5-Minute Soy-Free Vegan Mayonnaise (using aquafaba!)

61 comments

soyfreeveganmayonnaise

It’s always heartbreaking as a parent to witness your child with any kind of illness. We’ve been so lucky that this was Adriana’s first stomach flu, but it’s still so hard to watch her go through it. Thankfully, she didn’t get it quite as bad as we did. Eric and I dropped like flies: me first, then him shortly after. I’ve heard about the misery of having the stomach flu while pregnant, but never quite knew just how awful it would be. I was sidelined so much that even my stubborn self had to admit that I could do nothing but give my body (and little baby!) rest. I’ll tell you one thing: I’ve got a great guy; Eric took care of Adriana while I was too weak to even get out of bed, despite being sick himself. I reminded him more than a few times…you are my HERO! heh. I took the most beautiful picture of them on the couch, both completely passed out after they just couldn’t read another book. That’s love.

I’ve been bouncing back a bit more quickly than Eric is (probably thanks to all the rest I got…hello, 7:30pm bedtime!), so now it’s my turn to hold down the fort and get life back in order after being in survival mode for several days. Since the thought of food is slowly returning to my mind (and I mean slowly), I thought I’d share one of my favourite recipe creations from last month.

By now, many of you have probably heard of the sensation that is aquafaba (if you haven’t, check out aquafaba.com for the complete history!). Aquafaba is the liquid leftover from cooking beans (you know the liquid from a can that you usually throw out?), such as chickpeas, that can be used to replace egg whites in many traditional recipes, like meringues, mousses, macarons, and more. Yes, bean cooking liquid can replace egg whites—crazy, eh?! I’ve been experimenting with this method on and off since I first heard about it last year on the Vegan Meringues – Hits and Misses! Facebook group, and this was the first thing I created that I knew I would make again.

After I shared a recipe for homemade vegan mayo in my first cookbook, many of you asked for a soy-free version. I’m happy to report that this mayo is completely soy-free, but just as tasty as the original recipe using soy milk! And much like the original recipe, it comes together in just a couple minutes.

soyfreeveganmayo-4066

Soy-Free Vegan Mayonnaise

Vegan, gluten-free, grain-free, no bake/raw, nut-free, soy-free

By

4.7 from 9 reviews
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This soy-free vegan mayo is a homemade alternative to my favourite store-bought "Veganaise" mayo (the taste is very similar, too). It’s thickened with the magical powers of aquafaba—the liquid from a can of chickpeas. Be sure to follow this recipe exactly as written because even small changes can result in a mayo that doesn’t thicken. This recipe can be made using an immersion blender or a regular high-speed upright blender; I prefer using an immersion blender since it’s super quick to scoop out! If you’re wondering what to do with the leftover can of chickpeas, I recommend making my favourite Chickpea Salad. If you have leftover mayo to use up, my Crispy Smashed Potatoes are also a must make! Thanks to Peanut Butter and Vegan for inspiring this Aquafaba mayo. This recipe is adapted from my Homemade Vegan Mayo in The Oh She Glows Cookbook.

Yield
3/4-1 cup
Prep Time
Cook time
0 Minutes
Total Time

Ingredients:

  • 3 tablespoons (45 mL) aquafaba (chickpea brine)*
  • 1 tablespoon (15 mL) fresh lemon juice
  • 1 teaspoon (5 mL) apple cider vinegar
  • 1 teaspoon (5 mL) brown rice syrup
  • 1/2 to 3/4 teaspoon fine sea salt, to taste
  • 1/4 teaspoon dry mustard powder
  • 3/4 to 1 cup (190 mL to 250 mL) grapeseed oil or pure/refined olive oil**

Directions:

  1. Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
  2. While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)
  3. Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.

Tips:

  • * Aquafaba is the liquid leftover from cooking beans, such as chickpeas. In this recipe, I recommend using the liquid found in a can of chickpeas for best results, as I haven't tested it other ways yet (such as using homemade aquafaba and cooking down the liquid).
  • ** It’s crucial to use a neutral-tasting oil in this mayo. I don’t recommend using extra virgin olive oil as it will be too bitter tasting. Stick with grapeseed oil or pure/refined olive oil for the best flavour!

