There are many egg-free mayonnaise options, but I think this vegan aquafaba mayonnaise is the easiest version. You need 5 ingredients and less than 2 minutes to prepare it. So, what can be easier than that?!

By blending these 5 ingredients together, you’ll get a silky, creamy sauce, a little bit thinner than the “traditional” mayonnaise.

Oh, and don’t feel frightened by this aquafaba term, it’s just the fancy name for chickpea water ?.

Vegan aquafaba mayonnaise ingredients

  • aquafaba – the leftover liquid after boiling the dry chickpeas (or the liquid inside a can of chickpeas); it’s packed with protein and starch which helps emulsifying the egg-free mayonnaise;
  • sunflower seed oil – it yields a thick and creamy mayo; avocado or canola oil might work as well;
  • black salt (kala namak) – I usually don’t count salt (and pepper) as an ingredient, but the black salt has some special properties; it comes from the Himalaya surroundings and, due to its sulfur content, it smells and tastes like egg; for this reason, I used it to prepare this vegan omelette;
  • mustard – to stabilize the emulsion; you can use Dijon mustard, but regular mustard works fine too;
  • fresh lemon juice – ads a nice flavor and it’s also a good stabilizer.

How to make vegan aquafaba mayonnaise

Well, this is a recipe that needs no more than 2 steps?. And, to make it even better, you need 2 minutes to follow those steps. And an immersion blender (I’ve never tried making it using countertop blender or a mixer, so I don’t know if they work).

So, basically, what you need to do is put all ingredients in a bowl (step no. 1) and then blend them with the immersion blender (step no. 2). Seconds after the blender starts working, a smooth, creamy emulsion should form. Keep blending until the oil is integrated completely.

You should use a tall and tight bowl so that the blender’s blades are fully covered by the ingredients and it won’t splash all over while blending.

Leave it for at least 1 hour in the fridge before using it so that it thickens up a little.

How to use vegan mayonnaise

Since this mayo is not too thick, you can use it in a potato salad or a pasta salad, add it to your favorite sandwich or use it as a dip for French fries. And, if you add some garlic while blending it, you’ll get a perfect vegan aioli (Spanish mayo garlic sauce).

How to store the mayonnaise

Aquafaba is like egg whites; so, it doesn’t last for too long. That’s why it’s bets to keep it in the fridge, in a sealed container, up to 4-5 days. I wouldn’t recommend freezing it because it breaks.

If you try this vegan mayo recipe, please let me know. Leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram ?.

Vegan mayonnaise serving

Aquafaba Vegan Mayonnaise

You won't believe how quick and easy it is to make this mayonnaise! You only need 5 ingredients, an immersion blender and 2 minutes. And it also tastes like egg.
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Course Sauce


  • 60 ml aquafaba
  • 180 ml sunflower oil
  • Β½ tsp black salt (kala namak)
  • 1 tsp mustard
  • 1 tbsp fresh lemon juice


  • Put all the ingredients in a tall bowl;
  • Blend with an immersion blender until a thick emulsion is formed.


  1. Blend the mayo in a tight tall bowl to avoid splashing.
  2. It tends to thicken up in the fridge; so, it’s better to prepare it at least 1 hour before serving.
Keyword aquafaba mayonnaise, vegan mayo

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