Vegan Mayo- Phase 3

Use this mayo if you are allergic to eggs, or if you just want a different option for mayo.

Aquafaba is the liquid from a can of cooked chickpeas (garbanzo beans) or you can use the liquid from chickpeas you have cooked. 

Use a neutral oil, like grapeseed (my favorite) or avocado oil. Sometimes I add a tablespoon of olive oil for a different flavor but I am not a fan of using all olive oil. 

Be sure to taste this at the end and add more of what you need to make it taste good to you. Lemon juice for brightness, vinegar for tanginess, salt, or mustard for more flavor.

Vegan Mayo
Phase 3

1/4 cup aquafaba 
1/8 tsp cream of tartar
1/4 tsp prepared mustard
1/2 tsp sea salt
1 T lemon juice
1 1/2 tsp apple cider vinegar or your favorite vinegar
Pinch of stevia
3/4 cup avocado or grape seed oil

Add aquafaba to your blender, along with cream of tartar, mustard, sea salt, lemon juice, vinegar, and sweetener of choice. Blend on high for 30 seconds to incorporate.

Measure the oil in a liquid measuring cup with a pouring spout. Then, with the blender on the lowest speed, slowly stream the oil, over the course of 5-6 minutes. Do not pour it in all at once. 

Continue slowing adding the oil, the process can take up to 10 minutes. 


Use immediately or transfer to a sealed container to cool in the refrigerator until cold. This is best when used within the first few days, but can keep in the refrigerator up to a week.