In this recipe you’re going to learn how to whip up a vegetarian aquafaba mayo that’s creamy, spreadable, and tastes so good you might just eat it by the spoonful.

Whether you’re strictly plant based, cutting back on animal products, or just feeling adventurous in the kitchen, learning how to make your own vegetarian mayo can seriously upgrade your condiment game. And no, this isn’t a bland alternative. This is a rich, smooth, and creamy Vegetarian mayo recipe. It also has a tangy flavor that rivals and maybe even beats regular mayonnaise.

This aquafaba mayo recipe is crafted with everyday ingredients and no eggs whatsoever, and it also only takes less than 10 minutes to make.

What Is Aquafaba and Why Does It Work

Aquafaba literally means “bean water,” in Latin. It’s the starchy liquid you find in a can of chickpeas, and surprisingly, it behaves a lot like egg whites when whipped.

The starches and proteins in aquafaba mimic the emulsifying and binding powers of eggs, which is exactly what mayo needs to become that savory blend of creamy and stable.

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A Few Benefits of Making Mayonnaise Without Eggs:

1. It is lower in saturated fats and overall healthier to digest.
2. It is lower in cholesterol. The version in this aquafaba mayo recipe is actually cholesterol free as well, making it even healthier.

3. It allows you to have mayonnaise as a condiment if you have egg allergies.
4. It has no additives you generally get in store bought mayo, nor does it have any preservatives.

Healthier And Smarter

Most store bought mayo, even the eggless versions, can be underwhelming at best. They either taste too vinegary, too oily, or just weird. Making it at home gives you control over texture, flavor, and quality.

It also means you get to skip the preservatives and mystery ingredients that lurk in commercial jars. If you read your labels, you know that a lot of products in the store now say stuff like “bioengineered food product”. That is NOT food! Not real food anyway! And it’s definitely not healthy for you.

However, this isn’t culinary rocket science. For kitchen tools, all you will need is a bowl, a whisk (or an immersion blender), and a few ingredients.

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Vegetarian Mayo vs. Vegan Mayo: What’s the Difference?

A vegetarian mayo recipe contains no meat or animal byproducts, but it may still include eggs or dairy if you’re not being too strict.

A vegan aquafaba mayo recipe, on the other hand, skips all animal products. It has no eggs, and no milk.

This recipe is both vegetarian and vegan friendly because we’re using aquafaba (aka the magical liquid from a can of chickpeas) instead of eggs.

The Ingredients You’ll Need To Make Aquafaba Mayo:

The beauty of this Vegetarian mayo recipe is that it’s made simple, clean, and it’s easy to customize. Not only that, but there are no animal products, no cholesterol, and no mystery ingredients.

Here’s what you need for this simple and satisfying Aquafaba mayo:

• 3 tablespoons aquafaba (the liquid from canned chickpeas)
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• ½ teaspoon sea salt (adjust to taste)
• ¾ to 1 cup neutral oil (sunflower, avocado, or light olive oil all work)
• 1 tsp maple syrup for a hint of sweetness.
• Garlic powder for aioli vibes.
• Smoked paprika for a bold twist.
• Fresh herbs like dill or parsley. You can also add in garlic powder, black pepper, smoked paprika, or a dash of maple syrup if you like it slightly sweet.
• Sriracha or chipotle for a spicy kick.
• Curry powder for Indian inspired flair.
• Roasted garlic for something a little fancier.

That’s it. No eggs. No dairy. Just whole, plant based ingredients that somehow whip up into a creamy spread.

Equipment You’ll Need:

You only need one main tool to make this aquafaba mayo work:

• An Immersion blender (ideal)
• A standard blender or food processor
• Or a whisk

Pro tip: If you’re using a regular blender, make sure you add the oil slowly to help emulsify properly. Same with if you are using a whisk. Otherwise, your mayo might split, and won’t come out right.

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Step by Step Instructions To Make Aquafaba Mayo:

1. Add your base

In a tall jar or mixing bowl, add the aquafaba, mustard, vinegar or lemon juice, and salt. Give it a quick stir or pulse to combine everything.

