Vegan Mayo (vegan | gluten-free)

I’m not going to lie- I do love mayonnaise slathered on pretty much everything. But now that I’m vegan, my options have become more limited and definitely more expensive. So what’s a vegan to do? Make my own cheapskate version obviously, yeah boi! Which involves leftover chickpea water (AKA aquafaba) so you’re literally not throwing anything away.


Serving size:

Makes roughly 500ml


  • 300g silken tofu
  • 150ml aquafaba
  • 200ml rapeseed oil
  • 2 tbsp vinegar
  • 1 tsp mustard powder
  • 1 tbsp yeast flakes
  • 1 tsp salt


  1. In an immersion blender, blend the vinegar and rapeseed oil, adding the oil a little at a time. This should take around 5-8 minutes to complete.
  2. The mixture will be thicker but still slightly runny.
  3. Now add the aquafaba and continue to mix in the immersion blender for roughly 10 minutes.
  4. Add in the remaining ingredients and continue to blend to a smooth, creamy puree.

Eat with whatever deserves a big dollop of mayo (so pretty much everything). I also added garlic to make some aioli and then a sweet chilli version too by mixing with a heck load of thai sweet chilli sauce. Super tasty like seriously.

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