Creamy and delicious, this egg-free mayo whips up in just 10 minutes and with just four simple ingredients needed to make the best Vegan Mayo you’ll ever eat!
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Whipping up this foolproof spread is a must. Save yourself a trip to the store and make your own batch of dairy-free mayonnaise quickly right at home!
I’ve never been a fan of mayonnaise with eggs. There’s just something about the flavour that I stay away from. I was a bit hesitant to make this plant-based mayo because I was sure that it was going to be extremely similar to “regular” mayonnaise.
I’ll happily report that I was wrong. In fact, I thoroughly like the flavour and the taste of this recipe. It’s creamy, light, and I’ve been able to use it on sandwiches and find myself loving the enhanced flavours it brings out.
This homemade vegan mayonnaise is so fast to make, and as long as you store it properly in the fridge, it will last for up to 7 days!
Vegan Mayo Ingredients
Sunflower or canola oil – If you want to use olive oil instead, you can do that as well. I do think that there is a bit of a taste difference with olive oil, but it will work in a pinch.
Aquafaba – This is the water that is leftover from canned chickpeas. Make sure that you use the chickpeas to whip up some hummus!
Dijon mustard – I love the flavour of Dijon mustard as it adds a little bit of tang and a burst of flavour. Regular mustard would work as well, but I wouldn’t swap it out if you can help it.
Apple cider vinegar – This will help to thin on your mayo and pair well with the rest of the added ingredients.
Salt – A little bit of salt helps to finish out the recipe. I add some, taste it, and then add more if needed.
How To Make The Best Vegan Mayo
As you can see from the steps of the recipe below, this dairy-free mayo recipe is fast, simple, and extremely cost-effective. The mark-up at the store to be Veganaise is insane! Save yourself some dollars and make your own batch of mayonnaise at home.
The complete directions and specific ingredient measurements can be found on the printable recipe card below.
Put all the ingredients, minus the oil, into a container. You will need to have a stick blender for this recipe so that you can emulsify the ingredients. I would also recommend using a container that you can just add a lid to once you’ve emulsified everything to cut down on the dirty dishes.
As you’re pulsing together the ingredients, slowly add in your oil. Just a slow pour will work, and be sure to pull the stick blender out of the mix for a few seconds to allow some air. As you do this process, the mixture will start to thicken.
Once it’s nice and thick and blended well, it’s time to serve or place it in the fridge to chill.
How To Store
To keep the flavour of this plant-based mayonnaise fresh, keep it stored in an airtight container and place it in the fridge. It should last up to 7 days.
Make sure that you use a clean spoon or fork every time you dip into the mayonnaise as you don’t want to contaminate it with other food particles or even saliva.
This recipe is meant to be eaten fresh within the 7-day timespan. It’s not to be frozen.
Even though this recipe is simple, there are a few variations or additions that you can make.
Add garlic – You can add a hint of garlic by adding garlic powder to the mixture. Just be aware that a little bit will go a long way!
Fresh chives – The flavour of fresh chives is a fun burst of flavour and adds a fun texture to the mayonnaise.
Smoked paprika – If you’re a fan of smoky flavours, you can also add some smoked paprika.
You can also scoop out a tiny bit of the mayonnaise and add these variations to that, so you’re not altering the entire batch, just in case.
What is aquafaba?
You’ll find that aquafaba is one of the main ingredients that is used in place of eggs in vegan recipes. It’s the liquid in a can of chickpeas, and surprisingly, you can’t just buy a can of aquafaba on its own.
However, there are always ways to use chickpeas (hummus or salads!), so you’re not going to have to worry about wasting anything when the need for aquafaba happens.
How long does vegan mayo keep?
Plan on using this plant-based mayo within seven days of making it. It’s not a long-term condiment, but one that has about a week’s lifespan. Be sure to keep it stored in the fridge in an airtight container.
Vegan Mayo Uses
There are many great ways that you can use vegan mayonnaise in many of your everyday needs. Adding this to potato salads, coleslaw, or even as a spread on toast and muffins is a great way to add a delicious texture and taste.
I love this easy recipe for homemade mayonnaise because it really has such a fresh flavour and taste. It’s just the right texture to enhance a dish without overpowering it at all.
There are so many ways to use this vegan mayo recipe once you make it, and I can’t wait to hear what you use it for!
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The Best Vegan Mayo
- 1 cup sunflower or canola oil
- ⅓ cup aquafaba
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ¼ tsp salt
- Place all the ingredients except oil in the container. You’ll start pulsing the stick blender and simultaneously add the oil. Do it slowly to give time for the emulsion to happen.
- Lift the blender softly to let some air inside the mix. Keep pulsing the blender while adding the rest of the oil until it is all incorporated and combined. You’ll notice how the mixture starts to emulsify and thicken.
- If the mayo is still liquid after a couple of minutes, add more oil and blend for a few more minutes allowing some air to get inside the emulsion.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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For the step-by-step version of this recipe, check out the How To Make The Best Vegan Mayo Story.