip is that avocado oil tastes the best but often the mayo breaks when I’m about halfway through the jar (I always make a double batch). To avoid this I use either half avo oil and half canola oil, or just all canola oil. Sunflower oil works great too but gets expensive if you make this recipe all the time. Anyway thank you again for this wonderful recipe that has let me have mayo again!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thank you so much for sharing your experience and helpful tips, Briana!

      Reply
  13. Jeannie Modaffsays

    I am allergic to chickpeas. Can I use the brine from any other kind of bean to make Aquafaba? Could I use the liquid from any bean I’ve cooked in the Instant Pot? Thanks.

    Reply
    • Support @ Minimalist Bakersays

      Hi Jeannie! Unfortunately, to our knowledge there aren’t other types of beans that create the same results as chickpeas, but we haven’t tried it for ourselves so we aren’t positive. Let us know how it goes if you give anything a try!

      Reply
    • Bobbysays

      Most likely. I think white beans would work. You can use liquid from instant pot but you may want to reduce it so it’s of a similar consistency to canned Aquafaba

      Reply
  14. Leannasays

    A wonderful mayo! I used avocado oil and maple syrup. It was slightly runny at first, but made it 2 days ahead for burgers and it thickened up perfectly! Also added 2 minced cloves of garlic, and would HIGHLY recommend.
    Thank you -trying your recipes is a new highlight of my week. :)

    Reply
    • Support @ Minimalist Bakersays

      Yumm, thanks for sharing, Leanna! So glad this recipe was a success for you!

      Reply
  15. Diannesays

    We cook our own chickpeas, do you think the water they are cooked in with a bit of salt would equate to the brine from tinned chickpeas? Thanks

    Reply
    • Support @ Minimalist Bakersays

      Hi Dianne, We’ve only ever tried with canned chickpeas, but if using homemade aquafaba, we’d suggest boiling it down so it’s thicker before using. Let us know how it goes!

      Reply
  16. Mc18xsays

    Yeah, this doesn’t work without an immersion blender. I tried with multiple different blenders, it never set.

    Reply
  17. Rosesays

    Love this recipe! So fast and easy! I make it in a high-speed food processor right before I make hummus for the week, and the food processor works great!

    Reply
  18. Dianasays

    This recipe is seriously impressive ! It’s been so hard to find a vegan mayo recipe with an option to exclude vegetable oils.I used avocado oil and the texture was gorgeous. Thank you!

    Reply
  19. Kris L Rothsays

    So my kids are both vegan and my son is always experimenting with recipes. He didn’t have enough oil for this, so he added garlic and spices and made THE most delicious Ranch dressing I’ve ever had in my entire life. I mean, my mom used to make the OG Hidden Valley Ranch, with buttermilk and their spice packet, and it was even better than that!

    Reply
      • Lumisays

        Super simple recipe! Rich, creamy, and easily customizable. Holds up well in macaroni and potato salads as well as tasting fantastic on a sandwich. 10/10, you’ve done it again, MB.

        Reply
        • Support @ Minimalist Bakersays

          Yay! So glad this recipe has been so versatile for you, Lumi. Thanks so much for the lovely review!

          Reply
  20. DS Mosersays

    Just Wonderful. Turned out so good. I never seem to have the exact ingredients when I find a recipe that I want to try but that doesn’t stop me from giving it a go. I used Safflower oil that was in the back of my cabinet, prepared Dijion mustard (googled for proper substitution), and doubled the recipe and it turned our great on first attempt. This will be a keeper.

    Reply
  21. Michellesays

    Have you ever used this in a hot baked dip, in substitution for traditional mayo? I am wondering if it holds up in the heat. Recipe would also have vegan cream cheese in it.

    Thanks,
    Michelle

    Reply
    • Support @ Minimalist Bakersays

      Hi Michelle, we haven’t! It might be worth scanning the comments to see if other readers have mentioned trying it?

      Reply
    • Support @ Minimalist Bakersays

      Hi Melissa, yes, but it will add a strong flavor and not be as light. A more neutral-flavored oil is best.

      Reply
    • Kimsays

      On substituteing with olive oil. It is woth considering that sunflower oil is used to cover preserved vegetables etc, because it is quite nutural in flavour, but more importantly, it does not solidify when refrigerated. Olive oil on the other hand certainly DOES solidify in the fridge. Thing what that may do to the texture of your mayo?

      Reply
  22. Cassandrasays

    This is so good! I added a little Kala Namak salt for that eggy taste. The texture is wonderful. Thank you!

    Reply
  23. Ulamkisays

    I made this with 3/4 cup avocado oil and only 1 teaspoon of maple syrup. I don’t think it needed to be sweeter than that. I know the recipe recommended sunflower oil but I only had avocado on hand and it definitely tasted like avocado oil, which for me was not ideal. I’ll make this again with sunflower and hopefully it’ll taste a little better.

    Reply
    • Support @ Minimalist Bakersays

      Hi Ulamki, sorry to hear the flavor wasn’t right with the avocado oil. Let us know how it goes with the sunflower oil!

      Reply
  24. Amysays

    First time making this and I was shocked at the amazing flavor and texture! It’s delicious and turns out perfectly with an immersion blender in a tall Ball jar. Thanks so much fir the recipe – it’ll be a staple in our house.

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Amy! Thank you for the lovely review! xo

      Reply
  25. Ryansays

    I’ve probably made this recipe a few dozen times by now. My wife doesn’t really like mayonaise but she loves this. It’s so much lighter than non-vegan varieties and I love being able to tweak this depending on what I’ll use it for. Sometimes I hit it with more ACV for a tangier mayo or a little extra sugar for some sweeter mayo. This stuff is really easy to make, lasts a decent amount of time, and tastes amazing by itself or turned into other sauces.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoy the recipe, Ryan! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  26. Kristysays

    I put everything into a jar, except the sweetener, used lemon juice instead (I prefer the flavour) and used black salt (kala namak) instead of regular salt. Popped my immersion blender into the bottom and started blending. It got SUPER thick!! I used 1 cup of sunflower oil.
    I then stirred in some whole seed mustard for a little more ‘zing’.
    It’s so good, and no need for added thickeners, preservatives, ect.

    Reply
  27. Vickysays

    I couldn’t believe my eyes when making this and seeing it happen! And it tastes amazing!!! better than the traditional thing!
    I grew up making green and pink mayonnaise (with beets the pink and with parsley and garlic for the green kind) Do you think I could replicate it using this amazing vegan version? I can’t wait! Thank you for this awesome magic mayonnaise!

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks for trying it out and leaving a review, Vicky! We’ve never experimented with green or pink mayo, but what a great idea! We assume it would work!

      Reply
  28. Tracysays

    Thank you! I was trying to make a low sodium version of a vegan chicken (seitan) salad I buy at Whole Foods. I should have prefaced this with I AM NOT experienced in the kitchen. (I can find the sink.) I added ingredients I could see/taste/read on the label. I neglected to follow your instructions regarding dripping oil in a little at a time, but it didn’t seem to matter. The pandemic immersion blender I bought because I watched Jimmy Kimmel make sauce from garbanzos worked fabulously. Like a miracle, my ingredients turned into mayo. And I like it. Holy @#%**! Now I’d like to alter it to make salad dressing (they’re all too salty and too sweet). What can I use to thin it out a little? Thanks again!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! A bit of water should work to thin out the mayo for a dressing. Thanks for sharing your experience, Tracy!

      Reply
  29. Stephaniesays

    This is the best Mayo on the planet! I’ve been making it for a few months now and we all love it. Simplicity at its finest also!
    I don’t add sweetener (just my preference), and depending on how I’m using it will sometimes add a bit of garlic powder and black pepper.
    Thank you, from the bottom of my heart for posting this. I will never buy store bought vegan Mayo again!!!!!!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re thrilled to hear you enjoy it so much, Stephanie! Thank you so much for sharing! xo

      Reply
  30. Monikasays

    I did not have an immersion blender for this but decided to give it a shot anyways! And I was NOT let down!! I used my nutribullet to blend it at first before adding the oil. I then transferred it to a small food processor with a tiny pour spout to incorporate liquids and added the oil (I used 3/4 cup canola) through that on the puree setting. I poured the oil slowly and the spout only allows it to drip into the processor as well and it turned out great! I haven’t liked the store bought vegan mayos that I have tried in the past…like at all. So believe me when I say that I am STOKED for this recipe! Already added to my saved recipes. I’ll be using this mayo for a chickpea “tuna” salad for a camping trip and I am sure I’ll find many more uses now that I can enjoy mayo again! Thank you so much!!

    Reply
    • Support @ Minimalist Bakersays

      Wonderful! We’re so glad it turned out well with that method. Thank you for sharing your experience, Monika! xo

      Reply
  31. Bosays

    Made this today. I used grape seed oil, as that is what I had. I also sweetened with a little bit of agave. Worked well. Super thick.
    Love it. My new go to.

    Reply
  32. Katsays

    So good I found myself licking my immersion blender! Can’t believe this is so easy& contains no nasties. Will definitely make again! ❤️

    Reply
  33. Lauriesays

    THANK YOU for this wonderful recipe! I’ve made this recipe four times without fail.

    I used:
    – My $20 electric regular mixer with the whipping attachment in a dry glass mixing bowl.
    – No sweetener (hate sweet mayo)
    – 1 cup Mazola canola oil (more oil meant thicker)
    – 1/4 tsp dried mustard
    – 1/4 tsp ground mustard
    – 1/4 tsp sea salt
    – 1 1/2 tsp organic apple cider vinegar
    – 1/4 cup S&W organic pinto bean aquafaba

    QUESTION:
    Anybody make this successfully with olive oil? If so, what kind?

    Reply
  34. Joansays

    The mayo never did set up properly, I used a food processor because I don’t have an immersion blender. Kept it on high for quite a while. It did set up well enough to make ranch dressing, which is why I was making the mayo anyway. I thought I was being conservative by using only 1 teaspoon of cane sugar, but it kind of ruined the taste overall. Next time I try to make this, I’m leaving out the sweetener all together.

    Reply
    • Support @ Minimalist Bakersays

      Hi Joan, we haven’t tried it in a food processor, so that may be the issue. Did you pour in the oil slowly? That’s important for getting it to set properly. It should also thicken more in the fridge.

      Reply
  35. Oliviasays

    I’m surprised at how forgiving it is. I was expecting it to be a disaster (nothing to do with your recipe, I’ve made it so many times and it’s always, apart from one time, worked out great) as my scale was giving me a headache and not taking properly and jumping from 0 to 50 to 100 to 150 back to 80, then to 50 again and being a pain in the ass and I didn’t trust it (also I’m in France right now and don’t have measuring cups) so I wung it by just using all the Aquafaba from the chickpeas. I was able to use spoons (just normal teaspoons rather than measuring spoons) to measure out the other stuff – I make a hybrid of this recipe and the BBC one which I find has the perfect flavour but lacks the creaminess of this one so I use white pepper (which I eyeballed) and about 2tsp Dijon mustard.
    I knew I wouldn’t be able to measure the oil, so poured the oil straight in (slowly, not all at once) and used the whole bottle (500ml) and it worked perfectly. Made super thick Mayo which is fine bc I hate runny vegan Mayo and like it thicker. Other than that it’s pretty good. Think I may have added a bit too much white pepper but we shall see.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out well! Thank you for sharing, Olivia!

      Reply
  36. Sharonasays

    Wow! I have just made this mayo and it is delicious. I think I prefer it to my traditional mayo recipe made with egg.

    Reply
  37. Sebassays

    Thank you so much for this tasty recipe! Very hard for me to find a vegan mayo and with this I have a delicious alternative. I am very picky about mayo – there were only 2 brands I would eat at all – and this one tastes better.
    I made this mayo 10 times – 3 times it was a disaster, the remaining times it was so delicious that friends asked what brand :D – could not believe is home-made and vegan.
    1. You need a high-speed emersion blender. It didn’t work with anything else.
    2. Use only sugar as sweetener. Any kind of liquid sweetener would not solidify and the taste was afoul.
    3. Adjust the salt, sugar, vinegar and mustard to your liking – major changes were required to meet my taste :D
    4. I add 1/8 tsp. tumeric and 1/16 tsp. chili pulver – the color is wonderful and the taste is better in my opinion.

