Olive Oil Mayonnaise (Vegan)

A Jerry James Stone Recipe




  • 3 tablespoons aquafaba (chickpea brine)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • ½ teaspoon sea salt
  • 1 cup olive oil
Jump to instructions
Prep Time 5 minutes
Total Time 5 minutes


  • Mayo is usually made with eggs but for this vegan version, we are going to use aquafaba. It's the leftover brine from canned chickpeas. It's a great ingredient that can be used to make a variety recipes vegan, such as marshmallows, frittatas, and even meringue. For this recipe, you'll need 3 tablespoons of it. Be sure to strain it before using, to remove any unwanted particles. Oh, and make this damn tasty beet hummus with those remaining chickpeas.
  • Add in a tablespoon of apple cider vinegar, 1 teaspoon yellow mustard, and 1/2 teaspoon salt. Mix the ingredients until well combined. Once combined, whisk further and faster until the aquafaba is frothy and whipped, as pictured below. This is what will give your mayo structure.
    Whipped Aquafaba 1
  • Now for the oil. Take 1 cup of olive oil, and slowly add it to the aquafaba, whisking while doing so. The key here is to not add it too fast, such that you can fully incorporate it with the chickpea brine but not loose the structure.
    Olive Oil Mayo 1
  • When you are done, you'll have delicious homemade mayo that didn't require the death of millions of baby male chicks! How great is that? Oh, and it is hella tasty too.
    Olive Oil Vegan Mayo 2 1
  • Olive Oil Mayonnaise 2