Luxuriously creamy and tangy vegan mayonnaise made without oil. Just 8 ingredients. Ready in minutes! FREE from oil, gluten, soy, and coconut.Yield: makes a little less than 1 cup of mayonnaise (12 to 14 Tbsp)
⅓cupaquafaba (the liquid in a can of chickpeas), either salted or unsaltedDon't have aquafaba? Sub water!
1tablespoonwaterOmit if subbing water for aquafaba.
2tablespoonsfresh lemon juice
2 to 3teaspoonsapple cider vinegar
½ to ¾teaspoonmustard powderSub ¼ tsp prepared mustard if necessary, and reduceone of the vinegars by 1 tsp.
1 to 1 ½teaspoonsorganic cane sugar, brown rice syrup, agave, or maple syrup Cane sugar provides the most neutral flavor.
¾ to 1teaspoonfine sea saltAdjust based on whether the aquafaba is salted or not.
1teaspoonplain, unflavored, unsweetened pea protein powder, completelyoptionalVegenaise contains pea protein, but this ingredient is NOT crucial for great-tasting mayo, so don't fret!
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.
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.