Vegan Mayonnaise

A Light, Creamy Staple with No Eggs Required

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

1. Start the base: In a tall blending cup, combine the aquafaba, lemon juice, and a pinch of salt.

2. 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.

3. 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.

4. Customize the flavour: Once the mayo is thick, you can blend in garlic, mustard, or your favourite spices for added taste.

5. 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.