Lastly, a quick note to let you know that my 23 Weeks update is now live on the Baby section. Have a great Thursday everyone!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 61 comments… read them below or add one }

1 Kari June 2, 2016

This is so interesting! I had no idea that you could make vegan mayo!
Kari
http://www.sweetteasweetie.com

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2 AGS June 2, 2016

I am so excited to try this recipe – but I have no brown rice syrup on hand. Any chance of a substitution? If not, I’m sure to pick some up at the store this weekend.

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3 Angela Liddon June 2, 2016

Good question! I’ve been meaning to try it with another sweetener, but haven’t yet. I do think it would work ok with a sub. Of course, the flavour will change (and the consistency too, depending on the sweetener). The BRS is nice because it is very thick (and doesn’t make the mayo runny) and quite neutral-tasting. I’m actually wondering if a very small pinch of cane sugar (or powdered sugar for a fine texture) might work which would have the benefit of not thinning the mayo or altering the flavour much. Just thinking out loud here! Please let us know if you try anything out. :)

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4 Kevin June 3, 2016

Instead of brown rice syrup try FiberYum IMO (FiberYum.com) which is sugar free and documented extensively at my site sugarfreeaquafaba.com.

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5 Rebecca June 8, 2016
Recipe Rating:

I just made this with agave syrup since I didn’t have brown rice syrup and it worked really well! My husband kept asking me to confirm it was actually vegan :)

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6 Angela Liddon June 8, 2016

I’m so glad to hear that, Rebecca! Thanks for sharing the successful substitution. :)

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7 Tiffany27 June 2, 2016

Man…….. I cannot do mayo. Something about it (even vegenaise) just ain’t right to me lol. I’ll definitely use this if cooking for others though!

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8 Jessica June 2, 2016

Where do you get your brown rice syrup? I’ve looked high and low and have had no luck (I’m up in Sault Ste Marie, ON). I’ve been wanting to make a successful batch of glow bars for a while, and now this recipe has come up, making brown rice syrup appear even more essential …

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9 Lisa June 22, 2016

Try Bulk Barn. That’s where I’ve bought it in the past.

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10 Annalise July 4, 2016

I buy mine at Whole Foods. You can also purchase it online https://www.amazon.ca/Lundberg-Organi-Organic-Sweet-Dreams/dp/B00DTG9Q52/ref=sr_1_1?ie=UTF8&qid=1467682799&sr=8-1&keywords=brown+rice+syrup

You’ll love the glo bars. I’ve made them countless times and they’re fantastic. Another great recipe for brown rice syrup is Angela’s rice crispy treats; they are great for parties. :)

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11 Connie June 2, 2016

Oh, you poor thing! I feel your (and Eric’s) pain. I distinctly recall when my twins and I all had the stomach flu together (when they were about three) and trying to delay my throwing up so as not to coincide with theirs so that I could be present to hold and comfort them while they were being sick. (Sorry for the graphic image.) That is what I call “parent boot camp” and you guys just passed with honors and then some! Great team!

On a happier note, I look forward to trying this – I’ve been wanting a soy-free mayo.

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12 Nicole W June 2, 2016

Oh no! How awful to be so ill :(
Unfortunately, stomach viruses fly through households, rudely knocking down everyone in their path.
I was down with stomach flu when I was pregnant with my first and was so scared of dehydration…and watching little ones suffer really sucks. The BRAT (bananas, rice, applesause, toast/tea) diet seems to always help after tummybugs in my house. It is gentle and comprised of binding foods to help with the diarrhea. Glad you are all doing better!
Kindly,
Nicole

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13 Nicole W June 2, 2016

Oops forgot to say…sooooo happy to see a mayo recipe that is egg/soy etc free. I wonder if I could use lentil water instead of bean water as aquafaba…restricted from beans just now, I’m going to look into it and try out&rate this recipe for sure! I have made your cookbook “tuna” salad sandwich using green lentils and it works out fine…now I can add mayo. :). Thanks :)

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14 Angela Liddon June 8, 2016

Hey Nicole, I have read that legume cooking liquid can work in a similar fashion, but it’s hard to say for sure in this recipe. If you try it out, please report back and let us know! Now I’m curious. :) I also wonder if it would impact the flavour.

