Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


Plant Mayo

Ready in: 15 to 30 mins

Cost Cutting Vegan Friendly

This vegan mayonnaise is super-easy to make, plus you can add lots of different flavours to it, such as herbs and spices, if you wish. This recipe makes a 250ml jar, and lasts for a good week in the fridge, too. You can save your chickpeas for hummus or any other recipe – they last about 3–4 days in the fridge. Recipe extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, hardback & ebook). Photography: Nassima Rothacker

Plant Mayo Recipe: Veggie


3½ tbsp aquafaba (liquid from tinned chickpeas)
1 tbsp lemon juice
1 tsp apple cider vinegar
120ml organic rapeseed oil (organic is usually a lot yellower)
60ml olive oil
1 tsp Dijon mustard
a pinch of salt and freshly cracked black pepper


  • Put the aquafaba, lemon juice and apple cider vinegar in a bowl and whisk with an electric whisk until combined.
  • Whisking continuously, gradually begin to add the rapeseed oil until the mixture emulsifies and starts coming together as a mayonnaise.
  • Continue whisking and slowly adding the olive oil until it's all incorporated. Season with mustard, salt and pepper to taste.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes