- ⅓ cup Aquafabaliquid from canned chickpeas or peas
- 2 tsp Dijon mustard
- 1 ½ tbsp Apple cider vinegaror lemon juice
- ½ tsp Salt
- 1 tsp Sugar
- 1 cup Grapeseed oilor avocado oil
Vegan Mayo
If you are looking for a healthier alternative to store-bought mayonnaise, this Vegan Mayo recipe is the perfect choice. It’s super creamy, flavorful, fast to make and fail-proof. You will love making your own mayo!
To make the mayonnaise, you will need an immersion blender with a tall cup. Alternatively, use a mason jar that fits the head of your immersion blender. Pour the aquafaba into the cup or mason jar. Add in the mustard, vinegar, salt and sugar. Apple cider vinegar may be substituted for lemon juice. Place the head of your immersion blender at the bottom of the cup and turn it on high speed. Blend, keeping it firmly pressed against the bottom, until doubled in volume and slightly thickened. While blending, slowly add the oil in a thin stream until the mixture is emulsified and creamy. You can substitute avocado or olive oil for grapeseed oil. Just keep in mind that using olive oil will result in a stronger flavor.
To make the Vegan Mayo, you will need the following ingredients:
Steps to make Vegan Mayo
1 | Combine ingredients | 1 |
Combine ⅓ cup aquafaba, 2 teaspoons Dijon mustard, 1 ½ tablespoons apple cider vinegar, ½ teaspoon salt, and 1 teaspoon sugar in the bottom of a cup or jar that fits the head of your immersion blender. | ||
2 | Blend | 1 |
Place the head of the immersion blender at the bottom of the cup and blend on high speed until the mixture doubles in volume, about 1 minute. | ||
3 | Add oil | 3 |
While blending, slowly add 1 cup grapeseed oil in a thin stream until the mixture is emulsified and creamy. | ||
4 | Serve | |
Use as you would any mayonnaise. Transfer to a mason jar with a lid and store in the refrigerator for up to a week. | ||
Recipe Reviews
It's super easy to make. Thanks for sharing the delicious recipe
Write your own review