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15 Elisa June 3, 2016

Hi Angela!

Nice to hear you got better :)

I would really like to try vegan mayonnaise, but every product in the store and recipe I find contains mustard. I cannot eat mustard or mustard seeds because I have an allergy. Do you have any idea about substitutions in order to preserve the intended taste as much as possible?

Thanks a lot!

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16 Michelle June 5, 2016

I just made this yesterday without the mustard (I didn’t have any on hand) and it turned out great :)

Used it to make some chickpea salad sandwiches for lunch today – even my 7.5 month old devoured it!

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17 Elisa June 6, 2016

Thank you so much, Michelle!
Will definitely try, then!

Elisa

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18 Angela Liddon June 8, 2016

Hey Elisa, My first instinct was to say that you could probably just leave it out since it’s such a small amount. Then I did a bit of reading online and read that it can be used as an emulsifier in certain foods like mac and cheese and mayo. I haven’t tested it without it yet, but my guess is that since it’s such a small amount it could still work. Please let us know if you try anything out. If you want to boost the flavours a bit, a small amount of garlic powder might be nice too.

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19 Elisa June 10, 2016

Thank you so much, Angela! Will definitely try!
Can’t wait for your second cookbook, the first one is our favourite recipe book at home!

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20 Hunter June 4, 2016

Aquafaba truly is magic!

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21 RaeLikesFroot June 6, 2016

<3 This looks Amazing! Thanks for the recipe, will most definitely be trying this one, I find store bought vegan mayo to be too salty and it always tastes a bit strange (I'm mostly talking about Mayola) But homemade seems the way to go :)

RaeLikesFroot
raelikesfroot.wordpress.com x

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22 Angela Liddon June 6, 2016

I hope you enjoy this mayo when you give it a try! I’d love to hear what you think. :)

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23 Elaine June 6, 2016

I just tried making the mayonnaise. I used Grapeseed oil, Braggs Apple cider vinegar, a fresh squeezed lemon off my tree, canned organic garbanzo bean liquid and I tried to follow your instructions carefully. I used my kitchenaid mixer On medium speed. The mayo did not turn creamy white and it is runny. Do I need to run the mixer longer after the oil has been drizzled in? Last year I tried making aquafava meringues also and did not have any success. I must be doing something wrong. Can you help me?

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24 Angela Liddon June 6, 2016

Hey Elaine, My guess is that the problem was due to using a stand mixer. I’ve only tested this recipe using a blender (both immersion and upright worked great for me). My guess is that there’s something with the blending motion that creates the fluffy mayo here. You need to run the blender until it gets fluffy and white. I think for my trials this took about 30 to 90 seconds (since the oil is streamed in slowly). I would suggest trying it again using a blender and let us know how that works out! It’s also important to stream in the oil slowly too. I hope this helps you have more success next time!

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25 Jessica Phan June 7, 2016

You are, and will always be my favorite vegan blogger. :) Love this recipe!

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26 Tia June 7, 2016
Recipe Rating:

Angela — this recipe looks really great! Have you (or any of your readers) had any luck freezing the chickpea liquid and then thawing and using it in your recipes? It seems I always open a can of chickpeas when I don’t need the brine or need the brine when I have no cans of chickpeas. I’m hoping storing the brine (possibly as ice cubes?) for can-less days might be the solution. Any thoughts, anyone??

-Tia

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27 Angela Liddon June 9, 2016

Hi Tia, I haven’t tried it personally yet, but I’ve read that you can definitely freeze aquafaba! Using an ice cube tray (or another type of measured container) is a great idea for storing, because then you’ll have easy-to-grab, ready-measured amounts available for use in recipes. It should keep well for at least week or two in the freezer (or, if sealed in an airtight container, a couple days in the fridge).

