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Aquafaba Mayo

Aquafaba Mayo

Editor's Note: Aquafaba refers to the liquid of canned chickpeas, or the liquid leftover from cooking beans at home. This Aquafaba Mayo is a vegan, healthier alternative to mayonnaise.

Once the Aquafaba Mayo is ready, try adding one of these flavor variations:

  • 1 clove minced garlic (to turn it into aioli)
  • 1-2 teaspoons miso paste
  • Chipotle chili powder, to taste
  • Sriracha sauce, to taste
  • Spices such as smoked paprika, cumin or fresh herbs 
  • Duration
  • Prep Time
  • 1 cupServings


  • 3 tablespoons aquafaba
  • 1 tablespoons apple cider vinegar (I use raw)
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pure maple syrup
  • 3/4 cup neutral tasting oil (I use avocado oil)


1. Mix auquafaba, vinegar, mustard, salt and maple syrup in a bowl or large glass measuring cup (preferably something deep to prevent mix from splattering) with an immersion blender until incorporated. 

2. Drizzle in oil slowly, 1/4 cup at a time, continuously mixing with the immersion blender. Mixture will start to become pale, thick and creamy as you keep mixing, until it reaches the consistency of mayonnaise.

Adapted from Facebook page: Vegan Meringue-Hits and Misses’ files, recipe by Hunter Noffsinger