Really easy Vegan Aquafaba Mayonnaise

  • Ali

When I first started easting clean I switched a few of the basics which I knew were filled with rubbish and mayo was one of them. I used to make a delicious cashew mayo and then I suddenly started reacting to cashews. Ahhh. They are in so many healthy recipes I’d created. Once I started experimenting with aquafaba things changed and this creamy, tangy vegan mayo is the result. 5 minutes, 6 ingredients, and my nutribullet and I’m there! This is a perfect, versatile plant-based spread  for sandwiches, sauces, dressings, and more!


  • 50ml aquafaba (the liquid from a can of cooked chickpeas)
  • 1/4 tsp English mustard
  • 1/4 tsp sea salt
  • 1 1/2 tsp apple cider vinegar
  • 1 tsp vegetable stock
  • 150ml – 200ml sunflower oil (a neutral oil is important here for flavour. I love avocado oil but it does make the mayo pale green! 


  1. Put the aquafaba in the nutribullet (or a tall glass jar/blender jar/blender) along with mustard, sea salt, apple cider vinegar, vegetable stock. Blend for 30 seconds until frothy.
  2. Measure the oil in a liquid measuring cup. Add in small stages to the nutribullet and blitz between each addition. Or if you have a blender, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. 
  3. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount. 
  4. Taste and adjust flavour as needed, adding more vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavour. You may want to add a bit more of each. 
  5. Use immediately or transfer to a sealed container and refrigerate until cold – 2 - 4 hours. It will thicken even more in the fridge! Store in the fridge for up to 2 weeks (sometimes longer). You'll know it's gone off when mould has formed and it smells funny.