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“Tastes just like Hellmann’s!”
That was my son Gad’s first reaction – and I couldn't have said it better myself.

So here it is: a rich, thick, totally plant-based mayo that holds its shape like a pro.
Exactly how mayo should be.

💥 What a journey it was…

Let’s just say: I did the testing for you.
Gallons of oil went whirling in the food processor… and straight to the trash (no scholarships in vegan mayo school – just lots of tuition 😅).

But I wouldn’t give up – for two reasons:

Aquafaba is a free byproduct – budget-friendly and always available.
I wanted a soy-free solution.

🤯 And yet – it had a mind of its own...

Some days, it turned out perfect – thick and glossy.
Other days? Liquid sadness. For no clear reason.

Eventually I snapped – and got serious:
"Alright, mayo. This is war." 💪

We went through intense training, the mayo and I.
At times, it was unclear who was the commander and who was the recruit 😄

🌀 I tried everything:

Canned chickpeas, homemade chickpeas, with salt, without salt, with baking soda, without, different chickpea varieties – I even started questioning the legumes themselves.

At some point, I was ready to give up –
this felt like one of those unsolvable kitchen mysteries…
taunting me from the back row of my brain, yelling:
“Na-na-na-na-naaaa!”

💡 And then…

Right when I was ready to surrender – I gave it one last shot.
Clean, no-nonsense chickpeas, no baking soda, no weird additives.
A simple canola oil. And suddenly – boom – it worked.

I still didn’t believe it, so I repeated it. Again. And again.
And yes – this was no fluke.

✔️ A stable mayo with a reliable formula

You can use:

Cold aquafaba (from canned or homemade chickpeas – unsalted only!)

Canola oil (refined or cold-pressed – both work great)
Other oils like avocado, grapeseed, or almond also work – but for the thickest result, canola is queen 👑
(Tip: start with half canola and finish with another oil if you want to mix.)

🧪 Two signs you’re on the right track:

Foam while reducing aquafaba? That means high protein – you’re on the way!

Mixture gets pale and expands before oil? That’s your mayo base forming!

🧂 Flavoring:

Apple cider vinegar, mustard, agave, salt – taste and adjust.

🌀 How to prepare:

Blend all ingredients except oil in a food processor until pale and slightly expanded.

Slowly drizzle in the oil while blending.
When fully combined – blend a few seconds more. Done!
Store in a sealed container – it keeps for two weeks in the fridge.

Two wooden spoons with yellow and white vegan mayo

💛 Enjoy every spoonful – and let me know how it turned out! 🙏

📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛

👉 Click here to rate

RECIPE

Vegan Aquafaba Mayo – Thick, Creamy, and Foolproof

A soy-free, egg-free, perfectly stable mayo made from reduced chickpea water (aquafaba), blended with canola oil and simple seasonings.It whips up beautifully, spreads like a dream, and keeps for up to two weeks in the fridge!

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Servings 1

EQUIPMENT

Multi-Tasking Spoon Spatula

OXO Measuring Cups

Ingredients

▢ 3 tablespoon chickpea water, cold and thick home-cooked chickpea or canned - see a note below
▢ 1 teaspoon mustard spread or ½ teaspoon mustard powder
▢ ½ teaspoon apple cider vinegar

▢ ¾ cup canola oil, cold press or refined refined sunflower oil - Avocado oil, or Almond oil see notes
▢ ¼ teaspoon Agave syrup
▢ pinch salt to taste caution: canned chickpea is usually with salt

Instructions

Place in a food processor, with the metal blade, all the ingredients except the oil and process for about a minute - until a light cream is obtained that slightly increases its volume; This is a critical step!
Add the oil in a thin stream (it is advisable to use a measuring cup with a spout). In case grape-seed oil is also added, add the canola oil first and then the grape-seed oil.
Once all the oil is absorbed into the mixture, continue processing for another minute - and that's it!

Transfer this perfect mayonnaise to an airtight container and store in the refrigerator.
The mayo keeps in the refrigerator for at least two weeks

Notes

Replacing Canola Oil With Refined Sunflower Oil

I made it with refined sunflower oil mixed with 4% flax oil. It turned out perfect - firm and very tasty! I doubt it if the 4% flax oil has any effect. However, to be on the safe side I will try with 100% sunflower oil soon and keep you posted.

Avocado Oil; Almond oil: I also made the Mayo with Avocado Oil and Almond oil - it was perfect!

Using Olive Oil

I tried to make chickpea water mayo with olive oil: the first few days, the texture was almost as actual mayo, but the taste was too tangy to my liking. Unfortunately, after a few days, It kind of separated - the texture became rough and not velvety as with canola or sunflower oils.

Canned Chickpea Water

It is essential to choose canned chickpeas containing no more than water and salt without any other additives. This is critical to the success of the recipe.

Transfer the chickpea water to a small pot; Bring to a boil and cook over medium-high heat until most of the liquid evaporates and about a quarter remains - about 3-4 tablespoons.

Store in the refrigerator in an airtight container for a few hours - preferable overnight.

After cooling you will get a thick and slightly gelatinous liquid. Please note: the thicker and gelatinous the chickpeas, the more stable the mayonnaise will be!

Important Note: After reducing the chickpea water, it is important that at least 3 tablespoons of chickpea water remain - otherwise it will not reach the blade of the food processor, which will prevent the mixture from slightly increasing its volume. In case of over-reduction - if you have less than 3 measuring tablespoon of chickpea water left - do not worry - just fill in the gap with water - (but do not add water beyond the total of 3 measuring spoons).

Home-Cooked Chickpea Water

If you prefer cooking the chickpea yourself - here's how: Soak 1 cup of dry Bulgarian chickpeas overnight - at least for eight hours; Strain and rinse. Cook in a pressure cooker with 1 cup of water. After the whistle - lower the heat and cook for about 25 minutes until the chickpeas are tender and squashed when lightly pressed with your fingers.

Leave the chickpeas for 2-5 hours at room temperature while still closed in the pot (this step is essential and allows the liquid to accumulate proteins - necessary for making the mayonnaise)

Strain the chickpeas into a bowl.

A liquid that looks a little gelatinous is obtained, something like 3-4 tablespoons.

Mix well and refrigerate for at least 3 hours. (Better for overnight)

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