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.
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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.
Dorie says
I was so glad to find this recipe using no oil. I did find it quite tangy and added more agave and that helped a lot. Then I remembered the black salt trick and added a little bit to give it that eggy Hellman's taste. I used it for potato salad and it was amazing. It's getting written on a recipe card and going right in my recipe box. Thank you so much for this healthy option. Dorie
Liz says
I have wanted a recipe for mayonnaise for quite a while. I tried to use one that used silken tofu, tried to like it, but it really didn't taste enough like mayo and I found myself going back to vegenaise. When I came across this recipe, I knew I had all the ingredients on hand. So I just made a batch and love it. I was excited to have an easy, healthy, delicious tasting go-to mayonnaise recipe that I don't have to skimp on because of the oil (like vegenaise). I appreciated your suggestion about transforming it into aioli. It really is irresistible! I did use white bean aquafaba (which I'm glad you mentioned, never thought about using it before) and it's great! Thanks for sharing the recipe!
Sarah says
I've tried just about every oil free mayo recipe out there and this is hands down the winner!!!! The rest of them tend to be way too sweet and the cashew taste is very prominent but this recipe is spot on and tastes very just like regular mayo- I feel like maybe its the acidity that balances out the sweetness of the cashews so well (this recipe does have a little more than most)?? I also add a little black salt to mine to give it a little bit of egginess and honestly my nonvegan spouse didn't realize that it wasn't regular mayo. Highly recommend if anyone is on the fence about trying out this recipe (cashews are expensive y'all, I get it!). This is a forgiving recipe so you can play around with it a little to satisfy your own personal tastes. Also you can flavor it and make some aoli too, I've added chipotle sauce to it for a chipotle aoli and garlic for a garlic aoli, the possibilities seem endless!
V Laing says
Excellent! I too balk at the price and nutritional aspect of store bought vegan mayo and this is a fabulous recipe. I added a bit of black salt for a slight eggy flavour. Thanks!
Rose_Anne says
You are a marvel, Lori. Thank you VERY much for developing an oil-free version. Can't wait to try it!
Sharon says
The mayo is sooo good. I thin it out with plant-based milk when I need a salad dressing. It is the best! Thank you for all the great recipes you create.
Cathy says
WOW!! I was a little skeptical to start, but was I wrong. This is absolutely DELICIOUS and very "mayonaisey" tasting! Easy and yummy! Thank you for such a great recipe!
Nira says
Great recipe. I love the fact that it doesn't use oil.
Dawn says
This was so good. Better than the store brands by far! I use maple syrup as the sweetener. This is a keeper!
Michele says
Hi Lori,
Thanks for the recipe! I needed a vegan mayo for my Crabless Crab Cakes and found your recipe. It is similar to a cashew-based mayo that I typically make, but the addition of aquafaba is great! Also, I liked your variation with different Vinegars. It did balance the taste. Delicious!
Bob C says
While I'm sure this recipe tastes good, putting "oil-free" in the title is misleading. The biggest goal of creating "oil-free" foods is to facilitate a low-fat diet. This recipe doesn't do that; it's still quite high in fat (65% of calories from fat, per the provided nutrition info). I've now seen countless recipes that claim to be "oil-free," but substitute high-fat nuts or seeds that effectively negate the fat-reduction benefits of a no-oil formulation. (Substituting seeds for the cashews doesn't solve the fat-content problem; seeds tend to be high in fat also.) When you can come up with a mayo recipe that is truly low in fat (10% or less of calories from fat), then you'll have something that justifies the "oil-free" claim.
Lori says
Bob, I appreciate your desire to eat a lower fat diet, but I'm going to have to disagree with you that "oil-free" must also imply "low-fat." I've noticed more debate and confusion about this recently. So I can only assume someone out there is teaching a different message now than when the term was first coined.
When I studied plant-based nutrition (via the T. Colin Campbell program), "oil-free" simply implied that a dish contained *no extracted oils* and was made from whole foods. Many people still understand this as the definition. The idea is that seeds and nuts contain beneficial compounds that should be consumed whole. But "oil-free" and "low-fat" are not interchangeable.
Not every recipe will be appropriate for every person. Some people don't need to avoid every last nut or seed, but they avoid extracted oils as a way to maximize health and nutrition.
Regular mayonnaise is essentially 100% fat, so my goal was to create one that is free from extracted oils, which this is, and yet still actually tastes and acts like mayo. In my opinion, anything 10% fat or lower will be so entirely different from mayonnaise that it would be better to just not try to replicate it at all. Enjoy a schmear of tangy oil-free hummus or white bean spread instead. Also keep in mind, you mentioned the fat is 65% of total calories. This is a condiment. When a couple of tablespoons of it are added to a meal that is filled with veggies, beans, and grains, that "total fat" percentage becomes something entirely different.
Kim says
Hey Lori, there is a large (and growing) segment of people like my husband with very serious arterial disease from familial hypercholesterolemia that have to watch literally every gram of fat they put into their bodies, good fat/bad fat, makes no difference. Nuts are a no-no and they are told to be on an oil free diet. Like Bob, I am always looking for oil-free recipes but they always include these high fat, nut-based ingredients. See Caldwell and Rip Esselstyn and their publications for more info. It is a great recipe though.
Lori says
Hi Kim,
I understand that and am very familiar with Esselstyn's work. I sympathize and can imagine how difficult it must be, taking the extra step of also checking the amount of fat in recipes. But this doesn't change the fact that the term "oil-free" does not mean the same thing as "fat-free."
Since Bob's original comment, several other people have left comments agreeing with what I wrote, but I didn't approve them to be posted because I didn't want Bob to feel "ganged up on." I'm only saying this as a reminder that there are also many people who want to avoid extracted oils who *don't* have diagnosed disease and don't need to avoid even small amounts of fat from whole-food sources. Every recipe isn't right for every person.
April says
Have to agree with Lori here. Most people don’t want oil because it is empty fat. Nuts and seeds are healthy fats full of nutrients so when we (oil-free folk) look for oil-free recipes we are expecting some type of nut/seed substitution for the most part! Haven’t tried this yet but am looking forward to it 🙂
Kevin Youngblood says
Hi, I have made several cheese sauces in the past substituting white beans for the cashews and had great tasting sauce. Well I tried the white beans and it taste good but too runny, any ideas on how to thicken the mayo and still keep the taste?
Lori says
Hi Kevin,
Hmm since it's already prepared, I can't think of a way to thicken it without also needing to adjust the flavor. I'm assuming you included all the liquids? Next time you can reduce or omit the aquafaba/water to account for the moisture in the beans. But for your current batch you'll probably just want to use it as a sauce. 🙂