Vegan Mayo Recipe

Published on May 20th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Vegan Mayo

Mayonnaise is a very versatile ingredient. It's added into sauces, dips, salad dressings, slathered onto sandwiches or wraps, and used in marinades to flavor & tenderize ingredients. Eggs are traditionally added to mayonnaise to emulsify or bind the ingredients together to form a thickened and stabilized sauce. However, if you're looking for a vegan mayo that doesn't contain any eggs, a unique ingredient is usually thrown away but is crucial in making vegan mayo. This ingredient is the liquid leftover from boiled chickpeas. This liquid is called Aquafaba. Like eggs, the fluid acts as an emulsifier to help bind fats like oils with juice. It's not only for making mayo because this liquid is neutral in flavor. Aquafaba can be used in desserts to create airy vegan cakes or brownies and added to vegan pancakes to create those fluffy pancakes everyone enjoys. It's also added to shaken cocktails to create a top layer of foam for added texture and an elegant look. 

The rest of what is added to Vegan Mayo is vinegar. Any vinegar will do the job. It's dependent on what you have in your cupboards or what you will be using your vegan mayo for. For neutral flavors like adding mayo to a sandwich, distilled white vinegar is suitable. Using vinegar with a little more zip is beneficial for a dressing or sauce. Use red wine or apple cider vinegar. Mustard, sugar or sweetener, sea salt, and a neutral oil such as avocado oil or organic vegetable oil. Try adding other ingredients to jazz up your mayo, such as white truffle oil, chipotle, roasted garlic, or fresh herbs. Mayo is your blank canvas waiting to be created, mix away and have fun.   

What is the difference between mayonnaise and vegan mayonnaise?

Mayonnaise contains eggs and sometimes dairy, such as milk solids, to emulsify the sauce. Vegan mayo is entirely animal product free and uses plant-based ingredients. 

Is Japanese mayo vegan?

Japanese mayo is typically sweeter than traditional mayonnaise, although it does contain eggs and is not considered vegan. 

Is vegan mayo healthy?

Any mayo can be healthy if it contains organic or natural ingredients. Anything store-bought has chemicals added to make them shelf-stable. Vegan mayo, if store-bought, will also have the same chemicals added to make it shelf-stable. The more things you can learn and make at home, the healthier they will be. Vegan mayo will have less cholesterol than regular mayo because there aren't any eggs added to vegan mayo. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
50 mins
Total Time
60 mins
1 person


  • 1 cup Dried Chickpeas, soaked in water & placed in an airtight container in the fridge overnight

  • 1 liter Tap Water for boiling the chickpeas. 

  • 1 teaspoon Dijon Mustard

  • 1 teaspoon Granulated Sugar Alternative 

  • 1/4 cup Distilled White Vinegar 

  • 3/4 cups Avocado Oil 

  • 1/4 teaspoon Sea Salt 

  • 4 teaspoons of Aquafaba/Chickpea Liquid 


Chickpea Liquid/Aquafaba

Using a medium stockpot, bring 1 liter of water to a boil. 

Using a colander, strain the chickpeas that having been soaking overnight, rinse them well under cold running water. 

Add the chickpeas to the water, turn the heat down to a simmer and cook the chickpeas for 40-50 minutes until the chickpeas are soft. 

Remove the chickpeas from the heat and remove four teaspoons of liquid from the pot. Place the hot chickpea liquid into a medium-sized heatproof bowl, add the sweetener to the hot beverage, stir to dissolve the sugar, and set aside to cool for 5 minutes. 

Strain and save the chickpeas to use in another dish such as our, Chickpea Pizza Crust or Trinidad Doubles  

Vegan Mayo

Add the mustard & vinegar to the bowl containing the Aquafaba and dissolved sugar. 

Using an emersion blender, blend the ingredients at are in the bowl to combine. 

With the blender on, slowly drizzle the avocado oil in a steady stream. If the mayo becomes too thick, add one teaspoon of warm to thin it out. Drizzle the oil until all the oil is added, blend in the salt & place into an airtight container or mason jar. 

Vegan mayo can be kept in the fridge for up to two weeks, without any eggs or dairy, it has a longer shelf life then regular mayonnaise. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd