Vegan Mayo Recipe Chickpea: Silky Aquafaba Emulsion in Minutes

This silky vegan mayo proves plant-based can outperform traditional versions. Using chickpea aquafaba as the emulsifier creates a creamy, stable base without eggs.

The process is surprisingly simple—just blend aquafaba with oil, acid, and seasoning until thick and glossy. Within 5 minutes, you’ll have a smooth emulsion that rivals commercial mayonnaise.

What sets this apart is the neutral flavor of chickpeas, allowing the tangy, slightly sweet profile to shine. It holds up beautifully in sandwiches, dressings, or as a dip.

Store in the fridge for up to a week, where it thickens further. This is the plant-based condiment your kitchen needs.

Ingredients for Vegan Mayo Recipe Chickpea

Eight simple ingredients transform into a creamy, dreamy plant-based condiment.

The aquafaba is everything here. Use unsalted canned chickpea liquid—brined or homemade won’t emulsify the same. I grab Goya or Eden Organic brands at the grocery store (the cans with just chickpeas and water). The oil needs to be neutral—avocado oil is my go-to, but any light, flavorless oil works. Avoid extra-virgin olive oil; it’s too assertive for this.

No aquafaba? Reduced aquafaba from white beans works in a pinch, though chickpea is best. Out of Dijon? Yellow mustard at the same amount is fine. The vinegar can be swapped for white wine vinegar or lemon juice. Want it sweeter? Add a touch more maple syrup (agave works too). The garlic powder is subtle but worth it.

This keeps 7-10 days in the fridge, where it thickens as it chills. The emulsion is most stable when cold. For longer storage, freeze in ice cube trays (3 months max), then thaw in the fridge. Stir before using—separation is natural.

Step-by-Step Instructions for Vegan Mayo

Here’s the method I use to create a creamy, stable emulsion that rivals traditional mayo.

Step 1: Prepare the Aquafaba Base

Measure out the 0.5 cup Chickpea Aquafaba into a tall, narrow container—this shape helps the immersion blender work most effectively. I use unsalted canned liquid only, as any salt in the aquafaba can affect the final seasoning.

Add the 1 tsp Dijon Mustard, 2 tsp Apple Cider Vinegar, 1 tbsp Lemon Juice, 0.5 tsp Sea Salt, 0.25 tsp Garlic Powder, and 0.5 tsp Maple Syrup to the aquafaba. The mustard acts as an emulsifier while the vinegar and lemon juice provide the necessary acidity for both flavor and stability.

Step 2: Begin the Emulsion Process

Insert an immersion blender into the container and blend the aquafaba mixture for 10-15 seconds until it becomes frothy and slightly thickened. This step is crucial—it creates the foundation for your emulsion.

With the blender still running, begin slowly drizzling in the 1.5 cups Neutral-Flavored Oil. Start with just a few drops at a time, allowing each addition to fully incorporate before adding more. This gradual process is what creates that silky, stable emulsion.

Step 3: Incorporate the Remaining Oil

As the mixture begins to thicken, you can increase the oil to a thin stream. The key is maintaining that steady drizzle while keeping the blender moving. You’ll notice the mixture transform from a thin liquid to a thick, creamy consistency.

Continue blending until all 1.5 cups Neutral-Flavored Oil is incorporated. The final product should be thick, creamy, and pale in color. If it looks too thin, don’t worry—just keep blending for another 10-15 seconds to help it thicken.

Step 4: Adjust and Finish

Taste and adjust the seasoning if needed. The 0.5 tsp Sea Salt and 0.25 tsp Garlic Powder should provide a balanced flavor, but you can add a pinch more salt if desired. The 0.5 tsp Maple Syrup adds a subtle sweetness that balances the acidity.

Transfer to an airtight container and refrigerate. The mayo will thicken further as it chills. Use within 5-7 days for best quality. This makes enough for 4 servings, perfect for sandwiches, dips, or salad dressings.

Dietary Considerations for vegan mayo recipe chickpea

Gluten-Free Naturally

This creation is inherently gluten-free since it relies on chickpea aquafaba rather than any wheat-based ingredients. I always double-check my brands—Goya and Eden Organic chickpeas are safe choices for gluten-sensitive folks.

Soy-Free Option

Most mayonnaise contains soy lecithin, but this version skips it entirely. The emulsification comes from aquafaba and mustard, making it soy-free by default. Just ensure your Dijon mustard doesn’t contain soy additives.

Nut-Free Safety

This is a nut-free recipe as written, but watch your oil choice—some avocado oils are processed in facilities with tree nuts. I stick with light olive oil to avoid any cross-contamination concerns.

Egg-Free Alternative

The beauty of this recipe is it replaces eggs entirely with chickpea aquafaba. It’s perfect for vegan diets or anyone with egg allergies. The texture and stability rival traditional mayo without any animal products.

Low-Carb Friendly

With only 0.5 tsp maple syrup, this is already low in carbs. For keto diets, simply omit the sweetener—the tangy flavor still shines through. Each serving contains minimal net carbs compared to store-bought versions. 💪

Allergen Note

While naturally free of major allergens, always verify your mustard and vinegar labels for hidden ingredients. Some brands add sulfites or other additives that might trigger sensitivities. Better safe than sorry!

Frequently Asked Questions