This creamy, egg-free mayo comes together right in the jar, thanks to whipped aquafaba that emulsifies into a thick, glossy base with just an immersion blender and a steady hand. Dijon mustard, fresh lemon juice, and a touch of apple cider vinegar give it that classic tangy bite, while neutral oil builds the rich, spreadable body you want from a good mayo. There's no cooking involved, just a quick blend until it thickens enough to hold a ribbon off a spoon, so it's ready in minutes and keeps well in the fridge for whenever a sandwich or dressing needs it. Every ingredient here is naturally free of wheat and gluten, making this a simple, dependable staple to stir into a gluten free kitchen without a second thought. It's bright, creamy, and endlessly useful, from slathering on veggie wraps to whisking into a quick potato salad.
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Learn more →12 servings
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blending cup.
Pour the neutral oil on top of the aquafaba mixture. Do not stir.
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