Looking for an easy and dairy-free mayonnaise recipe? Look no further than this 5-ingredient vegan alternative mayonnaise! One of the challenges for those following a vegan lifestyle is finding suitable substitutes for traditional dairy products, such as mayonnaise. Luckily, with just a few simple ingredients, you can make your own organic and dairy-free vegan mayonnaise at home. Made with organic ingredients and simple pantry staples, this DIY vegan mayo is perfect for anyone looking to avoid conventional store-bought varieties. Plus, it takes just minutes to whip up with an immersion blender. Keep reading for the full recipe and step-by-step instructions to make your own homemade mayo with plant-based ingredients.
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You need 1 cup of vegetable oil. I use avocado oil for almost everything. It worked very well in this homemade mayonnaise, but as long as you choose a light or neutral oil(such as sunflower oil or canola oil) you should be fine. I would steer clear of olive oil or coconut oil. This is going to be the main ingredient of your recipe and the flavor of the oil you choose will shine through the most. So deciding on the best oil is going to come down to personal preference.
In this recipe we will use 1/4 cup of aquafaba. Aquafaba is the liquid in a can of chickpeas. This is going to be our egg replacement and 3 tablespoons of aquafaba is the equivalent to one egg. Keep in mind that aquafaba has very few calories and will not replace the protein content of an egg but it is surprisingly a very versatile ingredient.
Apple Cider Vinegar
For my previous mayonnaise recipe I used lemon juice. With this vegan recipe I swapped to 1.5 tsp of apple cider vinegar and I have to admit, I like it so much better. But if lemon/ lime juice or white vinegar is all that you have, it will work just fine.
We will also be using 1/4 tsp of ground mustard or mustard powder, but yellow mustard or dijon mustard will work!
This recipe calls for 1/4 tsp of salt. I used ground pink Himalayan salt.
Once you have gathered all of your simple ingredients place them all in a tall container. I like to use wide-mouth mason jars because the stick blender fits in them so well. Then take a stick or an immersion blender (I use this one– it is inexpensive and came with a milk frother and whisk) and begin blending from the bottom of the jar upwards for best results. The entire blending process will take approximately 10 seconds and you finish with a thick consistency. I suggest storing your mayonnaise in an airtight container with lid in the refrigerator for up to 7 days. I also like to throw on a dissolvable label as a reminder of when it was made.
Mayonnaise is so expensive in grocery stores these days that I have really come to love this homemade vegan mayonnaise recipe. It works seamlessly in my homemade pimento and cheese, potato salad, salad dressing, chicken salad and tuna salad or whatever you would need mayo for!
Now that you have all the information you need to make your own homemade mayonnaise with fresh ingredients, why not give it a try? Let us know how it goes in the comments below. If you’d prefer a traditional mayonnaise, you can find that recipe here. Stay tuned for more homemade condiment recipes!
5 Ingredient Homemade Vegan Mayo
- 1 Immersion Blender
- 1 Airtight Container
- 1 cup avocado oil (any light colored oil will work)
- 1/4 cup aquafaba (the liquid from a can of chickpeas)
- 1.5 tsp apple cider vinegar (lemon juice works as well)
- 1/4 tsp ground mustard (yellow mustard or dijon will work too)
- 1/4 tsp salt
- Place all of your ingredients in a bowl or jar.
- Starting from the bottom and working your way to the top, blend with your immersion blender.
- Store in an airtight container in the refrigerator for up to a week.