Vegan Mayonnaise
- Healthy Swappers

- Jul 6
- 2 min read

This Vegan Mayonnaise is silky, smooth, and unbelievably easy to make. Using aquafaba (the liquid from canned chickpeas) as its magic base, this egg-free mayo whips up in minutes and has all the richness and tang of the classic version. Whether you're spreading it on sandwiches, stirring it into dressings, or dipping fries, this plant-based version is every bit as satisfying.
Customizable and ultra-creamy, it’s a must-have for any vegan kitchen.
Kitchen Tools
Hand blender (immersion blender)
Tall blending cup or jar
Ingredients
100 ml / 3.5 fl oz aquafaba (liquid from a can of chickpeas)
15 ml / 1/2 fl oz lemon juice
300 ml / 10 fl oz sunflower oil (or other neutral oil)
Pinch of salt
Optional: garlic, mustard, or spices to taste
Instructions
Start the base: In a tall blending cup, combine the aquafaba, lemon juice, and a pinch of salt.
Begin blending: Using a hand blender, process the mixture on low speed for 1–2 minutes until it becomes white and frothy, increasing in volume.
Add the oil gradually: With the blender running, slowly drizzle in the sunflower oil. Continue blending until a thick, creamy consistency forms. Move the blender gently up and down to help emulsify the mixture fully.
Customize the flavour: Once the mayo is thick, you can blend in garlic, mustard, or your favourite spices for added taste.
Chill and store: Transfer to a clean container with a lid and refrigerate.
Serving Ideas
Use as a spread on burgers and sandwiches
Mix into coleslaw or potato salad
Serve as a dip for roasted vegetables or fries
Blend into creamy dressings and sauces
Storage
Keep refrigerated in a sealed container for up to 1 week. Stir gently before using.
This Vegan Mayonnaise is a light, luscious alternative to traditional mayo—easy to whip up and endlessly adaptable to your taste.









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