Ridiculously Easy Vegan Mayo

This is an egg free, dairy free, soy free mayonnaise recipe that’s ready in practically no time and uses ingredients you almost certainly have in your kitchen right now.

At my parents’ house there’s always homemade mayonnaise. My mother’s recipe takes less than 5 minutes to make and it tastes so much better than the store bought version that you can hardly call them the same thing. When the whole family is together over the holidays we have to make a batch of this every day because it’s a lunchtime staple and everyone loves it.

Easy vegan soy free mayonnaise

However, homemade mayonnaise is made with raw eggs and you’re not supposed to give raw eggs to young children. I haven’t been able to find a reliable guide as to when exactly you can start giving children raw eggs, but I had resigned myself to not making mayo for at least a few more years. Then I read about aquafaba - the cooking liquid from chickpeas that I had been throwing away all these years - it has similar properties to egg whites and is the basis of vegan mayonnaise.

I started reading recipes for vegan mayonnaise, but they all involved far too many steps or had odd ingredients, so I just took my mother’s mayonnaise recipe and swapped the eggs out for aquafaba and to my amazement it worked beautifully! I don’t think anyone in my family could tell the difference in a blind taste test. I’ll have to do an experiment when we’re next together. (I wanted to test with Stew but I was so excited when it worked that I sent him a picture of the mayo and the secret ingredient straight away!)

The most important ingredient in mayonnaise is the mustard - it’s an emulsifier so helps the liquids and oil bind and thicken, so don’t be tempted to remove this ingredient when making this for children. There’s not enough in the recipe for it to burn!

You also need a hand or stick blender to make this - if you don’t have one it’s a worthwhile investment, you can pick one up really cheaply and then you can make mayo that’s so much more delicious and much much cheaper than mayonnaise you’ll get in a jar - especially if you’re buying vegan or specialist mayonnaise.

A lot of people think mayonnaise has dairy in it - presumably because of its colour and texture. However, very few of the commercially available mayonnaises you’ll find have any dairy (there are exceptions). However, many have xanthan gum which can be derived from soy beans, so may not be suitable for those with soy allergies. This recipe solves the problem for everyone though!

Easy aquafaba mayonnaise


Ridiculously Easy Vegan Mayo

Makes: ~200 g mayonnaise (about half a normal sized jar)
Prep time: less than 5 minutes


  • 3 Tablespoons aquafaba / canned chickpea water (45ml)

  • 12 chickpeas

  • 180ml sunflower oil (¾ cup)

  • ½ - 1 teaspoon dijon mustard or hot english mustard (if using hot english use ½ teaspoon)

  • 1 t apple cider vinegar or white wine vinegar

  • A squeeze of lemon juice (juice from a quarter lemon)

  • Sprinkling of sugar (~ ⅛ teaspoon)

  • Sprinkling of salt (~ ⅛ teaspoon)

  • Sprinkling of pepper (a few grinds of black pepper or less than ⅛ teaspoon of white pepper)


  • Put all the ingredients in a stick blender / hand blender container (or a long, thin container not much wider than your stick blender)

  • Lower your stick blender into the bottom of the liquid and slightly tip the container and then gently turn the blender before turning it on - the aim is to release any air bubbles trapped in the blender which can prevent the mayo from thickening

  • Turn on the blender and let it blend until you see it thickening (don’t move the blender during this time, just let it blend for a good few seconds), then slowly turn the blender and very slowly start to lift it out of the liquid (it should take you more than a minute from starting to blend to get the blender out)

  • Taste the mayo and adjust seasoning to taste

Convenience Tips

  • If you don’t have a fresh lemon to hand you can make this without it, it’s just slightly less tangy (you can add a tiny bit more vinegar to balance it out - but no more than a ¼ teaspoon as vinegar, especially apple cider, can overpower the flavour quickly)

  • If you are completely sugar free you can leave out the sugar and it’s still delicious

  • Check the labels on your mustard - I’ve nearly been caught out on a few occasions as some contain milk and / or soy