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Easy Homemade Vegan Mayo

Whip Up Easy Homemade Vegan Mayo in Just 30 Seconds

Discover how to make Easy Homemade Vegan Mayo in just 30 seconds with this quick and delicious recipe.
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Prep Time 1 minute
Total Time 1 minute
Servings: 1 cup
Course: Sauces
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mayo Base
  • 1 cup avocado oil or neutral oil like grapeseed or light olive oil
  • 3 tbsp aquafaba liquid from canned chickpeas
  • 1 tbsp Dijon mustard or dry mustard for milder taste
  • 1 tbsp apple cider vinegar or other vinegar, lemon juice can be a substitute
  • 1/4 tsp salt Himalayan recommended
Optional Ingredients
  • 1 clove garlic omit for a simpler taste
  • a pinch cayenne pepper adjust to your preference

Equipment

  • immersion blender
  • tall, narrow jar

Method
 

Step-by-Step Instructions
  1. In a tall, narrow jar, add the aquafaba, Dijon mustard, apple cider vinegar, and salt. Include garlic and cayenne if desired.
  2. Pour in the avocado oil over the combined ingredients, allowing it to settle on top for about 30 seconds.
  3. Insert the immersion blender to the bottom of the jar and blend on high for about 20 seconds.
  4. Slowly lift the immersion blender while blending to incorporate the oil into the mixture, blending until smooth.
  5. Transfer the mayo to an airtight container and refrigerate. Best enjoyed within two weeks.

Nutrition

Serving: 1cupCalories: 120kcalFat: 14gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 200mg

Notes

Use a tall and narrow jar for better emulsification. Ensure all ingredients are at room temperature for optimal results. If it doesn’t thicken, chill and reblend.

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