    Thank you again for this and so many other recipes on this site!

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks for the great review and for sharing your experience, Sebas!

      Reply
  38. Naomisays

    I was so excited when I found this recipe and made it straight away. I used avocado oil and maple syrup as a sweetener and to start with the mayonnaise was lovely and creamy with great flavour but after I left it in the fridge for a few hours it had liquified. Do you know how this could have occurred and what I can do to fix it? Thanks

    Reply
    • Support @ Minimalist Bakersays

      Oh no! Sorry to hear that, Naomi. It almost sounds like maybe it didn’t blend enough at the beginning to fully emulsify? We’d suggest trying to blend more to see if it thickens up.

      Reply
    • Support @ Minimalist Bakersays

      Hi Beth! Unfortunately we don’t have an oil free mayo recipe on the blog (yet!), but you can find some great recipes from other blogs online! xo

      Reply
  39. ERINsays

    Delicious and so fast/easy to make! Will never buy store-bought mayo again! If you are used to Miracle Whip, leave in the sugar but if you are used to Hellman’s leave out the sugar!

    Reply
  40. Kat DeRossettsays

    Thank you for this recipe 😁. It works great. I used the Walmart organic chick peas. I found out recently I have MANY food intolerances, including eggs. I’m able to use this Mayo to make sauces to make my new restricted diet more interesting.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Kat! Thank you so much for sharing! xo

      Reply
  41. Carolinesays

    I’m really sorry to say that this recipe did not work at all, the recipe calls for too strong a vinegar flavour and it simply did not thicken no matter what. And it doesn’t thicken in the fridge. With a lot of extra herbs and flavouring I might be able to use this as a dressing of some sort, but not any kind of mayonnaise. I’m an exerienced home cook so I can usually find my way out of a problem. I can’t get anything out of aqua farba without forcing my kitchen gadgets to labour instensively, and they’re simply not designed for that kind of extended running. (Feeling a bit down also because I’m finding a lot of vegan recipes (from wherever) simply don’t work and often require expensive and highly specialised ingredients, and I hate wasting food. The pictures look so inviting, but my results are disappointing. I will continue to try, and I’m open to tips to improve.

    Reply
    • Support @ Minimalist Bakersays

      Hi Caroline, shucks, we’re so sorry to hear it didn’t turn out for you! A few ideas: 1) you can definitely reduce the vinegar to taste, 2) perhaps try a different brand of chickpeas for the aquafaba (some are thicker than others), and 3) make sure to pour in the oil very slowly. Hope it goes better the next time around!

      Reply
  42. Sabrinasays

    Yum! I just made this and it turned out really well. I don’t think I will ever buy store bought mayo again. This was so easy and a great way to use up chickpea brine.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Sabrina. Thank you so much for sharing! xo

      Reply
  43. Karyn Quackenbushsays

    Not sure what I’m don’t wrong. Tried this 3 times. It never got thick. I used a ninja blender a hand immersion blender and a food processor. Nothing worked.
    I’m sure it’s me. 🥴

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear it’s giving you trouble, Karyn! A couple ideas here: 1) you may want to try a different brand of chickpeas since some can be thicker than others and 2) make sure to add the oil slowly. Hope that helps!

      Reply
  44. Rosiesays

    Fantastic! Thank you for sharing this recipe! Sometimes I’d just rather do without eating something plant based that’s pretending to be the food I used to love. But this recipe so hit it out of the park! If someone served this to me and said it was Hellmann’s I’d believe them! I just made my first batch 2 days ago and it was so good I’ve made a double batch to use on a large potato salad plus have enough leftover to make sandwiches. Thank you, thank you, thank you!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We love to hear this! Thank you for the lovely review, Rosie. We’re so glad you enjoy the mayo! xo

      Reply
    • Carolinesays

      Please will you elaborate on what you did exactly, my attempt was “thin” and tasted awful. Definately not like Hellmans.

      Reply
      • Rosiesays

        Hi Caroline,
        I’m not sure I did anything special. I make my own chickpeas and store the liquid in containers in my fridge. After a couple of days it gets kind of jelled. Maybe that’s what gives me the texture? I don’t know. I have not tried it with canned chickpeas. Other than that the video shows a handheld mixer & I used my old stick mixer to incorporate air into the mayo & make it fluffy. I work the mixer up & down on high for however long it takes & drizzle the oil in slowly while I’m mixing.
        My final product is the thickness of the Hellmann’s that comes in the squeeze bottle, not the super thick stuff in the tub. But, taste-wise, I can’t tell the difference. I just finished the last of that potato salad that I made in my original comment. It was still delicious and I made tomato sandwiches with some of the leftover mayo I still have in the fridge. It still tastes great however many days this is later? My husband agrees with me that it’s a wonderful recipe. He doesn’t need to be on this plant based adventure with me but he’s loving everything I’ve made so far. I hope you have better luck next time.

        Reply
    • Support @ Minimalist Bakersays

      Hi Maria! At the top of the recipe (just above the ingredients list) you can always see how many servings a recipe has, whether it’s freezer friendly, and how long it keeps. This recipe will keep in the refrigerator for 2 weeks. xo

      Reply
  45. Cathysays

    Can you use flax oil in the recipe? We use so little oil at all I am wondering which one to keep on hand as I did enjoy it with canola but would prefer a ‘healthier’ oil.
    Love your recipes!

    Reply
    • Support @ Minimalist Bakersays

      Hi Cathy, thanks so much! We think the flavor of flax oil would be too strong here, unfortunately. Avocado oil would be a better option.

      Reply
  46. GariRaesays

    It came out perfectly the first time. I really added the oil slowly (canola). I used just a tsp.of agave. I had.no dry mustard, so I used prepared horseradish mustard. And,.since I don’t like the taste of vinegar, I used the smallest recommended amount of apple cider vinegar. It actually tastes better than my store-bought vegan mayo, which I didnt notice has an aftertaste this homemade mayo doesnt. This version is a but lighter in texture than the purchased version, so I’ll have to test it on a sandwich. Overall, I’m very pleased. Next time I’ll make a garlic aioli with it. Yum!

    Reply
  47. michelle chansays

    Does this recipe work with liquid from cooking chickpeas from dry in the instantpot ? I try and avoid buying canned legumes . .

    I see it says to boil down below, but I am curious if that’s a high heat or low heat process makes a difference.

    Reply
    • Support @ Minimalist Bakersays

      Hi Michelle, We’ve only ever tried with canned chickpeas, but another reader mentioned success with boiling down the liquid. We’re not sure if high or low heat would make a difference. Let us know if you try it!

      Reply
    • Rosiesays

      I cook my dried chickpeas on the stove after soaking overnight in the fridge. I always save the chickpea water for other recipes, so that’s what I used here for the Mayo. Loved it! I also didn’t know chickpea water had another name! I learned something new! Aquafaba!

      Reply
  48. Jemima Pinesays

    Hi have just made. It was runny so I added lemon juice and wizzed it again and it thickened perfectly. Also I added some fresh garlic.
    Adding more oil makes it to oily and runnier. Lemon or vinegars the way.
    Totally yummy.
    Thankyou.

    Reply
  49. Jemima Pinesays

    Hi have just made. It was runny so I added lemon juice and wizzed it again and it thickened perfectly.

    Reply
  50. Kristensays

    I just made this and it was so easy!! I’m doing a sugar free diet so I left out the sweetener altogether and I think it still tastes yummy. I used a small smoothie blender and left the lid off to allow air to enter…thankfully didn’t overflow 😂 Last year I tried a vegan Mayo with no success and so I was so excited when this one worked! Also, I used canola oil and it thickened just fine.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Kristen. We are so glad this one turned out well for you! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • Melenasays

      I made this mayo to put in my tuna salad. It was delicious. I added 1/4 tsp of white pepper, increase the dry ground mustard to 1/2 tsp and used only 1 tsp of raw granulated cane sugar and 1 cup of avacado oil.

      Reply
  51. Hannahsays

    I have noticed that most aquafaba recipes are sweet, so I was so pleased when I came across this. Cooked it up on a whim just to see and I think I was over-confident. Mine hasn’t thickened on this occasion. Tastes good though! Will certainly try again though. Great find.

    Reply
    • Support @ Minimalist Bakersays

      Hi Hannah, we’d suggest streaming in the oil more slowly next time to see if that helps. It will also thicken a bit more after refrigerating. Hope that helps!

      Reply
  52. Alexsays

    I have made this 4 times, had one fail (stayed runny). I think I was rushing, over confident. It’s a great simple recipe, that fail gave me a healthy respect, not to get casual. I always add garlic, 1 clove and Dijon mustard as it’s all I have. I also recommend using a cold pressed oils like canola which works, instead of refined oils. I used a touch of maple syrup, and salt and raw cider vinegar. Delicious! Next I shall save my own chickpea water after boiling it

    Reply
  53. Alexsays

    Made this twice. First time followed the directions exactly. Nice texture. It was kind of like magic. One second you have aquafaba and oil, next second you have a thick creamy perfect mayo.

    But! I did find it to be grossly sweet. Second time I skipped the sweeteners altogether. Looking at other mayo recipes, vegan or not, none of them called for sweeteners so I think it’s weird that this recipe included sweetener.
    I also added:
    1/2 tsp yeast flakes for color and flavor,
    1/8 – 1/4-ish tsp kala namak (sulfur salt) for an eggy flavor,
    skipped the plain salt,
    and added a bit more mustard: 1/2 tsp total.

    Flavor came out much better this time, also it whipped up thicker (mustard is an emulsifier so adding more might be the reason why). It was almost too thick to whip in all the oil! I might add a tiny bit of salt next time, not sure.

    I love that I can whip up mayo anytime, and for less than 50 cents for a jar! I’m seriously never buying mayo at the store ever again. So exciting!

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your experience, Alex! We found the sweetener provided a nice balance, but definitely not essential.

      Reply
  54. Katiesays

    I have a couple of questions:

    Curious as to whether anyone has tried this with monk fruit extract.
    Will homemade aquafaba work? I’ve just done a big batch of dried chickpeas for hummus and would love to try out this recipe to avoid wasting the “bean juice” as my kids call it.
    When we’re talking about alternatives to the brown rice syrup, are we subbing in liquids or the powdered alternatives? So, I’d be interested in trying this with monk fruit or stevia; would this work with their powdered iterations do you think?

    I appreciate any thoughts you may have to offer.

    Reply
    • Support @ Minimalist Bakersays

      Hi Katie, other readers have mentioned leaving out the sweetener with success, so that’s an option. We’d say taste test and if it needs a little sweetness, add a very small amount of liquid or powdered stevia or monk fruit of choice. We’ve only ever tried with canned chickpeas, but if using homemade aquafaba, we’d suggest boiling it down so it’s thicker before using. Let us know how it goes!

      Reply
      • Katiesays

        Thanks! I ended up leaving out the sweetener all together, and it tasted great! Followed the advice to boil down the cooking water, and it worked like a charm. I am grateful to have this as an option! We are not a vegan family, but I prefer to cut out extra, unnecessary processing, preservatives, and artificial anything where possible. Plus, I’m trying to be better about reducing food waste in our home. So this is a great way to do both! Thank you again!

        Reply
        • Support @ Minimalist Bakersays

          Amazing! We’re so glad it turned out well. Thanks for sharing, Katie!

          Reply
    • erinsays

      Hi Katie! I have successfully used Lakanto monkfruit/erythritol sweetener in homemade ketchup and BBQ sauce this week and it worked perfectly so I am pretty sure it would work with homemade mayo too!

      Reply
      • Katiesays

        Thanks, Erin! I ended up omitting the sweetener, and it tasted great! But I’ll keep your remark in mind for the future. I appreciate it!!

        Reply
  55. Carolyn Brownsays

    I absolutely love this mayo! It’s the best I’ve ever had. It only has a few ingredients and it’s so easy to make. Thank you for such a delicious recipe.

    Reply
    • Support @ Minimalist Bakersays

      Amaziiing! Thanks for the kind review, Carolyn, we’re so happy you enjoy the mayo! xo

      Reply
  56. Mollysays

    This is so easy and delicious! It almost tastes like miracle whip. I hate wasting aquafaba so I’m always looking for easy ways to use it. I’ll definitely save this for the next time I make hummus! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Molly! Thanks for the lovely review! xo

      Reply
  57. Tara Ogdensays

    This is such a spectacular, easy, delicious recipe!! I have a 2 year old who is sensitive to raw eggs and I’m so excited he can have Mayo on his hamburger tonight!!!!