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28 Kathleen June 11, 2016

I am so anxious to try this. I have been on a search for mayo. The store brands do not work for me because of my food sensitivities. It is great To hear that the sweetener can be left out and it will work. Thank you for your blog and cookbook which I have.

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29 Chantelle June 13, 2016

Do you think avocado oil would work? It doesn’t seem to have too strong of flavor.

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30 Natalia June 13, 2016

Wow! This sounds so great! I have always been curious if there is a way to make a healthier vegan mayo. I am so hooked on Vegenaise, and I have wanted to switch it with something a bit cleaner since I always have veggie burgers. This is an amazing recipe and I can’t wait to try it!

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31 Angela Liddon June 14, 2016

I hope you like it when you get a chance to give the recipe a go, Natalia!

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32 Adela June 14, 2016

Hi Angela,

Sorry to hear that whole your family got the stomach flu. I am pregnant with my second as well and went through a stomach flu two days ago. Actually, I just came over to your blog to find a stomach soothing recipe :) What is your diet regime after a stomach flu? I know turmeric and ginger are good for inflammation, any other suggestions? Thanks!

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33 Angela Liddon June 14, 2016

Hey Adela, I’m sorry to hear you went through it too! Awful, right? I tried to follow the “BRAT” diet during the flu (banana, rice, applesauce, toast) – which wasn’t easy as I had zero appetite. I tried to consume hydrating fruit like watermelon too. Afterward, I focused a lot on nutrient-packed, hydrating juices to rehydrate. I made really simple protein smoothies with frozen banana, milk, protein powder, and I also really enjoyed soup – my glowing lentil soup was pretty soothing once I felt up to eating more spices. I hope you’re feeling better soon!

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34 Carrie June 15, 2016
Recipe Rating:

This is amazing!!! My husband can’t eat soy, and has high cholesterol, so this was the perfect recipe to try. I love how it takes only 2 minutes to make it.
Thank you!!!!!!

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35 Angela Liddon June 15, 2016

I’m glad the recipe’s a hit, Carrie! I definitely love how quick and easy it is, too. :)

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36 Carrie June 16, 2016

I wa wondering – how long does this keep for?

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37 Ellie June 15, 2016

I just tried making the mayo using what I could find in the pantry. I ended up substituting some of the ingredients with extra light olive oil, baker’s sugar, and Dijon mustard. It turned out amazing. Thanks Angela for always finding the next big trend in plant-based cooking!

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38 Angela Liddon June 16, 2016

So great to hear the mayo still worked out with those subs, Ellie. Thanks for sharing! :)

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39 Sykoni June 17, 2016
Recipe Rating:

Amazing! And delicious! I added a clove of grated garlic to mine and it is so good. Thank you!

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40 Angela Liddon June 17, 2016

That sounds like a fantastic twist on the recipe, Sykoni! I’ll have to try that some time. :)

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41 Stephanie June 21, 2016
Recipe Rating:

I made this, but it did not gum up properly (probably because of my immersion blender, it’s not working as great as it used to). It’s not a total loss though, as it is very useful in making a spreadable tofu cheese. :)

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42 Kristi June 22, 2016

I don’t have an immersion blender…Can I use a hand mixer for this?

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43 Lisa June 22, 2016

Hey Angela – love your recipes and your blog. I tried this recipe today and it didn’t work out. I didn’t have any refined olive oil or grapeseed oil so I tried a “naturally refined” avocado oil that I had on hand. Have you ever tried using avocado oil in this recipe? I try to avoid the refined oils when possible. Thanks for your help!

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44 sweta June 26, 2016

I made it using avocado oil and it worked out for me..

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45 Sweta June 26, 2016

Hi Angela,

I’m a vegetarian and I love cooking. I have been following your blog for about 4yrs now and every single recipe I’ve tried out turned out outstanding! So much so that I’m not afraid of trying out a new recipe from your blog even when I have guests over for dinner.. Thank you so much for spending so much time in creating recipes that are so failproof that it gives people like me confidence to serve it to guests on my first try!

