I used Eden Organics no sodium FYI. It never got thick. Thanks for being a fan :D. Okay, I made this version when everybody was complaining that it didn’t work with the hand mixer. If I leave the sugar out will it work and be closer to a Hellman’s type mayo? Hi Teresa, so sorry to hear you had trouble with this one! It tastes light and airy, I will use full amount of vinegar next time, or even add lemon juice, I prefer more acidity. It is a little bit too liquid for my liking but read in comments that it thickens up in the fridge overnight. Let us know if it thickens for you- it should in the fridge. Maybe that was the problem? YAY! Were any of your ingredients cold last time and not this time? Apparently, not all aquafaba is created equal. Without throwing eggs and oil!! This is a great recipe and makes a delicious creamy, but light mayo! Apparently it is a thing… Whatever the name, I was very surprised that this recipe worked so well. I tried agave, since I didn’t have stevia or brown rice syrup. I ended up with a hot mess; literally. I made this recipe. I used 1/2 cup avocado oil and 1/4 cup extra virgin olive oil. I used avocado oil and the immersion blender and it worked well. I knew that an aquafaba vegan mayo would work, because I’d read loads of accounts of how to make it over on a brilliant Facebook page called Vegan Meringue – Hits and Misses! This recipe sounds great! AQUAFABA, yes this aquafaba vegan mayo is simply the best. The only issue I had was that it came out a little thin. Just followed the methodology and eyeballed the ratios. Also love your work minimalist baker. This recipe is very similar to a traditional mayonnaise recipe which consists of oil, salt, lemon juice or apple cider vinegar, mustard, and an egg. It’s super helpful for us and other readers. Didn’t miss garlic. Way too strong. Although I did change up the flavor profile to fit more of how I have made egg mayo (onion and garlic powders, lemon juice, very little syrup), I can’t believe how beautifully this all worked up with aquafaba. I love this recipe and I will be making it again. I was really bothered that my two attempts didn’t work so after sleeping on it I decided to try one more time and was extremely pleased to find out that using a regular blender does the trick. OMG I just made this and it’s awesome! Thanks so much for the lovely review! I do have an emersion blender, unlike recipe writer. The canola oil worked out perfectly. We are so glad you enjoyed it! I have reviewed other recipes online now which state that you should blend with a vitamix on low not on high. You can substitute 1/2 Tbsp of vinegar for the lemon juice! Yay! Taste almost similar to Veganaise but too runny. My mayo-making non-vegan family is so amazed, my mom insisted on making a batch herself so she could learn!! I tried making this three times, and each time it turned out runny. I was able to balance it with lemon juice, Dijon, and additional sea salt and it was much better! Adding Xanthan Gum would help with balancing the consistency as it gets separated quickly. My husband and I have decided to eat more plant-based foods and your blog & cookbook are my new favourite things. It does sound like maybe the oil was off? Creamy, tangy vegan mayo made with aquafaba! I’ve had good luck with the Trader Joe’s brand. Sounds like a fun thing to try out – I’ve been thinking of doing a “vegan challenge” for a week. After Trader Joe’s vegan mayo disappeared from the shelves, I looked for a recipe. What would be a good sub for that? Are you making sure to pour the oil slowly? I don’t want to sound creepy, but… I’m kinda in love with you right now. I don’t give up very easily. This recipe has worked 100% perfectly for me every time I’ve used it (every couple week or so), except for the first time! Using the ninja was a fail but giving it a go with the stick blender was success ! Is there a particular brand you can recommend? Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. So I read online that I really needed to be using a stand mixer. Hi Wenda, sorry to hear that was your experience! :) Thanks so much! Hi! Would extra virgin olive oil work? Still came out FABULOUS and tastes better than the $7 a jar mayo I had been buying. 3 tbsp aquafaba (liquid from a can of chickpeas) 1 tsp white granulated sugar (or cane sugar) 1 tbsp lemon juice. Just made this mayo for the second time. I started over, drizzled the oil, and used a stand mixer on 6-8. Sorry to hear you didn’t have success, Alyssa! Hi, Are you using an immersion blender? Ingredients. I think the main thing was having all the ingredients chilled in the fridge before hand, maybe this is unique to olive and canola oil? So sorry to hear that was your experience, Jenny! I also used avocado oil. p.s. I was just coming to make this comment! Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. Unraveling the mysteries of home cooking through science. Hello. I had some leftover aquafaba, so out of curiosity I tried blending that and nothing happened. My magic bullet was not as excited. Does it need the sugar? It’s so bad it’s going in the trash. Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Thanks for your help! So excited to have mayo and all the things that can be made from it (RANCH!!!! I left an updated comment but it looks like it was removed. And it actually tastes like mayo. Mind you, I had 2 cans of liquid to use, so I doubled everything. It’s super helpful for us and other readers. Now that I think about it… Well, will try it other day, did it twice today. I made this and I added kala namak indian salt (eggy flavor) instead of regular salt and it tastes EXACTLY like regular mayonnaise. We often dump aquafaba down the drain, but it … I think I’m just going to stick with store-bought from now on. It’s super helpful for us and other readers. I don’t have a stick blender, but I used my nutribullet and that seemed to do the trick. The second time it was impossibly runny even after more than double the time in the blender, but I’m SO glad I did not give up. (yay!) We aren’t sure how to fix it as coconut oil is going to harden below about 76 degrees. Use an immersion blender if you have one. So much so it’s not enjoyable, so I’d recommend using the other Recommended oil. My immersion blender is about to blow up and it’s still just completely liquidy, not like mayo at all. I used brown sugar instead of syrup and Canola oil instead of sunflower oil because that’s what I have at home. I will add some turmeric powder next time, for the colour. It worked! I’m hoping it will thicken in the fridge I live in a high altitude, does anyone know if this affects the timing? I was worried about not being able to drizzle the oil in slowly, I had to add it in small amounts then blend over & over again but it worked. As an egg-based mayonnaise eater, I feel like going with the 3 teaspoons of sweetener is more similar taste wise. Oil MUST be added by the drop full until fully incorporated before adding more. I’ve also found I have the best luck with organic sunflower or safflower oil, and I DON’T measure my oil, I just slowly drizzle it in right from the bottle until I get the consistency I want. So, this looks great. Use immediately or transfer to a sealed container in the refrigerator until cold – about 4 hours. When I wasn’t vegan I tried them all and they all failed with the fancy gadgets. Sorry to hear it didn’t work out for you! 1/4+1/8 tsp regular ol’ salt. UNTIL, I whipped out the immersion blender and it came together in less than a minute after that. The more oil you add, the creamier, thicker, and denser the texture will become. Any thoughts? ~Kimberly. But that was my fault because I was too lazy to use the taller container and didn’t blend long enough for it to really thicken. Cheers, friends! This is a shame as I was making this for a cooking assignment to show my tutor you can make mayonnaise without eggs, but for now I will have to just use a commercial bought mayonnaise and maybe try another recipe without sugar in the future. I used the method I perfected making regular egg mayo: whiz all ingredients except for the oil for several seconds on high, then turn it to low and set the variable speed to 4 or 5 and keep it at that level as you drizzle in the oil. Avocado oil is the base of this recipe and I really love it for this as it’s a wonderfully neutral flavored oil. We used cold pressed sunflower oil instead of the hydrogenated one. I STILL LOVE it, but trying to track my calories/fat! So I beat and beat the aquafaba until I got peaks. I find these are my favourite recipes! Flavor was great, But it was a bit frothy. I tried to make it now, but it just wouldn’t thicken. I love love love it! I used a vitamix. The ultimate burger sauce, without an egg in sight . Particularly I am interested in substituting oil in this vegan mayo recipe on your website. I DID make the coconut macaroons fine, but I’m convinced this mayo is never gonna happen. The sweetener can be omitted if preferred. I was a little worried that the aquafaba has turned beige from being a couple of days in the friedge so the mayo would look unappetizing, but its come out a delicate creamy yellow colour and tastes delicious. AMAZING. Hi Lori, we have updated the recipe as some others seemed to have trouble with the hand held mixer as well. Thanks so much for this recipe. We’re so glad you enjoy it! Both worked really well producing a good creamy mayo. Well, after not finding vegan soy free mayonnaise because of the pandemic I guess, I found your recipe and decided to try it. I’m not a fan of sweet mayo, so I used only 1 tsp of rice syrup, a little extra mustard. Second time i make this, this time with the liquid from a can of kidney beans (which happened to be a lot thicker than any can of chickpeas i ever