AUTHOR Juanita


Vegan mayo, well who knew you could make mayonnaise without an egg yolk? Turns out the egg isn’t the secret ingredient for super creamy mayo after all. To think I have been fooled all the years, It’s actually a bit of science that is the magic in this recipe. Once blended the small list of ingredients will transform before your eyes like magic into beautiful velvety mayo in seconds. The combination of the acid in the vinegar that emulsifies with the oil and the Aqua Faba to create that creamy mayo texture that we have all grown to love. What I love most about this recipe is you know exactly what went into it! No nasty ingredients and preservatives to give it a shelve life like the ones bought in the supermarket. You can also play around with the flavours of your mayo by adding extra ingredients such as garlic, curry powder or even wasabi. It’s entirely up to you and your taste buds.


YIELDS 6 Servings
PREP TIME 5 mins 




 3 tbsp Aqua Faba (the liquid from a can of chick peas)
 2 tsp Dijon mustard
 ¾ tsp salt
 2 tbsp white wine vinegar
 250 ml light olive oil
 1 tbsp extra virgin olive oil





Get yourself a tall jug and a hand blender (stick blender) or you can use a nutri ninja or bullet if you have one.

Vegan Mayonnaise


Simply measure out all the ingredients and add to your jug. (I recommend a jug as it avoids spillage way less messy when blending)


Blend for 5-10 seconds

Vegan Mayonnaise


Ta dah!!! You have super creamy vegan mayo, it really is that easy


Keep in the fridge in an air tight container or an old cleaned mayo Jar for up to a week. Enjoy xx