Aquafaba Mayonnaise (Vegan)

This is the perfect light mayo for all your mayo needs! It’s much healthier than real mayo but doesn’t lack in texture and flavor. The key to making vegan mayo is the aquafaba liquid. The liquid comes from a can of cooked chickpeas or, alternatively, the leftover water from cooking your own chickpeas. If you can find canned chickpeas that have been cooked with kombu, a Japanese seaweed, your mayo will taste even better!

Another tip is that you want to use a neutral flavored oil. Olive oils tend to have a rich flavor so avoid those. The best oil for this recipe is sunflower oil but canola can work too. Avocado oil tends to make a thinner mayo.

This is a fun dish to make, fast and easy, and a wonderful alternative to mayo with eggs. No one will know that you didn’t use eggs in this recipe… that is of course unless you tell them!

Ingredients

Quantity Unit Name Link Alternatives
1/3 cup Oil (sunflower or canola works best)
1/3 cup Water from a can of cooked chickpeas
1 1/2 tbs Lime juice
1 tsp HImalayan Pink Salt (or sea salt)
1 tsp Mustard powder
1 clove Garlic (or 1 tsp garlic powder)

Instructions

  1. Mix the chickpea water, lime juice, salt and mustard powder in a bowl.
  2. Using an immersion blender, blend together until combined. With the blender running, drizzle very slowing the oil into the bowl. It should take 4-5 minutes to add the oil. The mixture will emulsify and thicken.
  3. The mayonnaise is ready to use immediately, or place in the refrigerator until it’s ready to use
  4. For spicy mayo, add either cayenne pepper, spicy chili sauce of choice, or sriracha sauce
  5. For garlic aioli: Add 2 cloves of blended garlic or 2 tsp garlic powder

Prep Time:
Serving Size:
Grace Jauwena
Grace Jauwena

Grace Jauwena is a health coach that focuses on plant-based nutrition and natural remedies. She strives to help others thrive holistically, and is pursuing a doctorate degree in natural medicine. She loves to cook, create recipes, style food, and take photos. In her free time, she explores new foods, hiking trails, and beaches with her husband, and spends time with family and friends.

2 Comments
    1. Make sure you use a lighter oil like sunflower oil and your blender is also important. Use an immersion blender and drizzle the oil slowly. It’s not an easy condiment to make. Practice and keep practicing. Good luck!

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