Recipe by: Carolyn Changuion


Serves: about 1 cup



  • 1 Tbsp apple cider vinegar
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • 3 Tbsp liquid from a can of chickpeas (at room temperature)
  • 3/4-1 Cup neutral tasting oil (e.g. grapeseed)



  • Using an immersion blender, in a small bowl, combine the vinegar, ground mustard, salt, and chickpea liquid and mix for just a second so it’s all combined.
  • ith the immersion blender running, slowly drizzle in the oil 1/4 cup at a time. The mixture will start to become very thick and you will need to move the immersion blender around to get it all combined.
  • Once the mixture is nice and thick (i.e. it doesn’t run/pour off the immersion blender when lifted out of the mixture), stop adding the oil.
  • Transfer the mayo to a jar and store in the fridge. The mayo will thicken up upon refrigeration.
  • Use in place of mayonnaise in any recipe.

Download PDF here. Homemade Vegan Mayo