I have always loved the creamy spread that ties a sandwich together. In my Bristol flat I learned that a little jar of something silky can turn a plain loaf into a ritual. Olive the cat still presses her nose against the blender every time, hoping it is a tuna trick. This recipe comes from aquafaba, the chickpea liquid most people pour away, and it has become the jar I reach for whether I am making salads or dips.
Easy aquafaba mayo recipe changed how I think about condiments. Back when I ran a falafel stall at Glastonbury I needed a creamy option without eggs. Aquafaba stepped in and became a kind of quiet kitchen ally, turning into a fluffy emulsion in minutes when I used an immersion blender. It keeps things light and skips cholesterol and animal products. I like it because it feels forgiving. Add a touch more vinegar and it answers back. Use it confidently. It builds kitchen courage in the same way sketching an animal does when the first line looks like a mess and then, slowly, becomes recognisable.
One short note. Practise once. It helps.
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.
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.
While blending, slowly add 1 cup grapeseed oil in a thin stream until the mixture is emulsified and creamy.
Use as you would any mayonnaise. Transfer to a mason jar with a lid and store in the refrigerator for up to a week.
To get this vegan mayo to come together you do not need a lot. An immersion blender is the best tool because it whips the aquafaba in a tall jar and keeps everything contained. A regular blender will work in a pinch but I find the immersion version is easier to control and makes less washing up. You will want a tall cup or jar that fits the blender head snugly. I use a wide mouth mason jar and then store the finished mayo in the same vessel. A measuring cup with a spout helps for a slow oil pour. If your blender is very powerful you can skip the whisk, though I keep one at hand. Also have a towel ready because spills happen. Actually scratch that about the towel; keep two towels.
Let me share some tricks I learned the hard way. Chill the aquafaba before you start. Cold liquid sets up a firmer emulsion, so put the chickpea brine in the fridge for an hour if you can. Warm aquafaba can make the mix stay loose and oily instead of turning fluffy.
Start with the aquafaba, mustard, vinegar, salt and sugar in the bottom of your jar. Place the blender head at the bottom and blend on high until it thickens and doubles in volume. Then, while blending, add the oil in the finest steady stream you can manage. Go slow. If you pour too fast it will split. If it does separate, stop, add a teaspoon of mustard or vinegar, and try again. This little trick saved many jars in my tiny flat experiments.
For that Chickpea brine mayonnaise vibe, use an unsalted canned liquid if possible. Canned salt levels vary and you do not want to end up over salty. Taste and adjust. I like apple cider vinegar for its gentle fruitiness, though lemon juice gives a brighter note. A tiny pinch of black salt known as kala namak lends an egg like background note that surprises people. These small choices shape the final flavour a lot more than you might expect.
Blend on high and, as it thickens, lift the blender slightly to fold in air for a lighter texture. These tips turn an Immersion blender mayo into a staple you will reach for again and again.
Imagine infusing your Egg free mayonnaise with chopped dill, parsley and a little extra lemon. Stir the herbs in after the mayonnaise has formed. It brightens sandwiches and makes a lovely dip for crudites. Fresh herbs wilt so use this within a few days.
For something bolder, add half a teaspoon of chipotle powder or a spoonful of adobo sauce while you are blending. This turns the base into a Vegan condiment recipe that brings warmth to tacos and burgers. Start small and taste as you go. I once mixed in lemongrass in Chiang Mai for a bright twist, but chipotle gives a deep smoky note that people remember.
If you want to avoid oil try soaked cashews or almonds. Blend about half a cup of soaked nuts into a smooth paste and add that slowly in place of the oil. The texture is denser and the flavour nuttier, so it works best in dressings or denser spreads. It will not keep as long, so plan to use it quickly.
Use this mayo across the week. Spread it on whole grain bread with avocado and tomato. Dollop it on roasted vegetables to add silkiness. Mix it into potato salad with celery and mustard and watch skeptics ask for the recipe. It also makes a fine aioli when you stir in garlic and lemon. At markets I pair it with spelt bread and pickles and people nod like it is home food.
Keep garnishes simple: paprika for colour or chives for bite. I like a cup of herbal tea with a mayo heavy plate to keep things light. Small pleasures.
It happens. Stop blending, add a teaspoon of mustard or vinegar, and blend again slowly. The extra emulsifier pulls things back together. If that does not work chill the jar and try again, adding the oil even more slowly. Patience fixes a lot of problems.
Yes. Use a regular blender or whisk by hand. With a whisk you will need more elbow grease and might end up with a slightly thicker result, but it will still be delicious. I whisked once at a festival when the blender failed and it turned out fine.
Store in an airtight jar in the fridge for up to a week. I label jars with dates because I once pushed a batch to ten days and it was not as bright. If it smells off, toss it.
Blend a little longer and add oil more slowly. Chilling also helps the mayo set. If you need a very thick spread add a teaspoon more mustard and blend again to help the structure. Physics matters here and agitation builds the texture.
Try half avocado oil or sunflower oil for a neutral taste. Coconut oil adds flavour so go carefully. Or try the nut paste option above for an oil free approach.
One more thing. I love that this recipe turns a humble jar into something joyful. It feels a little like alchemy but with fewer mysteries and more honesty. Actually, I teach children to make this in a single lesson and they always leave with pride and a sticky spoon. Try it. You will laugh a little when it comes together.
This pantry-friendly Vegan Mayo recipe comes together super fast and easy with the use of an immersion blender. Vegan or not, you will love making your own mayo! Made this recipe? Let us know what you think in the comments below!
It's super easy to make. Thanks for sharing the delicious recipe
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