Jesse’s Vegan Mayonnaise

Keyword: mayonnaise, vegan, plant-based
Servings: 16 1 tbsp servings
Calories: 95kcal
Super easy to make and all plant based creamy mayo
Print Recipe


  • immersion blender


  • 1/4 Cup Aquafaba
  • 1/4 Tsp mustard powder
  • 1/4 Tsp Salt
  • 2 Tsp Apple cider vinegar
  • 2 1/2 Tsp Brown rice syrup
  • 3/4 Cup Avocado oil *see Galley Kat note below


  • Place all ingredients except oil in a tall blender jar...tall enough so mixture won’t splatter...and blend until frothy
  • Gradually drizzle in the oil while continuing to blend until mixture is thick and creamy. This can take up to 4-5 minutes. Adding more oil will contribute to a thicker result. It will thicken more onece refrigerated.
  • Use right away or refrigerate for up to 2 weeks.


Galley Kat Notes
*I’ve made this with grapeseed oil for a neutral tasting result. A mild tasting extra virgin olive oil also gives a good result, especially good for a salad dressing.


Calories: 95kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 37mg | Sugar: 1g | Calcium: 1mg