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–+ servings
Easy Homemade Vegan Mayo

Whip Up Easy Homemade Vegan Mayo in Just 30 Seconds!

This Easy Homemade Vegan Mayo is a quick and creamy alternative to store-bought mayo made with just four simple ingredients.
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Blending Time 1 minute
Total Time 1 minute
Servings: 1 cup
Course: Sauces
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mayo
  • 3 tablespoons aquafaba opt for preservative-free canned or homemade
  • 1 tablespoon Dijon mustard can be replaced with dry mustard or omitted
  • 1 tablespoon apple cider vinegar white wine vinegar can be a delightful substitute
  • 1 cup avocado oil or other neutral oil, avoid extra virgin olive oil
  • to taste teaspoon salt Himalayan or Sea Salt
  • 1 clove garlic optional, for garlic-infused mayo
  • to taste teaspoon cayenne pepper optional, according to spice preference

Equipment

  • immersion blender
  • wide-mouth mason jar

Method
 

Step‑by‑Step Instructions for Easy Homemade Vegan Mayo
  1. In a tall, narrow vessel, add aquafaba, Dijon mustard, apple cider vinegar, and a pinch of salt. Layer properly and add garlic or cayenne if desired.
  2. Pour in the avocado oil gently, allowing it to settle on top. Let sit undisturbed for about 30 seconds.
  3. Insert an immersion blender to the bottom of the jar and blend on high for 20 seconds without moving.
  4. Slowly lift the immersion blender up while blending on high for another 10 seconds.
  5. Transfer to an airtight container and store in the refrigerator. Enjoy it fresh for up to 2 weeks.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 1gFat: 22gSaturated Fat: 2gMonounsaturated Fat: 18gSodium: 60mgPotassium: 50mg

Notes

Use a glass jar for emulsification and store leftover aquafaba in ice cubes for future batches.

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