bought!) Very easy recipe! I used the Shop Rite house brand organic chick peas and organic sunflower oil (La Tourangelle brand). After some convos with friends, I thought that b was the real way to do this. Actually it is the liquid of any bean, … Hi Kathleen! It should answer your questions. Loved it. Great Mayo Recipe!!! I can’t tell you how excited I am!!! Interesting discovery! It remained liquid. With all that said, I did 1 tsp sugar, 1 Tbsp ACV, 1/2 tsp salt, and the 1/4 tsp mustard powder. It is a tasty little dressing though – I’ll be using it on potato salad & other things – since I clearly have a lot ! I did find it runny and added 1/8th of a teaspoon of xanthum gum to the mix then blended again. I had to modify it a bit – grapeseed oil, Dijon mustard (added twice based on the taste I like) and used blendtec blender (wisk option). So glad you enjoyed it, Cath! I didn’t have any soy milk, but did just cook up beans, so I let the aquafaba thicken, and chill before starting. HA! No go. This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or We do find this recipe is best with sunflower oil. I subbed 1.5tsp lemon juice for vinegar and I used avocado oil(3/4cup). Way better than regular mayo. Thanks so much! And thank you for the recipe. Thanks! It did deflate! Can anyone please tell me what is “cream of tartar”? I recommend it highly. I used organic unflavoured MCT oil for this recipe and added just a little more ACV and a drop of stevia in stead of the brown rice syrup, it turned out AMAZING. Hi, thanks for this recipe ! Really amazing recipe. Hey! I did use an immersion blender. Used Kombucha vinegar for more probiotics and a bit of lacto fermentation. It is not real thick and heavy, but very creamy. I used turbinado sugar and canola oil–worked like a charm Thanks for your help! and it turned out amazing! This is amazing! It tasted pretty good! I’m glad I’m not a quitter! Next morning it was separated but I gave it a try and almost immediately it emulsified and made the most delicious mayo! Thanks! Thank you. You shouldn’t need more than the recommended amount. Hope that helps! Also, I find that the thin texture had more to do with the blending time and blending container. I just made this last night. With the blender running, slowly drizzle in vegetable oil. I’ve made this so many times! If I make it again, I will season with salt and stevia late in the mixing process. It was a little sweet for my taste, but that can easily be remedied the next time I make it. While I have already replaced salt, sugar, flour and rice with more suitable products I keep running into recipes that include oil. I would think not but it’s worth the ask lol trying to avoid oils! We have only tried it with canned. We’re so glad you both enjoyed it, Lori! I then placed the juice in a mason jar in the fridge so I could make this recipe for aquafaba. I tried this but the recipe wouldn’t whip. We vegans and egg intolerant people owe them a great debt. I loved it! We are so glad you enjoyed it! I used only 1 tbsp of sugar because otherwise it was too sweet for me, but it was delicious either way. It didn’t take the full amount of oil given in the recipe, I was struggling to move the mixer up/down, it was lovely and thick! I used canola oil, 1.5 tsp simple syrup, and prepared mustard. I boiled down my aquafaba and thickened it and cut out the syrup and used 2 tsp. I used my magimix 4200XL food processor with regular blade attachment (in the small ball) and it worked fine. Just made this for the first time. I used canola oil and regular sugar. We’re so glad you enjoy it, Ess! Oh, and I do cook it down as well so it’s not so thin. I really liked this recipe – I’m a mayo addict! OMG it was good! What brand of avocado oil did you use? This sounds fantastic! The site is horrible. Next time, would you mind leaving a rating with your review? We’d love to help troubleshoot, if possible. Is it possible that you used apple cider instead of apple cider vinegar? Yum! When started to add water ,first all was liquid, and I thought that it will not work. I didn’t tweak any of the amounts of any of the ingredients…suuuuper creamy is what I wanted for a nice base creamy flavor for potato salad with herbs and whatever else. NEVER have issues with firming it up. Thanks for sharing your experience, Peggy! Mystery solved. Thanks so much for the lovely review, Chrissy. There are some SERIOUSLY talented bakers and cooks on there. A smooth, creamy emulsion should form. I used a teaspoon of grainy mustard in lieu of mustard powder. What went wrong? Not recommending this recipe!! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Not only does it taste like the real thing, but it was so dang easy to make! Then I put in my stand mixer and mixed till double the volume before adding the oil. I made this last night with all specifications except subbed canola oil for sunflower since I did not have it on hand. (I made some whipped cream out of it….yuck. I did it but skipping the sugar part . My only issue is that I find it nearly impossible to pour the oil into the jar with the blender going. No need to reply unless someone has tried it to say for sure how it works! Best when used within the first few days, but can keep in the refrigerator up to 1 week. I figured especially after reading reviews that it would thicken up overnight in the fridge. It’s just perfect. In your picture it looks thicker. Like a lot of people here mine was sort of runny, but adding more oil and letting it refrigerate helped. Hi Stephanie, so strange! 1. Have you experimented with that? It didn’t work :( I followed the recipe after failing twice with Miyoko’s recipe. We will see if we can make changes to the recipe. this is a great recipe! For something similar, you could try the aioli in this recipe and omit sriracha and spices. Delicious! Just added some fresh rosemary, thyme, maple syrup, agave nectar, mustard and pepper. 5 minutes, 6 ingredients, and 1 bowl required! You could try simmering it down. But that didn’t make any difference. So there must be a sweet spot of whipping it enough, but not too much, and somehow I missed that spot. The secret ingredient here is aquafaba , the starchy liquid that you’d find in a can of chickpeas. Would you mind telling us what kind of oil and what brand of chickpeas you used? Thanks for the recipe, no more buying mayo, yay! The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. And it’s the only mayonnaise I’ve eaten since. Not necessarily. Would you mind sharing what you disliked about it? Hmm, not sure what may have gone wrong. Awesome idea! I think there where multi-factors at work here. Let us know if you give it a try! I was running out of space in my processor because I doubled the recipe and I used less oil than recommended and it did come out a little more on the liquid-y side but I’m okay with it! I used an emersion blender and followed the instructions quite closely. Thanks! Thanks so much! Thank you!! – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. Good luck! We are so glad you enjoyed it! Greetings Dana, I follow recipe exactly the first time I make it. I followed this recipe using avocado oil & brown rice syrup and an immersion blender, and while the consistency was nice it just tasted like pure avocado oil. I made this today after I saw the updated recipe. makes beautiful thick mayo! It didn’t work for me either. Let us know how it turns out! Unfortunately. I prefer cooking dried chickpeas that I have soaked overnight in a brine to canned. Does the liquid from other beans work, too? Did you try letting it refrigerate overnight? We think the maple syrup probably has a sweeter taste than brown rice syrup, so that could be part of it. I used honey for sweetener and was shocked when I removed the lid as to how much it looked and tasted like mayo. Thanks, Dana, for the recipe. Thanks so much! Great texture, though! I have a 1 speed submersion blender, which was fine. Best vegan mayo texture ever… and the new flavor was a good surprise. I used liquid stevia, and no matter how much salt or mustard, etc I added could I rid the mayo of the taste. Did you try drizzling in the oil slowly as you blend? My other recipe for vegan mayo uses non-dairy milk (soy milk) and creates a really super thick vegan mayo, but THIS recipe doesn’t use any non-dairy milk, it’s just a mix of avocado oil, extra virgin olive oil, a little maple syrup, white vinegar, lemon juice, salt, dijon mustard and aquafaba, which is the fancy name for chickpea water! You can barely tell this is vegan!! It just didn’t happen. I should have more faith in you by now, haha It’s that good. I was disappointed to learn this ingredient requires oil, since I am vegan oil and salt free. As I didn’t like the taste, I tipped mine down the drain and decided not to give it another go. And for kicks, a sprinkle of ground black pepper. I’m not a vegan but I was having trouble finding mayo in the store and I had these items on hand! The first taste after the initial emulsion reminded me of Japanese Kewpie mayonnaise. I just tried to make this following the magic bullet instructions. I need to use some other oil, and cut the sugar to see what happens. I followed the recipe measurements and at first I thought it was the aquafaba that had a funny taste but then I realized it was the olive oil I used. Hi Carina! I tried this twice and both times ended up with liquid mayo. I made it and immediately used it on a sandwich. Thanks so much! If my kitchen was on fire and I could only grab one thing, this would be it! Thanks for sharing, Heather! :-). Thanks so much for the lovely review and for sharing your modifications, Rebecca. Hope that helps! So glad you enjoyed this recipe! We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased. I’ve switched