Dairy-Free Garlic Mayo
Elevate your condiment game with this irresistible Dairy-Free Garlic Mayo, a creamy, plant-based alternative perfect for vegans and those avoiding dairy. Made with the magic of aquafaba—a star ingredient that creates a silky, emulsified texture—this recipe is a healthier spin on traditional mayo with no sacrifice in flavor. The bold punch of fresh garlic, a splash of zesty lemon juice, and the tangy notes from Dijon mustard and white vinegar combine to deliver a rich, savory taste that’s perfect for sandwiches, wraps, or as a dip for fries. Ready in just 10 minutes and using simple pantry staples like sunflower oil and olive oil, this easy homemade mayo is a must-try for anyone seeking a quick, dairy-free solution that’s deliciously versatile. Make it ahead, as it tastes even better after the flavors have melded in the fridge!
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Recipe Information
Ingredients
- 3 tablespoons Aquafaba (liquid from chickpeas)
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 2 pieces Garlic cloves, minced
- 0.5 teaspoon Salt
- 1 cup Sunflower oil
- 2 tablespoons Olive oil
- 1 teaspoon White vinegar
Instructions
Ensure all ingredients are at room temperature to prevent the mayo from separating.
In a high-speed blender or food processor, combine the aquafaba, lemon juice, Dijon mustard, minced garlic, and salt.
Blend the mixture on a medium speed for about 30 seconds until it's frothy and well combined.
With the blender or processor running on low speed, slowly drizzle in the sunflower oil and then the olive oil. This process should take about 3 minutes to allow the mixture to emulsify properly and thicken.
Once all the oil is incorporated and the mixture is thickened, add the white vinegar and blend for another 10 seconds.
Taste and adjust seasoning if necessary, adding more salt or lemon juice to achieve the desired flavor.
Transfer the garlic mayo to an airtight container and refrigerate for at least 1 hour before serving to allow flavors to meld.
The garlic mayo can be stored in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 149.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