    Reply
  58. Aimee Williamsonsays

    I was surprised how easy this mayonnaise was. It tasted just like mayonnaise too! Thank you so much!

    Reply
  59. Bernadettesays

    Hi Dana,

    I tried it, unfortunately it did not work for me.
    Could you please indicate the wattage of blender needed. The link is diverted and I do not know. I used a 200 watt hand blender, apparently it is not enough.

    Waiting for your reply.

    Reply
    • Support @ Minimalist Bakersays

      Hi Bernadette, sorry to hear it didn’t work out! Did you make sure to pour in the oil very slowly? It should also thicken more after refrigerating. We used a 198 watt immersion blender.

      Reply
  60. Claudio Delgadosays

    Hi!
    The liquid from a can is not one the most fresh, natural or healthy food compounds availables to consume. So then why just not cooking a bunch of cheackpeas and using that aquafaba instead. But using the water coming in a can who has been there for months or perhaps also a year is simple disgusting.
    Don’t take my words and do your research and look for what other substances are included in that water.
    So recommending a substance like this for consumption just shows the ignorance about nutrition.

    Reply
    • Pamela Mackaysays

      The diet I follow only allows for extra virgin olive oil or also extra virgin rapeseed would either of these work?

      Reply
      • Support @ Minimalist Bakersays

        Hi Pamela, Yes! Olive oil will have a stronger flavor, so extra virgin rapeseed oil would probably be the better option. Let us know how it goes!

        Reply
  61. Lesliesays

    Sadly this did not work for me. Tried it 3 times. Not sure what I’m doing wrong but I give up as I don’t want to waste any more avocado oil. Boo!

    Reply
    • Dana @ Minimalist Bakersays

      Bummer! Sometimes it can depend on the type of aquafaba used. Some brands can be finicky or more watered down. Which brand did you use?

      Reply
    • AJsays

      My guess is temperature. I hoped my vitamix could do the trick but it got way too hot. Heat will break down the emulsifier (in this case the aquafaba, in other cases, the eggs). Next time I’ll try putting the mixing bowl in a bowl of ice. Even holding the bowl while using a hand-held mixer can heat the ingredients too much.

      Reply
  62. Tania Yukisays

    I just made this and it was incredible! I had to make two small hacks based on what I had in my
    Kitchen:
    – I substituted mustard for the mustard seed powder as I didn’t have that on hand. I used Dijon and the taste was incredible
    – I used a simple food processor and it became incredibly creamy. I found I had to blend on high for about 4 minutes before it got foamy and creamy but it got there

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out well! Thanks so much for sharing, Tania! xo

      Reply
  63. Samantha Daillysays

    Hi Dana! Was wondering if I could potentially omit the sugars or sweeteners?

    I’m trying to find more natural ways to balance my blood sugars and have been looking for ways to switch to less refined sugar while trying to cut down my overall consumption of sugars and sweeteners, so I’m wondering how you think this would turn out.

    Reply
    • Support @ Minimalist Bakersays

      Hi Samantha, it won’t be quite as balanced, but yes, you definitely can!

      Reply
  64. Rehumilesays

    It was quick to make but turned our runny kinda like a mayo milk shake. I’m going to use it as a creamy sauce.

    Reply
    • Support @ Minimalist Bakersays

      Hi Rehumile, Did you make sure to pour in the oil very slowly while blending? That’s important for achieving the right texture. It should also thicken a bit more after refrigerating. Hope that helps!

      Reply
    • Annie Richardsonsays

      Just made this. Wow! Doubled the recipe. Used 1/2 the amount for sweetener. I used cane sugar. Added extra salt, dry mustard, and vinegar. I used a half and half mix of avocado and canola oils cause that is what I had on hand and it is truly delicious! Thank you for this recipe. It is a keeper.

      Reply
  65. Tiago Santosays

    Hi,

    Just to let you know you saved my Mayo!! Thank you :)
    I did it the first time and it went all wrong. I searched for a solution on google and your blog post came up.
    I followed your method and it worked out perfectly :)))

    Reply
  66. Evasays

    So good! I used a little over one tsp maple syrup and avocado oil. I used just under a cup of oil.

    Reply
  67. Niamhsays

    made this today but it turned out really runny… how long should you blend the aquafaba for first? and is the aquafaba and oil supposed to be cold or at room temperature. Ended up using it as a light dressing for coleslaw and it tasted delicious, so I just want to know how to perfect it for next time! thanks!

    Reply
    • Dana @ Minimalist Bakersays

      Hi there! Which brand of aquafaba did you use? You shouldn’t have to blend the aquafaba on its own for very long at all. Glad you enjoyed the taste!

      Reply
  68. chrystenesays

    I made this once last year and it was perfect. Since then, I just get watery sauce every time. I use the exact measurements, the exact recipe, and an immersion blender. I trickle the oil in over several minutes, and it has the texture of milk. Adding more oil just makes it worse. Throwing it out, tossing a cup or more of oil, is the worst. What is going on?

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, strange! Sometimes I have had great success with this technique (vegan or not), and other times I’ve encountered similar issues. It can be a little finicky depending on the thickness / freshness of your aquafaba (ideally use a good brand of canned), and the magic emulsification of the oil / blending technique. I agree, I don’t think more oil is the solution. Did you by chance change anything (either the brand/temperature of aquafaba or the oil)?

      Reply
  69. Jacquesays

    Great recipe. I doubled it With aquafaba that I had wanted to use up then realised I hadn’t got enough neutral oil, I used white truffle oil to make up the difference it tastes epic. I will try the original recipe next time just to see what its like but I love how this turned out.

    Reply
  70. Minasays

    This just blew my mind! I don’t have an immersion blender and just have a Ninja will individual cups, so I wasn’t particularly optimistic but wanted to try anyway. This thickened right up! I also wasn’t sure what to expect taste-wise and literally did a double-take when I taste-tested it. It tastes almost exactly like real mayo! I’ll never go back!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it, Mina. Thanks so much for the lovely review! xo

      Reply
  71. Christina Gomezsays

    This was MAGIC right before my very eyes! I doubled the recipe to use up the aquafaba I had and was so happy to see the transformation in my bowl. First stop: vegan tartar sauce to go with my Gardein fish fry dinner! So excited to eat this, and then make it over and over again.

    Reply
  72. Emmasays

    I used grapeseed oil and maple syrup. I also used a food processor and added a little oil at a time. Turned out perfect :) I prefer it to the soy milk based mayo I used to make. Aquafaba is easier to have on hand.

    Reply
    • Support @ Minimalist Bakersays

      Hi Chelsea, another reader mentioned doing so with success. How well it thickens will depend how thick the cooking liquid gets. Let us know if you try it!

      Reply
  73. Maggiesays

    I LOVE THIS! I’ve really been struggling to find a vegan mayo recipe that doesn’t suck and actually tastes like mayo. This recipe delivered 100%, and it took less than 5 mins to make. I would definitely recommend! Also, I used canola oil and maple syrup as subs, and it worked just fine

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this one, Maggie! Thanks so much for the lovely review! xo

      Reply
  74. Ashleigh Richardssays

    This has been a game changer in my goal to eat more vegan meals. I love this mayo and love the simplicity of the ingredients. I find it tastes better than any store bought. Thank you!

    Reply
  75. Laurasays

    Hey, thanks for the recipe! I used whole grain mustard as I didn’t have any other kind and it has still turned out fabulous! Thanks again :)

    Reply
  76. Maggiesays

    I could not get a thick consistency even adding extra avocado oil. Should I have whipped my aquafaba longer? My end result is more like a milkshake after 12-15 minutes with the immersion blender

    Reply
    • Support @ Minimalist Bakersays

      Hi Maggie, that can happen if the oil is added too quickly. But when you place it in the fridge, it should thicken up a bit. Hope that helps!

      Reply
    • Aidasays

      I added lemon juice from a fresh lemon and I love how it tastes; and I’m not even vegan. Thanks for the recipe

      Reply
  77. Daniellesays

    I made this recipe today and found it to be thick, but not quite as light as i would want from a mayo, it was very heavy, which i think is no fault of the recipe but of me lol. I didn’t measure the maple and most likely added too much, also i think i used too much oil and poured slightly too fast, i kinda rushed it. As well as used olive oil. Next time i’d like to try with avocado and be more diligent about measurements and speed of my oil pour!

    Reply
    • Support @ Minimalist Bakersays

      Hi Danielle, we think olive oil may be the contributor to it being heavy. Let us know how it goes next time!

      Reply
  78. Meenasays

    Great recipe! Don’t do the mistake I did. Instead of a neutral oil I added Evoo and it was so bitter. Definitely stick to the recipe.

    Reply
  79. kate korzekwasays

    this is the best recipe ever!!! i like to use my cashews for desserts and avocados for salads and guac — i absolutely LOVE this stuff!

    i have a five cup kitchen aid blender that works perfectly to make this — this time i chilled my oil and added an eighth of a teaspoon of cream of tartar which is vegan and gf — it is an outstanding formula before i ever started diddling with it —

    i have an old comfort food tuna salad i make with this, i used it to coat shrimp so i could bake some breaded shrimp — excellent — today i am having a chicken salad —

    THANK YOU FOR THIS RECIPE!!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Kate! Thanks so much for sharing! xo

      Reply
  80. Cherylsays

    Thank you ! I recently went whole foods plant-basedvegan ,I am also soy and refined sugar free. As you can imagine finding a mayo was IMPOSSIBLE. I used maple syrup and
    canola oil. As a mayo addict I thank you!This recipe works well and fits into my dietary requirements perfectly!

    Reply
      • Ammsays

        This turned out great! I followed the recipe exactly, using the granulated sugar option. It’s nice to be able to use aquafaba in it since I often boil chickpeas and always have some on hand. Thanks for another great recipe.

        Reply
        • Support @ Minimalist Bakersays

          We’re so glad it turned out well! Thanks so much for the lovely review!

          Reply
  81. denisesays

    I’ve been making vegan mayo with soy milk for years and always got mayo as thick as any store bought. I didn’t have any soy milk, but did just cook up beans, so I let the aquafaba thicken, and chill before starting.
    It never thickened past a creamy salad dressing stage!

    Reply
    • Support @ Minimalist Bakersays

      Hi Denise, did you make sure to drizzle in the oil slowly? It will also thicken after chilling in the fridge.

      Reply
      • Ramonasays

        Just WOW! I absolutely love how it turned out, it’s so easy to make and so much tastier than the store bought mayo. Will definitely go back to this one instead of buying anymore.
        Thank you for all your recipes, they are amazing!

        Reply
        • Support @ Minimalist Bakersays

          Yay! We’re so glad you enjoyed it, Ramona. Thanks so much for your kind words and lovely review! xo

          Reply
          • Kimsays

            Wow this is amazing. I didn’t change a thing and it worked perfectly. I used 1tsp rice malt syrup and it was sweet enough for me. I did add the oil VERY slowly, thought it wasn’t working and then all of a sudden, once I’d added all the oil, it came together! I can’t believe I’ve been pouring the water from chickpeas down the sink for years!!!

          • Support @ Minimalist Bakersays

            Whoop! We’re so glad you enjoyed it, Kim. Thanks so much for sharing your experience!

        • Support @ Minimalist Bakersays

          It likely won’t be as thick and creamy, but some readers have reported it turned out okay in a small blender such as a magic bullet. Hope that helps!

          Reply
          • Bittasays

            hi, just wondering how you can drizzle in the oil using a bullet, since a slow drizzle is essential.

            This is a wonderful recipe I had been just using different oils with vinegar on the different types of salads. This is so much better.

          • Support @ Minimalist Bakersays

            Hi, you wouldn’t be able to slowly drizzle it in a bullet and would have to add everything and blend. We’ve only used an immersion blender to make this recipe.

