Recipes, Uncategorized

Vegan mayonnaise

Today’s recipe is how to do vegan mayonnaise. It is whole-food, gluten-free, 100% vegan, and incredibly fast and easy to do. You must be wondering what do you use in the place of eggs? Aquafaba, the liquid in the chickpeas can or the water where you boiled dried chickpeas! And the taste? Just like real mayonnaise!

All you need is 6 ingredients and less than 10 minutes to have it ready. All the ingredients in this recipe have a key role:

  • Aquafaba replaces the eggs
  • Oil provides thickness
  • Apple cider vinegar for tanginess
  • Mustard for a real mayonnaise taste
  • Sweetener is essential to give the twist to the sourness (it is used in all mayo recipes)
  • Salt, for saltiness but optional

The recipe

Vegan Mayonnaise ingredients

Gather all your ingredients.

Vegan Mayonnaise preparation

Place all the ingredients in the food processor except for the oil. Blend them for few seconds and then stream the oil gradually and slowly whilst you mixt all until you achieve the desired texture.

Vegan Mayonnaise


Plant-based (vegan)lactose-free, soy-free, gluten-free

servings: 8 (2 tbsp each serving

Preparation time:

Level of difficulty: easy


  • 1/4 cup of aquafaba
  • 3/4 - 1 cup of sunflower oil (this is the oil that gives best results)
  • 1/4 tsp of mustard powder
  • 1/4 tsp of salt
  • 1 1/2 tsp of apple cider vinegar (for tanginess)
  • 1-3 tsp of cane sugar or brown rice syrup/maple syrup/stevia. Bear in mind that the maple syrup might affect the thickness (will make it less thick).


  1. Gather all your ingredients. You can get the Aquafaba from draining a chickpea can or from collecting the water used to boil chickpeas.
  2. Prepare your food processor. It is best if you use a hand immersion blender where you can use both the conventional and the whisk attachment like the one you can see in the photos.
  3. Mix all the ingredients except for the oil in a food processor and blend them for a few seconds.
  4. Start gradually and slowly pouring the oil, whilst blending in high speed, over the course of 3-5 minutes. Move the blender up and down and around. According to the efficiency of your immersion blender, you might need to blend it for a bit longer than 5 minutes.
  5. You will realize that the texture gradually changes and thickens as you add the oil. The more oil you add the thicker it will become.
  6. When you achieve the desired texture, serve it or store it in glass sealed containers in the fridge. You can safely keep it for about 2 weeks.


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