Creamy, tangy aquafaba mayo made at home with just 8 ingredients. This oil-free vegan mayo has half the calories of traditional mayonnaise yet still tastes luxuriously rich. Ready in minutes! NO soy, gluten, oil, coconut, or eggs.
Last week I was craving my favorite vegan tuna salad, but first I needed to whip up a batch of homemade vegan mayo. And that's how we've arrived at today's recipe, this ultra creamy, perfectly tangy, healthy vegan mayo. Bonus points because it also puts the aquafaba from those chickpeas to good use!
I've never been a big mayonnaise person, and Mark isn't either. So we don't usually keep mayonnaise in the fridge, which means that when I do need mayo for a particular recipe, I usually end up tossing together some random concoction (often tofu-based like in this chickpea salad with dill).
But I wanted a richer, heavier, thicker mayo this time around, though still oil-free, and the combination of cashews and aquafaba accomplished it beautifully.
Why you'll love it
Does this oil-free mayo taste exactly like full-fat regular mayo? Well, no. It doesn't.
But is it deliciously tangy and creamy and awesome in its own right? Yes! It is!
Here are a few reasons why I think you'll love this healthy vegan mayo. It's...
- tangy, salty, barely sweet, and oh so thick
- easy; no stressing over emulsification of oils
- ready in minutes
- has half the calories of regular oil-based mayonnaise
- versatile; use it in any recipe where you need mayo
- made from pantry staples
- and even though it uses a small amount of cashews, it's still very affordable (especially if you're like us and have a tendency to spend $6 on a jar of mayonnaise only to waste about 75% of it)
Ingredients in Oil-Free Vegan Mayo
To make this recipe you'll need the following ingredients (pictured below):
- ⅓ cup aquafaba - feel free to use water if you don't have aquafaba available or simply don't want to use it.
- ¾ cup raw cashews
- 2 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- 2 tsp white vinegar
- mustard powder or prepared mustard
- sweetener such as cane sugar, brown rice syrup, agave, or maple
- fine sea salt
Tips and Substitutions
I find that using a combination of three different acids (lemon juice + apple cider + white vinegar) keeps any one flavor from coming through too strongly. I prefer a significantly tangy mayo, but you can easily adjust the amounts to suit your own palate.
In testing the recipe I tried to mimic the ingredient list of Vegenaise, well, as closely as I could considering mine has no oil. This is why you'll also see pea protein powder mentioned in the recipe below. I wanted to see if it worked some sort of magic on the final product, and in short, I can't really say that it did.
So feel free to omit the pea protein. And definitely don't add more than 1 teaspoon if you do choose to use it, as it can start to become chalky and affect the creamy mouthfeel.
I suspect the pea protein plays a small role in smoothing out the flavors and may have helped a tiny amount with thickening. But seriously, don't fret if you don't have any on hand. You won't miss it!
Nut-free options
If you're interested in a cashew-free vegan mayo, I recommend starting with a recipe that was specifically written to be nut-free.
Check out this oil-free pumpkin seed mayo from Rosa over at This Healthy Kitchen.
You can also substitute raw sunflower seeds for the cashews. Just soak them in hot water for an hour then rinse and drain.
I hope you enjoy this Oil-Free Vegan Aquafaba Mayo! If you give it a try be sure to leave a star rating and let us know in the comments below.
Ways to use aquafaba mayo:
Vegan Tuna Salad (chickpeas + jackfruit)
Curried Chickpea Salad
Jackfruit, Mango & Dill Salad
Chickpea Salad With Dill
Turn it into Vegan Ranch Dressing
Use it instead of tahini in this Creamy Harissa Dressing and this Carrot Raisin Salad!
Oil-Free Vegan Aquafaba Mayo
Equipment
Ingredients
- ¾ cup raw cashews (90 g) - See step 1 below.
- ⅓ cup aquafaba (the liquid in a can of chickpeas), either salted or unsalted - Don't have aquafaba? Sub water!
- 1 tablespoon water - Omit if subbing water for aquafaba.
- 2 tablespoons fresh lemon juice
- 2 to 3 teaspoons apple cider vinegar
- 2 teaspoons white vinegar
- ½ to ¾ teaspoon mustard powder - Sub ¼ tsp prepared mustard if necessary, and reduceone of the vinegars by 1 tsp.
- 1 to 1 ½ teaspoons organic cane sugar, brown rice syrup, agave, or maple syrup - Cane sugar provides the most neutral flavor.
- ¾ to 1 teaspoon fine sea salt - Adjust based on whether the aquafaba is salted or not.
- 1 teaspoon plain, unflavored, unsweetened pea protein powder, completely optional - Vegenaise contains pea protein, but this ingredient is NOT crucial for great-tasting mayo, so don't fret!
Instructions
- A high-speed blender is recommended for the creamiest consistency; if using a standard blender, soak cashews first by placing them in a bowl and covering with boiling water. Soak for 1 hour, then drain. Alternatively, substitute 6 Tbsp raw cashew butter (a very full ⅓ cup).
- For the ingredients where a range is indicated, begin with the lesser amounts. Combine all ingredients in a blender, and blend until smooth, stopping to scrape down the sides as needed. Taste and adjust acid, salt, and sweetness.
- Use immediately or transfer mayo to a jar and refrigerate until chilled, 2 to 4 hours. It will thicken as it cools.