  82. debbiesays

    this is a great recipe! makes beautiful thick mayo! the only changes I made were to omit the sweetener and i used lemon juice instead of apple cider vinegar because i prefer the flavor profile of lemons. This is my go to recipe for vegan mayo 😀

    Reply
  83. Melsays

    I couldn’t rest after making this mayo with walnut oil and not getting good results. I think there where multi-factors at work here. Firstly, I used Dijon mustard instead of dry so I messed with the liquid to oil ratio. I think my immersion blender is of the weakest variety which didn’t help and caused much frustration and a hot hand.
    Anyway, I put 1/4 c aquafaba in a tall glass and started over with my original mix and slowly, slowly incorporated the old mixture with new aquafaba. My mixer overheated several times and had to rest (I put it in the freezer at one point) but it worked. Really delicious. As usual, your recipes rock. My equipment sucks!

    Reply
    • Support @ Minimalist Bakersays

      Aw, sorry to hear you didn’t have success with your immersion blender. We assume you poured in the oil very slowly?

      Reply
    • Norasays

      Just tried it and for a few seconds it was getting thick but I thought I’d blend some more to thicken more but then it turned runny all of a sudden :( does over blending do that? Can I still save it or it’s now Mayo-soup 😄

      Reply
      • Support @ Minimalist Bakersays

        Oh no! It’s possible. We’d suggest transferring to the fridge – it should thicken a bit after refrigerating.

        Reply
  84. Melsays

    I only had walnut oil at home and it didn’t thicken at all. Now I know that. Nice taste! Will try again with the suggested oil.

    Reply
  85. Chrissysays

    Absolutely wonderful! I used one teaspoon of maple syrup and the consistency was perfect. My family loved it. Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Chrissy. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  86. Starryskysays

    It’s delicious! Made this today and I love it. I used my food processor and it mixed up beautifully and creamy. I poured in the oil very slowly while it was mixing. I also used thawed (cold) Aquafaba liquid from frozen cubes that I keep in the freezer (do that too when making Aquafaba whipped cream), Zulka Pure Cane Sugar, and 3/4 Cup Canola oil.

    Tastes great with that “tangy flavor” on sliced Roma tomato sandwiches and also mixed it with seasonings in a mini faralle pasta salad I made with black & green pimento olives and chopped red & yellow peppers. It is not real thick and heavy, but very creamy. Did not want to use a full cup of canola oil, but may try adding more oil next time to see if would be thicker. Blessings,

    Reply
  87. Cathsays

    I made this and it really does taste amazing! I made with what I had in my cupboard so kinda thought it may fail because I really changed it up. I used rice bran oil, coconut syrup and wholegrain mustard and it worked perfectly. Maybe a bit sweet for my taste so a little less syrup next time.
    Thanks for the recipe, no more buying mayo, yay!

    Reply
  88. Pamela Damiansays

    Hello. I made this mayo today, and it was better than any brand in the stores, I kid you not. The canola oil worked out perfectly. I will not be buying mayo from here on out. Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! Thanks so much for the lovely review, Pamela. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  89. Corysays

    I just made this for a friend and it was pretty spot on. As an egg-based mayonnaise eater, I feel like going with the 3 teaspoons of sweetener is more similar taste wise. I’m definitely intrigued by this recipe and I look forward to testing it as an ingredient in other recipes.

    Reply
  90. Sebassays

    Very tasty and well-rounded mayo. I recommend it highly. It is way better than any non-vegan mayo and I made it 3 times already.
    Immersion blender is highly recommended – the first time I tried to make it with a high-powered normal blender and it didn’t work at all.
    It tastes even better after a day or two in the fridge. Thank you for this great recipie!

    Reply
  91. Sydneysays

    I live in a college apartment with minimal kitchen utensils (which is hard for me as a foodie!) – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. Most recipes I’ve made with aquafaba require beating/whipping it, so I needed to find something that didn’t. I searched for an aquafaba tzatziki recipe but couldn’t find any, so I just made this and added dill, lemon zest, and grated cucumber hoping it would turn out. It’s AMAZING!!! This is coming from someone who usually hates mayo and had to make this with a crappy nutribullet instead of an immersion blender. I was worried about not being able to drizzle the oil in slowly, I had to add it in small amounts then blend over & over again but it worked. I’m shocked it turned out so well, I will definitely be using this recipe as a base for vegan tzatziki again! Thanks :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it worked well, Sydney! Thanks so much for giving it a try and sharing! xo

      Reply
      • Support @ Minimalist Bakersays

        Hi Kayla, we aren’t sure of a sub, but we think it would be okay to omit. Let us know how it turns out!

        Reply
  92. Sandrasays

    I really liked this recipe – I’m a mayo addict! I added a little Indian Black Salt to give it a slight “eggy” hint. I also ended up adding fresh lemon juice as well as the vinegar to make it a bit more tangy. And for kicks, a sprinkle of ground black pepper. Thanks for the recipe!

    Reply
  93. Annsays

    This is an awesome recipe! So easy! No eggs! I have now made this several times in my Vitamix. I don’t have an immersion blender and was feeling devil-may-care so thought I would try it. It worked! I used the method I perfected making regular egg mayo: whiz all ingredients except for the oil for several seconds on high, then turn it to low and set the variable speed to 4 or 5 and keep it at that level as you drizzle in the oil. Sometimes it’s less thick than others times… but just putting it in the fridge overnight turns it perfectly thick.

    For those having trouble with the mayo not thickening… you really have to set up a super-thin drizzle with the oil. I found it took some practice when I started learning, but it just takes patience. As it starts to thicken you can let get a little freer with your oil stream.

    Regular mayo can “break” – once it gets thick, if you overblend it, it can turn back into liquid. You can bring it back by mixing it a small amount with hot water (1 tsp) or a little more mustard (1/4 tsp) and then drizzle your mixture back in as you did with the oil. I’ve wondered if that works for aquafaba mayo. I want to try it – Julia Child recommends letting your egg mayo break so you can learn to bring it back and not be afraid of it. But… I’m afraid! Do you think it would work?

    Thank you for this and ALL your truly amazing recipes. As a vegan with digestive issues, they have saved me again and again!

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re so glad you enjoy our recipes, Ann! We haven’t tried that trick, but it sounds promising! Thanks so much for sharing!

      Reply
  94. Wendysays

    I love this recipe. I used only 1 tbsp of sugar because otherwise it was too sweet for me, but it was delicious either way. Will keep making it

    Reply
  95. Kathleensays

    Greetings Dana,
    Thanks for sharing your recipes for these delicious vegan foods! I’m looking forward to trying some of them. However, I have a question.
    Since I am recovering from serious heart issues I, like others in my situation, are strongly advised to eliminate regular table salt, refined sugar, white flour, white rice, nuts, oil (no oil of any kind. No Oil!).

    While I have already replaced salt, sugar, flour and rice with more suitable products I keep running into recipes that include oil. In some cases the oil is simply for sauteing veggies and this I can do with water. In some of your recipes the oil (as well as vegan butter) appears to be an integral ingredient. What are suitable substitutes for these two ingredients?
    Particularly I am interested in substituting oil in this vegan mayo recipe on your website.

    Also, I have found that cannellini beans or navy beans can be substituted for cashews when making “queso”/”cheese” sauces.

    Reply
    • Support @ Minimalist Bakersays

      Hi Kathleen! It will depend on the recipe. For this one specifically, we’d suggest trying our avocado aioli instead. Hope that helps!

      Reply
  96. Tanya Asays

    Hi. Just made this for the second time and something interesting happened. So, I have to admit that I used the water from a tofu package (I had read it was similar to aquafaba). It was working great (thickening, etc) until I hit about 1 cup oil. Then it suddenly went thin. And all the blending in the world didn’t help. So I started oven. This time using garbanzo aquafaba and it worked beautifully. It was very thick at 1/2 c oil so I stopped I didn’t want to risk it turning thin. Just wondering if you had any thoughts.

    The first time I made it (a week ago) it didn’t get this thick until I was almost at a cup. With all that said, I did 1 tsp sugar, 1 Tbsp ACV, 1/2 tsp salt, and the 1/4 tsp mustard powder. It’s perfect!! Love it.

    Reply
    • Sandisays

      I’ll be darned
      Ngl I didn’t think this would work
      I should have more faith in you by now, haha
      I used turbinado sugar and canola oil–worked like a charm
      I just freakin made mayonnaise and now I feel like I have a new superpower

      Reply
      • Support @ Minimalist Bakersays

        Whoop! We’re so glad it turned out well =) Thanks for sharing, Sandi!

        Reply
  97. Oliviasays

    I’m very confused. I make this often, and basically all the time it works perfectly (twice it hasn’t worked perfectly, but that’s user error rather than the recipe. It thickened up in the fridge well. And I’m still using the double batch I accidentally made too spicy when doubling the spices). Case in point, I made this when I was in Paris about 3 days ago. I tried to make it now, but it just wouldn’t thicken. I kept adding oil but it still remained liquid. I ended up chucking it down rhe sink. I’m not sure why it wouldn’t thicken??. I used a tall container (brita filter jug), used an immersion blender… everything. The only thing I did was halve the recipe bc I’m only in the South of France for a week, and it won’t last until I come here again. I guesstimated with the ACV etc bc I don’t have cups or measuring spoons (I have a scale) so used a normal teaspoon and wung it, but that shouldn’t have affected anything?? Maybe this is a recipe you can double but not half?? It’s just slightly disappointing, given I usually make this really often and this is the first (and hopefully only) time it fails.

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, not sure what may have gone wrong. It could have been the different brands you were using as you’re in a new place? Aquafaba thickness can vary quite a bit between brands. I haven’t tried halving the recipe but that may also have contributed. Next time you can try adding some cream of tartar to help it thicken while blending. Hope that helps!

      Reply
  98. chryssays

    FINALLY! My search is over after a decade. You have created a vegan mayo recipe that tastes great, has the right consistency, and doesn’t use soy milk, nuts, or processed food. 10 out of 5 stars!!

    Reply
  99. Paulasays

    Hey! I love this recipe, I make it all the time for my hubby who has an allergy to eggs!

    So I wanted to say thank you, and I also have a question-can you freeze this recipe?

    Thanks!

    Reply
  100. Brenda Butlersays

    I used fresh lemon juice and 1/4 cup olive oil and 3/4 cup vegetable oil. It turned out great!

    Reply
  101. Stacey L.says

    I love this recipe. I have made it several times and it turned out perfect each time. I modified the recipe to include garlic powder, no rice syrup, used rice vinegar and a light tasting olive oil. I highly recommend making this mayo – you will not be disappointed.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Stacey! Thanks so much for sharing!

      Reply
  102. ♥ Francesca ♥says

    Could I leave out the mustard powder and use a whisk instead of a immersion blender?

    Reply
    • Support @ Minimalist Bakersays

      It might work! Though it will be more effort and won’t have quite the same flavor. Let us know if you try it!

      Reply
  103. Brendasays

    I was making chick pea salad and had hardly any veganaise. I googled Aquafaba mayo & up popped Yours. I did sub out coconut syrup and it was absolutely amazing!!!

    Reply
    • Bayleesays

      I will never buy mayo again! I actually use my food processor and just pour the oil in very slowly (takes like 4 minutes), and it’s very thick! I use aldis canola oil and it’s sooo cheap and tastes great! I keep offering to make vegan mayo for my family because it’s so easy!

      Reply
      • Dana @ Minimalist Bakersays

        So great! Thanks for sharing, Baylee! Great to know about the food processor.

        Reply
  104. Lizsays

    5/5! I made it in a food processor and used regular white vinegar, regular yellow mustard, veg oil, and agave syrup. I was running out of space in my processor because I doubled the recipe and I used less oil than recommended and it did come out a little more on the liquid-y side but I’m okay with it! Will def make this again (:

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing, Liz! It should thicken up in the fridge overnight. Hope that helps!

      Reply
    • Katy Pinesays

      Hi! Just wondering if this recipe produces a mayo more like Veganaise/Best Foods/Hellmans type mayo, or more like Miracle Whip “dressing” type mayo?
      Thanks!

      Reply
  105. Aurasays

    AMAZING. I love mayo, and it has to be GOOD mayo. I had zero expectations for this recipe but decided to give it a go anyway (not much to lose considering the bean juice would’ve been thrown away). I used 3/4 cup Aldi vegetable oil (read: cheap) and 1/4 cup decent olive. I might never buy an expensive jar of mayo again–vegan or otherwise! (Nearly killed my stick blender in the process, tho.)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Aura! Thanks so much for the lovely review! Maybe try giving the stick blender a few breaks if it seems to be struggling.

      Reply
  106. Barbarasays

    I made the vegan Mayo yesterday, for the first time. Was excited that I had all the ingredients on hand! It was painless, and the results were great! I have a 1 speed submersion blender, which was fine. I’m not a fan of sweet mayo, so I used only 1 tsp of rice syrup, a little extra mustard. And the full cup of sunflower oil. After tasting, I added more cider vinegar, and add more salt. Your instructions and variations were clear and concise. I appreciate that you use measures, and not weighs too. Found you in a search for mayo. Will follow you on IG or FB. Will try cookies next! I’m not a vegan, just a senior, whose been cooking and baking for over 60 years. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing, Barbara! We’re so glad it turned out well and that you found the recipe to be clear! xo

      Reply
  107. Stevensays

    Hello,

    Following the directions, I carefully measured the ingredients. I used 3/4 cup of avocado oil which I added slowly while blending with a Breville immersion blender on high speed. I moved the blender up and down for probably ten minutes. I ended up with a thick liquid but nothing resembling the thickness of mayonnaise. What went wrong?

    Thanks,
    Steve

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that was your experience, Steven! It should thicken up more after being in the fridge overnight. But we wonder if maybe the brand of chickpeas/aquafaba wasn’t as good at thickening. We’d suggest trying another brand next time. Hope that helps!

      Reply
  108. Stephaniesays

    Made as instructed and was like thin milk, despite a lot of beating and plunging. Then poured into food processor, which normally makes good mayo, same result and a lot of mess. I then put in the nutri bullet with 2 tablespoons chickpeas and got an acceptable cream. I just cant see this producing a mayonaise texture without additional thickeners.

    Reply
    • Support @ Minimalist Bakersays

      Hi Stephanie, so strange! Did you make sure to pour the oil in slowly while blending? It should also thicken more once in the fridge.

      Reply
      • Teresasays

        I normally love your recipes. This one, as noted by someone above, was liquid like milk. I followed the recipe exactly except I had to use cane sugar rather than brown rice syrup. Maybe that was the problem? Anyway, it was not useable.

        Reply
        • Support @ Minimalist Bakersays

          Hi Teresa, so sorry to hear you had trouble with this one! We wouldn’t think the sugar swap would make much difference. Did you make sure to pour in the oil very slowly? Also, other readers who thought it was too thin mentioned that after putting it in the fridge overnight, it thickened. Hope that helps!

          Reply
  109. Georgesays

    I made this today and was really impressed! I don’t have a stick blender, but I used my nutribullet and that seemed to do the trick. I just added a bit of oil, whizzed, added a bit of oil and whizzed until it was good.

    I filmed a video of me following the recipe on my YouTube channel and added a link to this page in the description. Hopefully it’s useful/entertaining if you want to see it being made.

    Reply
  110. Sharonsays

    Awesome! So fast and cheaper than buying vegan mayo at the store. I didn’t have the mustard powder, but turned out great! Next time will add for more flavour. Thanks for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Sharon! Thanks so much for the lovely review!

      Reply
  111. Pamsays

    Just made mayo. I have used olive oil in the past and added garlic. I found sunflower oil was more mellow and subtle. Didn’t miss garlic. I would normally added sweetness but just a teaspoon of maple syrup made it really yummy. Love that I can get mayo without eggs.
    Also love your work minimalist baker. I have been using your recipes for a long time. Thank you.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Pam! Thanks so much for your kind words and lovely review!

      Reply
  112. Juliesays

    Just made this. It tastes delicious. It is a little bit too liquid for my liking but read in comments that it thickens up in the fridge overnight.

    Reply
  113. Julia Wilsonsays

    I changed the recipe a little because I had few of the ingredients listed. Instead of apple cider vinegar, I fresh lemon juice; instead of sugar I added a little agave syrup; and for added thickness I also blended in some of my pre-made yeast extract flavoured polenta!
    Delicious

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Julia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  114. Winonasays

    The first time I tried making this mayo I had a little trouble to get it thick enough – though like you said it thickened later in the refrigirator. I didn’t want to add more oil because it was already a load of mayonnaise. Now I made it again and used less aquafaba (only 1/4 or even 1/5 in relation to the oil) and it turned out perfect in just a few seconds of blending! The taste concinved my omnivore parents! Thank you :) Greetings from Germany

    Reply
    • Heidi Nauertzsays

      OK so I had made a vegan mayo before like this and didn’t like the texture. It was thin. So this time I cooked the bean water with 1 TBS corn starch till the starch activated. Then I put in my stand mixer and mixed till double the volume before adding the oil. I did tweak and add in extra spices. Just to get even more flavor. Otherwise it seemed pretty flat on flavor. Extra I added in paprika, garlic powder, and Latic acid since the vinegar didn’t do enough. I also used avocado oil. So maybe the oil was too strong for the acid to shine through with the flavor. The extra of Latic acid balanced it out. Also since I added more acid I did have to up the sugar content. By 2 more tsp . Thank you for the recipe.

      Reply
  115. Stacy Traversays

    I made this and I like the taste of it. I did not add any sweeteners to it. I also used rice vinegar instead of apple cider vinegar and it taste just like mayonnaise. I will admit, it is not as thick as regular mayonnaise. Maybe I’ll add some more oil.

    Reply
    • Support @ Minimalist Bakersays

      Hi Stacy, we’re so glad you enjoy it! Did you try refrigerating overnight? That should help it thicken.

      Reply
      • Stacy Traversays

        Yes I did refrigerate it. But it had the texture of a thick dressing, like Ranch salad dressing. Next time I’ll add more oil.

        Reply
  116. Nicole Hinrichssays

    I loved this recipe super easy and turned out fantastic!! Thanks so much

    Reply
  117. Joysays

    I too have not been able to find plant-based mayo during this pandemic. After using my last spoonful and wanting to make tofu eggless egg salad, I found this recipe. I just made it and it came out perfectly delicious! The flavor actually reminds me of deviled eggs, one of the things I miss most about being vegan. I followed the recipe exactly and used a scant cup of organic canola oil and just 1/2 t. Vermont maple syrup. Wonderful taste and texture. I’ll never buy store-bought again. I’m not sure why I ever did in the first place! Thank you so much!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Joy! Thanks so much for the lovely review!

      Reply
  118. Esssays

    I love this recipe. I usually double it and make it every other week. My only issue is that I find it nearly impossible to pour the oil into the jar with the blender going. There’s just not enough room. Maybe it’s the size of my immersion blender or style of my measuring cups. Anyway, I add the oil with the rest of the ingredients and then blend it all together for a few minutes and add more oil if necessary. It always turns out great.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Ess! Thanks so much for sharing! We wonder if a wider jar might also help?

      Reply
    • Cathryn Huttonsays

      This is a fantastic recipe. I throw everything into my Nutribullet and it turns out spectacular.

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad you enjoy it, Cathryn! Thanks so much for sharing!

        Reply
  119. Melsays

    This is soo good!! I used brown sugar instead of syrup and Canola oil instead of sunflower oil because that’s what I have at home. You can barely tell this is vegan!! I havent had the traditional mayo in a long time, but I think this version is a lot better! I had it with some mashed up roasted garlic in a Falafel wrap! So delish!

    Reply
  120. Carensays

    Hi Dana! I finally took the plunge and made this mayo, it was absolutely delicious; came out perfect. I used maple syrup and a blender. I very, very, very slowly dripped the oil in. Thanks so much for all of your incredible recipes, they always make my vegan cooking exceptional !! Caren

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Caren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • Justinasays

      I don’t want to sound creepy, but… I’m kinda in love with you right now. This is exactly what I needed. Soy Free Veganaise has been so hard to find, but it’s also really expensive! And this even tastes better, IMO.
      I used the lesser amount of canola oil because that’s what I had, nearly doubled the apple cider vinegar, and just 1 teaspoon of coconut sugar. I guess I prefer my mayo tangy!
      The emulsification hole on my Cuisinart food processor worked perfectly. It’s creamy and evenly blended.
      Thank you so much! You’ve saved me so much frustration and money!

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad you enjoyed it, Justina! Thanks so much for sharing!

        Reply
  121. Jeanniesays

    This didn’t come out great for me. Quite green as well. Maybe the avocado oil had gone off? I used an emersion blender and followed the instructions quite closely.

    Reply
    • Support @ Minimalist Bakersays

      Hi Jeannie, sorry to hear that! It does sound like maybe the oil was off?

      Reply
  122. Jaysays

    Great recipe, very straight forward! I added a bit more salt and omitted the syrup and it turned out great. Thanks for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Jay! Thanks for sharing!

      Reply
  123. Maevesays

    This is a great recipe and makes a delicious creamy, but light mayo! I left out the syrup and sweeteners altogether as it really doesn’t need it!… and minced a clove of garlic into it to make garlic mayo. Would recommend

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Maeve! Thanks so much for the lovely review!

      Reply
  124. Michellesays

    YES! I’ve been unable to get veganaise from the supermarket since the pandemic shutdown. This recipe turned out so well and is so economical I doubt I will ever buy pre-made again. I used canola oil and regular sugar (1 tsp was plenty). I also ended up using a total of 2 tsp ac vinegar and a wee bit more salt. Thank you for sharing this recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Michelle! Thanks so much for sharing!

      Reply
  125. Özgürcan Erdemsays

    I think any sweetener is completely unnecessary. I added only 1 tsp of stevia and now it’s as sugary as a syrup. Thickness and taste seems on point for the rest of it

    Reply
    • Support @ Minimalist Bakersays

      Hi, feel free to omit it if preferred! Pure stevia is very potent, so 1 tsp is a lot of stevia. If using stevia, we recommend subbing to taste. A small pinch should be plenty!

      Reply
  126. N. Meltonsays

    I don’t know what I am doing wrong. This recipe isn’t working. It doesn’t get thick at all. Please help.

    Reply
    • Support @ Minimalist Bakersays

      Hi, Are you using an immersion blender? Are you making sure to pour the oil slowly? Did you try refrigerating overnight? Hope that helps!

      Reply
      • N. Meltonsays

        Thanks for responding. I did use an immersion blender. I may not have poured it slowly enough. When I checked it this morning, after having stored it in the fridge overnight, it did have a good consistency. When I do it again I will use a cup that has a spout for pouring the oil. It was challenging trying to manage the pouring and the blender at the same time.

        Reply
        • Support @ Minimalist Bakersays

          We’re glad to hear it thickened up! Thanks for sharing!

          Reply
      • Lisasays

        My hand blender with the whipping attachment worked like a charm! I will never buy mayo again! Thanks so much!

        Reply
  127. Anthesays

    The recipe is on the bank! My husband and I have been trying on making a vegan mayo for a while but couldn’t do it. This is the recipe we needed!
    It’s creamy, delicious and tastes and looks like mayo! Thank you!!!

    Reply
  128. Ericsays

    Did you recently edit this recipe? I used to make this in my Magic Bullet and it came out perfectly and now it comes out separated and nothing like mayo. I could’ve sworn the recipe used to have different instructions.

    Reply
    • Dana @ Minimalist Bakersays

      Hi Eric, yes we did. Apparently for safety reasons running your nutribullet for a length of time greater than 1-2 minutes can cause the motor to burnout. So, we removed that portion. But if it was working for you without issue, go ahead and use it!

      Reply
  129. Megansays

    Just made this mayo for the second time. I’m so happy to have found this recipe! I can’t seem to get my hands on Vegenaise these days so being able to make my own is a lifesaver! I used canola oil and a tsp of white sugar and it worked great. Thank you!

    Reply
  130. joysays

    Mine came out runny but it was so good had put it in the fridge now i was dipping it in my homemade falafel was so good i like it sweet and creamy

    Reply
    • Support @ Minimalist Bakersays

      Hi Joy, we’re glad you enjoyed it! Next time, you might want to see if adding the oil more slowly helps make it more thick? Also, it should thicken more once in the fridge overnight.

      Reply
      • Sophie Boualisays

        I have made this recipe three times now and absolutely love it! This time I doubled the recipe, I was worried but it turned out perfectly! I used canola oil and Dijon mustard instead of mustard powder and didn’t seem to make a difference. I also added black salt for an ‘egg’ taste and it’s SO GOOD! Thank you!

