Vegan Mayonnaise
Creamy, tangy, and genuinely spreadable, this plant-based mayo is the kind of condiment that makes you wonder why you ever bought the jarred stuff. The secret is aquafaba — the liquid from a can of chickpeas — which emulsifies with neutral oil just like an egg yolk would, giving you that thick, glossy texture without any animal products. A touch of Dijon mustard, fresh lemon juice, and apple cider vinegar bring the bright, classic flavor that makes mayo worth reaching for in the first place. The immersion blender technique is the real magic here: hold it steady at the bottom of the jar, let the emulsion build, then slowly draw it upward — the whole thing comes together in under a minute. It makes 12 servings, so you'll have plenty to keep in the fridge for sandwiches, wraps, dips, and dressings all week long. Store-bought versions can be hit or miss on flavor and often contain additives you didn't ask for, so having a clean, homemade batch on hand is genuinely satisfying.
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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
- ½ tsp apple cider vinegar
- ¼ tsp fine salt
- ¼ tsp granulated sugar
- ¾ cup neutral oil (such as sunflower or light olive oil)
- ¼ tsp garlic powder (optional)
Instructions
- 1
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, salt, sugar, 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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