4 Step Vegetarian Aquafaba Mayo Recipe: Creamy And Egg Free
A rich, creamy, gluten free egg free mayo made with aquafaba (chickpea liquid) instead of eggs. This dairy free, and cholesterol free spread comes together in minutes and is easy to customize with fresh herbs or spices.
Servings: 8 (about 1 cup total)
Equipment
- 1 Immersion blender (recommended) You can use a regular blender or whisk alternatively
Ingredients
- 3 tbsp aquafaba liquid from canned chickpeas
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp sea salt (adjust to taste)
- 3/4-1 cup neutral oil (avocado, sunflower, or light olive oil)
Optional Add Ins
- 1 tsp maple syrup (for a hint of sweetness)
- 1/2 tsp garlic powder or smoked paprika
- Fresh herbs dill and parsley
- Sriracha or chipotle for heat
Instructions
- Add aquafaba, mustard, vinegar or lemon juice, and salt to a tall jar or mixing bowl. Stir briefly.
- Start blending using an immersion blender or whisk.
- Very Slowly drizzle in the oil while blending until the mixture thickens. Don’t rush this step. Go slow to avoid breaking the emulsion.
- Once it's thick and creamy, taste and adjust salt or add herbs, garlic, or other custom flavors.
- Store in a clean jar in the fridge for 7–10 days.
Notes
- Do not use extra virgin olive oil; it's too strong and may taste bitter.
- For gluten free mayo, double check that your mustard and vinegar are also gluten free.
- If mayo breaks, start over with 1 tbsp fresh aquafaba and slowly whisk in the broken mixture to repair it.
- Perfect for sandwiches, slaws, salad dressings, burgers, or dips.
