12 Creamy Vegan Aquafaba Mayonnaise Recipes

Perfect for those who love creamy textures without the dairy, our roundup of 12 vegan aquafaba mayonnaise recipes is a game-changer for home cooks. Whether you’re whipping up a sandwich spread or dressing a salad, these plant-based alternatives promise richness and flavor. Dive into our list and discover how simple ingredients can transform your meals into creamy delights. Ready to get started?

Classic Vegan Aquafaba Mayonnaise

Trying to find a vegan mayo that doesn’t compromise on texture or taste? This Classic Vegan Aquafaba Mayonnaise is your answer. It’s creamy, tangy, and perfect for sandwiches or dressings.

Ingredients

– 1/2 cup aquafaba (the liquid from a can of chickpeas, make sure it’s unsalted)
– 1 tbsp lemon juice (freshly squeezed for the best flavor)
– 1 tsp Dijon mustard (adds a nice depth)
– 1/2 tsp salt (I like sea salt for its mildness)
– 1 cup neutral oil (like sunflower or grapeseed, for a smooth finish)
– 1/2 tsp apple cider vinegar (for that extra tang)

Instructions

1. Pour the aquafaba into a large mixing bowl. Ensure the bowl is clean and dry for best results.
2. Add the lemon juice, Dijon mustard, and salt to the aquafaba. Whisk together until fully combined.
3. Slowly drizzle in the oil while continuously whisking. Tip: A steady hand ensures a smooth emulsion.
4. Once all the oil is incorporated, add the apple cider vinegar. Whisk for another minute to blend.
5. Transfer the mayonnaise to a clean jar. Tip: Use a funnel to avoid spills.
6. Refrigerate for at least 1 hour before use. Tip: Chilling thickens the mayo and enhances flavors.
Keep it in the fridge for up to a week. The mayo will thicken more as it cools, perfect for spreading or dipping. Try it in a vegan BLT for a creamy crunch.

Spicy Sriracha Vegan Aquafaba Mayonnaise

Fancy a twist on traditional mayo? This Spicy Sriracha Vegan Aquafaba Mayonnaise packs a punch with minimal effort. Perfect for sandwiches, dips, or dressings.

Ingredients

– 1/2 cup aquafaba (the liquid from a can of chickpeas, my secret weapon for vegan recipes)
– 1 tbsp lemon juice (freshly squeezed, for that zesty kick)
– 1 tsp Dijon mustard (adds depth, I swear by Maille)
– 1/2 cup neutral oil (like sunflower, it’s my choice for its lightness)
– 1 tbsp Sriracha (adjust based on your heat tolerance)
– 1/4 tsp salt (I prefer Himalayan pink for its subtle flavor)

Instructions

1. Pour the aquafaba into a large mixing bowl. Tip: Ensure no chickpea bits are present for a smoother mayo.
2. Add lemon juice and Dijon mustard to the bowl. Whisk for 30 seconds until slightly frothy.
3. Slowly drizzle in the oil while continuously whisking. Tip: A steady hand here ensures emulsion.
4. Once the mixture thickens, fold in the Sriracha and salt. Tip: Taste and adjust Sriracha for more heat if desired.
5. Transfer to a jar and refrigerate for 1 hour to set.

Just like that, you’ve got a creamy, spicy condiment ready to elevate any dish. Its velvety texture and fiery kick make it a standout in vegan spreads. Try it on a veggie burger or as a bold salad dressing.

Garlic Infused Vegan Aquafaba Mayonnaise

Perfect for adding a creamy touch to sandwiches or salads, this garlic-infused vegan aquafaba mayonnaise is a game-changer. Packed with flavor, it’s surprisingly simple to whip up.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, make sure it’s unsalted)
• 1 cup neutral oil (I swear by sunflower oil for its lightness)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp Dijon mustard (for that subtle kick)
• 2 garlic cloves, minced (fresh is best, but powdered works in a pinch)
• 1/2 tsp salt (adjust based on your preference)

Instructions

1. Pour the aquafaba into a large mixing bowl. Using an electric mixer, beat on high speed for 2 minutes until frothy.
2. Add the apple cider vinegar and Dijon mustard to the bowl. Continue beating for another minute to combine.
3. Gradually drizzle in the oil while the mixer is running on medium speed. This should take about 3 minutes to fully incorporate.
4. Once the mixture starts to thicken, add the minced garlic and salt. Beat for an additional minute until the mayonnaise is smooth and creamy.
5. Transfer the mayonnaise to an airtight container and refrigerate for at least 1 hour before use to allow the flavors to meld.

