Homemade Vegan Mayonnaise
This homemade vegan mayonnaise is a versatile condiment, perfect for fries, burgers, and sandwiches, or as a base for sauces and dressings. Crafted with aquafaba instead of egg yolk, this dairy-free recipe delivers a creamy, tangy, and flavorful alternative to traditional mayonnaise.
Price per Serving
Instructions
- 1
In a wide-mouthed jar (just wider than your immersion blender head), add aquafaba (0.25 cup), fresh lemon juice (1 tsp), dijon mustard (1 tsp), salt (1 pinch), and grapeseed oil (0.75 cup) in that order.
- 2
Place the immersion blender blades at the bottom of the jar, turn it on, and blend until a white, creamy sauce forms (this may take up to 30 seconds).
- 3
Slowly lift the immersion blender upwards as the mayonnaise thickens. Once at the top, turn off the blender.
- 4
Enjoy your homemade mayonnaise on sandwiches, burgers, or with fries. For garlic mayo, add a crushed or roasted garlic clove.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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