Vegan Mayo

You only need 6 ingredients to make this easy vegan mayo recipe! Thick, creamy, and ready in under 5 minutes, it's just as good as the real thing.

vegan mayo

This vegan mayo recipe is the stuff that dreams are made of. It calls for 6 simple ingredients, it comes together in under 5 minutes, and it tastes just as good as the real thing. It’s thick, creamy, and rich, with a lightly sweet and tangy flavor. For the last few months, I’ve been adding it to salad dressings, stirring it into sauces, and slathering it on just about everything. I’m obsessed with it, and I think you will be too!

Aquafaba, lemon juice, sugar, mustard, salt, and sunflower oil

Vegan Mayo Recipe Ingredients

So, what makes this vegan mayonnaise so thick and creamy anyway? Soy milk? Cashews? Tofu? Nope! This vegan mayo recipe is completely nut- and soy-free. The secret ingredient here is aquafaba, the starchy liquid that you’d find in a can of chickpeas. We often dump aquafaba down the drain, but it can actually whip into soft peaks, like egg whites, and act as an emulsifier, like egg yolks. It’s what makes this vegan mayo so smooth, creamy, and cohesive. Here’s what else is in this recipe:

  • Lemon juice – A classic mayo ingredient, it adds brightness and tang.
  • Dijon mustard – Many traditional mayonnaise recipes call for ground mustard powder, but I like to use Dijon mustard instead. I always have it on hand, and it gives this vegan mayo extra depth of flavor.
  • Cane sugar – It balances the tangy mustard and lemon juice.
  • Sea salt – To make all the flavors pop!
  • Sunflower oil – It gives this vegan mayo body and richness. If you don’t have sunflower oil on hand, you can substitute another neutral-flavored oil like avocado oil or canola oil. I don’t recommend using extra-virgin olive oil in this recipe, as its strong flavor will overpower the other ingredients.

Find the complete recipe with measurements below.

Vegan mayo in a blender

How to Make Vegan Mayonnaise

To make homemade vegan mayonnaise, add the aquafaba, lemon juice, mustard, sugar, and salt to a blender. Before you add the oil, whirr these ingredients together. This allows the aquafaba to start to whip up and become foamy.

With the blade running, slowly drizzle in the sunflower oil, and blend until thickened. The vegan mayo should be light, creamy, and opaque. That’s it!

Bowl of vegan mayo

Store the vegan mayo in an airtight container or Mason jar in the fridge for up to two weeks. Enjoy!

Tomato toast

How to Use Vegan Mayo

Once you have this vegan mayonnaise on hand, you’ll find endless ways to use it! Here are a few ideas to get you started:

How do you like to use vegan mayonnaise? Leave a comment below to let me know!

Best vegan mayo recipe

More Favorite Plant-Based Basics

If you love this recipe, try making one of these plant-based cooking components next:

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Vegan Mayo

rate this recipe:
4.75 from 27 votes
Prep Time: 5 minutes
Serves 1 cup
This thick, creamy vegan mayo is just as good as the real thing! Stored in an airtight container in the fridge, it will keep for about 2 weeks.

Ingredients

Instructions

  • In a blender, place the chickpea liquid, lemon juice, mustard, sugar, and salt and pulse to combine.
  • With the blade running, slowly drizzle in the sunflower oil and blend until thickened.

Notes

*Note: if you use another type of oil, your mayo might not be as thick. See suggestions in the text of the post.

62 comments

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Rate this recipe (after making it)




  1. Laci
    05.19.2024

    5 stars
    Do you have any tips on making things being oil free? I have to worry about it due to cholesterol and would love to get some tips! Thanks!!

  2. Rose
    02.17.2024

    4 stars
    I made this with a sunflower/coconut oil artisan blend and it came out perfectly. I also used avocado oil prior to trying the blend. I think the blend was creamier. Great recipe!!

    • Rose
      02.24.2024

      4 stars
      Scratch that sunflower/coconut oil blend. Came out great then turned watery and weird the next day 😬

  3. Linda
    01.07.2024

    What would you suggest in place of any type sugar? My husband is doing a detox and it’s been hard looking for recipes with no egg, soy, sugar, etc. your mayo is the first I found using no soy milk. Also will this heat well in a buffalo chicken dip?

    • Betsi
      04.01.2024

      I would use monk fruit! ( not stevia because it might add an aftertaste that not be pleasing)
      I do this for my grandma whose dietary needs changed over the years 🙂

  4. Andrew
    12.28.2023

    5 stars
    Tasted amazing! Made it for my dad when he needed mayo but didn’t trust raw eggs in it. He couldn’t guess chickpea juice was used for it, and really enjoyed it. Thanks 🙂

    • Jeanine Donofrio
      01.01.2024

      I’m so glad you both loved it!

  5. MaryJane
    10.23.2023

    I’m going to try this with whole grain bread, lettuce, tomato, and smoked strips of coconut “cured” with a very little brown sugar. Vegan Mayo – CBLT almost as good as the real thing. I had this at what used to be a nice Philly pub it was once on Fieri’s Triple D food show but now in a neighborhood run over by criminals.

  6. Karla
    09.21.2023

    Loved this! I have been making one with cashews but think this is superior. You might try adding a pinch of kala namak (Indian Black Salt)!

    • Phoebe Moore (L&L Recipe Developer)
      09.21.2023

      Hi Karla, so glad you loved it!

  7. Milena
    07.20.2023

    5 stars
    This is so good!!! I would happily eat this in place of Mayo. I had my 13 year old taste it and he thought it was the real thing! Thank you for the great recipe.

    • Jeanine Donofrio
      07.24.2023

      I’m so glad you loved it!

  8. Penny
    07.15.2023

    5 stars
    Omg it is to die for! 🤩

    • Jeanine Donofrio
      07.17.2023

      I’m so glad you enjoyed!

  9. P
    07.06.2023

    3 stars
    OK I used avocado oil and it’s way too runny. What am I doing wrong?

  10. Mel
    05.03.2023

    Just made a double batch using Meyer lemon juice from our tree and avocado oil and WOW. So. good. We are mayo kinda people and this surpassed expectations by a mile. Thanks for the fabulous recipe!

    • Phoebe Moore (L&L Recipe Developer)
      05.05.2023

      Hi Mel, I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.