Easy Vegan Mayonnaise Recipe from Scratch

The Day I Learned to Love a Bean

I was making a birthday cake for my neighbor. I cracked an egg and threw away the liquid from the can of chickpeas. My grandson stopped me. He said, “Grandma, that’s gold!” I laughed at him. Then he showed me this trick.

Turns out, that funny liquid inside a can of chickpeas has a name. It is called aquafaba. It whips up just like egg whites. Who knew a bean could be so helpful? Fun fact: The word aquafaba comes from Latin words meaning “water” and “bean.”

Reader prompt: Have you ever saved the liquid from a can of beans? What did you do with it?

Your Magic Ingredients

Gather these simple things. You need a quarter cup of aquafaba. That is the liquid from one can of chickpeas. Get some maple syrup, lemon juice, salt, and a tiny bit of Dijon mustard. And one cup of vegetable oil.

You also need an immersion blender. That is the tall stick blender. It looks like a magic wand. It really does feel like magic when you use it.

Why this matters: Store-bought mayo has lots of ingredients you cannot pronounce. This has six. You know every single one. That feels good, doesn’t it?

Frothy Beginnings

Pour your aquafaba into a tall cup. Add the maple syrup, lemon juice, salt, and mustard. Give it a few quick blitzes with your immersion blender. Watch it turn all frothy and bubbly. Doesn’t that look fun?

I still laugh at how silly I looked the first time. I was so excited by the bubbles I forgot to add the oil. My kitchen smelled like a sweet lemon cloud.

Reader prompt: Describe a time you got so excited about cooking that you forgot a step. Tell me your story!

The Slow Pour Dance

Now comes the tricky part. Add the oil slowly. Start with just a quarter cup. Put your blender at the bottom of the cup and pulse it. Keep adding oil a little at a time.

As the mixture gets thicker, move the blender up and down. This only takes one or two minutes. It will turn from a thin liquid into a thick, creamy white mayo. You will feel like a scientist.

Why this matters: Making your own food builds confidence. When you can make mayo, you can make anything. You are in charge of your kitchen.

The Taste Test Moment

Dip a clean finger in. Take a taste. Does it need something? If it tastes flat, add an extra pinch of salt. Salt makes all the flavors wake up and say hello.

I remember my first batch. It was too lemony. I added a tiny bit more maple syrup. It fixed everything. Cooking is about listening to your food.

Reader prompt: Do you like your mayo tangy or sweet? Share your perfect flavor choice!

What To Do With Your Mayo

Slather it on a sandwich. Dip your french fries in it. Make a creamy coleslaw. It keeps in the fridge for about a week. But it never lasts that long in my house.

My grandson used it to make a “fancy” pasta salad for his school lunch. He added chopped pickles and dill. All his friends wanted some. He felt like a celebrity chef.

Ingredients:

Ingredient	Amount	Notes
Aquafaba	1/4 cup
Maple syrup	1 tablespoon
Lemon juice	2 teaspoons
Salt	1 teaspoon
Dijon mustard	1/4 teaspoon
Vegetable oil	1 cup

Making Mayo from a Can of Chickpeas

I still laugh at the first time I made this. I opened a can of chickpeas, looked at the liquid, and thought, “There is no way this will turn into mayonnaise.” But it did. Like magic. The secret is in that cloudy liquid called aquafaba. It is just the water from a can of unsalted chickpeas. Doesn’t that sound fancy? Just drain the beans and save the liquid. You can use the chickpeas for a salad later. This mayonnaise is creamy, a little tangy, and totally vegan. It also takes less than five minutes to make. Isn’t that incredible? Let me walk you through it, step by gentle step.

Step 1: Grab a tall, narrow cup. Pour in 1/4 cup of aquafaba. Add one tablespoon of maple syrup. Then add two teaspoons of lemon juice, one teaspoon of salt, and a quarter teaspoon of Dijon mustard. Take your immersion blender and give it a few quick blitzes. You want it to look frothy, like a little cloud. The first time I did this, I forgot the salt. My mayo was very sad and flat. (Here is a hard-learned tip: always add the salt now, not later. It helps the mix come together.)

