Life Changing Oil Free Vegan Mayonnaise

Introducing, Life Changing Oil Free Vegan Mayonnaise. For a long time I’ve been craving a tomato mayo sandwich which was a childhood staple for me. Personally, I don’t like store bought vegan mayo because I haven’t found one that doesn’t have tons of refined oils and unhealthy ingredients. Also, the taste just never lived up to the real thing. I was on a mission to create a vegan, healthy, oil free, and clean mayo recipe. I don’t just go throwing around words like “life changing” every day. This is by far the best vegan mayo that I have ever tried! For those that like to eat oil free, this will also be life changing for you. This recipe is made of real ingredients, is totally healthy, and is ready in 5 minutes!

This is a truly authentic recipe. The aquafaba is a critical ingredient because it is used as a replacement for eggs which are traditionally used in mayo. The aquafaba gives it the whipped, gelatinized texture that you get in regular mayo. Adding a small quantity of Indian Black salt will also give it a slightly eggy taste, which most vegan mayo recipes lack. But if you don’t have this ingredient or prefer to leave out the egg-like taste, you’re more than welcome to omit this ingredient!

Oil Free Vegan Mayonnaise      Oil Free Vegan Mayonnaise

Oil Free Vegan Mayonnaise

I used this Oil Free Vegan Mayonnaise on a sandwich and made a BLT with a natural smokey tempeh “bacon”, spring greens, and tomato on whole grain bread, and it was heaven. You can use this vegan mayo on BLTs, burgers, sandwiches, wraps, and in other recipes that call for mayonnaise. Enjoy!!!

Oil Free Vegan Mayonnaise    Oil Free Vegan Mayonnaise

Makes: About 300ml


  • 1/2 cup aquafaba (the liquid from about 2 cans of chickpeas)
  • 1 cup cashews
  • 3 tbsp lemon juice
  • 2 tbsp water
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp mustard
  • 1/4 tsp Indian black salt (optional)
  • 1/4 tsp salt
  • generous pinch of pepper



  1. Add the aquafaba to a blender and whip it on high for a full minute until it is frothy and has thickened.
  2. Add the rest of the ingredients to the blender and blend until smooth. Adjust seasonings if desired.
  3. Store in an airtight container and chill until serving.


For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at

19 Comments Add yours

  1. The answer I’ve been looking for using aquafaba and a healthy dairy free mayo. Eureka!! Thank you. Can’t wait to try. 🙂

    1. Kathy Chrzaszcz RHN says:

      Yes please let me know how you like it!! Im not even a huge mayo person but totally love this recipe!!!!

  2. TraciB says:

    I’m just wondering if the 1 1/2 tsp mustard is for powdered mustard or for something like yellow or dijon mustard? TYIA!

    1. Kathy Chrzaszcz RHN says:

      Hi! Thanks for catching that! I used yellow mustard condiment, but you could also you dijon if you enjoy that flavour more! I’m not sure how it would taste with mustard powder.

      1. Trisha says:

        How long is does this keep in the fridge?

      2. Kathy Chrzaszcz RHN says:

        Sorry for the late reply!! I’m not 100% certain but it stayed at least a few weeks in my fridge. I ate it within a month for sure!!

      3. Jamie says:

        I didn’t know either, so I used 1 teaspoon powdered mustard because that’s what I use in another mayo recipe… it is amazing! I don’t think I would use regular mustard.

    2. Kathy Chrzaszcz RHN says:

      I have had people try that and say it worked great!

  3. Anne Stevens says:

    I am transitioning into a vegan & oil fee diet, so I am anxious to give this a try. I loved mayo in my “former” life. Any idea as to how this will keep?

    1. Kathy Chrzaszcz RHN says:

      Hi! So sorry for the late reply, but honestly it keeps for quite a while in a tightly sealed container like a mason jar!!

  4. beansweep says:

    I love this recipe! Thank you so much! I’ve enjoyed it for several weeks now and just came back to make more. It works so well and tastes great! It’s so hard to find a vegan mayo without any oil. I have used both dijon and yellow mustard. I couldn’t find any Indian black salt, but our spice shop had black garlic infused salt and that is really tasty, too.

    1. Kathy Chrzaszcz RHN says:

      So fantastic!! I’m so happy that you enjoyed it so much!!!

  5. Jamie says:

    I used 1 teaspoon dry mustard, because that’s what I’ve used in other mayo recipes. It turned out so good! I used it for garden tomato sandwiches for my non vegan family and they said it was great. Thank you for the recipe!

    1. Kathy Chrzaszcz RHN says:

      Amazing!!!! So great to know, thank you, and I’m so glad you enjoyed it!!!

  6. Gina says:

    Wow! This is amazing stuff and so easy to make! I’ve tried many other recipes for vegan mayo that just didn’t do it for me, but this is even better than regular mayo!!! Thank you for your efforts (and the results)!! 💥

    1. Kathy Chrzaszcz RHN says:

      I’m so happy you love it!! And thanks so much for sharing and commenting!! <3

  7. Francine A Carlson says:

    I meant to comment long ago about how good this mayo is. Texture and flavor beats all other recipes I’ve tried. Love how you incorporate aquafaba for a perfect texture and I especially like that no oil is needed since we’re trying to eliminate all oil in our diet. Very much appreciate you sharing this recipe. It’s my go to mayo for sandwiches and salads. I have three vegans in the family but it is delicious for us carnivores as well. Thank you.

    1. Kathy Chrzaszcz RHN says:

      I’m so so happy that you love it! Thank you so much for your sweet comment! <3

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