Rich and velvety, this mayonnaise boasts a bold garlic flavor that elevates any dish. Try spreading it on a veggie burger or mixing it into a potato salad for an extra punch.

Lemon Dill Vegan Aquafaba Mayonnaise

Never underestimate the power of aquafaba. This Lemon Dill Vegan Aquafaba Mayonnaise is a game-changer for plant-based diets, offering a creamy, tangy twist on the classic condiment.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, my secret weapon for vegan recipes)
• 1 cup sunflower oil (I find it gives the best neutral flavor)
• 2 tbsp lemon juice (freshly squeezed, for that bright zing)
• 1 tsp apple cider vinegar (a dash adds the perfect tang)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp garlic powder (just enough to hint at depth)
• 1 tbsp fresh dill, finely chopped (dill is non-negotiable for that herby freshness)

Instructions

1. Pour the aquafaba into a large mixing bowl. Using an electric mixer, beat on high speed for 1 minute until frothy.
2. Slowly drizzle in the sunflower oil while continuing to beat. This should take about 3 minutes; the mixture will thicken significantly.
3. Add the lemon juice, apple cider vinegar, salt, and garlic powder. Beat for another 30 seconds to fully incorporate.
4. Fold in the fresh dill with a spatula until evenly distributed. Tip: For a smoother mayo, blend the dill with the lemon juice before adding.
5. Transfer the mayonnaise to an airtight container. Chill in the refrigerator for at least 1 hour before use to allow flavors to meld. Tip: The mayo thickens as it chills, so don’t worry if it seems a bit loose at first.

Great for spreading on sandwiches or as a dip for veggies, this mayo boasts a light, airy texture with a punchy lemon-dill flavor. Try it as a base for potato salad to really let it shine.

Chipotle Lime Vegan Aquafaba Mayonnaise

Aquafaba transforms into a creamy, dreamy base for this bold Chipotle Lime Vegan Mayonnaise. A game-changer for plant-based spreads, it’s surprisingly simple to whip up.

Ingredients

– 1/2 cup aquafaba (the liquid from a can of chickpeas, reduced by half for thickness)
– 1 tbsp apple cider vinegar (adds a tangy kick)
– 1 tsp Dijon mustard (for depth)
– 1/2 tsp salt (I like sea salt for its clean taste)
– 1/4 tsp garlic powder (a little goes a long way)
– 1/4 cup neutral oil (avocado oil is my favorite for its mild flavor)
– 1 tbsp lime juice (freshly squeezed for the brightest flavor)
– 1 tsp chipotle powder (adjust based on your heat preference)
– 1/4 tsp smoked paprika (for that irresistible smoky hint)

Instructions

1. In a small saucepan, simmer the aquafaba over medium heat until reduced by half, about 10 minutes. Cool completely.
2. Combine the cooled aquafaba, apple cider vinegar, Dijon mustard, and salt in a blender. Blend on high for 30 seconds.
3. With the blender running, slowly drizzle in the oil until the mixture emulsifies and thickens, about 2 minutes.
4. Add the garlic powder, lime juice, chipotle powder, and smoked paprika. Blend for another 30 seconds to incorporate.
5. Taste and adjust seasoning if necessary. Transfer to a jar and refrigerate for at least 1 hour to thicken.

Key to success: Ensure all ingredients are at room temperature to emulsify properly. For a smoother mayo, blend longer after adding the oil. Store in the fridge for up to a week—it thickens over time. Kick up the smokiness by adding an extra pinch of smoked paprika before serving. Perfect for slathering on sandwiches or as a zesty dip for veggies.

Herbed Vegan Aquafaba Mayonnaise

Dive into the creamy, dreamy world of vegan condiments with this herbed aquafaba mayonnaise. It’s surprisingly simple to whip up and packs a flavorful punch.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, no salt added is my preference)
• 1 tbsp apple cider vinegar (for that tangy kick)
• 1 tsp Dijon mustard (adds depth, trust me)
• 1 cup neutral oil (like sunflower, but avocado oil works wonders for a richer taste)
• 1/2 tsp salt (fine sea salt dissolves best)
• 1/4 tsp garlic powder (for a hint of savoriness)
• 1 tbsp fresh herbs, finely chopped (dill and chives are my go-to for brightness)

Instructions

1. In a tall, narrow container, combine aquafaba, apple cider vinegar, and Dijon mustard. Tip: A immersion blender works best here for emulsification.
2. Blend on high speed for 30 seconds until the mixture is frothy and slightly thickened.
3. With the blender running, slowly drizzle in the oil over the course of 2 minutes. Tip: Patience is key—too fast and your mayo might break.
4. Once all the oil is incorporated and the mixture is thick, add salt, garlic powder, and fresh herbs. Blend for another 10 seconds to combine. Tip: Taste and adjust seasoning now, but remember the flavors will meld as it sits.
5. Transfer to a jar and refrigerate for at least 1 hour before using. This lets the flavors deepen and the texture set.

