How to Make Homemade Vegan Mayonnaise

Making your own vegan mayonnaise is one of those little kitchen tricks that feels far more complicated than it actually is.

Once you know the basic formula, you can whip up a creamy, tangy mayonnaise without eggs using simple pantry ingredients. It is perfect for sandwiches, wraps, chickpea salad, potato salad, coleslaw, dipping sauces, and all those recipes that call for a spoonful of mayo.

The best part? You can adjust the flavor to suit your kitchen.

Want it tangier? Add more lemon juice. Prefer a richer mayo? Add a little more oil. Want garlic mayo for your roasted potatoes? Well, now we're having fun.

What Makes Vegan Mayonnaise Work?

Traditional mayonnaise gets its creamy texture from an emulsion of oil and egg yolk.

Vegan mayonnaise uses a plant-based ingredient to help create that same creamy emulsion. One of the easiest options is aquafaba, the liquid from cooked chickpeas.

Aquafaba contains starches and proteins that can help emulsify oil, creating a surprisingly rich and creamy mayonnaise without eggs.

And yes, that means the liquid you might normally pour down the drain after opening a can of chickpeas can become part of the recipe.

Waste not, want not. 🌿

Homemade Vegan Mayonnaise Recipe

Ingredients

• 1/4 cup aquafaba from canned chickpeas
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 cup neutral-flavored oil, such as avocado, canola, grapeseed, or light olive oil
• 1/2 cup additional neutral oil
• 1/4 tsp garlic powder, optional

Instructions

1. Add the aquafaba.
   Pour the aquafaba into a tall, narrow container that works well with an immersion blender.

2. Add the flavor ingredients.
   Add the lemon juice, Dijon mustard, salt, and garlic powder if using.

3. Start blending.
   Place the immersion blender into the bottom of the container and blend for several seconds.

4. Slowly add the oil.
   With the blender running, begin adding the oil in a very slow, thin stream. Keep the blender near the bottom of the container as the mixture begins to thicken.

5. Continue emulsifying.
   Gradually add the remaining oil while continuing to blend. As the oil incorporates, the mixture should become thick, creamy, and mayonnaise-like.

6. Taste and adjust.
   Taste your mayonnaise and adjust the seasoning. Add a little more lemon juice for tang, another pinch of salt for flavor, or a touch more mustard for extra bite.

7. Chill.
   Transfer the finished mayonnaise to a clean, covered container and refrigerate.

Why Use Aquafaba?

Aquafaba is simply the cooking liquid from chickpeas and other legumes.

When you use canned chickpeas, you already have a convenient source ready to go. You can strain the chickpeas for your recipe and save the liquid for your mayonnaise.

This makes aquafaba especially handy when you're already making recipes such as:

• Chickpea salad
• Hummus
• Falafel
• Vegetable wraps
• Vegan sandwiches
• Potato salad

One ingredient gets used twice, which is exactly the kind of kitchen efficiency we love around here.

Choosing the Right Oil

Oil makes up most of the volume of mayonnaise, so the type you choose matters.

A neutral oil gives you the most traditional mayonnaise flavor. Avocado, grapeseed, canola, sunflower, and other mild oils can work well.

Extra-virgin olive oil can be delicious, but its stronger flavor can sometimes overpower the finished mayonnaise. If you love olive oil, try replacing only part of the neutral oil with it.

Want a Richer Flavor?

Try adding one of these:

• A little extra Dijon mustard
• Roasted garlic
• Fresh herbs
• Smoked paprika
• Black pepper
• A tiny splash of apple cider vinegar
• A pinch of cayenne

You can turn the basic mayonnaise into a completely different sauce with just one or two additions.

Easy Ways to Use Vegan Mayonnaise

Once you have homemade vegan mayo in the refrigerator, you'll probably start finding excuses to use it.

Try it in:

Chickpea Salad Wraps

Mix vegan mayonnaise with mashed chickpeas, celery, red onion, Dijon mustard, lemon juice, dill pickles, and smoked paprika for a flavorful plant-based sandwich filling.

Potato Salad

Combine cooled cooked potatoes with vegan mayonnaise, mustard, celery, herbs, and finely chopped pickles.

Creamy Coleslaw

Toss shredded cabbage and carrots with vegan mayonnaise, lemon juice, a little vinegar, and a touch of maple syrup.

Sandwiches and Wraps

Spread it directly onto bread or tortillas before adding vegetables, roasted tofu, tempeh, chickpea salad, or your favorite sandwich fillings.

Dipping Sauce

Mix vegan mayo with hot sauce, garlic, herbs, or smoked paprika for an easy dipping sauce.

Troubleshooting Homemade Vegan Mayo

It Isn't Thickening

The oil may have been added too quickly.

Try blending again while slowly adding a small amount of additional oil. The mixture needs time to form a stable emulsion.

It Tastes Too Oily

Add a little more lemon juice, mustard, or salt. A small amount of acidity can help balance the richness.

It Tastes Too Sour

Add a little more oil and adjust the salt.

It Is Too Thick

Blend in a tiny amount of aquafaba or water until you reach the consistency you want.

It Separated

Don't panic.

Add a tablespoon or two of fresh aquafaba to a clean container. Begin blending and slowly drizzle the separated mayonnaise into it. This can sometimes bring the emulsion back together.

How to Store Homemade Vegan Mayonnaise

Because homemade mayonnaise does not contain the preservatives found in many commercial products, it should be treated as a perishable food.

Keep it refrigerated in a clean, covered container and use it promptly. Avoid leaving it sitting at room temperature for extended periods, particularly during warm weather.

For the best quality and food safety, follow current food-safety guidance for homemade refrigerated condiments.

The Crunchy Moon Kitchen Takeaway

Homemade vegan mayonnaise is a perfect example of why learning a few basic kitchen techniques can make everyday cooking so much more flexible.

You don't need a long ingredient list or specialty products. With aquafaba, oil, lemon juice, mustard, and a little seasoning, you can make a creamy condiment that works in everything from sandwiches to salads.

And when that aquafaba comes from the chickpeas you're already using for dinner?

That's a pretty darn good little kitchen win. 🌙🌿

Technical Note

Homemade vegan mayonnaise can vary slightly depending on the aquafaba, oil, temperature, and blender being used. If the mixture is too thin, continue blending and slowly incorporate a little more oil. If it becomes too thick, blend in a small amount of aquafaba or water until the desired consistency is reached.

Food Safety Note

Keep homemade vegan mayonnaise refrigerated and handle it as a perishable food. Use clean equipment and containers, avoid leaving it at room temperature for extended periods, and follow current tested food-safety recommendations for homemade refrigerated foods.