Recipe
Vegan Mayonnaise
How to make vegan mayo with aquafaba.
Ingredient batch: 1.5× original. Base yield: 16 (makes 1 cup).
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24 (makes 1 cup)
- Prep
- 70 minutes
- Total
- 5 minutes
Ingredients
- 89 mL aquafaba (volume measure)
- 7.4 mL apple cider vinegar (volume measure)
- 7.4 mL lemon juice (volume measure)
- 3.7 mL sugar (volume measure)
- 1.8 mL salt (volume measure)
- 266 mL vegetable oil (volume measure)
- 3.7 mL mustard (volume measure)
- 1 1/2 pinch onion powder — package or uncertain unit retained; no metric conversion
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 16 (makes 1 cup).
- 1/4 cup aquafaba
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp sugar
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 1/2 tsp mustard
- 1 pinch onion powder
Instructions
- Add aquafaba, vinegar, lemon juice, sugar, salt, and mustard to food processor and process until aquafaba is foamy.
- With processor running, slowly add the oil in in small increments. Scrape down the bottom and sides of the food processor 2-3 times while adding the oil.
- Add mustard and onion powder, then transfer aquafaba mayo to a jar and store in the fridge up to 2 weeks.
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https://adfreecook.com/vegan-mayonnaise-aquafaba/