Carbohydrates per serve: almost none, approx. 0.06g. This vegan mayonnaise is so good you would never guess it’s vegan! Just like regular mayo it’s really nice and thick, creamy and tasty. Perfect for adding to sandwiches, burgers, my fave – patatas bravas, or just anything you enjoy with mayo! It only uses 4 ingredients, takes less than 10 minutes to make and is more affordable than buying ready-made vegan mayo.

Mayonnaise is traditionally made using egg yolks. This is because in order to make mayonnaise you need to make an emulsion. An emulsion is when multiple liquids which are not normally able to be mixed or blended together, such as water and oil, are combined due to agitation, usually blending or whisking. This thickens the mayonnaise and creates the texture. In traditional mayonnaise the emulsion is usually made up of oil and vinegar. Emulsifying agents, such as the aforementioned egg yolk and mustard help to bring the liquids together and keep the emulsion stable and so are an important ingredients. Learn more about emulsions in this blog post by Jessica Gavin. 

So Then, How Can You Make Mayonnaise Vegan?

Egg yolk is a main ingredient in traditional mayonnaise as it’s essential for the emulsion. But in order to make mayonnaise vegan I of course had to omit the egg yolk. Instead I used aquafaba. Aquafaba is just water from a can of chickpeas. It has a similar make up to egg but of course is vegan. This means it works perfectly as an egg replacement for the emulsion for this mayo. I also use aquafaba in my recent recipe for Vegan Chocolate Mousse to help make it nice and light and airy. I don’t really know why it works so well as an egg replacer but it does! Replacing egg yolk with aquafaba is all I have had to do to make a vegan mayonnaise!

What Else Do I Need to Make Vegan Mayonnaise?

We already covered aquafaba, you will also need oil, mustard and vinegar. 

You can use pretty much any type of oil as long as it has a neutral flavour. And don’t use coconut oil as it will solidify and won’t work. I used olive oil, but grapeseed, canola or sunflower oil would also work nicely. 

Mustard helps with stabilising the emulsion necessary to make mayonnaise, but also adds some nice flavour. I use dijon in this recipe, just 2tsp is all you need.

Vinegar is essential for the emulsion itself. It also adds the light tangy flavour. I used white vinegar but you could also use apple cider vinegar.

How Do I Make Vegan Mayonnaise?

Step One – In a bowl big enough to fit a bit more than 300ml, blend the aquafaba, mustard and vinegar using a stick or immersion blender until it starts to thicken. This is your emulsion.

Step Two – Slowly trickle the oil in blending as you go until it is all incorporated and you have a nice thick mayonnaise. 

Step Three – You will have about 300ml of mayonnaise. Transfer to a jar and seal then refrigerate. It will be good for at least one month.

What Kitchen Tools Do I Need?

• Either a bowl or a tall container, my Nutribullet tall cup worked quite well
• Stick Blender
• Measuring Cups
• Measuring Spoons
• A Glass Jar, at least 300ml (for storing the mayo)