Soy-free Vegan Mayo

Today’s post is a bit technical – my apologies!

Vegan mayonnaise that is also top-8-allergen-free is not easy to find in most grocery stores, but is super-easy to make at home – thanks to aquafaba 🙂
Enjoy your vegan BLTs or some ZLTs with it, dip your oven potatoes in it, or surprise a non-vegan friend with egg-free, soy-free, dairy-free creamy goodness!

Most recipes for aquafaba mayonnaise simply call for aquafaba, but when I recently made mayo with the reduced aquafaba I had, I realized that it thickened way before I had added all the oil.
So today, I set out to experiment with reduced aquafaba, cream of tartar, and less oil:


Batch 1: I used reduced aquafaba instead of regular, straight from the can liquid. The mayo thickened with about 2/3 of the oil most recipes list. It turns out well, just still a bit runny.

Batch 2: I added 1/4 tsp cream of tartar, like I do for whipping up meringues. This worked so well! With 2/3 of the oil I got a very thick, stable mayo that did not run at all. Yay!

For comparison, here’s batch 1 on the right and batch 2 on the left. They looked the same after 2 hours, no further settling 🙂


Soy-free Vegan Mayo


  • 3 TBsp reduced aquafaba [2 cans of chickpeas yield ca. 1 1/2 cups which I reduced to 1/3 cup. EDITED TO ADD: The aquafaba must be cold. After reduction, I cool it in the fridge for at least 2 hours or overnight.]
  • 1/2 TBsp apple cider vinegar
  • 1 tsp gluten-free Dijon mustard
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 cup vegetable oil [I used canola oil]


  1. Place all ingredients except oil into a tall jar, e.g. a Ball jar.
  2. Pulse with immersion blender until evenly mixed, about 5 seconds.
  3. While blending with immersion blender, add oil in a slow drizzle. This process should take a minute or two. The mix will turn white and creamy, and finally thicken to mayonnaise-like consistency. Enjoy!

3 thoughts on “Soy-free Vegan Mayo”

    1. Thanks! I’ve always finished it off before the two-week mark 😉 and there was no change in taste or consistency over that time period. I think the acidity of the apple cider vinegar may be acting as a preserving agent, plus keeping it in the fridge will make it last. Happy eating!

      Liked by 1 person

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