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!
|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||clove||Garlic (or 1 tsp garlic powder)|
- Mix the chickpea water, lime juice, salt and mustard powder in a bowl.
- 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.
- The mayonnaise is ready to use immediately, or place in the refrigerator until it’s ready to use
- For spicy mayo, add either cayenne pepper, spicy chili sauce of choice, or sriracha sauce
- For garlic aioli: Add 2 cloves of blended garlic or 2 tsp garlic powder
Prep Time: Yield: