Oil-Free Vegan Aquafaba Mayo

a small jar of creamy homemade aquafaba mayo on a wood board.

Prep Time 5

Total Time 5

Servings:12 servings

Author: Lori Rasmussen, My Quiet Kitchen

Luxuriously creamy and tangy oil-free vegan mayonnaise perfect for your sandwiches and salads. Only 8 ingredients and ready in minutes! FREE from oil, gluten, soy, and coconut.

Yield: makes a little less than 1 cup of mayo (12 to 14 Tbsp)

Ingredients
US Customary | Metric

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!

Nutrition