Go Back

Vegan Aquafaba Garlic Mayo

Easy Vegan Aquafaba Garlic Mayo. Garlicky, tangy, thick and incredibly creamy! All you need is 2 minutes, 6 simple ingredients and a high-speed blender. It’s super simple and SO GOOD, you won’t buy standard mayo ever again.
Cook Time 2 mins
Servings 1 cup


  • ¼ cup aquafaba - the liquid (brine) from a can of chickpeas
  • 1 small-medium garlic clove
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ¼ - ½ tsp sea salt
  • ¾ cup + 2 Tbsp extra virgin olive oil* - see notes


  • Add all ingredients to a high-speed blender except the oil. Blend until smooth.
  • Remove the blender cup or lid and slowly stream in the oil while blending. Very slowly, this is the key to a thick, creamy mayo. The mixture will thicken gradually.
  • Store in an airtight container in the fridge for up to 10 days.
  • Now go make some oven-baked fries and enjoy!


* I like to use extra virgin olive oil for this recipe, but olive oil will add some flavor. I personally love that taste, but you can use a mild-tasting oil like sunflower or grapeseed. Olive oil will also solidify a bit in the fridge, so your mayo consistency might change a little, but that’s very easy to fix. Just give it a good whip with a spoon to get it all nice and creamy again.