7 INGREDIENTS • 3 STEPS • 10MINS

Vegan Mayonnaise

Name: Vegan Mayonnaise
Total time: PT600.0S
Yield: 8
Ingredients: 1/4 cup Aquafaba; 1/4 teaspoon Dijon Mustard; 1/4 teaspoon Salt; 1 1/2 teaspoon White Wine Vinegar; 2 teaspoon Granulated Sugar; 1 Lemon; 1 cup Sunflower Oil

Recipe

5.0

2 ratings

Now you can make a batch of delicious, thick, creamy vegan mayo at home using only plant-based ingredients and the steps in this recipe. Enjoy eating your vegan sandwiches or salads with this Vegan Mayonnaise.

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Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

https://www.sidechef.com

Now you can make a batch of delicious, thick, creamy vegan mayo at home using only plant-based ingredients and the steps in this recipe. Enjoy eating your vegan sandwiches or salads with this Vegan Mayonnaise.

10MINS

Total Time

$0.26

Cost Per Serving

Ingredients

Servings

8

us / metric

4 Tbsp

Aquafaba

as needed

Dijon Mustard

as needed

Salt

2 tsp

White Wine Vinegar

2 tsp

Granulated Sugar

1

Lemon, juiced

1 Tbsp juice per 8 servings

1 cup

Sunflower Oil

Nutrition Per Serving

VIEW ALL

Calories

262

Fat

28.3 g

Protein

0.5 g

Carbs

2.8 g

Love This Recipe?

Add to plan

Vegan Mayonnaise

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SideChef

Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

https://www.sidechef.com

Author's Notes

Aquafaba is the liquid that canned chickpeas come in, so next time you make a batch of hummus, don't pour out that liquid!

Cooking InstructionsHide images

step 1

In a medium bowl mix together Aquafaba (4 Tbsp), Dijon Mustard (as needed), Salt (as needed), White Wine Vinegar (2 tsp), Granulated Sugar (2 tsp), and the juice from Lemon (1) until combined. Use either a whisk or hand mixer.

step 2

In a consistent stream, slowly pour in the Sunflower Oil (1 cup) a little bit at a time while still whisking or mixing, until mixture is thick and creamy. If the mixture looks too thin, add more oil and continue to mix.

step 3

Store mayo in an airtight container in the fridge for up to two weeks.