Dips & Sauces, Sides, Vegan

Vegan Mayo

Cooking method:

Ninja Foodi
  • Prep Time: 5 mins
  • Total time: 5 mins
  • Skill Easy
  • Serves 10 people

Vegan Mayo

Note: Recipe makes 260g.

Tip: Add things like herbs, spices, sriracha or even garlic for a twist on the classic. 

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Mustard

Recipe tags


  • 60ml chickpea aquafaba
  • ½ tbsp apple cider vinegar
  • ½ tbsp mustard
  • 200ml sunflower oil, chilled
  • Sea salt, as desired
  • Freshly ground black pepper, as desired

Cooking mode

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  • Step 1

    Place aquafaba, apple cider vinegar and mustard into a tall glass or Kilner jar. 

  • Step 2

    Submerge the blender head into the mixture ensuring it is flush with the bottom of the container. 

  • Step 3

    Select the power button to start the immersion blender, then lift it up slowly through the mixture while continuing to process to form an emulsion for about 10 seconds. 

  • Step 4

    Once emulsified, gradually pour in oil while moving the immersion blender up and down throughout the mixture for approximately 1 minute. Season with salt and pepper as desired. 

  • Step 5

    Transfer any mayo not being used immediately to a storage container (or leave it in the Kilner jar and seal with a lid). Mayo will keep for up to a week in the refrigerator.