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The best vegan mayo in a cup on a table with a spoon.
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5 from 2 votes

The Best Vegan Mayo

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!
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: North American
Keyword: Chipotle Dressing, Condiments, Mayonnaise, Sauces, Vegan Mayonnaise
Servings: 25 tablespoons
Calories: 85kcal
Author: Alisa Infanti

Ingredients

  • 1 cup sunflower or canola oil
  • ⅓ cup aquafaba
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt

Instructions

  • 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.

Notes

Keep the mayonnaise in an airtight container in the fridge for up to 7 days.
Add some extras to have flavoured mayonnaise, like garlic, smoked paprika, or fresh chives.

Nutrition

Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 0g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g