Homemade Vegan Mayo (Soy-Free, Nut-Free, Allergy-Free)

This Homemade Vegan Mayo recipe is so easy; just 3 ingredients and 2 minutes to make! It’s the best eggless mayonnaise that’s also soy-free, nut-free, gluten-free, keto, and free of all major allergens! Rich and creamy, it’s a perfect spread for sandwiches or condiment for so many dishes!

After so many mayo-based recipes, it was time for a homemade vegan mayo recipe. One that was soy-free, nut-free, and obviously egg-free. Let’s get real, it had to be super easy too. So, I’m going to show you how to make the best, the easiest vegan mayonnaise ever!

The Three Essential Ingredients

• Oil (The base for all good mayonnaise)
• Aquafaba (For fluffy, creamy, egg-free lift and volume)
• Vinegar (For the tang and zest that’s iconic in classic mayo)

Oil, aquafaba, and vinegar are the base ingredients you need for this eggless mayo!

Ingredient Swaps and Variations

• Oil: You need to use a neutral-flavored oil. Canola oil, Safflower Oil, or Sunflower oil will be best for an allergen-free recipe. If you want to use a more pronounced flavored oil, olive oil or avocado oil will work too.
• Aquafaba: This is the liquid from a can of cooked chickpeas (any cooked canned WHITE bean will do. It doesn’t have to be chickpeas all the time! Just don’t choose black or kidney beans as these will give you a brown, off-colored result!)
• Vinegar: Use plain white vinegar. You can use apple cider vinegar if you’d like, but it will give you a more pronounced taste instead of just the subtle tang.
• Salt: Depending on the saltiness of your aquafaba and your own preference, add and adjust with added salt as needed.
• Ground Mustard: You can add a dash of ground mustard if you want a bit more “spice”.
• Stevia: If you want a sweeter mayo, add a few drops of liquid stevia or liquid sweetener of choice.
• Other Flavorings: Feel free to add things like garlic or onion powder, dried herbs like parsley, dill, or basil. Have fun!

The Healthiest Allergy-Free Mayonnaise

Easy, affordable, quick, and nothing artificial. This 100% real food mayo is heart-healthy, with none of the cholesterol typical mayo gets a bad rep for. It’s not packed with additives or pea proteins like store-bought vegan mayos and doesn’t have soy or nuts like other homemade recipes! Did you know that people think mayonnaise contains dairy? It doesn’t (shouldn’t). People get eggs and dairy mixed up WAY too often when it comes to allergens and the like. But so we’re clear, this recipe is:

• Gluten-Free
• Vegan
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Sugar-Free
• Keto & Low-Carb
• Kid-Friendly

How to Make Homemade Mayo with Aquafaba

As long as you have a good blender, this mayo with take you two minutes to make!

1. Add your oil, aquafaba, and vinegar to a blender. (I used a small magic bullet).
2. Blend, blend, blend until you get a stiff, white, creamy texture.
3. Taste the mayo and adjust with optional flavorings. Blend again to distribute.
4. Pour the mayo out into a jar. Use it as is or allow it to firm up and cool in the fridge.

Tips, Tricks, and Storage Instructions

• If your mayo isn’t getting creamy, your blender isn’t blending fast enough (it’s weak). A small blender, like the magic bullet, is best since there is less space. Alternatively, you can use an immersion blender to get the same high powered, small space effect.
• This recipe is very easy to scale. Smaller batches are easier to make though.
• For best results, allow the mayo to thicken up A LOT more in the fridge for a few hours before serving. It tastes better chilled and has the best consistency once it has had time to thicken up.
• Also, chilling the aquafaba liquid ahead of time will help it thicken quicker!
• Store leftover mayonnaise in an airtight container for up to 2 weeks. Do not freeze. I like to store mine in something like a small glass mason jar since they seal properly to prevent spoilage.
• If your leftover mayo seems to have lost some of its lift, throw it in the blender again for a quick whip, to revive it once again!

How to Use Your Mayo

The possibilities are ENDLESS! Use this vegan mayo the same way you would any other kind!

• A spread for sandwiches or wraps. The famous Tomato Sandwich!
• A base for creamy dressings, dips, and sauces
• Southern Potato Salad, Classic American Potato Salad, Mexican Street Corn Salad, Classic American Macaroni Salad, Summer Corn Macaroni Salad

The Best Homemade Vegan Mayo Recipe

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As I said, it’s VERY easy to scale up in terms of quantity! This 1 cup of mayonnaise makes the perfect amount for a quick recipe, but if you want to store some for meals throughout the week, you can easily increase the recipe proportionally and still get fantastic results! And if you think you don’t like mayo, well, just wait until you’ve given this allergen-free spread a try!

So tell me:

+ What’s your favorite use for mayo?

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