Add the aquafaba into a high-powered blender and blend until airy and white on medium speed. This takes about 30 seconds. Alternatively, add the aquafaba into a bowl or container and blend with a stick blender.
Now add the mustard powder, white wine vinegar and salt and blend for a few seconds.
Finally, while blending on a slower speed, slowly pour in the sunflower oil and let emulsify. Feel free to adjust the amount of oil added to make the mayo's consistency thinner or thicker.
Scarpe down the sides, give the mayo another quick blend. It's ready to use now.
The mayo keeps well in a sealed container in the fridge for 1-2 weeks.
Keyword aquafaba, mayo
Nutrition Facts
Vegan Mayo
Amount Per Serving (15 g)
Calories 100Calories from Fat 101
% Daily Value*
Fat 11.26g17%
Saturated Fat 1.16g7%
Trans Fat 0.05g
Polyunsaturated Fat 7.4g
Monounsaturated Fat 2.2g
Cholesterol 0mg0%
Sodium 24.7mg1%
Potassium 0.1mg0%
Carbohydrates 0.1g0%
Fiber 0g0%
Sugar 0g0%
Protein 0.04g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0.3mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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