D.I.Y. Vegan Mayonnaise
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:¾ cup
- 115-ounce can of chickpeas
- 1teaspoon white vinegar
- ½teaspoon fine salt
- ½teaspoon sugar
- 1teaspoon lemon juice
- 2teaspoons dry mustard
- ¾cup sunflower oil
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)
1375 calories; 117 grams fat; 15 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 43 grams polyunsaturated fat; 67 grams carbohydrates; 18 grams dietary fiber; 13 grams sugars; 21 grams protein; 938 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out ¼ cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
- Step 2
Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.
Tip
- Sir Kensington's uses chickpea liquid that includes kombu, or Japanese seaweed, which adds a little more flavor to its vegan mayonnaise. Many brands of canned chickpeas include kombu; look for it on the label if you'd like to try it.
Private Notes
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Cooking Notes
Kate
Use kala namak (aka black salt) for the missing eggy taste. It makes a big flavor difference.
Dee
I crock pot my chickpeas bc they come out a lot creamier. I'm completely undisciplined about the amount of water, but I make sure I end up with about 1/4 to 1/2 inch of water covering the chicks by the time they're done (I add water if there's not enough). I always get a silky gelatinous thing going and it works great for this recipe.
Elizabeth
I think you missed the point. This recipe is Vegan as the name of the recipe indicates.
Terran
It works in a food processor!
I don't normally use vegan analogues, so I can't say how true it is to commercially available products.
I bet the kombu in the bean water helps out alot with emulsion, I didn't use the variety suggested, so with non seaweed bean water it works acceptably in a cuisinart.
Emily
It keeps for well over a month for me!! Also I only use 1/2 t of dried mustard and that's a perfect amount! :)
Erica Avena
Alchemy! I used this Mayo substitute to make a wonderful potato salad. This has a less intense flavor than jarred mayonnaise, so it is a great substitute for sandwiches, etc. Plus it is made out of nothing, and I nailed it with a simple food processor.
nancy
has anyone made this with something other than an immersion blender?
NBMaggie
Sure can, just make sure the liquid is about the consistency of egg whites. You may have to simmer your leftover liquid to get it to this stage.
dana
ok, I didn't follow the recipe properly and nearly gave up as it was liquid for about 10 minutes and then it finally
happened, magic! Added chipotle and truffle oil, divine.
Saraswati
I just made this with avocado oil and it tastes great! Olive oil should work well, too. I didn't use quite all of 3/4 cup. I also made this in my Blendtec blender instead of using an immersion blender. It seems a little too salty for my taste, so next time, I'll use 1/4 tsp. of salt.
Emily
Yes! A blender works fine!!! :) Blend the aquafaba and spices/sugar till frothy, then SLOWLY pour in the oil! :) Canola oil works, too!
KarenB
This worked really well. Next time I will halve the mustard and possibly increase the salt a tad. My only modifications were using two teaspoons of vinegar because I had no lemon juice and adding a smudge of turmeric to add a little color. It makes a delicious tofu "egg" salad.
jmack
I got this to work by blending the aquafaba alone for 30-60 seconds, just until it got foamy. Then I added the all the other ingredients, blended, then added the oil. Amazing, when it works.
Nancy Lea
I used dried chickpeas. How can I get the liquid to be of the proper density?
Elizabeth
You may need to reduce the liquid on the stovetop. I cook my chickpeas from dried and that is what I have been told to do.
keatingf
tried quite a few vegan mayo recipes lately. This one was the best. I added red pepper flakes to make it spicy mayo.
Elisabeth
I happened to have black salt -- got it in India 10 years ago -- finally had a chance to use it and it DID make a BIG difference! Also, since needed the mayo for a vegan remoulade, instead of using all that sunflower seed oil, used tofu and zapped it all in Vitamix for a quick dense consistency. Very pleased with the end result. :)
halfie
Does “dry mustard” mean mustard powder or mustard that’s isn’t sweet?
Gini beck
Very easy and delicious. Literally took 5 minutes. Added 1/2 tsp onion powder for some savory flavor.
De Austin
I subbed apple cider vinegar for the lemon juice. I blended the spices, and vinegar in my blender first. Then I added the aqua faba and blended until frothy as one commenter recommended. Then I used avocado oil and EVOO to make the 3/4 C. I would not sub EVOO next time. There was an obvious 'olive oil' taste in the resulting spread. I had aqua faba chilling in the fridge over night and I think that benefitted the process. The spread very quickly became creamy - in under a minute, I think.
K Johnson
This is hands down my favorite vegan mayo of all time. There are lighter versions out there but this really hits the mark.
Rogerio Lira
I gave this recipe a try and am going to do it more often, improving on two points: I used very good olive oil instead, which proved to be a bad idea: it overpowered the overall flavor. Also half as much salt would be better, as noted by other commenters (worth noting, I generally love lots of salt but this was a tad much, even for me).
Raphael
My immersion blender couldn’t sit low enough in the liquid to whip so I made this in my little Kitchenaid food processor and it came together really well. Used olive oil instead of sunflower oil and IMO its flavor is too strong, overpowering everything else. I would stick to neutrally flavored oils.
lyNS902
A decent recipe but 1) you do not need to do the slow drizzle. Just dump it all in and whiz for 1-2 mins with the immersion blender and emulsifies even quicker! 2) I used regular dijon mustard as the dry mustard didn't have a great taste.
TJ
Olive oil will make this very bitter. Use a different oil. I've used safflower with good results.
Molly
I tried it again and had very good results! It’s nice!
Molly
Interesting but I could not get a true mayonnaise consistency
Molly
Working on getting it to thicken but the flavor is great and I made a delicious orzo salad. Has great flavor as salad dressing.
SB
How long do you estimate this can be stored?
Danelle
For those having trouble with immersion - The easiest most reliable and tastiest mayonnaise recipe with an aquafaba base is in the Superiority Burger Cookbook. It includes a small amount of chickpeas and comes out perfectly creamy every time. I too, add a pinch of kala namak (black salt) for eggy flavor and a whole date for sweetness instead of anything processed. It comes out white & creamy & delicious :)
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