This homemade Foolproof vegan mayo it is flavorful, creamy and much healthier. This recipe teaches the methods of the hand blender and regular blender so you can easily do it anytime.
If you’ve always wanted to try making your own mayonnaise, this homemade vegan mayonnaise recipe is foolproof and that easy. You will love the rich and creamy texture, the delicious flavor and how easy it is to prepare. I’ll show you how to make this mayonnaise with a hand blender and a regular blender, both of which are super easy if you follow the steps I’ve outlined below. You will love how good your homemade vegan mayonnaise is and all the recipes you can use it in!
Videotutorial
Is mayonnaise vegan?
Regular mayonnaise is not vegan because it uses eggs. To enjoy a vegan mayonnaise, the eggs must be replaced by another ingredient that emulsifies and creates a creamy and light texture. Vegan mayonnaise recipes use different ingredients for this, but I’ve found that using aquafaba really gives homemade mayonnaise the perfect texture, along with a few other ingredients.
Why you should make mayonnaise at home
Homemade mayonnaise is a real treat! Richly flavored, creamy and low in ingredients, homemade vegan mayonnaise is healthier and tastier than anything you can buy in the store. It’s always best when you know exactly what’s in your food and this recipe only has 6 ingredients and offers 2 simple methods for making your own mayonnaise. Once you’ve made this foolproof recipe, you’ll never want to use anything else.
What you will need
- Aquafaba. The basis is acquafaba – the leftover liquid in a can of chickpeas. The leftover liquid from canned peas and any type of canned beans can be used instead. I even made it once with leftover liquid from canned black beans and it was so tasty. This liquid will be whipped and will create a base for the mayonnaise.
- The oil. It is best to use neutral oil. Grape seed and avocado oil are my favorite oils when making vegan mayonnaise. Other neutral oils, such as safflower or canola, are also great. Sometimes, I like to add a splash of unrefined sunflower oil for some interesting aromatic notes. Many of you have asked for olive oil. If you want to use extra virgin olive oil, it would give the mayonnaise an overpowering olive flavor. However, you can use refined olive oil. You might also consider replacing just half of the oil required in the recipe with olive oil and using something more neutral for the rest.
- Mustard. Mustard gives a lot of flavor to mayonnaise and also helps emulsify it. Dijon mustard is best for homemade mayonnaise, but you can use other types as well.
- Apple cider vinegar. It can be replaced with lemon juice 1: 1.
- Salt & Sugar.
How to make vegan mayonnaise
NOTE: Before starting, make sure both the aquafaba (chickpea liquid) and oil are at room temperature.
Hand blender method:
1. Put the aquafaba, apple cider vinegar, mustard, salt and sugar in the bottom of a cup or jar that fits snugly over the head of your hand blender. Put the hand blender head on the bottom of the cup and turn it on at high speed. Work at high speed until the aquafaba doubles in volume (about 1 minute).
2. Now start pouring the oil slowly while you continue to blend. Keep whisking until the oil is all in and the mayonnaise looks nice and smooth. Transfer the mayonnaise to a jar, cover with a lid and store in the refrigerator for up to 10 days.
Blender or food processor method:
1. Put the aquafaba, apple cider vinegar, mustard, salt and sugar in the blender or food processor. Run at high speed for about 1 minute. By opening the lid, start adding the oil slowly while the blender is running. Continue to blend until all the oil is used up and the mayonnaise is smooth and creamy. Transfer the mayonnaise to a jar, cover with a lid and store in the refrigerator for up to 10 days.
Frequent questions
How long does homemade mayonnaise last? Here’s the thing: Homemade mayonnaise will last as long as your aquafaba would have lasted. A good rule of thumb is that mayonnaise should be stored, covered and in the refrigerator, for up to 10-14 days. You will see that the mayonnaise is going bad when it starts to separate and looks different than when it was fresh.
Can i use olive oil to make mayonnaise? Yes, but keep in mind that for the most part, mayonnaise is made with oil, so you’ll be tasting the olive oil in your mayonnaise. If you want to use olive oil, I suggest you use refined olive oil or mix it with half of another more neutral tasting oil (such as grapeseed or avocado oil).
