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:
4.5 from 6 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.

Ingredients

  • 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*

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.

17 comments

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  1. Shannon
    06.18.2020

    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
      07.12.2020

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

  2. Sarah
    06.18.2020

    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
      07.12.2020

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

  3. Amanda
    06.19.2020

    Could you replace the sunflower oil with olive oil?

    • Jeanine Donofrio
      06.19.2020

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

      • Amanda
        06.19.2020

        Good to know! Thanks for the response!!

  4. Laurie L
    06.19.2020

    How long does this last in the fridge?

    • Jeanine Donofrio
      07.12.2020

      up to about 2 weeks!

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

  6. Sarah
    06.20.2020

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

    • Jeanine Donofrio
      06.20.2020

      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.
        06.20.2020

        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!

  7. Nancy Nurse
    06.30.2020

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

  8. Stephanie Land
    07.19.2020

    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
      07.20.2020

      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).

  9. Brigitte from Love%20and%20lemons.com
    10.22.2020

    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 ..

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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.