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–+ servings
mayo in a glass jar

Vegan Sunflower Mayo

How to make Vegan Mayo at home! This homemade vegan mayo will become a new staple in your kitchen.
Print Recipe
CourseVegan Staples
CuisineAmerican
Cook Time10 minutes
Servings40 servings
Calories98kcal

Ingredients

Optional Health Boosting Add Ins for an Extra Thick Mayo Pick one of These to Thicken your Mayo Further

  • 1/4 cup Prepared Irish Sea Moss (recommended)
  • 2 tbs Ground Flax Seeds
  • 2 tbs Ground Chia Seeds
  • 1 tbs Tapioca Starch

Instructions

  • Blend aquafaba on high for 2-3 minutes
  • Add everything except your oil to the blender (including those extra thickening options), return to high blend speed
  • Slowly pour oil into the blender while its running, doing a very thin stream of oil. If you add the oil too quickly the mayo will not be as thick- go as slowly as possible for the thickest result. Depending on whether you use a thickener will determine how much oil you need, stop adding oil once it is at your desired thickness or begins to settle on the top of the mixture.
  • Jar it up and refrigerate- it will continue to thicken slightly overnight. *Since this recipe is all natural, some separation may occur! Either stir it together or pour out the excess liquid after it settled. Adding a thickener like Irish Sea Moss will help reduce separation.

Video

Notes

  • Don't have sunflower oil? Try another neutral oil like canola or vegetable oil.
    Do not use coconut oil! It will clump in the cold mixture and make the mayo runny. Do not use olive oil- if you want a mayo result.
    Use olive oil if you want an aioli, but add a couple of cloves of garlic to the blender.
  • Aquafaba is the liquid from cooked beans. Strain your cooked beans and save the aquafaba for lots of wonderful recipes like this one.
    Try to use a light color bean like chickpeas or white beans for this, black bean or pinto bean aquafaba doesn't look as visually appealing.
    If you do not want to cook beans use the liquid that is in a can of beans for this recipe. (Although you can save some money and reduce your sodium if you cook your own beans rather than buying them canned)
  • If you do not have white wine vinegar sub it with apple cider vinegar, if you don't have that you can use standard white vinegar.
    Experiment and try it with rice vinegar for a 'sushi' like flavor
    The purpose of the vinegar is to increase the acidity, experiment with homemade vinegars of various kinds aioli
  • Black salt adds a depth and a slight egg flavor to the mayo. It is highly recommended but in a pinch you can swap it out for a salt of your choice.

    • Nutrition

    Calories: 98kcal