Vegan Mayonnaise

Here’s a simple and creamy Vegan Mayonnaise recipe that’s quick to make and perfect for spreading on sandwiches, using as a dip, or adding to salads!

Yield: 1 Cup

Ingredients:

  • 1/4 cup aquafaba (room temperature)
  • 1 cup grapeseed oil (or any neutral oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard (optional, for flavor)
  • 1/4 teaspoon salt (or to taste)

Instructions:

1. Blend the Ingredients:

  • In a high-speed blender or immersion blender, add the aquafaba, apple cider vinegar, lemon juice, Dijon mustard, and salt.
  • Blend on high for about 10 seconds until the mixture is smooth and well combined.

2. Add the Oil:

  • With the blender running, slowly drizzle in the oil in a thin, steady stream. The mixture will begin to thicken as the oil emulsifies with the aquafaba.
  • Continue blending until the mayo is thick and creamy, which usually takes about 30-60 seconds.

3. Taste and Adjust:

  • Taste the mayo and adjust the seasoning as needed. You can add more salt, lemon juice, or mustard to your preference.

4. Store:

  • Transfer the vegan mayo to a clean jar or airtight container. It will keep in the fridge for up to 1-2 weeks.

Tips:

  • Flavored Mayo: To add a twist to your vegan mayo, try adding some herbs (like dill or parsley), a touch of smoked paprika, or a little sriracha for a spicy kick.
  • Thickening: If your mayo isn’t thick enough, you can blend it for an additional 20-30 seconds or add a little more oil gradually. If it’s too thick, thin it out with a teaspoon of water at a time.

This homemade Vegan Mayonnaise is creamy, tangy, and versatile, making it a perfect substitute for traditional mayo in all your favorite dishes. Enjoy!