Egg-Free Aquafaba Mayo

Preparation: 5 to 10 min | Servings: 1 cup

In less than 5 minutes, you can make homemade egg-free mayo using aquafaba. Aquafaba is the name for the liquid found in a can of chickpeas. The name comes from the combined Latin words aqua « water » and faba « beans ». This quick mayo is 1) almost magic 2) waste-proof 3) super thrifty and 4) perfect for people who are allergic to eggs (or just don’t like them).

We tried several recipes for aquafab mayo found on the web, with varying levels of success. This recipe is our personal favorite.


I’d like to thank Vitamix Canada for giving me a mixer from the Ascent series so I could do the cooking tests I needed to create a series on aquafaba, and to take part in the success of Science & Fourchette!


Egg-Free Aquafaba Mayo

Servings: 1 cup (250 ml)



60 ml (1/4 cup) liquid from a 540 ml (19 oz) can of chickpeas (you can freeze the leftover aquafaba and chickpeas for another recipe)

5 ml (1 teaspoon) white wine vinegar

5 ml (1 teaspoon) sugar

Juice from half a lemon

10 ml (2 teaspoon) dry mustard powder

2.5 ml (1/2 teaspoon) salt

180 ml (3/4 cup) neutral vegetable oil (canola, corn or grapeseed oil)



Add the aquafaba, vinegar, sugar, lemon juice, mustard powder and salt in your Vitamix blender* and blend for 1-2 minutes.

Turn the speed down to the lowest setting. Pour the oil very slowly through the lid opening while the blender is running. It should take 4-5 minutes to add all the oil. The mayo is ready when the texture is thick and silky smooth.

Pour into a sealed container and keep in the refrigerator for 5 days. The mayo cannot be frozen.

* You can also use a stand mixer or a food processor.


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