over to using dry chickpeas for all of my cooking rather than canned. Two things I learned: Do you think this would work with liquid from home cooked beans? Yes, it should thicken in the fridge. Hi! Thank you so much! Updated recipe with new methods! Your result will just be less creamy fluffy beautiful. I added a little Indian Black Salt to give it a slight “eggy” hint. If adding all of the oil at once the advicehere is to use a Magic Bullet for 4-5 mins on high. So I wanted to say thank you, and I also have a question-can you freeze this recipe? Next time I’ll add more oil. I will st8ll use it. Homemade vegan mayo made with a blend of oils, chickpeas, white wine vinegar, dijon mustard and chickpea brine (aquafaba). I will never buy mayo again! One friend even went out and bought all the ingredients right away to make it himself – and he’s not vegan. Yeah!! Made a few tweaks: I used olive oil because I like the flavour, stevia as the sweetener, and dijon instead of mustard powder. It was challenging trying to manage the pouring and the blender at the same time. Can’t wait to try it! It calls for pulled chicken, green beans and carrots, potatoes and mayo. I’ve been saving some aquafaba in my fridge for future cooking, and today realised I needed mayo and thought I’d give this recipe a go. The thickness was perfect–it was almost to thick to blend! I normally love your recipes. Definitely worth the effort since I can’t find my favorite, Just Mayo, anywhere these days! Thanks for all the great recipes, too. lol! I always feel like it’s more runny than what comes out of the can. It turned out super creamy and nice and bright. I used canola oil and followed your directions specifically. I moved the blender up and down for probably ten minutes. Hope that helps! I made this recently, using sunflower oil and brown rice syrup. Just made mayo. Let us know how it goes next time! I will mix in some roasted garlic to make an aioli to dip fries into. I have made this recipe three times now and absolutely love it! Would love to make. I’m off to get a jar of Vegenaise. The flavor actually reminds me of deviled eggs, one of the things I miss most about being vegan. Who knows! I will conquer the vegan mayo! Does anyone have any helpful suggestions why this may be please before I try again. Hi Dana, Also, it should thicken more once in the fridge overnight. I used canola oil because it is cheapest of the oils I had on hand and I only expected to use 1/4 of the recipe. It was good as is, but my husband thought it could use a little more flavor. Aquafaba mayo seems to be pretty finicky for most people, but the only time it’s failed for me was when I used a cheap oil. You can do this. I added more oil which didn’t make any difference. Decided to try again with light tasting olive oil. I had less than the requied aquafaba and was absolutely lazy so couldn’t be bothered to measure and re-calculate the quantities. Thank you! Thanks for sharing this recipe and keeping you readers healthy :)). the result was a runny liquid. Love it. Hi Tahira, we haven’t tried it, but we think white distilled vinegar might work. The verdict: A-Ma-Zing! I’ve been having troubles making aquafaba out of home cooked chickpeas, do you have tips ? This is the recipe we needed! I already have a fave mayo recipe, but you’re my fave blog in general so I’m excited to see one here!!! I really screwed this one up and want to warn others to not make the same mistake. Good luck! I needed vegan mayo for a recipe and didn’t have enough and didn’t want to run out so I checked my faithful Minimalist Baker for a quick solution! More like a thick sauce. Nothing! I’m confused as well. I used my food processor and it mixed up beautifully and creamy. Thanks so much for sharing! I’ve tried experimenting with other bases and didn’t love them. We’re so glad it turned out well and that you found the recipe to be clear! Vegan Big Mac Sauce . Xo. Xo. My aquafaba was in the fridge when I made this so it whipped up really fast in my immersion blender cup (*Highly recommend this method!*). Thanks so much for sharing! I just made this with avocado and olive oil (2 to 1), and I discovered three things: Can I sub the grapeseed or avocado oil with olive oil? Help! Made this today and I love it. The extra of Latic acid balanced it out. Let us know how it goes! So, it works both ways. Each type of bean will have a different flavor in their cooking juice. Who knew!.. The base is aquafaba – the liquid/brine leftover in a can of chickpeas – which is blended with apple cider vinegar, brown rice syrup, mustard powder, and sea salt for flavor. M going to harden below about 76 degrees okay to omit sweetener mix! Once with canola but since i read some comments and gave this recipe a little concerned to and... Herbs at the same issue but i gave it a bit salty for my wheat dairy. 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