Perfect vegan mayo

By November 18, 2016Recipes

For me aquafaba, the liquid inside a can of chickpeas, is truly the discovery of 2016. Did you know you can whisk it, without adding anything else, into a perfect foam? Even more perfect than the egg-white foam! Aquafaba is a great emulsifier for a perfect vegan mayo.

Xanthan gum in this recipe is optional. However if you happen to have this ingredient I encourage you to use it as it makes the foam even more stable.

This vegan mayonnaise is a bit less thick than the real one, but certainly very smooth and creamy and tastes pretty much as the real thing!


  • 3 tbsp. aquafaba (liquid from canned chickpeas)
  • 1/8 tsp. xanthan gum (optional)
  • ¾ cup rapeseed oil (or any other oil)
  • 2 tsp. vinegar of your choice or lemon juice
  • ½ tsp mustard seed powder
  • 1 tsp. salt


  1. Blend aquafaba and xanthan gum (optional) with an electric whisk until peaks form and you have a fluffy white consistency.
  2. Add vinegar, salt and mustard powder and whisk briefly again.
  3. Start slowly pouring oil while still whisking.
  4. At certain point a smooth, creamy emulsion, the mayo, will form.
  5. Transfer the mayonnaise into a glass jar. Keep closed in the refrigerator for up to one week.

Nutritional information per  1 tbsp.

  • Energy: 95 cal
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Fat: 10 g
  • Proteins: 0 g

Author Lera Krasovskaya

More posts by Lera Krasovskaya

Join the discussion One Comment

  • Iwona says:

    Absolutely amazing idea! Lera, you are a culinary genius and the future of cooking! I love your recipes. Chocolate chia pudding is my favorite dessert. Thank you!

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