Outrageously creamy and herby, this mayonnaise elevates sandwiches, salads, or as a dip. Try it slathered on a veggie burger or as a base for a zesty potato salad.

Truffle Vegan Aquafaba Mayonnaise

Bold flavors don’t always need dairy. This Truffle Vegan Aquafaba Mayonnaise proves it with its rich, creamy texture and earthy depth.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, my secret weapon for vegan recipes)
• 1 cup grapeseed oil (light and neutral, it lets the truffle shine)
• 1 tbsp white truffle oil (a little goes a long way, but it’s worth the splurge)
• 1 tsp Dijon mustard (for a subtle tang and emulsification help)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1 tbsp lemon juice (freshly squeezed, please)

Instructions

1. Chill the aquafaba in the fridge for 30 minutes. Cold aquafaba whips up better.
2. Pour the chilled aquafaba into a large mixing bowl. Use a hand mixer on high speed for 2 minutes until frothy.
3. Add the Dijon mustard and salt. Mix for another 30 seconds to combine.
4. Slowly drizzle in the grapeseed oil while mixing on medium speed. This should take about 3 minutes for full emulsification.
5. Once thick and creamy, fold in the truffle oil and lemon juice gently with a spatula.
6. Transfer to a jar and refrigerate for at least 1 hour before use. It thickens as it chills.

Not just a sandwich spread, this mayo elevates roasted veggies or dolloped on soups. Its luxurious texture and umami punch make it a fridge staple.

Avocado Vegan Aquafaba Mayonnaise

Bold flavors and creamy textures define this Avocado Vegan Aquafaba Mayonnaise. It’s a game-changer for plant-based diets, offering richness without compromise.

Ingredients

– 1 ripe avocado (Haas works best for its creaminess)
– 1/4 cup aquafaba (the liquid from a can of chickpeas, no salt added)
– 1 tbsp lemon juice (freshly squeezed for that zesty kick)
– 1/2 tsp mustard (Dijon adds a nice depth)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– Salt to taste (I like a pinch of Himalayan pink salt for its minerals)

Instructions

1. Cut the avocado in half, remove the pit, and scoop the flesh into a blender.
2. Add the aquafaba, lemon juice, and mustard to the blender.
3. Blend on high speed for 30 seconds until the mixture is smooth.
4. With the blender running, slowly drizzle in the olive oil to emulsify the mixture. Tip: Pouring too fast can break the emulsion.
5. Continue blending for another minute until the mayonnaise is thick and creamy. Tip: If it’s too thick, add a teaspoon of aquafaba to thin it.
6. Taste and adjust salt as needed. Tip: A little salt enhances all the flavors.
7. Transfer to a jar and refrigerate for at least an hour to thicken further.
Zesty and velvety, this mayonnaise spreads like a dream on sandwiches or dollops beautifully on salads. Its vibrant green hue makes it a standout in any dish.

Roasted Red Pepper Vegan Aquafaba Mayonnaise

Hate store-bought mayo? This Roasted Red Pepper Vegan Aquafaba Mayonnaise is a game-changer. Creamy, flavorful, and completely plant-based, it’s perfect for sandwiches, salads, or as a dip.

Ingredients

– 1/2 cup aquafaba (the liquid from a can of chickpeas, make sure it’s unsalted)
– 1 tbsp apple cider vinegar (I love the tang it adds)
– 1 tsp Dijon mustard (for that slight kick)
– 1/2 tsp salt (fine sea salt works best here)
– 1/4 tsp garlic powder (adds depth)
– 1/2 cup roasted red peppers (jarred is fine, but pat them dry)
– 1 cup neutral oil (like sunflower or grapeseed, it keeps the flavor clean)

Instructions

1. In a blender, combine aquafaba, apple cider vinegar, Dijon mustard, salt, and garlic powder. Blend on high for 30 seconds until frothy.
2. Add roasted red peppers to the blender. Blend until completely smooth, about 1 minute.
3. With the blender running on low, slowly drizzle in the oil. This should take about 2 minutes to emulsify properly.
4. Once all the oil is incorporated, blend on high for another 30 seconds to ensure a creamy consistency.
5. Taste and adjust seasoning if necessary, but remember the flavors will meld as it chills.
6. Transfer to an airtight container and refrigerate for at least 1 hour before using to thicken.

