Mayonnaise is a staple in most households. It is incredibly versatile, not just for sandwiches, burgers, and wraps, but it is my favorite egg replacer in baking and is a fantastic base for dressings and dips. 

Traditional mayo made with eggs comes with some pretty low vibration components like saturated fat and cholesterol. Additionally, eggs are a prevalent food allergen, and unless you have chicken animal companions, the eggs you’re eating are probably routed in cruelty which also impacts the environment. 

It’s a good thing that this all-American condiment is incredibly simple to make from all plants!

Tools Immersion Blender


  • 1/4 cup aquafaba (the liquid/brine from cooked chickpeas)
  • 1/2 tsp ground mustard 
  • 1/4 tsp high-quality sea salt to taste
  • 1 tbsp apple cider vinegar
  • 3/4-1 cup sunflower oil*

*You can venture into other oils; however, you will want something neutral like sunflower or avocado unless you are going for a unique taste. 



  1. Add aquafaba, ground mustard, sea salt, and apple cider vinegar to a tall glass jar. Blend on high with an immersion blender.
  2. With the immersion blender at its highest speed, slowly stream in the oil over 1-2 minutes. Doing so supports the emulsion process.
  3. Toward the end, move the immersion blender up and down to incorporate a little air. If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. 
  4. Taste and adjust flavor as needed.
  5. Use immediately or transfer to a sealed container in the refrigerator until cold. It will thicken even more in the fridge. You can store leftovers in the refrigerator for up to 2 weeks (sometimes longer). Mayo is not freezer-friendly.

No matter how you use your mayo, don’t forget to chew each bite at least 30 times!

You can find all of the necessary ingredients on Thrive Market, one of my favorite resources for ethically sourced, sustainable, low-cost, organic groceries that are delivered to your home.


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