Aquafaba Mayonnaise Recipe
Prep time: 
Total time: 
Serves: 1½ cup
 
A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used.
If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy
Im using the Vegan Egg by Follow Your Heart for added thickness or you can use ½ teaspoon xanthan gum instead or leave both out completely.
Ingredients
  • Aquafaba (chickpea water) ¼ cup
  • Dry Mustard ¼ teaspoon
  • White Vinegar or Apple Cider Vinegar 1½ teaspoons
  • Pink Sea Salt *or kala namak for the eggy taste ⅛ teaspoon
  • Granulated Sugar 1½ teaspoon
  • Neutral Vegetable Oil * see note above 1 cup
  • Vegan Egg by Follow our Heart * see note above 2 teaspoon
Instructions
  1. Place the aquafaba in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
  2. Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified
Notes
Mayo will thicken as it gets colder.

Store in the refrigerator in a clean container with a lid for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/where-has-all-the-mayo-gone-mayo-4-homemade-vegan-mayonnaise-recipes/