This creamy, dreamy vegan mayo is a game-changer for anyone seeking a plant-based alternative that’s just as rich and velvety as the classic. Made in just 5 minutes, it’s a quick kitchen hack that delivers a smooth, luscious texture and a subtly tangy flavor.
Perfect for sandwiches, dips, or dressings, it’s a versatile staple you’ll want to keep on hand. its silky consistency and balanced blend of savory and zesty notes, this mayo elevates every dish it touches.
It’s light yet indulgent, making it ideal for drizzling over roasted veggies or spreading on your favorite toast. Plus, it’s free from dairy and eggs, offering a guilt-free way to enjoy that classic creamy goodness. Simple, satisfying, and oh-so-delicious!
What You’ll Need?
- ¼ cup liquid from 1 can of chickpeas (also known as aquafaba)
- 2 teaspoons lemon juice (freshly squeezed for best flavor)
- ½ teaspoon Dijon mustard (or substitute with yellow mustard if needed)
- ½ teaspoon cane sugar (or use maple syrup for a refined sugar-free option)
- Scant ½ teaspoon sea salt (adjust to taste)
- ¾ cup sunflower oil* (or substitute with another neutral oil like avocado or grapeseed)
How to Make It?
- In a blender, combine the chickpea liquid, lemon juice, Dijon mustard, cane sugar, and sea salt. Pulse briefly to mix the ingredients.
- With the blender running on low speed, slowly drizzle in the sunflower oil. This step is crucial for emulsification, so take your time.
- Continue blending until the mixture thickens and becomes creamy, resembling the consistency of traditional mayo. This should take about 1-2 minutes.
- Taste and adjust seasoning if needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Perfect Pairings: Sauce and Topping Ideas
This vegan mayo is incredibly versatile! Spread it on sandwiches, use it as a dip for crispy fries, or dollop it on veggie burgers. For a zesty twist, mix in a pinch of smoked paprika or a dash of sriracha for a spicy kick. It’s also great as a base for creamy salad dressings—just thin it out with a splash of plant-based milk.
Keep It Fresh: Storage Tips
Store your homemade vegan mayo in an airtight container in the fridge for up to 5 days. Give it a quick stir before using if it separates slightly. *Pro tip:* Label the container with the date to keep track of freshness. Avoid freezing, as it can alter the texture.
Mix It Up: Recipe Variations
Experiment with different oils like avocado or light olive oil for a unique flavor profile. For a richer taste, add a clove of garlic or a teaspoon of apple cider vinegar. If you’re out of chickpea liquid, try aquafaba from white beans or even a bit of silken tofu for a similar creamy result.
Blend Like a Pro: Equipment Guidance
A high-speed blender or immersion blender works best for this recipe to ensure a smooth, emulsified mayo. If using a regular blender, drizzle the oil *very slowly* to avoid breaking the emulsion. For easier cleanup, blend directly in a wide-mouth jar if using an immersion blender.
Quick Fixes: Common Questions Answered
If your mayo doesn’t thicken, try blending in an extra tablespoon of chickpea liquid or adding the oil more gradually. Too thick? Add a teaspoon of water or lemon juice to loosen it up. Remember, patience is key—emulsifying takes a little time, but the result is worth it!
Vegan Mayo
Ingredients
- ¼ cup liquid from 1 can of chickpeas
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon cane sugar
- Scant ½ teaspoon sea salt
- ¾ cup sunflower oil
Instructions
- In a blender, place the chickpea liquid, lemon juice, mustard, sugar, and salt and pulse to combine.
- With the blade running, slowly drizzle in the sunflower oil and blend until thickened.