Lusciously creamy with a hint of smokiness from the roasted peppers, this mayo is a versatile condiment. Try it slathered on a veggie burger or as a bold dip for sweet potato fries.

Curry Vegan Aquafaba Mayonnaise

This vegan mayo swaps eggs for aquafaba, creating a creamy, rich condiment that’s surprisingly simple to make.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, I find it works best at room temperature)
• 1 tbsp lemon juice (freshly squeezed for that zesty kick)
• 1 tsp Dijon mustard (adds a nice depth of flavor)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1 cup neutral oil (like sunflower or grapeseed, my kitchen staple)
• 1/2 tsp curry powder (for that warm, spicy note)

Instructions

1. Pour the aquafaba into a large mixing bowl. Tip: Ensure the bowl is completely dry for best results.
2. Add lemon juice, Dijon mustard, and salt to the bowl. Tip: Mixing these first helps distribute the flavors evenly.
3. Using an electric mixer, start blending on low speed. Gradually increase to high. Tip: Patience here ensures a stable emulsion.
4. Very slowly drizzle in the oil while the mixer runs. This should take about 5 minutes. Tip: A steady hand prevents the mayo from breaking.
5. Once all oil is incorporated and the mixture is thick, add curry powder. Blend for another 30 seconds to combine.

Light and fluffy with a hint of spice, this mayo elevates sandwiches or serves as a bold dip. Try it on a veggie burger for an extra flavor punch.

Wasabi Vegan Aquafaba Mayonnaise

Just when you thought mayonnaise couldn’t get any better, here comes a vegan twist with a kick. Wasabi Vegan Aquafaba Mayonnaise is your new go-to condiment, blending creaminess with heat.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, my secret to fluffiness)
• 1 tbsp lemon juice (freshly squeezed, for that zesty punch)
• 1 tsp wasabi paste (adjust based on your heat preference)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1 cup neutral oil (avocado oil is my favorite for its mild flavor)

Instructions

1. Pour the aquafaba into a large mixing bowl. Ensure it’s at room temperature for best results.
2. Add lemon juice and wasabi paste to the aquafaba. Whisk until fully combined.
3. Start adding the oil slowly, a few drops at a time, while continuously whisking. This gradual process ensures emulsification.
4. Once half the oil is incorporated and the mixture starts thickening, you can add the remaining oil in a steady stream, still whisking.
5. Whisk in the salt last, adjusting to taste if necessary. The mayonnaise should be thick and creamy.
6. Transfer to a jar and refrigerate for at least 30 minutes before serving to let the flavors meld.

This mayonnaise boasts a smooth texture with a bold wasabi kick. Try it as a spicy spread on sandwiches or as a daring dip for veggies.

Sun-Dried Tomato Vegan Aquafaba Mayonnaise

Yield a creamy, flavorful vegan mayonnaise with this simple aquafaba-based recipe. Perfect for sandwiches or as a dip, it’s a game-changer for plant-based diets.

Ingredients

• 1/2 cup aquafaba (the liquid from a can of chickpeas, chilled overnight)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 cup sunflower oil (my choice for its neutral taste)
• 1/4 cup sun-dried tomatoes in oil, drained (for that rich, umami punch)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp garlic powder (a little goes a long way)

Instructions

1. In a blender, combine aquafaba, lemon juice, and Dijon mustard. Blend on high for 30 seconds until frothy.
2. With the blender running, slowly drizzle in sunflower oil. This should take about 2 minutes to emulsify properly.
3. Add sun-dried tomatoes, salt, and garlic powder. Blend for another 30 seconds until smooth and creamy.
4. Transfer to a jar and refrigerate for at least 1 hour before use. This helps the flavors meld.
5. Tip: For a thinner consistency, add a teaspoon of water at a time until desired texture is reached.
6. Tip: Always use chilled aquafaba for the best emulsion.
7. Tip: If the mixture separates, blend again with a teaspoon of hot water to bring it back together.

Fabulously creamy with a hint of tang and umami, this mayonnaise is versatile. Try it as a spread on veggie burgers or whisk into dressings for extra richness.

Conclusion

Here’s a treasure trove of creamy, dreamy vegan mayo options that prove aquafaba is nothing short of magical! Whether you’re drizzling, dipping, or dolloping, these 12 recipes offer something for every taste. We’d love to hear which one becomes your kitchen staple—drop a comment below and don’t forget to share the love (and this article) on Pinterest. Happy cooking!