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how to make easy vegan mayonnaise with aquafaba soy-free mayo ready in 2 minutes with baked potatoes come fare la maionese vegana di aquafaba senza uova senza soia 2 minuti con patate al forno
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Easy Soy-Free Vegan Mayo with Aquafaba

Creamy vegan mayo made with aquafaba! 5 ingredients, ready in 2 minutes, creamy and thick! Easy, vesatile, gluten-free, egg-free, soy-free and delicious! 

Portata Appetizer, basics, starter
Cucina egg-free, Gluten-free, soy-free, Vegan
Keyword aquafaba, chickpeas, mayo, mustard, vegan
Preparazione 2 minuti
Porzioni 16 servings, 2 tbsps each
Chef Fran Beauty Food Blog


  • 30 ml apple cider vinegar or fresh lemon juice
  • 90 g aquafaba the liquid/brine in a can of cooked chickpeas
  • 370 g sunflower seed oil
  • 8 g Dijon mustard or 4g Dijon mustard + 4g wholegrain mustard
  • sea salt to taste


  • Add aquafaba to a tall glass jar along with Dijon mustard and apple cider vinegar. Blend on high speed with a hand blender (or mix on stand blender ) for 30 seconds or until frothy.
  • With the immersion blender on its highest speed, slowly pour in the oil over the course of 1-2 minutes.
  • Taste and add salt as needed and wholegrain mustard if using, then stir.
  • Serve immediately or transfer to a sealed container and store in the refrigerator until cold - about 3 hours. It will thicken even more in the fridge!
  • NB: Both an immersion blender and small stand blender will work, but an immersion blender does produce a more thick and creamy mayo. (With the vertical blender follow the same method but it will take longer then 2 minutes to make the mayo and you must pour the oil much more slowly. This method could overheat the mixture and lead to a less creamy vegan mayo).


How to store the easy vegan mayonnaise with aquafaba

Store leftovers in the refrigerator up to 1 week. To store it longer, you must pasteurize the vegan mayo to eliminate pathogens and extend shelf life ( as you do for jams and preserves ).