        Reply
  131. Mattsays

    NutriBullet’s Magic Bullet MUST NOT be on for longer than 1 minute otherwise there is a risk of burning out the motor and even of the product exploding and causing serious injury. If adding all of the oil at once the advicehere is to use a Magic Bullet for 4-5 mins on high. DO NOT DO THIS!

    Reply
  132. Christina Georgesays

    Hello! I made this last night with all specifications except subbed canola oil for sunflower since I did not have it on hand. I only have one speed on my immersion blender. It barely thickened during blending. I figured especially after reading reviews that it would thicken up overnight in the fridge. Sadly, it was still liquid. Any thoughts? Looking forward to working out any kinks since I know it will produce fab results. It is a MB recipe after all ;)

    Reply
    • Support @ Minimalist Bakersays

      Hi Christina, did you pour in the oil slowly? If not, we’d recommend trying that next time.

      Reply
  133. Jenny Jeschsays

    I followed this recipe using avocado oil & brown rice syrup and an immersion blender, and while the consistency was nice it just tasted like pure avocado oil. So much so it’s not enjoyable, so I’d recommend using the other Recommended oil.

    Reply
    • Support @ Minimalist Bakersays

      So sorry to hear that was your experience, Jenny! What brand of avocado oil did you use? We do find this recipe is best with sunflower oil.

      Reply
  134. Tahira Akhtarsays

    Hi I was wondering what can I use instead of apple cider vinegar? Would any vinegar work or lemon juice perhaps? Hope you can help

    Reply
    • Support @ Minimalist Bakersays

      Hi Tahira, we haven’t tried it, but we think white distilled vinegar might work. Let us know if you try it!

      Reply
    • Adamsays

      I’m leaving a comment because I can’t scroll on this page without repeatedly being brought to the comment box, my phone’s keyboard popping up, and being prompted to leave a comment. That’s after chopping through a couple pop-ups and nearly having my phone freeze up on me. The site is horrible. I understand you have to pay the bills and I don’t mind clicking out of an ad or two, but damn. Kind of unfortunate, because the recipes seem good.

      Reply
      • Support @ Minimalist Bakersays

        Hi Adam, we’re sorry to hear that happened! It sounds like there may have been a glitch causing it to take you to the comments/keyboard. We’re always looking to improve the user experience, so we’ll definitely look into it. Thanks for the feedback!

        Reply
  135. Amandasays

    I used canola oil and rice malt syrup, I was very skeptical as I was pouring the oil in as nothing seemed to be happening but then it suddenly started getting thicker and the end product is amazing! Thank you :)

    Reply
  136. Marie A Roeslersays

    This is wonderful, even though I didn’t have all the exact ingredients on hand! I am so grateful to find it as I ran out of egg-free mayo. I used canola oil, 1.5 tsp simple syrup, and prepared mustard. Still came out FABULOUS and tastes better than the $7 a jar mayo I had been buying. Thank you so much for giving me another way to use aquafaba.

    Reply
  137. Lizisays

    I’ve been saving some aquafaba in my fridge for future cooking, and today realised I needed mayo and thought I’d give this recipe a go. I’ve never made mayo (vegan or otherwise) and found it fascinating to watch my clear runny ingredients come together to form something thick and white!

    Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. It was way way too much! Managed to salvage the end product by adding more aquafaba, more oil, more vinegar, more salt, more mustard- basically more everything to drown the sweetness!

    Conclusion: yes I’d make it again, but with no sweetener involved… I think perhaps dipping a paintbrush in syrup then in the mix will add more than enough sweetness to it :)

    Reply
  138. Phaedrasays

    Outstanding! I modified a lot, but YUM!
    I used no sugar, 1/4tsp dried onion and garlic. I subbed 1.5tsp lemon juice for vinegar and I used avocado oil(3/4cup). I used an immersion blender. Tastes like a lovely aoli. I’m not a vegan but I was having trouble finding mayo in the store and I had these items on hand! I am so grateful for this recipe. Yum!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Phaedra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • Persiasblossomsays

      Thank you for your feedback. I’m a newbie at observing Passover and Feast of Unleavened Bread and I know that vinegar and apple cider vinegar are not acceptable. I will try the lemon juice instead. ?

      Reply
  139. Wendasays

    I have liked a lot of recipes from this blog but this certainly is not a good one. Unfortunately.

    Reply
    • Support @ Minimalist Bakersays

      Hi Wenda, sorry to hear that was your experience! Would you mind sharing what you disliked about it? We’d love to help troubleshoot, if possible.

      Reply
  140. Laurah Albertsays

    I also did a recipe without the aquafaba and I mixed 3 tbsp of chickpea flour with 3 tbsp water and that worked well, too!

    Reply
  141. Laurah Albertsays

    I made this recipe. I used maple syrup to sweeten and this was disgustingly sweet and tasted nothing like any sort of mayo. Not recommending this recipe!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so sorry that was your experience, Laurah! We think the maple syrup probably has a sweeter taste than brown rice syrup, so that could be part of it. We will see if we can make changes to the recipe. To fix this batch, you could make more without any sweetener and mix the two?

      Reply
      • Laurah Albertsays

        Hi, it was definitely the maple syrup. Once I chilled out; I went back in the kitchen and tried again. I boiled down my aquafaba and thickened it and cut out the syrup and used 2 tsp. of organic cane sugar. It turned out so much better!!

        Reply
  142. Emilie Harveysays

    I have made it. Literally. Without throwing eggs and oil!!

    I used canola and omitted any sugar because I am sugar free. I also added grained mustard, garlic powder and a dash more apple cider vinegar.

    I tasted right away and it was not good. Canola tasted funny. The other day… amazing!! Love love love.

    Reply
  143. Fisays

    Adapted the recipe slightly to the ingredients available to me (mix of sunflower oil and sustainable red Palm fruit and rapeseed oil, granulated sugar, no mustard powder) and used the magic bullet. First mayo I’ve ever made and the first time I’ve used aquafaba. I LOVE IT! So easy, quick and tasty! I’m going to tell everyone to make it! Thanks :)

    Reply
  144. keishasays

    I am thrilled to have found this recipe! Although I did change up the flavor profile to fit more of how I have made egg mayo (onion and garlic powders, lemon juice, very little syrup), I can’t believe how beautifully this all worked up with aquafaba. I can’t wait to use this in an unchicken salad soon!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out well for you, Keisha! Thanks for sharing!

      Reply
  145. Clairesays

    I have just made this, and stopped before washing up to say it’s absolutely delicious. The best mayo I’ve tasted. I used 3/4 cup of light olive oil and 1tsp sugar instead of the syrup. Thanks so much for this recipe.

    Reply
    • keishasays

      Yay! I was hoping someone had tried it with refined olive oil since that’s what I have on hand. I can’t wait to try this.

      Reply
  146. Marcysays

    I was excited about the using magic bullet for this recipe! My magic bullet was not as excited. I ended up with a hot mess; literally. It was even more liquid than when I started. I left it on for 5 minuted hoping, begging, swearing for it to get thick. It just didn’t happen. It just got hot. To be fare though, I think it is me. I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. When I wasn’t vegan I tried them all and they all failed with the fancy gadgets. I could only get my mayo to turn out with a good ol whisk and bowl. I don’t know why, but that is the only way it has worked for me. Anyways, I had extra aquafaba so I tried again using my whisk, bowl, and muscle. Guess what? It turned out BEAUTIFULLY! It is thick and creamy. Thank you for this recipe. No more store bought vegan mayo! YAY!

    Reply
  147. Lori Psays

    Hi Dana,
    As predicted, you once again steered me in the right direction! This mayo was super easy to make with an immersion blender, and has a great texture. I only had a 1/2 cup of sunflower oil, so I topped that off with avocado oil and used brown rice syrup as a sweetener. It was good as is, but my husband thought it could use a little more flavor. We added some prepared mustard, honey (will probably use all honey next time), a dash of balsamic vinegar, and a dash of onion and garlic powders.

    We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased.

    Thanks for sharing!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you both enjoyed it, Lori! Thanks for sharing!

      Reply
    • kristinsays

      Hii i just tried out this recipe today and after letting it chill in the fridge for a few hours, the mixture kind of hardened up. after mixing it the liquid separated from the mass. i used 1/4 cup of coconut oil, and i think thats probably the reason why. do you know any way i can “fix” it?

      Reply
      • Support @ Minimalist Bakersays

        Hi Kristin, ahh yes, it’s definitely because of the coconut oil. We aren’t sure how to fix it as coconut oil is going to harden below about 76 degrees. We’d recommend trying a different oil next time.

        Reply
  148. Hollysays

    Help! I have tried to make this a few times now using a Nutri Ninja and I just can’t seem to get it to thicken, we use SO much mayo I really want an alternative that I can make? X

    Reply
    • Support @ Minimalist Bakersays

      Hi Holly, you could try adding to the fridge overnight to see if it thickens. Otherwise, we find that an immersion blender works best for this recipe.

      Reply
  149. Melsays

    I followed the recipe measurements and at first I thought it was the aquafaba that had a funny taste but then I realized it was the olive oil I used. I used 1/2 cup avocado oil and 1/4 cup extra virgin olive oil. I like olive oil so I didn’t think the taste would be a problem but booooyyy can you taste it in mayonnaise. Maybe a teaspoon or two for an accent of flavor but, really, I’d have been better off with all avocado oil. My aquafaba was in the fridge when I made this so it whipped up really fast in my immersion blender cup (*Highly recommend this method!*).

    The thickness was perfect–it was almost to thick to blend! HA! I ended up adding some curry spice and chipotle peppers (to hide the herbal olive oil taste and) make a spicy mayo ;)

    Reply
    • Support @ Minimalist Bakersays

      Ahh, yes! Olive oil has a rather pronounced flavor. If using olive oil, we recommend the light version in this recipe.

      Reply
  150. Elizabethsays

    I was making home made mayo with egg, but felt unsure offering it to others with the raw egg. I like the taste of this vegan mayo even more! The consistency is really what I was going for too.

    Reply
    • Support @ Minimalist Bakersays

      About 2 weeks. For future reference, you can find this information in each recipe slightly above the ingredients section. Hope that helps!

      Reply
  151. Natashasays

    Question.. If I cook my own chickpeas will the aquafaba be the same? I always feel like it’s more runny than what comes out of the can. Thanks!

    Reply
      • Christysays

        I just used aquafaba from homemade beans and it thickened up nicely. Used maple syrup and 1 c. canola. In the fridge now, and if it thickens up more, that will be some strong enough mayo to coat a salad!

        Reply
    • maryamsays

      Hi Natasha & Dana, i just tried it with water from home cooked chickpeas as i don’t really eat can food. it worked! it’s warm atm so i think in the fridge it will get even better. i also used olive oil with strong flavour which I love. I like the tast but it’s not for everyone. I’m very happy with the recipe

      Reply
  152. Sarasays

    This is amazing! I needed vegan mayo for a recipe and didn’t have enough and didn’t want to run out so I checked my faithful Minimalist Baker for a quick solution! I had to switch some ingredients out for what I had (agave for stevia, veg oil for canola, and chili powder for mustard powder) even with all these changes this recipe is perfect!!! I will definitely be doing this from now on instead of buying veganaise! Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Aw, thanks so much for the lovely review, Sara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  153. Rebeccasays

    Delicious! I used half olive and half canola oil (all I had), and while it DEFINITELY tastes olivey, I love it. I also used lemon rather than vinegar and skipped the sweetener. It’s just perfect.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Rebecca. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  154. Cindy Sockolsays

    Dana, this is by far the yummiest vegan mayo! Background on venturing to make this: I was devastated when Trader Joe’s took their mayo off the shelves. I had made regular mayo before and it wasn’t easy for me. I tried a few vegan recipes and somehow the taste I was looking for wasn’t there. But your recipe is so easy! And then…delicious!! Wow! I make it on a regular basis now, for my own salad dressings, sandwiches, and potato salad. (I did cut down the syrup sweetener; didn’t want it a Miracle Whip flavor.) True to many other recipes of yours that I’ve tried, online or book (I have your Everyday Cooking cookbook), they are so do-able and yummy! Thank you!! ~Cindy

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Cindy! Thanks so much for sharing your experience!

