Name: Easy Vegan Mayonnaise (With Aquafaba) Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Vegan
Ingredients: 3 tablespoons (45 ml) liquid from 1 can of chickpeas; 12 whole chickpeas (about 1/2 ounce; 16 g); 2 teaspoons (10 ml) Dijon mustard; 1 teaspoon (5 ml) fresh juice from 1 lemon; 1 to 2 medium cloves garlic (5 to 10 g), minced; 1/2 cup (120 ml) vegetable oil; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

This easy vegan mayonnaise uses aquafaba—the liquid from canned chickpeas—to create a light, creamy, and dairy-free mayo. It’s perfect for those seeking a plant-based alternative without sacrificing the classic tang and texture of traditional mayonnaise.

A small black bowl filled with smooth, thick, white cream is placed in the foreground. A wooden spoon is lifting some of the cream above the bowl, showing its creamy texture as it drips slightly. Behind the bowl are two bright yellow lemons and a can with a label showing garbanzo beans, all set on a white marbled surface. The background focuses softly on the lemons and can, highlighting the cream as the main subject. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons (45ml) liquid from 1 can of chickpeas
12 whole chickpeas (about 1/2 ounce; 16 g)

2 teaspoons (10 ml) Dijon mustard
1 teaspoon (5 ml) fresh lemon juice (from 1 lemon)

1 to 2 medium cloves garlic (5 to 10g), minced
1/2 cup (120 ml) vegetable oil

Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: In a tall container just large enough for your immersion blender, combine the chickpea liquid, chickpeas, Dijon mustard, lemon juice, and minced garlic. Blend on high speed until completely smooth, about 1 to 2 minutes, stopping to scrape down the sides as necessary. Alternatively, you can blend these ingredients in a 5-cup countertop blender.

Step 2: With the blender running on high, slowly drizzle in the vegetable oil in a very thin stream or a few drops at a time. Continue blending until the mixture forms a smooth, creamy emulsion, about 3 to 4 minutes total. If using a standard blender, you may need to blend an additional 1 to 2 minutes for full emulsification.
Step 3: Use a rubber spatula to transfer the mayonnaise to a bowl. Season generously with kosher salt and freshly ground black pepper to taste.

Tips & Variations

For a milder flavor, reduce the amount of garlic or omit it entirely.

Try using different oils such as light olive oil or avocado oil for a unique taste.
If you prefer a thinner consistency, add a small amount of water or aquafaba while blending.
Use fresh lemon juice for the best brightness and flavor.

Storage

Store the vegan mayonnaise in an airtight container in the refrigerator for up to one week. Before using, stir well in case it has separated slightly. It is best served chilled but can be brought to room temperature for easier spreading.

How to Serve

A small dark round bowl filled with smooth, creamy white sauce that swirls slightly on top, with a wooden spoon resting inside the bowl on the right side. Behind the bowl are two bright yellow lemons on the left and a jar of light brown chickpeas blurred in the background. The bowl is placed on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid from other beans instead of chickpeas?

Chickpea aquafaba is the most reliable for emulsifying due to its protein and starch content. Other beans’ liquid may not produce the same creamy texture or stability.

Is this mayonnaise safe for people with soy allergies?

Yes, this recipe contains no soy. The main ingredients are chickpea liquid, oil, and seasonings, making it suitable for soy-free diets.