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:

Vegan Mayo

rate this recipe:
4.83 from 17 votes
Prep Time: 5 mins
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.


  • ¼ cup liquid from 1 can of chickpeas
  • 2 teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon cane sugar
  • Scant ½ teaspoon sea salt
  • ¾ cup sunflower oil*


  • 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.


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


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Rate this recipe (after making it)

  1. Jen Hanuschak

    5 stars
    Both vegan and nut-free (cashews and other nuts are out)! I love the taste, too! Thank you so much, as I’ve had to skip most dairy free vegan replacements because of my nut allergy. I can enjoy this with no guilt and no epipen !

    • Jeanine Donofrio

      Hi Jen, I’m so glad you enjoyed it!

  2. Tami

    5 stars
    This is amazing!!! I have made regular mayo for years but cutting out 99.9% of dairy from our diet, this recipe is far from a disappointment. My greatest joy is my husband loving everything I’ve made including going 100% gluten free. He’s lost over 60 pounds and I’m down 40. You are my first go to for anything vegan. I haven’t felt this inspired by food for a really long time. Thank you

    • Phoebe Moore (L&L Recipe Developer)

      Hi Tami, I’m so glad you loved the recipe!

  3. Anne

    5 stars
    Wow, genius recipe. Watching the mayo whip up feels like magic. We’ve made it two times now, and we were successful both times. I tried it with avocado oil, and it worked well. You’re right, olive oil (even one with a milder, more neutral flavor) has a very robust flavor. Looking forward to trying other dips on your website.

    • Jeanine Donofrio

      Ha, isn’t it crazy?! I’m so glad you enjoyed it.

  4. Ellen

    5 stars
    Worked very well, although I couldn’t manage to incorporate all the oil. I used my Vitamix. Once the mayo was too stiff to accept any more oil, I stopped. I added a clove of garlic at the beginning. Delicious as a base for potato salad. Rave reviews. Thank you!

    • Jeanine Donofrio

      Hi Ellen, I’m glad you enjoyed it!

  5. Gina

    5 stars
    So yummy! Made coleslaw dressing for broccoli slaw. Big hit! So so much better, and better for you, than vegan mayonnaise from the store!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Susan

    5 stars
    Thanks. Made this and it was delicious. I used 1/2 sunflower and 1/2 avocado oil, with an immersion blender, so maybe wasn’t as thick as it could have been with all sunflower oil. But that was fine as I was using it for a coleslaw and worked perfectly.

    Wondering if you know if this will freeze well?

    • Jeanine Donofrio

      Hi Susan, I’m so glad you enjoyed it. I haven’t tried freezing it, but I have a feeling the oils will separate.

      • Susan

        Hi Jeanine, thanks for the reply.
        To let you know, I did try freezing (since it was either that or throw it out as we were heading away), and it did separate a bit after thawing, but was still useable in a coleslaw dressing when shaken well to recombine.
        Thanks for the great recipe!

        • Jeanine Donofrio

          Thank you for coming back to let me know!

  7. Leila

    5 stars
    I used avocado oil instead of sunflower oil and followed the directions using my Vitamix & the consistency was spot-on!

  8. Carol Johnson

    Can you think of a good substitute for the Aquafaba? I’m unable to have chickpeas and would love to try this vegan mayo recipe!
    Thank you!

  9. Johanna

    5 stars
    It looks so good and healty ,I’m buying the ingredients today and going to do it’ yummy

  10. Stephanie

    5 stars
    I used canola oil and my Mayo came out incredible thick. I used an immersion blender and drizzled very slowly and consistently. I also used Whole Foods 365 brand no salt added Garbanzo Beans. Miraculous!

  11. Brigitte from

    4 stars
    I make my own Caesar dressing and it almost has the same quantity of salt .. I usually get the low sodium chickpeas so with regular chickpeas with sodium you need to decrease the salt it turned out too salty for me but the texture is spot on …super fast convenient mayo …I will use the mayo on cabbage slaw which always needs more salt . It’s definitely a keeper you can add some dry herbs or even garlic if you like garlicky ..

  12. Stephanie Land

    3 stars
    Well I try making it twice in my Vitamix and it was a miserable liquid failure both times. First time I made it in the full size Vitamix container and the second time I tried it in the “graims” container thinking maybe the first one failed because it was too little stuff in the big container but it failed too. Maybe it was my brand of chickpeas? I will try it again when I need hummus again but use the food processor this time and see if that works.

    Smelled good and the taste was good but it was in no way spreadable.

    • Jeanine Donofrio

      Hmm, that’s so weird. Did you use sunflower oil? About how long did you blend for? (and I’m just curious what brand of chickpeas you used in case someone else asks).

    • Suzanne

      Same for me. I used Goya. I even added in tapioca starch when it wouldn’t thicken, and put three full tablespoons of tapioca starch in and it still is just straight liquid. This is the second time I’ve tried, so that’s a bummer. I am using sunflower oil.

      • Sarah

        Haven’t made this yet, but wondering if I could replace the dijon? My son can’t have mustard seed.

        • Jeanine Donofrio

          Hi Sarah, I think it would be fine, it should only affect the flavor.

  13. Nancy Nurse

    5 stars
    Oh how I wish this could be made without oil… bummer… it looks sooo good, but NO oil for us.

  14. Sarah

    Would it work to make this in a food processor or stand mixer, rather than a blender?

    • Jeanine Donofrio

      Hi Sarah, I’ve heard it works with an immersion blender, I don’t think it would thicken properly in a stand mixer. I think a food processor might work but I haven’t tried it.

      • Sarah S.

        It didn’t get *as* thick as I assume a blender would have gotten it but it did emulsify and thicken with the food processor. Also, it tastes amazing!

  15. 5 stars
    Vegan Mayo Recipe is simple super recipe. Please try our “Forbidden Rice and Kale Salad”

  16. Laurie L

    How long does this last in the fridge?

    • Jeanine Donofrio

      up to about 2 weeks!

  17. Amanda

    Could you replace the sunflower oil with olive oil?

    • Jeanine Donofrio

      Hi Amanda, it would have a really strong olive oil taste, and I’m not sure how it would affect the thickness.

      • Amanda

        Good to know! Thanks for the response!!

      • Rick

        I tried it with olive oil and it was runny. Didn’t thicken.

        • Jeanine Donofrio

          Hi Rick, yes sunflower oil thickens the best.

  18. Sarah

    This looks great! I’m wondering how long aquafaba lasts in the fridge on its own? I’ve been storing some for a while and I don’t want to use bad aquafaba for this!

    • Jeanine Donofrio

      apologies for my slow reply – I’d use it within 5 days or so.

      • Mars

        Can you use avocado oil instead of sunflower

        • Jeanine Donofrio

          Hi Mars, I think it’ll work but sunflower oil will make it the thickest.

  19. Shannon

    5 stars
    I really didn’t believe this would taste like mayonnaise but omg it really does! I will make this every time I use a can of chickpeas.

    Mine didn’t turn out as thick as pictured. However, I had to substitute canola for sunflower oil and u doubled the recipe so perhaps one of these factors affected my outcome.

    Do you perhaps have the nutritional information for this recipe? I’m curious as to how it compares to regular mayonnaise healthwise.

    Thank you for the great recipe!

    • Jeanine Donofrio

      I’m so glad you loved it! I don’t have the nutrition facts handy.

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.