Best Vegan Mayo Recipe (Just 5 Ingredients!)
Why pay eight dollars for a jar of vegan mayo when you can make it in a blender from only five ingredients? It’s so easy to make, tastes great, and is so much cheaper!
This is the best vegan mayo recipe, and it’s probably as close as you’re gonna get to real mayo. It’s so crazy how easy and cheap it is to make this mayo recipe compared to how much you spend on vegan mayo at the store. Once you try this recipe, you will never buy another expensive jar of vegan mayo again.
What Is Mayonnaise?
Typically, regular mayo is made from just four ingredients: egg, a mild-tasting oil like canola, something acidic like lemon juice or vinegar, and salt. All the ingredients are added to a blender and blended until emulsified into a thick consistency.
What Is Vegan Mayo Made Of?
Vegan mayo is made similarly to regular mayo but uses an egg replacement instead. For this recipe, you use aquafaba and nutritional yeast to replace the egg. Aquafaba is just the liquid from a can of chickpeas, and it’s vegan gold. It’s a great egg replacement for making vegan dressings or vegan whipped cream. It also makes a great dressing for creamy macaroni salad.
It whips up very much like eggs do, so it’s perfect for things like this. Whenever you open a can of chickpeas, just save the aquafaba by pouring the liquid into a little storage bag and throwing it in your freezer. Whenever you need to use some for things like this vegan mayo recipe, just thaw it out before you use it!
Does Vegan Mayo Taste Like Real Mayonnaise?
It’s very similar! I would argue that this vegan mayo actually has a better flavor than regular mayonnaise because of the nutritional yeast, which has a somewhat cheesy flavor. This vegan mayo is not as pungent as you might expect from a typical mayonnaise.
Though, if you prefer a mayo with a slightly more pungent flavor, feel free to use Indian black salt (also known as “kala namak”) in place of the salt in this recipe. Indian black salt has an eggy, sulphuric taste and is often added to tofu scrambles or other egg replacement products for a more egg-like flavor.
How Much Does It Cost?
At the time of this writing, one jar of vegan mayo at the grocery store costs between five to ten dollars depending on the brand and the store. To make one and a quarter cups of vegan mayo at home probably cost me less than 75 cents in ingredients. This of course will vary by region but it really just goes to show how much money you can save by making food like this yourself at home, and it’s so easy to do if you have a blender.
To Make Vegan Mayo, You’ll Need:
A handheld immersion blender is recommended since you have more control and can move it around to blend the ingredients better, but you can make it in a standard blender. Note: If using a blender, you may just have to open the lid and stir it a few times between pulses because the mayo can get thick pretty fast and some oil may still be left on top. Just stir it in and pulse the blender again.
I also recommend wide-mouth mason jars with plastic lids since you can make the mayo right in the mason jar with the immersion blender, then just pop a plastic lid on it and store it in the fridge. This is just how I do it, use whatever works best for you.
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How To Make Vegan Mayo
Vegan Mayo Recipe
- 1 cup of mild-tasting oil, such as canola or vegetable
- 1/4 cup aquafaba, liquid from a can of chickpeas, chilled
- 1 tbsp vinegar, or lemon juice
- 1/2 tbsp nutritional yeast, or more if desired
- 1/8 tsp salt, or to taste
Gather all your ingredients.
Stir together the aquafaba, vinegar, salt, and nutritional yeast until the nutritional yeast dissolves and everything combines.
Note: Don’t whip the mixture just yet, only mix it enough to combine the ingredients. If you whip it here, it may not emulsify in the next step.
Add the aquafaba mixture and oil to a mason jar. Blend with an immersion blender until it thickens into a mayo-like consistency.
Use it as a spread for your favorite sandwiches or as an ingredient for any dips or dressings. This vegan mayo should stay fresh in the fridge for at least a week.
Note: If you’re using homemade aquafaba that you made yourself from dried chickpeas, you may need to simmer the liquid for a while to reduce it down enough so that it’s thicker and yields similar results to using canned aquafaba, just make sure it’s cooled enough before using.
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