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Jar of vegan mayonnaise with a spoon in it on a white marble benchtop, surrounded by a striped linen napkin, a lemon, bread and chickpeas.
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Vegan Mayonnaise

This vegan mayo tastes just like whole egg, but it's made from aquafaba! An affordable and delicious alternative to store bought plant-based mayo.
Course Condiment
Cuisine Australian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 jar
Calories 1935kcal
Cost $1

Ingredients

  • 1/3 cup aquafaba (i.e. the liquid from a can of chickpeas)
  • 1 tbsp apple cider vinegar or substitute with lemon juice
  • 1/2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1 cup mild vegetable oil

Instructions

  • Combine all ingredients, except the oil in a food processor or a blender which has an opening at the top (i.e. not a closed blender like a Nutribullet or similar). Blitz briefly to combine.
  • Turn the food processor onto medium speed and slowly pour a VERY thin trickle of the oil into the machine while it is running. Slowly, the mixture will begin to turn white and creamy and gradually get thicker the more oil is combined. *Note it is CRITICAL that you pour the oil in very very slowly and only while the food processor is running, otherwise the mixture will split.
  • Continue until all the oil is combined. Taste and add more salt if desired. Transfer into a glass jar and keep in the fridge, sealed for up to 2 weeks.

Video

Nutrition

Calories: 1935kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 218g | Saturated Fat: 33g | Polyunsaturated Fat: 125g | Monounsaturated Fat: 50g | Trans Fat: 1g | Sodium: 1246mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.2mg