Homemade Vegan Mayonnaise

Hey friend! Thanks for the feedback and question 💛 we hear you and appreciate it so much.

Nothing is changing with the free content on the site. It’s staying free, just like always! We recently added app-exclusive recipes to our website to help make them more visible to those in the community who wish to see them. If you’d rather stick to just the free recipes, you totally can! Simply click “Public Recipes” on the recipe index page (top menu bar), submit the search, and you’ll only our public free recipes. We hope this helps for now, and we'll continue to see if there's a way we can make this more clear - thanks for helping us improve what we do 🥰

Hey Anastasia! We haven't tried freezing this vegan mayo recipe as we suspect it may separate or change in texture once thawed. A quick blend or whisk might help bring it back to its original consistency, but I can't say for sure without trying myself. If you give it a try, we’d love to hear how it turns out! 🤗✨

I made it yesterday and also used olive oil, but only partially - I didn't want to go to the basement for another type of oil.
It's awesome 😊

Yayy we're so glad that the vegan mayonnaise recipe was enjoyed, Sara 😊

Hi Sarah, yes the mayonnaise can be stored in an airtight container in the fridge for up to 2 weeks. It should maintain its creaminess.

In case you haven't seen yet and it helps in the future, the storage instructions on the app are in the directions tab and the last slide of the "Make" step-by-step instructions 🤗

Aw thanks for taking the time to share your experience with the vegan mayo recipe, Rob! Thanks a bunch 🫶

Hey DC, a milder-tasting oil such as canola or avocado oil may work in this vegan mayo recipe, but we haven't tried it to be honest. Let us know if you find any other types of oil that work well 😊

Hey Ines, so glad you love the vegan mayo recipe! Your method of slowly streaming in the oil is a lovely workaround for making sure it emulsifies properly. In case it helps, cold ingredients can prevent emulsification so making sure all ingredients are at room temperature can also work wonders 😊

yes, that’s something I suspected as well, thanks for confirming :)

Thanks a bunch for taking the time to share your experience with the recipe, Heather!

I read a couple of tips:
- once cooked, if not using the chickpeas immediately, store back in liquid. That way more protein from the beans will make its way to the liquid thus enhancing its thickening properties
- once prepared, you can remove the chickpeas and let the aquafaba reduce at low temp
I did the first one and my aquafaba looks quite…thick? Not sure what the word would be

Hi Adeline, thanks for the question - and thanks for the tips, Nobaro! Indeed, the water from home-cooked chickpeas can be used as aquafaba, but it often isn't as thick as the liquid from canned chickpeas. To achieve a similar consistency, you can reduce the cooking water by simmering it until it thickens 😊

Woohoo! Such a big compliment, Kathy, thanks for the glowing review and support 🥰

Hi Shea, the mayonnaise can be stored in an airtight container in the fridge for up to 2 weeks. In case you haven't seen it yet and it helps in the future, the storage instructions on the app are in the directions tab and the last slide of the "Make" step-by-step instructions.

Indeed, you can also over-blend the ingredients which may result in a runny or separated texture rather than a creamy consistency. Hope you enjoy the vegan mayo if you give it a try 🤗

So happy to hear the vegan mayo is being enjoyed, Ayana 🫶✨

So glad you enjoyed the Vegan Mayonnaise, Wilma, thanks for sharing your experience with it 😃

dysfjj

Hey there, friend, the mayonnaise can be stored in an airtight container in the fridge for up to 2 weeks. In case you haven't seen yet and it helps in the future, the storage instructions on the app are in the directions tab and the last slide of the "Make" step-by-step instructions 🤗

Merci

Thank YOU for the glowing review, Shell - it means so much!

Hey there, Maria, aw thanks for your kind words about the app and question! Unfortunately, there is no substitute for the oil in this recipe. We will make a note to create an oil-free mayo recipe for the future 😊 If you are looking for an alternative to mayo, yogurt can usually be a tasty substitute!

Sorry to interject....
My father was avoiding oils and fats as much as possible for years.
Whipped and seasoned tofu makes a pretty good sub for mayo in salads and sandwiches etc. Dad also added onion soup mix to make dip, because he had to have his dip while watching sports. Tofu dip and air fryer oil-free chips. Probably helped give us an extra four or five years.

Thanks for the tip about seasoned tofu, K! In case it helps Maria we have a
Herby Garlic Cream "Cheese" recipe here: https://www.pickuplimes.com/r… 😃

Hi PUL team

I came to see if there was an alternative to oil. Have you since created an oil free mayo? I would love to suggest it for a future recipe. If so , can you direct me to the name of it.