2. Begin blending

Use an immersion blender or a whisk and start mixing on low speed.

3. Very Slowly add the oil in

With the blender running, Very slowly drizzle in your oil. This is the magic moment where it all comes together. You’ll see the mixture begin to thicken and emulsify as the oil is incorporated.

⚠️ Don’t rush the oil. Pouring too fast will break the emulsion and leave you with a soupy mess.

3: Taste Test & Customize

Once the texture is right (a little thicker than pancake batter), stop and taste. Adjust the salt, and add maple syrup if you want a mellow tone.

You can also toss in your garlic powder or herbs like parsley and dill.

Once you reach the consistency you like, give it a taste. If it’s too tangy, add a touch more oil. If it’s too bland, sprinkle in more salt or a dash of mustard.

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How to Store It

Pour your mayo into a clean glass jar and store it in the fridge. It’ll keep for about 7–10 days (if you don’t eat it all fist, and it lasts that long).

Pro tip: Make it in smaller batches more frequently to enjoy it at its peak freshness.

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Common Mistakes & Pro Tips When Making This Recipe

Don’t Use Extra Virgin Olive Oil

As much as you might think that extra virgin olive oil would be better and healthier, it’s too strong and bitter. Use a neutral oil like avocado, canola, or sunflower.

⚠️Don’t Pour the Oil Too Fast

Go VERY slow. Rushing breaks the emulsion and leaves you with a runny mess. The thicker and creamier, the better.

Don’t Skip the Acid

The vinegar or lemon isn’t just for taste, it helps stabilize the mixture and preserves freshness.

Creative Ideas And Ways to Use Vegetarian Aquafaba Mayo

You can slap it on a sandwich and call it a day, but this homemade mayo deserves more of a spotlight. Here are a few fun ideas:

• Mix it with sriracha for a spicy vegan aioli.
• Use it as the base for a healthy plant based condiment like ranch or chipotle sauce.
• Toss it with shredded cabbage and carrots for a dairy free slaw.
• Add a spoonful to your mashed potatoes for extra creaminess.
• Spread it inside veggie wraps or plant based burgers.

This mayonnaise works like a charm in baked recipes where moisture and binding are needed. Think muffins or savory loafs.

It also makes a great base for salad dressings, dipping sauces, and even grilled veggie sandwiches.

There are a plethora of things you can create and do with this mayonnaise to enhance your foods.

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FAQ: Your Aquafaba Mayo Questions Answered:

Can I use a different liquid besides aquafaba?

You could, but aquafaba gives the best results. It has the same emulsifying power as eggs, which is why it’s a favorite in vegan cooking.

What if my mayo separates?

Don’t worry, it happens sometimes. If it does break up, just start over with a fresh tablespoon of aquafaba, and slowly blend the broken mixture back in. Ding that usually works like a charm.

Is this mayo good for people with egg allergies?

Absolutely. This is a gluten free egg free, dairy free spread, and it’s ideal for those with allergies or dietary restrictions.

What makes it gluten free?

As I mentioned above, aquafaba mayo is naturally gluten free, as long as your mustard and vinegar are too.

Quick breakdown:

• Aquafaba (chickpea brine): Is naturally gluten free
• Lemon juice / vinegar: Gluten free (just avoid malt vinegar.)
• Mustard: Is often gluten free, but check the label to make sure.
• Neutral oil: Is always gluten free.

So yes, this recipe can be totally gluten free, but read your labels to make sure you’re not using any ingredients with gluten in them.

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Final Thoughts

Making your own mayo might sound extra, but once you try it, there’s no going back. It’s cheaper, cleaner, and just overall better and healthier for you. Not only that, but you can customize it however you want.

So the next time you need a creamy, dollop of deliciousness, skip the grocery store. Whip out your immersion blender and give this vegetarian aquafaba mayo recipe a try.

You’ll never look at a chickpea the same way again.

Be sure to try queijo de pao recipe for another great gluten free recipe.