This How to make your own Vegan Mayo guide is so QUICK & EASY you can make yourself a jar a mayo quicker than you can run to the store for one! Its thick and creamy texture makes it a wonderful substitute for regular mayonnaise, it can be made in 10-15 minutes flat and it is much healthier for you too!
I decided to make my own recipe for Vegan Mayonnaise one day when I ran out of my Veganaise and couldn’t find any in the grocery store! I wanted to create a recipe that was quick & easy and tasted as good as the Follow Your Heart Brand.
All you need to make this vegan mayo is a few simple ingredients you probably already have in your pantry, 10-15 minutes, and a blender (an immersion blender works, best but a regular blender will do)! It is so easy, you’ll have a batch whipped up faster than you can head to the grocery store and buy some. I think you’ll love how quick & easy this vegan mayo is to make and the best part is, it’s gluten, egg, dairy, corn, nut & soy free! It is so tasty, creamy, and rich AND it’s cholesterol free!
So many people LOVE mayo but get hit with dietary restrictions or chose a lifestyle change and decide to cut things out of their diets, or go vegan. For those of us in this situation, mayonnaise is one of the things that we often miss! We may even avoid certain recipes as we just can’t find that perfect substitute for mayo! Fortunately, we now can enjoy all of our favourite meals that just aren’t the same without mayo!
CONTENTS (JUMP AHEAD ANYTIME)
- How to make your own Vegan Mayo in 15 mins flat! – Quick video & picture to PIN
- Simple Ingredients in Vegan Mayo
- How to make your own Vegan Mayo – instructional guide
- What is Vegan Mayo used for?
- Optional add ins – make it your own!
- Recipe Tips & Tricks for best results!
HOW TO MAKE YOUR OWN VEGAN MAYO – QUICK VIDEO GUIDE
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SIMPLE INGREDIENTS IN VEGAN MAYO
With just these simple ingredients you can whip up a batch of delicious Vegan Mayo in no time flat!
- Aquafaba – Chickpea (Garbanzo Bean) Brine
This is the liquid that chickpeas (aka garbanzo beans) are canned with. You can either buy a can (I use only Organic Chickpeas as they are free from additives).
You can also soak your own chickpeas overnight in water and use the strained liquid from them as well.
The aquafaba is a natural thickening agent and will help create a lovely thick & creamy mayo!
- Fresh Lemon Juice
Make sure to use fresh lemon juice as it will give the fresh flavour!
- Maple Syrup
I LOVE maple syrup! The real stuff, I mean I’m Canadian so…
- Apple Cider Vinegar
I love Bragg Apple Cider Vinegar (ACV). The potential health benefits of apple cider vinegar have been extensively researched and are remarkable! ACV has an anti-inflammatory properties, can help prevent obesity & obesity related heart problems (1), can help maintain healthy blood sugar levels for diabetes prevention & treatment (2), and can help maintain healthy cholesterol levels (1) and much more (3)!
- Dijon Mustard
I love the flavour that dijon mustard adds to this recipe. It is just a little kick, so if you aren’t a fan of dijon mustard, give it a try! Just make sure to check the ingredients list on your mustards. Many have lots of additives!
- Kosher Salt
I like the strong flavour of kosher salt but you can use a sea salt as well.
- Avocado Oil & or Olive Oil
I like to use a combination of Avocado Oil & Extra Virgin Olive Oil. I use Terra Delyssa brand. I find it gives a lovely flavour to the mayo. You can chose to use one or the other or a combo of both! You can also use any other light flavoured oil you have kicking around in your pantry! Perhaps even a flavour infused Olive Oil!
HOW TO MAKE YOUR OWN VEGAN MAYO
It is SO incredibly easy to make the your own vegan mayo at home! Just add the ingredients together and blend until the oil is fully emulsified! If for some reason the mayo isn’t thickening to your liking, simply add a little more oil (1 tsp at a time) until you reach the desired consistency. Easy as that!
STEP 1: Drain liquid (aka aquafaba) from a can of chickpeas (or your overnight soaked dried chickpeas).
STEP 2: Add lemon juice, dijon mustard, maple syrup, apple cider vinegar and salt. Mix on medium speed with an immersion blender until all ingredients are incorporated.
STEP 3: Continue blending on high now & slowly pour the avocado oil and or olive oil into the mixture, a little at a time over the next 5 minutes. Pulse the blender up and down to aerate the mixture. Continue until the oil has fully emulsified and it has reached your desired consistency. You may not need the total amount of oil. This is why I recommend adding it a little at a time. If it thickens quickly with less oil…BONUS! However, avocado and olive oil are very good for you in small portions so I wouldn’t worry if you need all of it!
STEP 4: Place your vegan mayo in a jar with an airtight lid and refrigerate. It will last for at least 2 weeks! Enjoy with your favourite dish! Like in my Hawaiian Inspired Salmon Poke Bowl recipe!
That’s it! That’s all! It’s that simple!
If you chose to use just olive oil in this recipe, your vegan mayo will be a bit yellow in colour in comparison to mine. However, it will still taste yummy! See the picture below. The mayo with the blender in it has more olive oil added.
WHAT IS VEGAN MAYO USED FOR?
Once you make this vegan mayo, you’ll find endless ways to use it all up! Here’s some easy ideas to get your creative juices flowing:
- MARINADES: Add it to marinades to give a super creamy texture – like in my Hawaiian Inspired Salmon Poke Bowl.