Hi Danielle, we haven't yet but have bumped it on our ideas list of recipes 🙌

Oh, Molly, we're smiling from ear to ear! Thanks for the glowing review for the Vegan Mayonnaise and for sharing your tasty twists with the recipe 😃

Yayy we're so happy to hear, Natália, thank you! ☺️

Hey there, Aileen, thanks so much for taking the time to share your experience with the Homemade Vegan Mayonnaise! We're so happy it was enjoyed 😃

Hi there, Daniel, thanks for sharing this! Indeed we wouldn't recommend using extra virgin olive oil as a substitute for grapeseed oil since it will infuse a stronger, more bitter flavour. A milder-tasting oil such as grapeseed oil or canola oil is better suited for the recipe. Let us know if you find any other types of oil that work well 😊

Hey Mathilde, thanks for sharing your experience with the vegan mayo! You can add a touch of sweetener like maple syrup if you'd like. Otherwise, some of our favourite ways to transform this one are into a cinnamon mustard dip (https://www.pickuplimes.com/r…), a tangy ranch or tahini dill dip (such as https://www.pickuplimes.com/r…), or a Thousand Island Sauce (https://www.pickuplimes.com/r…) 😊

Hey Annie, thanks for the question. It's hard to say the "best" choice as it depends on many factors, but grapeseed oil is a nice option because it has a mild taste and contains heart-healthy polyunsaturated fats while being lower in less healthy saturated fats. Other options that have a similar balance of fats include canola or avocado oil. In case you haven't seen it article, we have an article called "Fats and Oils" on the blog which talks more about our philosophy. Enjoy the recipe!☺️

Hey Solita, we wouldn't recommend using extra virgin olive oil as a substitute for grapeseed oil since it will infuse a stronger, more bitter flavour. A milder-tasting oil such as grapeseed oil or canola oil is better suited for the recipe. We hope you enjoy the vegan mayonnaise if you're able to give it a try😊

Woohoo! It means so much, Erin, thank you 🤩

So glad the vegan mayo was enjoyed, Ada! Thanks for the questions as well. Aquafaba, while not rich in nutrients, is generally considered safe to eat. Concerns about BPA are valid though, so you can use low-sodium or BPA-free canned beans to help mitigate this.

While oligosaccharides are also part of most nourishing lifestyles, if you find they cause discomfort, you can consider starting with smaller portions or gradually increasing intake to give the digestive system time to adjust. It's always a good idea to listen to your body 🤗

I need to add I put the oil in slowly while I was blending, and I even tried different blades. However the agua fans, was in fridge from last night. Would that be something to do with it? 🤔

Hey there, Ellen, thanks for reaching out! If your vegan mayonnaise isn't thickening as expected, a few things could be at play. 1) make sure your ingredient measurements are accurate. For example, the lemon juice is 1 tsp (5 mL), not 1 Tbsp (15 mL) 😊, 2) Add the ingredients in the correct order, as outlined in step 1, with olive oil in a layer at the top before blending - indeed, I wonder if adding the oil gradually, rather than having it all in the jar to being with could be contributing to some of the issue, 3) using an immersion blender instead of a food processor or blender, 4) the temperature of the ingredients can perhaps affect the thickening process. Using chilled ingredients, like aquafaba from the fridge, might slow down the thickening so blending for a bit longer should help in this case, or simply let the aquafaba come to room temp before using. I hope this helps for now!

Yes, thank you team, for clarifying all of that. I will keep this in mind for the next time. 😉 And I do appreciate all new stuff/recipes and ideas. This app is just awesome. 🤩

Hey Hilal, so happy to hear the recipe is being enjoyed 😊 you can find recipes by searching for "mayo" on the recipe page, or under the Homemade Vegan Mayonnaise recipe, scroll down to the "Make your own" section under the ingredients list. We can swipe left in the "Make your own" sections for many mayo recipe ideas. I hope this helps for now!

Hey Freya, a few ideas come to mind! Firstly, being sure to slowly add the oil when mixing can help it emulsify properly with the other ingredients, resulting in a thicker texture. Secondly, a standing mixer might take longer to achieve a thicker texture compared to an immersion blender. Continuing to mix for a few minutes can do wonders. Lastly, because standing blenders usually have larger jars, you might need to make larger batches of mayo to achieve effective emulsification. Hope this helps for now 😃

Hey Steph, an immersion blender is really helpful for getting the classic airy mayonnaise texture because of the way it helps emulsify the mixture. A powerful blender, like a Vitamix, might do though so long as you can still add the oil in a thin and steady stream. A hand mixer should also work. Let us know if you give it a try 😊

A huge compliment, Freya! Thank you :)

That's my name too

Such a massive compliment, Maisa, thank you!

Hey Amy, the mayonnaise can be stored in an airtight container in the fridge for up to 2 weeks 🤗

Hey Jamie, you'll definitely want it on a higher speed and you might just need to keep going - it can take a little while to emulsify depending on the power of your immersion blender. I hope this helps!