Homemade Vegan Mayonnaise | Pick Up Limes

We’d argue this is the best tasting vegan mayo! It has a creamy and tangy flavour similar to traditional versions, with a light and smooth texture. The taste largely depends on the type of oil used, so be sure not to swap out the oil if possible.

It’s best to use a neutral oil like grapeseed oil or canola oil for a creamy and mild flavour. Avoid strong-flavoured oils like extra virgin olive oil as these infuse a stronger, more bitter flavour.

The mayonnaise can be stored in an airtight container in the fridge for up to 2 weeks.

Vegan mayo can be a nourishing alternative to traditional mayo, as it’s typically made with ingredients that offer a more wholesome balance of fat and are free from cholesterol. That said, it’s still oil-based, so if you’re watching your fat or energy intake, it’s worth being mindful of how much you enjoy.

First, double-check the ingredients used and measurements to ensure accuracy. Substituting ingredients for convenience can throw off the recipe balance – cooking is like a science! The temperature of your ingredients can also impact thickening. If you’re using chilled aquafaba straight from the fridge, it may slow the process. Try blending a bit longer, or let the aquafaba reach room temperature first. Lastly, be careful not to over-blend, as this can lead to a runny or separated texture instead of a creamy consistency.

There’s sadly no substitute for oil in this recipe. Stay tuned as we hope to share an oil-free mayo recipe in the future!