- SWAP: Swap it for regular mayo in any recipe or dish you love!
- DRESSINGS: Use it in salad dressings to create a lovely creamy base.
- SANDWICHES: Slap it on a sandwich made with a delicious Gluten Free & Vegan Bagel!
- DIPPING SAUCE: Add your fav spices & use it as a dipping sauce for fries, chips, sweet potato fries and more!
- AIOLI: Make a Chipotle Aioli by adding a little (1/4 to 1/2 tsp) Chipotle Spice to 1/3 cup of vegan mayo! It is amazing with sweet potato fries OR to give a little kick to any burger!
- SRIRACHA MAYO: Make a spicy Sriracha Mayo to drizzle on top of your favourite bowl – like my Hawaiian Inspired Salmon Poke Bowl. Simply add a little (1-2 tsp) sriracha sauce or chilli garlic sauce to 1/4 cup mayo.
How do you like to use Vegan Mayo? Please leave a comment below to let me know!
OPTIONAL ADD-INS TO MAKE IT YOUR OWN!
You can add spices, hot peppers, garlic, herbs, you name it to your mayo to give it a little personalization!
If you try adding something new to your Vegan Mayo and love it, please share with our community by leaving a comment below!
RECIPE TIPS & TRICKS FOR BEST RESULTS!
- Make sure to pulse your blender up and down while blending (if using an immersion blender). This action helps it emulsify really quickly!
- If your mayo separates after sitting in the fridge for a while, simply add a teaspoon of oil and blend with your immersion blender again. This will fluff it right up!
- If you chose to use straight olive oil or another oil, your mayo will take on its colour slightly. But not to worry, it’ll still taste great!
- Don’t use Coconut Oil as it will solidify in the refrigerator.
- You may not need the total amount of oil, which is one of the reasons why I recommend adding it a little at a time.
- If your mayo isn’t thickening, add a little more oil at a time until it fully emulsifies.
- If you use a regular blender, simply blend all of the ingredients MINUS the OIL, then slowly add the oil and gradually increase the speed until it thickens.
DID YOU MAKE THIS VEGAN MAYO?
I’d be ever so grateful if you please leave a comment below, share it & quickly rate it! You can also FOLLOW ME on Facebook, Instagram & Pinterest at the links below 👇🏻. I’d LOVE to hear from you 🥰.
SOME OF MY FAVOURITE RECIPES!
If you love this recipe, try travelling the world with me without leaving our kitchens by making one of these recipes from my World Kitchen next!
- 20 minute Hawaiian Inspired Salmon Poke Bowl
- Momma’s Marvellous Montreal Style Bagels – Gluten Free & Vegan
- How to make Perfectly Pickled Radishes in 10 mins flat!
- The Most Incredible Canadian Poutine
- The BEST Lemongrass Chicken you’ll ever taste!
- How to make Water Kefir – Nature’s Powerful Probiotic!
Equipment Needed
- 1 Blender Immersion Blender works best
INGREDIENTS
- ½ cup Avocado Oil
- ¼ cup Olive Oil Extra Virgin, I use Terra Delyssa brand
- ¼ cup Aquafaba liquid from can of chickpeas (garbanzo beans)
- 1 tsp Dijon Mustard
- 1 ½ tsp Apple Cider Vinegar I use Braggs brand
- 2-3 tsp Pure Maple Syrup the real stuff!
- 1 tsp Lemon Juice Fresh about 1/4 lemon
- ½ tsp Kosher Salt
INSTRUCTIONS
- Drain liquid (aka aquafaba) from a can of chickpeas (or your overnight soaked dried chickpeas). Reserve 1/4 cup and add to jar.1/4 cup Aquafaba
- Add lemon juice, dijon mustard, maple syrup, apple cider vinegar and salt. Mix on medium speed with an immersion blender until all ingredients are incorporated.1 tsp Dijon Mustard, 1 1/2 tsp Apple Cider Vinegar, 2-3 tsp Pure Maple Syrup, 1 tsp Lemon Juice, 1/2 tsp Kosher Salt
- Blend on high & slowly pour the avocado oil and or olive oil into the mixture, a little at a time over the next 5 minutes. Pulse the blender up and down. Continue until the oil has fully emulsified and it has reached your desired consistency.1/2 cup Avocado Oil, 1/4 cup Olive Oil
- Place your vegan mayo in a jar with an airtight lid and refrigerate. Enjoy with your favourite dish, like in my Hawaiian Inspired Salmon Poke Bowl recipe!
Video
Notes
- Your homemade Vegan Mayo will last for at least 2 weeks in the refrigerator!
- Make sure to pulse your blender up and down while blending (if using an immersion blender). This action helps it emulsify really quickly!
- If your mayo separates after sitting in the fridge for a while, simply add a teaspoon of oil and blend with your immersion blender again. This will fluff it right up!
- If you chose to use straight olive oil or another oil, your mayo will take on its colour slightly. But not to worry, it’ll still taste great!
- You may not need the total amount of oil, which is one of the reasons why I recommend adding it a little at a time.
- If your mayo isn’t thickening, add a little more oil at a time until it fully emulsifies.
- If you use a regular blender, simply blend all of the ingredients MINUS the OIL, then slowly add the oil and gradually increase the speed until it thickens.
2 Responses
Who knew you could make mayonnaise that tastes so good! Thanks for sharing Trish.
You are most welcome! I’m happy you like it 🙂