My mayonnaise never thickened. Why? Oh! I’m sorry this happened to you. Did you have the ingredients at room temperature? You added the oil slowly and gradually (very important!). If you haven’t done any of those things, that’s probably why it never thickened. Another reason you have not been successful with your homemade vegan mayonnaise is that you may have bad waterfaba. I suggest you don’t give up, but try a different brand of canned aquafaba, follow the tips above and try to do it again.
My mayonnaise never thickened. What can I do now? There may be a way to save the mayonnaise, but I can’t guarantee it. You can add 2 teaspoons of mustard and try blending again on high speed. If this trick doesn’t work, you most likely won’t be able to save the mayonnaise.
Delicious ways to use vegan mayonnaise
- On a sandwich. This is the perfect complement to your favorite sandwiches, especially to help crisp bread on a grilled bun.
- In salads. Vegan salad without tunapotato salad e Creamy radish and cucumber salad are some of my favorite ways to use homemade vegan mayonnaise.
- In sauces and dressings. Try this mayonnaise in your favorite creamy sauces and toppings, such as sour cream and onion salsa or ranch salsa.
- Instead of butter. Instead “Butter” your garlic bread with this mayonnaise or add it to a baked potato. It can also be used to grease a pan when frying tofu or roasting vegetables I add this mayonnaise to mine The best vegan mashed potatoes and takes them to the next level.
- Like a dip. There’s no need to add anything else, just dip your favorite veggies or fries into a bowl of this vegan mayonnaise for a tasty snack. Sprinkle this mayonnaise on mine Crispy cauliflower bites! This is one of my favorite recipes!
This foolproof vegan mayonnaise is so easy to make and tastes amazing. Whether you’re using the hand blender or the regular blender method, you can whip up your creamy, flavorful and healthy mayonnaise in minutes. There are so many uses for it and you will love how much it tastes better than store bought. Keep this recipe handy for all your favorite sauces, sandwiches and salads and you’ll have even more fun.
Other tasty vegan recipes to try:
Foolproof vegan mayo
This homemade Foolproof vegan mayo it is flavorful, creamy and much healthier. This recipe teaches the methods of the hand blender and regular blender so you can easily do it anytime.
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Portions: 6 portions
Calories: 326kcal
ingrediants
- ⅓ cup aquafaba * (canned chickpea liquid) – 80ml
- 2 teaspoon Dijon mustard
- 1 ½ table spoon. apple cider vinegar
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 cup grape seed oil ** – 230ml
Instructions
Hand blender method
-
Put the aquafaba, apple cider vinegar, mustard, salt and sugar in the bottom of a cup or jar that fits snugly over the head of your hand blender. Put the hand blender head on the bottom of the cup and turn it on at high speed. Work at high speed until the aquafaba doubles in volume (about 1 minute).
-
Now start pouring the oil slowly while continuing to blend. Keep whisking until the oil is all in and the mayonnaise looks nice and smooth. Transfer the mayonnaise to a jar, cover with a lid and store in the refrigerator for up to 10 days.
Blender or food processor method
-
Put the aquafaba, apple cider vinegar, mustard, salt and sugar in the blender or food processor. Run at high speed for about 1 minute. By opening the lid, start adding the oil slowly while the blender is running. Continue to blend until all the oil is used up and the mayonnaise is smooth and creamy. Transfer the mayonnaise to a jar, cover with a lid and store in the refrigerator for up to 10 days.
Notes
* The base is aquafaba, the leftover liquid in a can of chickpeas. The leftover liquid from canned peas and any type of canned beans can be used instead. I even made it once with leftover liquid from canned black beans and it was so tasty. This liquid will be whipped and will create a base for the mayonnaise.
** It is better to use neutral oil. Grape seed and avocado oil are my favorite oils when making vegan mayonnaise. Other neutral oils, such as safflower or canola, are also great. Sometimes, I like to add a splash of unrefined sunflower oil for some interesting aromatic notes.
Please visit my FAQ section above for more information!
Nutrition
Calories: 326kcal | Carbohydrates: 1g | Protein: 1g | Fat: 36g | Saturated fats: 3g | Sodium: 178mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | C vitamin: 1mg | Soccer: 1mg | Iron: 1mg