      Reply
  155. Victoriasays

    Whipped up easily. All ingredients are staples in most kitchens. Tasty. I used 3/4 cup oil and added a little more vinegar and a touch of olive oil for taste. A little thin, but I hope it thickens in the refrigerator.

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing, Victoria! Let us know if it thickens for you- it should in the fridge. Also, next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  156. Marianne Racine-Labergesays

    I did this recipe tonight: After reading the comments, I refrigerated the 3/4 cup canola oil+aquafaba 2 hours before use. I don’t have a tall glass container but I thought what about my shaker?! It emulsified like a real mayo! Plus, being a French Canadian myself, I used 1/2 teaspoon maple syrup. I’m doing a vegan Caesar salad and this will be my dressing. It tastes GREAT!!! Good luck to all the minimalist bakers out there: you got this!!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and sharing your technique, Marianne. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  157. Tonisays

    This was my first time making mayo and it was unbelievably easy and there weren’t a bunch of dishes to clean afterwards! I didn’t have any strong feelings about mayo, I followed the recipe with a few exceptions. I used canola oil because it is cheapest of the oils I had on hand and I only expected to use 1/4 of the recipe. I didn’t have brown rice syrup so I used maple which meant increasing the ACV to a full Tbsp.

    OMG it was good! I’m not a fan of the “aise” so I was pleasantly surprised. I even added some to my sandwiches which is something I never do. The only issue I had was that it came out a little thin. But that was my fault because I was too lazy to use the taller container and didn’t blend long enough for it to really thicken.

    Thank you for another great recipe! ?

    Reply
  158. Nicolesays

    Tried this instead of my usual recipe and it’s terrible. Super runny and can’t get it to thicken up despite adding more oil.

    Reply
    • Support @ Minimalist Bakersays

      Hi Nicole, so sorry to hear that was your experience! Did you try letting it refrigerate overnight? Some other readers mentioned that solving the problem.

      Reply
    • Tonisays

      Hi Nicole.

      Did you try drizzling in the oil slowly as you blend? Also, I find that the thin texture had more to do with the blending time and blending container. The measuring cup I used was wider and shorter than I should have used. I could’ve made it thicker with an extra 30 seconds of blending, but I was 5 seconds from making a mess so I stopped. The final texture was somewhere between yogurt and Greek yogurt.

      Good luck!

      Reply
    • Cadysays

      Oil MUST be added by the drop full until fully incorporated before adding more. Oil added too fast stays runny no matter how much you blend it. It just can’t incorporate the oil to the water.

      Reply
  159. Peggysays

    I left out the sweetener and love the taste; more like real mayo. I had the same issue as others mentioned…could not get it to thicken. After leaving it in the frig overnight it whipped up immediately. It’s delicious and beautiful! Used sunflower and avocado oil mix (didn’t hv enough of either) and used the dry blender on my vita mix. Love this and will make it again. Can’t believe how GOOD it is…and from something I usually drain off/throw away!!

    Reply
  160. Lynnsays

    I made this recently, using sunflower oil and brown rice syrup. It was beautiful to look at, creamy and thick like mayonnaise but the taste was just meh……. I’ll have to find my old recipe for vegan mayonnaise and see how that compares. This was okay in a tomato and lettuce sandwich but I don’t think it would be very good as a dressing.

    Reply
    • Support @ Minimalist Bakersays

      Hi Lynn, sorry to hear it wasn’t quite what you were hoping for! Feel free to modify based on your preferences- more sweetener of choice for sweetness, vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor.

      Reply
  161. Sarahsays

    This came together so quickly and turned out smashing! I think it’d be a great base for some flavor mayos like chipotle mayo or pesto mayo.

    Reply
  162. Barbarasays

    First time I’ve tried making mayonnaise, never mind vegan mayo! I just used a standard hand held electric mixer and it worked beautifully!

    I used just the tiniest pinch of stevia – probably about 5 grains and that’s spot on for my tastes. I stopped at three-quarters of a cup of sunflower oil which has made a slightly loose mayo (compared to Hellman’s for instance) but it’s in a little jar in the fridge so I’m thinking by the time it chills it’ll be just about perfect.

    Much easier than I thought it would be!

    Reply
    • Ángelasays

      Great to know a hand mixer works well too. I was worried since I don’t have an immersion blender. Thanks for sharing.

      Reply
  163. Tarasays

    O…..M……G!!! I can’t tell you how excited I am!!! I’m newly vegan and even though I can do without mayo on sandwiches, there are some recipes I need a vegan version for and this is PERFECT!! Thank you so much!!

    Reply
  164. Deesays

    This recipe has worked 100% perfectly for me every time I’ve used it (every couple week or so), except for the first time! That was really runny and ended up being tossed. I’m not sure if it’s because the chickpeas I used or what. The second time I made it, I did it carefully and it was thick – but SWEET!!! Like miracle whip, which no one in my family enjoys. We still used it with some sriracha though, and it was edible. I know some love miracle whip – so that might be a good thing, but we enjoy non-sweet, tangy mayo. Here’s what I do to make it thick and tangy every time:

    1 cup canola oil
    1/4 c aquafaba*
    2 tsp apple cider vinegar
    1/2 tsp sugar (white)
    1/2 tsp mustard powder
    1/4+1/8 tsp regular ol’ salt

    I literally dump everything into a pint size mason jar…no slowly, just a literal DUMP…and use my immersion blender and it’s ready in about 30 seconds! NEVER have issues with firming it up.

    *I even started freezing aquafaba in 1/4 cup portions, and I simply heat it in the microwave and even use it *hot* straight from the microwave, and never have problems.

    Hope that helps someone!

    :-)

    And thank you for this (base) recipe, because it’s saved my family a ton! We don’t often eat mayo, but it really comes in handy for a fast ranch dressing, sriracha mayo for sushi bowls, or chickpea salad sammys!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for sharing your experience, Dee! We’re so glad you enjoy it!

      Reply
    • Laurensays

      Thanks for this recipe. I love love love it! You’ve saved me some serious dough on mayo not to mention saving more mayo jars from being made. I used aquafaba from cooking beans not from a can and I cooked it down first. Two things I learned:
      1. When I tried to make it in my Ninja blender the blender heated up the ingredients causing the aquafaba to liquify and the mayo not to come together.
      2. BUT! I don’t give up very easily. I started over, drizzled the oil, and used a stand mixer on 6-8. It came together beautifully in about 5 minutes.

      Thanks again!
      VeganMayoLover

      Reply
  165. Ericasays

    Like a lot of people here mine was sort of runny, but adding more oil and letting it refrigerate helped. It tastes great and works well on sandwiches, and I don’t mind it being a bit thinner anyway. I used Bi-Lo store brand but I think the aquafaba from homemade beans might work better.

    Reply
  166. Elena Papagavrielsays

    I made this recipe using rapeseed oil. It turned out very tasty, but very runny. In your picture it looks thicker. Is it the oil I used?

    Reply
  167. kate skwiresays

    It didn’t work :( I followed the recipe after failing twice with Miyoko’s recipe. I read all the comments and took others’ experiences into account. It never got thick. I tried putting it back in the blender this morning after it had chilled all night as some folks had success with it thickening that way but no such luck here. Really bummed.

    Reply
    • Dana @ Minimalist Bakersays

      Hi Kate. Would you mind telling us what kind of oil and what brand of chickpeas you used?

      Reply
      • kate skwiresays

        Hi Dana,
        I used the Shop Rite house brand organic chick peas and organic sunflower oil (La Tourangelle brand). I’ve decided since I already threw away the 2 failed mayos trying Miyoko’s recipe, I’ll just use this as a base for ranch or ceasar dressing since it’s more of a dressing consistency.

        Reply
        • Dana @ Minimalist Bakersays

          OK. I’m not familiar with those brands, but they should’ve worked. One potential is that your chickpea aquafaba was too runny? It needs to be opaque and starchy to whip!

          Reply
  168. Sheilasays

    I really enjoyed this recipe and as you said…when using maple syrup it can be a bit runny,but it was perfect to my liking. Great Mayo Recipe!!!

    Reply
  169. Catherine Marriottsays

    It never emulsified. I have a question though – is mustard powder the same as ground mustard? Halfway through I added a 1/4 teaspoon of mustard just to be sure, as I worried that was the issue. But that didn’t make any difference.
    The other thing was my stick blender. I have a new kitchen aid stick blender, which is nowhere near as powerful as my old blender, so maybe there was not enough mixing?
    I used stevia instead of rice syrup and I have to say it made it sickly sweet. As I didn’t like the taste, I tipped mine down the drain and decided not to give it another go. This is a shame as I was making this for a cooking assignment to show my tutor you can make mayonnaise without eggs, but for now I will have to just use a commercial bought mayonnaise and maybe try another recipe without sugar in the future.

    Reply
    • Support @ Minimalist Bakersays

      Hi Catherine, we’re sorry to hear that was your experience! Mustard powder and ground mustard are the same thing. Stevia can definitely be overpowering if you use too much, so we recommend going slowly and taste testing if you are subbing it in recipes. For the emulsification issue, it sounds like something went wrong. Perhaps the modification or the new blender? Better luck next time!

      Reply
  170. Valerie Cameronsays

    I made this recipe a year ago because of an egg allergy, and it was perfect. I’ve attempted it again for a vegan granddaughter. First I used the blender, then the emulsifier, then the electric mixer with no luck. The bowl was chilled as well as the liquid. What might be wrong this time that the vegan mayo is not thickening?

    Reply
    • Support @ Minimalist Bakersays

      Hi Valerie, hmm, that’s strange! Did you make any changes this time? Were any of your ingredients cold last time and not this time? Some readers have reported that letting it sit overnight in the fridge and then blending the next day was helpful. Let us know how that goes!

      Reply
  171. Cindy Sockolsays

    Thank you again, Dana, for a superb recipe!! After Trader Joe’s vegan mayo disappeared from the shelves, I looked for a recipe. (desperate!) I tried one recipe but the flavor was lacking. Then I tried yours. (yay!) I’m using a Ninja blender and at first it was soupy after 4-5 min. (What did I do wrong?) It even started separating as it sat. (hmmm…) So I decided to blend it once more, stick it in the fridge and hope it would thicken. Back to the Ninja, and after only 19 seconds–voila! There it was like magic! (wow!) Beautiful thick mayo! and so yummy! I can count on your recipes to be the best! Thank you again!

    Reply
  172. Sabrina B.says

    OMG I just made this and it’s awesome! Bless you for the discovery! I used corn oil. @1sabrinab

    Reply
  173. Andysays

    Finally a mayo recipe that doesnt call for some sort of bean (tofu) or nut ? I used to make traditional mayo at home at least once a week before going vegan, because it’s def my favorite dressing, but tofu or nuts are too expensive to keep this up and store bought vegan mayo isnt yet available in my country, so you can imagine how excited I am to try this out *-*

    Besides, it’s perfect for one of the venezuelan traditional christmas dishes, the “ensalada de gallina” (chicken salad). It calls for pulled chicken, green beans and carrots, potatoes and mayo. I’ve succesfully replaced the pulled chicken with some pulled oyster mushrooms, but hadn’t had much luck with the mayo so far. But I think this is exactly what I’ve been looking for!!! I promised myself I would veganize as many venezuelan traditional dishes as I could this christmas, to show my family it’s totally possible and have them try a more sustainable way of life; thank you so so much for helping out on this goal!!!

    Reply
  174. Tamisays

    Great recipe! Ive made it twice now. Once with canola but since I didnt have enough oil it came out runny. Decided to try again with light tasting olive oil. Put it in my regular blender with room temp ingredients. The mayo got so thick it almost wouldnt blend the last bit of oil…might have been a little over zealous on the slow pour. ;-) Sweetened up nicely with agave too. I’m using it for everything I used the $6 store bought vegan mayo and its perfect! Super excited to have another good use for all my aquafaba too. Thanks.

    Reply
  175. Daniel Olsensays

    With sugar added, this sounds closer to miracle whip than mayo. If I leave the sugar out will it work and be closer to a Hellman’s type mayo? Thanks

    Reply
    • Support @ Minimalist Bakersays

      Hi Daniel, We find it is similar to mayo, but feel free to omit sweetener and then add to taste!

