When I first started eating plant-based, mayonnaise was one of the hardest condiments to give up. I grew up in a family where mayo went on everything—from potato salad to sandwiches—and finding a creamy alternative felt impossible. That changed the day I discovered aquafaba, the starchy liquid from a can of chickpeas. One afternoon, while making vegan casserole recipes, I decided to experiment with it. After a few tries, I had the silkiest, richest vegan mayo recipe I’d ever tasted.
This vegan mayo is light, fluffy, and ready in 5 minutes using simple ingredients you already have. It spreads beautifully, tastes just like classic mayo, and works perfectly in any dish—from sandwiches to dressings. Plus, it’s 100% egg-free, dairy-free, and cholesterol-free. Whether you’re vegan, allergic to eggs, or just exploring healthier condiments, this recipe proves you can have the same tangy satisfaction—no compromises needed.
Let’s explore what makes this creamy vegan mayonnaise so special and how to master it every single time.
Table of Contents
Looking for more plant-based dinner inspiration? Explore our Vegan Dinner Recipes Guide for easy vegan meals, cozy casseroles, slow cooker ideas, and a simple 7-day vegan dinner plan.
What Is Vegan Mayonnaise Made Of?
The beauty of vegan mayo recipes lies in their simplicity. Traditional mayo uses eggs as an emulsifier, but vegan versions rely on plant-based alternatives to achieve the same creamy texture. The most common base? Aquafaba—the leftover chickpea water that magically mimics egg whites.
Here’s what you’ll need:
- Aquafaba: Provides structure and lightness.
- Neutral oil (like sunflower or canola): Adds richness.
- Apple cider vinegar or lemon juice: Brings that classic tang.
- Mustard: Helps emulsify and adds flavor.
- Salt: Balances and enhances the creaminess.
If you’re new to vegan cooking, this technique feels like kitchen alchemy. The moment the mixture turns thick and glossy, you’ll understand why this is the secret ingredient that transformed vegan cooking.
For more creamy ideas, check out my vegan crockpot recipes—they use similar emulsifying tricks to create rich textures without dairy.
I also like adding a pinch of my homemade basil salt for an herbaceous twist—it turns this simple condiment into a gourmet spread.
| Ingredient | Function | Flavor Impact |
|---|---|---|
| Aquafaba | Emulsifier | Light, airy texture |
| Oil | Fat base | Creamy richness |
| Lemon juice | Acid | Tangy brightness |
| Mustard | Binder | Savory balance |
How to Make Vegan Mayonnaise (4 Ingredients Only)
If you’ve got 5 minutes and a blender, you’ve got vegan mayo. This 4-ingredient version delivers that same familiar taste—without any artificial additives.
You’ll need:
- ¼ cup aquafaba
- 1 cup neutral oil
- 1 tablespoon apple cider vinegar (or lemon juice)
- ½ teaspoon Dijon mustard
Instructions:
- Add aquafaba, vinegar, and mustard to a tall jar or blender.
- Blend on low while slowly streaming in oil.
- Keep blending until the mixture thickens to mayo consistency.
- Season with salt to taste.
That’s it! You’ve got luscious vegan mayonnaise that’s versatile enough for sandwiches, dressings, or dipping fries.
When testing ratios, I drew inspiration from my vegan Italian recipes, where olive oil emulsions are common. The key is slow oil incorporation—rush it, and the mixture can separate.
For extra flavor, try mixing in garlic for aioli or chipotle powder for a smoky kick. If you love bold sauces, pair this with hellmann’s potato salad recipe—this vegan mayo works perfectly as a cleaner substitute.
| Variation | Add-In | Flavor Profile |
|---|---|---|
| Garlic Aioli | 1 clove garlic | Savory & rich |
| Chipotle Mayo | ½ tsp chipotle powder | Smoky & spicy |
| Lemon-Dill | 1 tsp lemon zest + dill | Bright & fresh |
Is Store-Bought Vegan Mayo Really Vegan?
If you’ve seen brands like Hellmann’s or Just Mayo at the grocery store, you may have wondered: Is Hellmann’s vegan mayo really vegan? The short answer—yes.
Hellmann’s Vegan Mayo uses plant-based ingredients like sunflower oil, vinegar, and modified starches for texture. It’s certified vegan, meaning it contains no animal products or byproducts. However, homemade versions like this vegan mayo recipe are cleaner, fresher, and more cost-effective since you control every ingredient.
Many store-bought versions also contain stabilizers or preservatives. While they’re convenient, they don’t quite match the taste or nutritional simplicity of homemade mayo.
When developing creamy sauces for my vegan slow cooker recipes, I learned that emulsions taste better fresh. You can even adjust your homemade mayo’s flavor—add roasted garlic for richness or vinegar for sharpness.
And if you’re experimenting beyond condiments, you’ll love exploring my raw vegan recipes—they share this same emphasis on texture and clean ingredients.
| Brand | Base Ingredient | Certified Vegan | Texture |
|---|---|---|---|
| Hellmann’s Vegan Mayo | Sunflower oil | ✅ | Thick & tangy |
| Just Mayo | Canola oil | ✅ | Light & creamy |
| Homemade | Aquafaba | ✅ | Customizable & fresh |
FAQs about Vegan Mayo Recipe
What is vegan mayonnaise made of?
It’s made from aquafaba, oil, vinegar or lemon juice, and mustard—no eggs or dairy needed.
How do you make vegan mayonnaise with 4 ingredients?
Blend aquafaba, oil, vinegar, and mustard until thick and creamy—it takes just 5 minutes.
Is Hellmann’s vegan mayo really vegan?
Yes, it’s certified vegan and made with plant-based oils and starches instead of eggs.
What does vegan mayonnaise use instead of egg?
Vegan mayo replaces egg with aquafaba or soy protein to create a stable emulsion.
Conclusion
This vegan mayo recipe is proof that plant-based food can be simple, creamy, and delicious. With only four ingredients, you’ll have a versatile condiment that rivals any traditional mayo.
Use it on sandwiches, toss it into potato salad, or stir it into dressings—it’s light, tangy, and endlessly customizable. Once you try homemade vegan mayo, you’ll never go back to store-bought again.
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Vegan Mayo Recipe: Creamy, Tangy, and Egg-Free Perfection
A creamy, 4-ingredient vegan mayo recipe made from aquafaba and oil—perfect for sandwiches, salads, and dressings.
- Total Time: 5 minutes
- Yield: 1 cup
Ingredients
¼ cup aquafaba (chickpea water)
1 cup neutral oil (sunflower or canola)
1 tbsp apple cider vinegar or lemon juice
½ tsp Dijon mustard
Salt to taste
Instructions
1. Add aquafaba, vinegar, and mustard to a tall container.
2. Blend on low while slowly pouring in oil.
3. Continue blending until thick and creamy.
4. Season with salt to taste.
5. Refrigerate up to 7 days.
Notes
Store in an airtight jar.
For flavor variations, add garlic, chipotle, or herbs.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
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