Step 2: Now for the oil. You need one cup of vegetable oil. Do not dump it all in at once. Pour in about 1/4 cup at a time. Place the blender all the way at the bottom of the cup. Pulse it a few times. You will see it turn white and thick. That is the emulsion happening. Keep streaming in the oil slowly. Once it starts to get thick, move the blender up and down gently. This takes about one to two minutes. It always feels like a tiny science experiment. Do you know why oil and water usually hate each other? Share below!

Step 3: The final step is tasting your mayo. Dip a clean spoon in. Is it creamy? Does it need a little zing? Add an extra pinch of salt and blitz once more. That little pinch makes the flavor pop. I sometimes add a tiny bit more lemon juice if I want it tangier. Store it in a jar in the fridge. It will stay good for about a week. But trust me, it will be gone long before that.

Cook Time: 0 minutes
Total Time: 5 minutes
Yield: about 1 cup
Category: Condiment, Vegan

Three Fun Twists to Try

Spicy Chipotle Mayo: Add one teaspoon of adobo sauce from a can of chipotles. Blend it in right at the end. It turns this mayo into a smoky, spicy dream. I put it on all my veggie burgers. Garlic Lover’s Mayo: Grate half a clove of garlic super finely. Stir it in after the mayo is done. This is perfect for dipping crunchy French fries. My grandchildren fight over the last spoonful. Herby Green Mayo: Throw in a small handful of fresh basil or dill. Pulse the blender just a few times until you see green specks. It feels like spring in a jar. Which one would you try first? Comment below!

How to Serve It Up

This mayo loves being spread on a soft bun for a lentil burger. It also makes a wonderful dip for crispy roasted potato wedges. For a pretty plate, drizzle a little over a bowl of black bean soup. You can even mix it into coleslaw for a creamy crunch. Want a drink with that? Try a tall glass of iced tea with lemon for the non-alcoholic choice. For grown-ups, a light and crisp lager beer is lovely. It cuts through the creaminess perfectly. Which would you choose tonight?

Storing Your Homemade Vegan Mayo

Homemade vegan mayo is a real treat. You will want to store it right so it lasts. Keep it in a clean glass jar with a tight lid. It goes straight in the fridge, not the counter.

This mayo will stay good for about one week in the fridge. I once left mine out by accident for an hour. I was so nervous, but it was still fine! Do not freeze this mayo. Freezing will break the creamy texture, and it will get watery when it thaws.

Batch cooking is a smart idea. Double the recipe and fill two jars. You will have fresh mayo for sandwiches and salads all week. This saves you time and money. Have you ever tried storing it this way? Share below! Storing it right means less waste and more yummy meals for your family. That matters because every little bit of planning makes cooking feel easier.

Fixing Common Vegan Mayo Problems

Sometimes your mayo will not thicken. Do not worry. This happens to everyone. The most common fix is adding oil too fast. You need to stream it in slowly, like a thin thread. I remember the first time I made this. I poured all the oil in at once, and it was a soupy mess.

Another problem is a bitter taste. This often means the oil is the issue. Use a light, neutral oil like sunflower or grapeseed. Olive oil can be too strong. A third problem is separation. If your mayo splits, add one teaspoon of warm water and blend again. It will come right back together.

Fixing these problems builds your cooking confidence. You learn that mistakes are just little lessons. That matters because a confident cook is a happy cook. Which of these problems have you run into before? Knowing quick fixes saves your meal and your mood.

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, absolutely. None of the ingredients contain gluten.

Q: Can I make it ahead of time? A: Yes. It tastes even better after resting in the fridge for an hour.

Q: Can I swap the maple syrup? A: Yes. Use agave syrup or a pinch of sugar blended well.

Q: Can I double or triple the recipe? A: Yes. Just use a larger, tall cup for blending.

Q: Any optional tips? A: Add a tiny pinch of garlic powder for a savory twist. Which tip will you try first?

A Warm Send-Off from Chloe

I hope this little recipe becomes a favorite in your kitchen. It is so simple, and the taste is far better than store-bought. I love hearing from you. Have you tried this recipe? Tag us on Pinterest! Seeing your creations makes my heart smile.

*Fun fact: Aquafaba is just the liquid from a can of chickpeas. It is magic water.*

Keep cooking with love and a little patience. Every batch is a small victory. Happy cooking!

—Chloe Hartwell.