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:
4.84 from 18 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. Mel

    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)

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

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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.