What is life without mayo? 2x a plant-based mayo recipe

What is life without mayo? 2x a plant-based mayo recipe

Who can live without mayo? I know I really cannot. My dad’s favourite phrase is that even paving stones will taste good when you add mayonaise. Not sure if this is true though but yes, (plant-based) mayo is awesome.

In the Netherlands, there is a trend going on about vegan mayo and there are probably 5x different types of vegan mayo in the supermarkets nowadays. Here in Lisbon I have only seen the Hellman’s vegan mayo (good but not really healthy hehe), or the vegan ones imported from Germany.

I should have taken a suitcase full of mayo with me here. But ok, it is also fun to experiment and create my own vegan mayo.

After browsing through 100s of recipes, I learnt that aquafaba is often used to create plant-based mayo. Aquafaba is the liquid that is left over when you open a can of chickpeas and take out the chickpeas. Aquafaba does not really have the most delicious scent in the world, but as soon as you start cooking with it, you actually don’t notice the smell anymore. It is a great ingredient to use as a protein substitute.

So today, I present to you: two recipes for vegan mayonnaise! One with aquafaba and one with soy milk. You can always pimp the mayonnaise yourself – think of mayonnaise with curry, spicy mayonnaise with sriracha or perhaps with lemon and dill?

2 recipes for plant-based mayo

Category: dips & sauces
Time: prepare: 10 minutes

Mayo made with aquafaba

What do you need for the plant-based mayo?

  • Blender
  • 6 tbsp aquafaba
  • 1 tsp mustard
  • 1 tsp salt
  • 1/2 lemon (squeezed)
  • olive oil / sunflower oil (the amount is based on how thick you want the consistency of the mayonnaise)

The how to

Add the aquafaba, mustard and lemon juice in the blender and blend it for a few seconds. Then, little by little, add the oil until it thickens and looks like mayonnaise. Depending on your preference, you can add more oil (it gets thicker) or lemon juice (it gets thinner).


Honestly, I love the taste of some good Portuguese olive oil in the mayonnaise. Extra virgin olive oil can be quite intense and you do need a quite a bit of oil to make mayonnaise. That is why I have opted for a mix of olive and sunflower oil. First add three tablespoons of olive oil, followed by sunflower oil.

Mayo made with soy milk

What do you need for the plant-based mayo?

  • Blender
  • 125 ml olive oil / sunflower oil (neutral oil works best)
  • 60 ml unsweetened soy milk at room temperature!
  • 1 tbsp lemon juice
  • 1 tbsp vinegar (apple cider or white wine)
  • 1/2 tsp salt

The how to

  • Add all ingredients to the blender and wait a few minutes before turning on the blender to allow the soy milk to separate.
  • Blend everything for at least 30 seconds on the highest setting, your entire blender is now filled with the ingredients, so scrape everything off and then mix it for minimum of 30 seconds. Check every 10 seconds if the consistency is good. Add more oil to thicken it or lemon juice to thin the mayonnaise.


Soy milk really works the best. I’ve also tried coconut milk, oat milk and almond milk, but none of them worked as well as the soy milk. This has to do with the fat content of soy milk, which is higher than that of the other milks, making it more suitable for creating a yummmmm mayonnaise.

Did you create one of the mayo’s? Or do you have a question? Let us know in the comments!

plant based mayo
vegan mayo
Plant the seed

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