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  • Writer's pictureNikki Hurst


Easy Peasy eggless mayo recipe comin' at ya! Well, easy peasy now that I have nailed down a recipe that actually works. I have tried countless methods (emulsifier, bullet, food processor) and ingredients (even adding chickpeas, veg stock, plant milk etc.) and have F-F-F-AILED miserably! But THIS method ... this method actually WORKS. Thick, creamy, delicious mayo, every time!

Follow this method to a T and you will get PERFECT mayo, every time.


3 tbsp room temperature aquafaba (the gooey water from a can of chickpeas)

2 tbsp white vinegar

1/4 tsp kala namak (Indian black salt, which gives it an "eggy" taste and smell)

1/2 tsp ground mustard

1/2 cup + 3 tbsp neutral vegetable oil, divided

Method of Madness:

In a high-speed blender, blend all ingredients except the 1/2 cup of oil on low (dial 2) for 1 minute.

Continue to blend, and pour the remaining 1/2 oil into the blender using a slow steady stream. Blend until the mixture thickens. After a couple of minutes you can increase the speed to 6 or 7 to give it a little push if needed.

Chill and enjoy!

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