      Reply
  176. Gracesays

    I started making this yesterday with what I had on hand, so a few ingredient substitutions took place, in that I used the listed ingredients but substituted an olive and canola oil blend for the base, maple syrup as the sweetener, and coconut vinegar rather than apple cider vinegar.
    I used a magic bullet type blender, and initially I was really disappointed, as no emulsification was taking place. I put it in the fridge overnight, this morning it had further separated into three distinct layers. I tried blending it again and it immediately emulsified and turned into a proper mayo. I think the main thing was having all the ingredients chilled in the fridge before hand, maybe this is unique to olive and canola oil? I’m very happy with the end results though!

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, not that we known of. We did test an oil-free mayo with eggplant but it didn’t work out. The next closest thing would be silken tofu or soaked cashews.

      Reply
  177. Heathersays

    I thought I had failed at this recipe, because even following the immersion blender method directions carefully, it never got thicker than melted ice cream, despite whipping it for about ten minutes! Not terrible since I was using it for coleslaw anyway, which turned out tasting well.

    But then it turned out that my leftover mayo was firm the next day! I think it had gotten too hot with all my mixing, and needed to chill to solidify. So there must be a sweet spot of whipping it enough, but not too much, and somehow I missed that spot.

    The mayo tastes good. I’ve used it for tuna salad and it’s really good! I opted for 1 teas. maple syrup and used avocado oil. It is brilliant to use auqufaba in this way!!!

    Reply
  178. Kyrasays

    SO EASY, came together in less than 2 minutes and satisfying as heck to see the fluffiness come together so quick!

    Reply
  179. Emilysays

    Very easy recipe! I used canola oil and cane sugar. It emulsified just fine after adding 3/4 cup of oil–slowly drizzled while using an immersion blender and a mason jar. The first taste after the initial emulsion reminded me of Japanese Kewpie mayonnaise. I think if you added hondashi powder or a touch of regular/veg fish sauce it would replicate it pretty well! After adding more vinegar, salt, and mustard, it still was a bit unbalanced for my taste but it was easily fixed with a dash of garlic powder. Really good! I am looking forward to how it sets up in the fridge!

    Thanks for all the great recipes, too. You’re making my transition to a more plant-based diet easy and fun! :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for your kind words and for sharing your experience, Emily! We are so glad you enjoyed it! xo

      Reply
  180. Christinesays

    My son is vegan and I wanted to make potato salad so was looking for a recipe like this. I don’t have an immersion blender but I do have a Ninja with individual blender cups. So I decided to give it a whirl. I used canola oil and regular sugar. Didn’t read the recipe right and threw all the ingredients in at once and blended like crazy but it didn’t mix well. As it was late in the evening I put it all in the fridge and went to bed. Next morning it was separated but I gave it a try and almost immediately it emulsified and made the most delicious mayo! Yeah!! Love it!

    Reply
  181. Haileysays

    I was super skeptic at that I could find a valid mayo replacement and thought I could at least use this in other recipes that called for mayo, rather than eat it on its own. We did a taste test with my in-laws between real mayo and this recipe, and everyone, vegans and non vegans alike, preferred this recipe. And it actually tastes like mayo.

    We make this weekly now, it lasts about 2 days on average. It’s super easy to make (fail proof even), and comes together in less than 5 minutes. We have used both sunflower oil and avocado oil, the biggest difference is the colour at the end (sunflower being more “true white”). 3/4 cup is often enough, I find the closer to 1 cup you get the harder it is to keep it immersed.

    Thanks for the great recipe!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Hailey. We are so glad you and your family enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  182. Sarah Newcombesays

    I should also note I used a milkshake maker and it worked great. I put an ice pack under the cup while preparing because it tends to get warm fast and it thickened up quickly.

    Reply
  183. Sarah Newcombesays

    Just made this for the first time. Got all done and tasted it. Presto! It’s mayo! And good! Thank you so much for enabling my fledgling veganism!

    Reply
  184. Larissasays

    Great basic recipe. Easy to make and adjustable to every taste. Tastes amazing with garlic powder/fresh garlic and a pinch of kala namak salt.

    Reply
  185. MJNsays

    I just made this vegan mayo with a stick blender, only substituting the aquafaba from canned chickpeas canned cannellini beans. It’s quick and easy to make and worked exactly as described. The mayo is rich, creamy and tastes better than standard mayonnaise. This batch will be spread on a black bean burger with sriracha, cucumber, coriander, avocado, alfalfa sprouts and cos – yum!

    Reply
  186. Beth Csays

    This mayo is completely magical! Next time I will use a little less sweetener than I did even this time (I used a little shy of a Tablespoon) and made it in my Magic Bullet blender, and it it creamy and incredible! My picky eight year old is loving it with his romanesco broccoli right now! :) Thanks so much!

    Reply
    • Beth Csays

      Oh yes, and we didn’t have any garbanzo beans so I used the ‘aquafaba’ bean water from a can of pinto beans and it worked beautifully as well.

      Reply
  187. Erikasays

    I only have a regular blender and the first time I made this it was a little runny. The second time it was impossibly runny even after more than double the time in the blender, but I’m SO glad I did not give up. I put the whole blender in the refrigerator and tried again once all the ingredients were cold and it was a totally different experience. It whipped right up in under three minutes. Because my blender pitcher is large (Ninja Pro) I doubled the recipe so the blades could better reach the ingredients, which meant I had a lot to use up. I was very careful not to let anything contaminate what was in the jar (clean spoons/knives only) and mine lasted for a couple of months and never smelled amiss. Thanks so much for a perfect vegan mayo!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your tricks, Erika. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  188. Leighsays

    Your vegan mayo is the best, better tasting & more economical than store brands! I did have to modify by using canola oil and stevia because I live in a rural area that unfortunately doesn’t offer a very wide variety at the marker. It’s hard to imagine this tasting any better. Thanks for sharing your delicious recipes with us?

    Reply
    • Support @ Minimalist Bakersays

      So glad you enjoyed it, Leigh! Thanks so much for the lovely review! xo

      Reply
  189. Lesliesays

    This turned out great! I used canola oil and no sweetener.

    I had a problem at first that I hope I can help someone else by sharing.

    I tripled the amounts of everything to match the amount of aquafaba in the can and added the oil very slowly (probably close to 5 min), which caused the immersion blender and everything else to get quite warm. It emulsified for a few glorious seconds then suddenly turned back into liquid and nothing I did (cooling things down, using the vitamix…) would make it thicken again. I put it in the fridge overnight and tried it one more time with the immersion blender. It emulsified immediately and beautifully!

    Reply
    • Support @ Minimalist Bakersays

      Thanks for the lovely review and for sharing your discovery, Leslie! So glad you enjoy it!

      Reply
  190. Mistysays

    Beautiful creamy texture and tastes delicious. Best egg free mayo ever!!! I used Avo oil so it came out yellow. Also I did not add the sugar or mustard, instead flavoured with some garlic powder and a dash of oil from an anchovy jar.

    Reply
  191. Warren Bradleysays

    I wouldn’t exactly call it a mayo, mine turned out more like a viscous vinaigrette. Mind you, I had 2 cans of liquid to use, so I doubled everything. I also used real mustard, (not powdered). It is a tasty little dressing though – I’ll be using it on potato salad & other things – since I clearly have a lot ! ? A few warnings: it seems to double in size (so make sure you use the appropriate size container/bowl), and it took me forever to whip (using a hand-held electric mixer). About 30 minutes or more.

    Reply
    • Support @ Minimalist Bakersays

      Hi Warren, Sorry to hear it didn’t thicken for you. What type of hand held mixer did you use? It sounds like either doubling the amount or the power of the mixer might have been an issue.

      Reply
  192. Brittanysays

    I made this recipe last night and it turned out wonderfully. I used avocado oil instead of sunflower oil and used 1/2 tsp of dijon mustard instead of ground mustard (it’s what I had on hand!). Also, was a bit nervous about not using an immersion blender and just using my Ninja blender but it turned out just fine…a little less thick than normal mayo, but same taste. Used it to make some vegan potato salad :)

    Reply
  193. Brendasays

    This came out so nice and creamy! I used right between 3/4 cup and a cup of canola oil…my homemade aquafaba was just right (I make a huge thing of hummus every week.)

    I didn’t tweak any of the amounts of any of the ingredients…suuuuper creamy is what I wanted for a nice base creamy flavor for potato salad with herbs and whatever else. Yum!

    Reply
  194. Francinesays

    Hello! I am on a ketogenic diet and don’t eat legumes (chick peas, etc..). Any suggestion to replace 1/4 cup of aquafaba?

    Thank you

    Reply
    • Support @ Minimalist Bakersays

      Hi Francine, the aquafaba is pretty key in this recipe- it is what allows the mayo to thicken. For something similar, you could try the aioli in this recipe and omit sriracha and spices. Hope that helps!

      Reply
  195. Annie Zavadilsays

    Hello! This looks great but would make a lot of mayo!! Does it keep in the fridge for a while?
    Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Hi Annie, we find that it keeps at least 2 weeks, sometimes longer! You could also try making a smaller amount, but it may be difficult for the immersion blender to work properly. Let us know if you give it a try!

      Reply
  196. Milenasays

    I have never made regular mayonnaise, but remember my mother really struggling with it! Needless to say, I was a little concerned to try and make it without eggs, BUT!
    I made this, it was sooo easy, I used a mix of Rapeseed and Groundnut oil – only because I didn’t quite have enough of either, or any avocado oil.
    The verdict: A-Ma-Zing! It didn’t take the full amount of oil given in the recipe, I was struggling to move the mixer up/down, it was lovely and thick!
    I didn’t add my cream of tartar. I used a teaspoon of grainy mustard in lieu of mustard powder. And I reduced the sugar to 1tsp and the vinegar to 2 tsp. I used immersion blender and a cup which just about fits it, not a wide bowl.
    I used chilled aquafaba, wonder if that made it easier. But the oils were room temperature.
    It tastes light and airy, I will use full amount of vinegar next time, or even add lemon juice, I prefer more acidity.
    Oh, it took 30 min and I was just uncertain about the process and procrastinated a bit: next time it will be about 10 min.

    Reply
  197. Wendysays

    I chose this recipe because of the lack of soy. I made it in a blender. It turned out amazing! I added lemon juice for a bit more zip. Super cost effective and easy to do. Thank you so much for this! Made my egg-free life that much better.

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  198. Lindasays

    Love the info about aquafaba! I’ve been looking for a vegan mayonnaise, preferable one that is oil-free. Have you experimented with that?

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  199. Hangry MCsays

    I used a vitamix. It’s delicious. A little sweet compared to veganaise and just mayo. Used both safflower oil and olive oil. I highly recommend it.

    Reply
  200. Jesssays

    I did it but skipping the sugar part . i have to say it tastes like “regular” mayo
    I love it but i think im going to stay with the tofu mayo because its a little to oily for me
    Anywayss love your blog !

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  201. Stephanie Jane (Literary Flits)says

    I just made this with French colza oil (rapeseed/canola) and a tsp of premade dijon mustard. All other ingredients the same and it worked brilliantly. I was a little worried that the aquafaba has turned beige from being a couple of days in the friedge so the mayo would look unappetizing, but its come out a delicate creamy yellow colour and tastes delicious.

    New potatoes salad for lunch ;-)

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  202. henderson.g[email protected]says

    I don’t eat a vegan diet, but I eat chickpeas a lot and had never tried using the aquafaba, so I made this out of curiosity. I loved it! It was a little sweet for my taste, but that can easily be remedied the next time I make it. I needed a quick lunch today and chopped up a hard boiled egg, added some of this mayo and a touch of curry powder, plus salt & pepper. Ate it on a crispbread. Of course, not vegan, but it was excellent anyway!

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  203. Lisasays

    I too found this made as stated too sweet, it reminded me of the miracle whip my grandma alway used . I was able to balance it with lemon juice, Dijon, and additional sea salt and it was much better!
    I prefer cooking dried chickpeas that I have soaked overnight in a brine to canned. I always store my chickpeas in the water they’ve cooked in and use it as stock in recipes and now I have another use for the aquafaba.
    I used avocado oil and the immersion blender and it worked well. Thanks Dana for a great recipe!

    Reply