Aquafaba mayo is creamy, tangy, and made with only 8 ingredients. This oil-free vegan mayo has half the calories (and even less than half the fat) of traditional mayonnaise yet still tastes luxuriously rich! Plant-based and ready in minutes. Contains 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, aquafaba mayo.
Bonus points because it also put the aquafaba from those chickpeas to good use!
I've never been a big mayonnaise person, and my husband isn't either. So we don't usually keep mayonnaise in the fridge, which means that when I do need mayo for a recipe, I usually end up tossing together a light vegan tofu mayo.
But I wanted a richer, thicker mayo this time around, though still oil-free. And the combination of cashews and aquafaba accomplished it beautifully.
Jump to:
Why You'll Love Oil-Free Mayo
Does this oil-free mayonnaise 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 fat and calories of regular mayonnaise
- versatile - use it in any recipe where you need mayo
- made with pantry staples
- and even though it's made with cashews, it's still very affordable - especially if you're like us and have a tendency to spend $6 on a jar of vegan mayonnaise only to waste about 75% of it!
Ingredient Notes
To make low-fat aquafaba mayo you'll need the following ingredients (pictured below):
- aquafaba - this is the liquid in a can of chickpeas (or white beans). Or if you cook your own beans, use the cooking liquid. Feel free to use water instead if you don't have aquafaba or prefer not to use it.
- raw cashews
- fresh lemon juice
- apple cider vinegar
- white vinegar
- mustard powder or prepared mustard
- garlic and onion powder, optional
- sweetener such as cane sugar, brown rice syrup, agave, or maple syrup
- fine sea salt
See the recipe card below for amounts and full instructions.
Instructions
- If not using a high-speed blender, soak the cashews by placing them in a bowl and covering with boiling water. Soak for 1 hour, then drain. Alternatively, substitute 6 tablespoons raw cashew butter (this is a very full ⅓ cup).
- Beginning with the lesser amount on ingredients where a range is given, combine everything in a blender, and blend until smooth, stopping to scrape down the sides as needed. Taste and adjust the acid, salt, and sweetness.
- Use immediately or transfer the mayo to a clean jar and refrigerate until chilled, 2 to 4 hours. It will thicken as it cools.
Tips
I find that using a combination of three different acids (lemon juice, apple cider vinegar and white vinegar) prevents any one flavor from coming through too strongly. You don't want your mayo to taste too lemon-y, for example.
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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 this one has no oil. I even tested it with a tiny bit of pea protein since Vegenaise includes pea protein.
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 I've adjusted the recipe slightly since it was first published to remove the pea protein (it was listed as optional).
Variation: Vegan Aioli
Transform this into an irresistible vegan aioli by adding 1 or 2 cloves of garlic or a teaspoon or more of garlic powder to the blender. It's always a good idea to start with less and taste as you go.
Vegan Mayo Without Nuts
If you're interested in a nut-free vegan mayo, you can substitute raw sunflower seeds for the cashews in this recipe.
Simply soak the seeds in hot water for about 30 minutes, then rinse and drain well before adding to the blender.
For another option, check out this oil-free pumpkin seed mayo by Rosa over at This Healthy Kitchen.
How long does it keep?
Stored in an airtight container in the refrigerator the mayo lasts up to one week. If separation occurs, simply stir before using.
The recipe makes about 1 cup, so it's pretty easy to use within a week. All of the ingredients are freezer-friendly, too. So you can probably even freeze it. I haven't tried, though, since we always use it up!
Ways To Use Aquafaba Mayo
Use this vegan mayo anywhere you might use regular store-bought mayo, such as:
- The Best Vegan Tuna Salad (chickpeas + jackfruit)
- Vegan Chicken Salad (same as above!)
- Curry Chickpea Salad
- on all of your favorite vegan sandwiches
- Use it to make Vegan Ranch Dressing or Creamy Jalapeno Dressing
- Stir it into Vegan Honey Mustard to make it extra creamy
- Use it instead of tahini in Harissa Dressing and Carrot Raisin Salad!
And be sure to check out my vegan coleslaw recipe. The homemade dressing is adapted from this mayo recipe.
More Aquafaba Recipes
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.
Recipe
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 or white beans), either salted or unsalted - Or use water
- 1 tablespoon water - Omit if subbing water for aquafaba
- 2 tablespoons fresh lemon juice
- 1 to 1 ½ teaspoons organic cane sugar, brown rice syrup, agave or maple syrup - Cane sugar and agave taste the most neutral
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder, optional
- ½ to ¾ teaspoon mustard powder - Sub ½ teaspoon prepared mustard if needed, and reduce one of the vinegars by ½ tsp.
- 2 teaspoons apple cider vinegar
- 2 teaspoons white vinegar
- ¾ to 1 teaspoon fine sea salt - Adjust based on whether the aquafaba is salted or not
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 tablespoons raw cashew butter (a very full ⅓ cup).
- For the ingredients where a range is indicated, begin with the lesser amount. 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 the mayo to a jar and refrigerate until chilled, 2 to 4 hours. It will thicken as it cools.
Notes
Storage
Store homemade vegan mayo in the refrigerator for up to 1 week (this may vary). Always use clean utensils and containers for serving and storage to extend freshness. All of the ingredients are freezer-friendly, so you can probably freeze it. I haven't tried, though, since we always use it up!Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Diana E. says
This recipe sounds yummy! Wondering if the vinegar could be substituted with lemon juice? Thanks for all your good ideas and tips.
Lori says
Hi Diana,
If you do a straight swap it will be much less tangy and acidic than with vinegar, but if you increase the amount of lemon juice to try to adjust that it will definitely take on a lemon flavor. If you don't mind that I say go for it! It will be a lemon-y mayo spread, which actually sounds delicious to me!
Sara says
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 says
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 says
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.
Ethel says
I tried the recipe with sunflower seeds and it tastes great! I added a bit of oat milk and 2 garlic cloves as I love runny aioli. I froze the sauce in portions in a silicone ice block container. Só glad I found this website, very hard to find oil-free items or recipes.
Liza says
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 says
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 says
This is thick and beautiful. It’s a nice base mayonnaise that you can flavour up as you like.
Laura says
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 says
This is so lovely and healthy too, thank you!!! 🙂
MJ says
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 says
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 says
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 says
Nice balance of cashew and aqua faba. My favorite vegan mayo!
Casey says
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 says
Haha that is good news! Happy everyone liked it. Thanks, Casey.
Nat says
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 says
That's great to hear, Nat. Glad you like it!
Kay says
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 says
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 says
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 says
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 says
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.
Nancy Greider says
This is great. I made it a few days ago and totally enjoy everything about it
Thanks Lori