Coming to this recipe, I’ve been looking for a Mayo recipe that doesn’t use egg or soy for a long time.. I tried this out this weekend with a couple of substitutions and i cried out in joy when I saw it emulsify! I used avocado oil instead of refined olive oil, 1/2 tsp of sugar instead of the brown rice syrup and some chilli powder instead of dry mustard (what can I say..us Indian people love our chilli powders ;)) The Mayo emulsified and tasted delicious! Thanks again for the awesome recipe and the recipe alterations you suggested in your FAQs.. It gave me the confidence to try this with I had in my pantry!

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46 Annalise July 6, 2016
Recipe Rating:

Wow Angela! You’ve outdone yourself again! This mayo is incredible, and better yet, it’s even better than the store-bought stuff. I would even venture to say that it’s the best mayo I’ve ever had. It’s amazing how the watery liquid turns, almost instantly, into creamy, luxurious mayo with just the whirl of the immersion blender. It’s perfect for sandwiches and dressings. My family loves it. I used this mayo recipe in my veggie-powered sandwich recipe on my blog. Let me know if you give them a try! :)

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47 Arzu July 9, 2016
Recipe Rating:

Worked!!! Tastes awesome too☺️I did your humus yesterday from scratch and kept some of the water of the chickpeas in my fridge. Fantastic🙏🏻thank you sooo much Angela. You have a big fan in Turkey😃

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48 Angela Liddon July 11, 2016

Thanks so much to you, too, Arzu, for the awesome comment! I’m glad you enjoyed the mayo and hummus. :)

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49 laura kidman July 9, 2016

We’ve been making our own mayo for a long time (not vegan though- hubby won’t give up eggs)…. anyway, we’ve always used safflower oil. We felt that Olive oil was too strong of a taste, and the safflower was a perfect substitution. Thought I’d share in case anyone else was considering a different oil

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50 Angela Liddon July 11, 2016

Thanks so much for the tip, Laura! :)

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51 Lise July 24, 2016

Hi Angela,
I’ve recently been diagnosed with a lot of food intolerances and your cookbook has been so helpful! Thank you so much!
Do you think that this be made without vinegar?

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52 Robin August 12, 2016

This mayo is amazing! This is the second time I’ve made it and my whole family loves it. Thank you!

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53 Angela Liddon August 17, 2016

I’m glad it such a hit, Robin!

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54 Ashley B August 22, 2016

Hi Angela,

I love the idea of this mayo and am so excited to try it I am gluten, dairy and soy free so this is perfect. I use mayo quite a bit and was wondering how long you’ve kept yours in the fridge?

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55 Angela Liddon August 23, 2016

Hi Ashley, I recommend storing leftovers in an airtight container in the fridge for up to 2 weeks. If you give this recipe a try, I hope you enjoy it!!

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56 S September 3, 2016
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I just made this recipe and then calculated the calories. At 110 calories a tablespoon I think I’ll have to toss this all in the garbage. No one needs mayo that badly.

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57 Alex September 14, 2016
Recipe Rating:

I just made this using aquafaba that I cooked down after I cooked my chickpeas and it worked out great! Since I wanted an aioli, I just added 2 cloves of garlic to the lemon juice mixture so I would blend very well. I made it in my highspeed blender since I don’t have a food processor. Thanks for the awesome recipe!

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58 Angela Liddon September 15, 2016

So glad it was a hit, Alex!

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59 penny mock September 20, 2016
Recipe Rating:

WOW!! Thank You!! What an AWESOME recipe! I subbed molasses for the brown rice syrup,(stiill stocking a new pantry), & it came out super yummie!! I have slowly been going whole food plant based due to being 42 & my body starting to do weird things, so its great that I can incorporate the chickpea liquid and not chunk it;) You ROCK!!

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60 Angela Liddon September 21, 2016

Aw, thanks Penny!! So glad you like the recipe (and that the molasses swap worked – that’s great to know!). :)

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61 Valerie September 24, 2016

Would like to receive your newsletter.

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