Vegan Mayo
Creamy, tangy, and shockingly close to the real thing, this plant-based mayo comes together in under two minutes with just an immersion blender and a handful of pantry staples. The secret is aquafaba — the liquid from a can of chickpeas — which emulsifies with neutral oil to create that thick, glossy texture you'd expect from a classic jar. A hit of Dijon mustard, fresh lemon juice, and apple cider vinegar give it that signature savory-bright flavor that makes it genuinely crave-worthy on sandwiches, wraps, or as a dip base. Store-bought versions can be hit or miss, often loaded with additives or just not quite right in texture, so making your own means you control every element. The immersion blender technique is the real magic here — keeping it pressed to the bottom until the emulsion forms is the key step that makes this work every time. With 12 servings per batch, it's worth keeping a jar stocked in the fridge all week long.
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Learn more →Ingredients
12 servings
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp sugar
- ¼ tsp salt
- ¾ cup neutral oil (such as sunflower or light-tasting olive oil)
- ¼ tsp garlic powder (optional)
Instructions
- 1
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.
- 2
Pour the neutral oil on top of the aquafaba mixture. Do not stir.
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