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Homemade Egg-Free Mayonnaise

This tangy mayo is quick and easy to make. It tastes just like store-bought vegan mayo, but is so much cheaper!
5 from 1 vote
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Course: Sauce
Cuisine: American
Keyword: dressing, egg free, mayo, sauce, tangy, vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Rachel Alexandra

Equipment

  • Immersion blender

Ingredients 

  • ¼ cup aquafaba
  • ½ tsp mustard
  • ¼ tsp Celtic sea salt
  • ½ Tbsp honey (or amber maple syrup if vegan)
  • 1 Tbsp apple cider vinegar
  • ¾ cup avocado oil

Instructions

  • Add the aquafaba, mustard, honey, salt, and apple cider vinegar to a wide mouth jar.
  • Insert the immersion blender and blend on high speed for 30 seconds. The mixture should turn white and frothy.
  • Gradually add the avocado oil with the blender still running. Continue blending for another minute or two until the mayo thickens. Don't worry if it's not as thick as regular mayo yet.
  • The mayo can be used right away if needed, but it will thicken up more after a couple hours in the refrigerator.

Notes

Adapted from Minimalist Baker.
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