Notes
Storage
Store mayonnaise in the refrigerator for up to 1 week (this may vary). Always use clean utensils and containers for serving and storage to extend freshness. Not freezer friendly.Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Melody
I really am wondering if there are any substitutions for the cashews i cannot have nuts or seeds or tofu and I’m tired of the bean taste LOL not much to work with for the mayonnaise HELP
Lori
Hi Melody,
Without nuts, seeds or tofu that does get tricky! Sorry but I can't think of anything else off the top of my head right now. If I do I'll be sure to let you know.
Sara
So so good! Was a bit too thick and dry for my liking compared to a mayo so needed to add more water to the mixture to get it to the right consistency. When refrigerating too it will thicken up. Thank you so much for sharing!! 🙂
Fran
I want to try the recipe with sunflower seeds as I have a nut allergy. Do you know if anyone has tried this substitution with success?
Lori
Hi Fran, sunflower seeds are a great idea. I can't recall anyone else saying they've tried that version, instead of cashews, but I often make that switch in this and other creamy and cheesy recipes. I also use them in my nut-free ranch dressing.
I use raw sunflower seeds and soak them briefly, then rinse and drain.
Liza
Hi Lori, it’s great I found your page. Thanks for the recipe ! I’ve got questions tho, what’s the shelf life of this mayo using the aquafaba? What about if I used just the water?
Can I use all aquafaba and no water or maybe substitute lemon in place of 1 tbsp water ? I hope you’ll notice this question ☺️
Thank you
❤️From 🇵🇭
Lori
Hi Liza, I'm happy you found my site, too!
Since the mayo isn't pasteurized or preserved in any way I feel comfortable keeping it in the refrigerator for 6 to 7 days. Thankfully, the recipe doesn't make a huge amount so it's easy to use it up while still fresh.
Whether you go with all aquafaba or all water, either way it's fairly forgiving. And substituting 1 Tbsp lemon juice for 1 Tbsp water will just make it even tangier. So that's totally your preference.
I hope you enjoy! 😀
Dianne
This is thick and beautiful. It’s a nice base mayonnaise that you can flavour up as you like.
Laura
This worked perfectly in a chickpea salad I made. It could also double as sour cream in a pinch. I put it on my burrito bowl and it was lovely.
Varpu Lauchlan
This is so lovely and healthy too, thank you!!! 🙂
MJ
My family loved it. It was very creamy and tasted delicious.I did add 1/2 tsp of xanthan gum and it gave it the right thickness.
Thanks for the recipe.
Lee
I haven't made the recipe yet but I think I will love it because of the ingredients.
The only issue I have is the size of the recipe, its too spaced out and won't fit on one page. Can you fix that so I can see the whole recipe on one page please?
Lori
Hi Lee, I hope you love the mayo! I took a look at the font size in the recipe template and agree with you. It was a bit *too* big. Font size is important for accessibility, of course, so I made a slight adjustment which will hopefully make all of the recipes on the site easier to view on screens. There's also a print button if you're someone who likes to print recipes.
Let me know how you enjoy the mayo!
Teresa Dominguez
Nice balance of cashew and aqua faba. My favorite vegan mayo!
Casey
This pleases those who want a healthier mayo and those who want the usual richness. Our whole family enjoyed it (trust me that rarely happens ha). Thank you- Casey
Lori
Haha that is good news! Happy everyone liked it. Thanks, Casey.
Nat
This was so easy and I've had it in the fridge a few days but hasn't separated like some low calorie ones do. We love it and will make often! Thank you.
Lori
That's great to hear, Nat. Glad you like it!
Kay
I was skeptical, but this turned out perfectly so I had to give Lori her props. This will be my go to mayo recipe from now on since I always have these ingredients on hand. Thank you!
April
Hi I haven’t tried this yet but I was just wondering if it’s possible to make this with silken tofu instead of cashews? Have you tried that? And if so do I still need the aquafaba? I really want to make a mayo that is as close to veganaise as possible! Thank you 🙂
Lori
Hi April, I have a silken tofu mayo in this post for chickpea salad: https://myquietkitchen.com/chickpea-salad-with-dill/
I wouldn't recommend a straight swap in this cashew mayo since tofu contains a lot of water (you definitely wouldn't need the aquafaba). The tofu version is much lighter and lower in fat, so to me it tastes good and tangy but not as close to Vegenaise. Maybe you could do a combo, some tofu and some cashews (or even sunflower seeds)?
April
Hey Lori, I’m open to doing a combo forsure... how would I do the ratio on that? I don’t find cashews have the right flavour for mayo so I’m always hesitant to use them. I like using them for a lot of things but mayo, sour cream, cream cheese etc. To me it just tastes like ground up cashews with a few spices lol I find the tofu has the consistency I’m looking for in those sauces so that’s why I prefer it. I’d be willing to try the mix though. Should I do half cashews half tofu and omit the aquafaba? And just keep everything else the same? Thanks 🙂
Lori
I totally get what you mean about the taste of cashews. For me, they're too sweet for many savory recipes. But they seem to work here because of the acidity and salt and because mayo has a bit of sweetness.
Unfortunately, without testing a combo of tofu + cashews I really can't predict amounts. The trick will be getting the right consistency. Silken tofu contains a LOT of water, so I don't think you'll need the aquafaba at all - or maybe just a tablespoon or two of water to get the blender to run. If you feel like experimenting I would start with 1/3 cup cashews (or 2 1/2 Tbsp raw cashew butter, which would be easier to blend) and 1/2 cup silken tofu, then adjust from there.