Aquafaba Mayonnaise

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 plant-based mayo is the aquafaba liquid. The liquid comes from a can of cooked chickpeas or, alternatively, the leftover water from cooking your own chickpeas. This is a fun recipe 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!


Yields10 ServingsPrep Time10 minsDifficultyBeginner

Ingredients

  cup sunflower or canola oil(If you want to make a thinner mayo, use avocado oil)
  cup liquid from a can of cooked chickpeas(If you can find canned chickpeas that have been cooked with kombu, a Japanese seaweed, your mayo will taste even better!)
 1 ½ tsp 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.

Tip: For spicy mayo, add either cayenne pepper, spicy chili sauce of choice, or sriracha sauce.
Tip: For garlic aioli, add 2 cloves of blended garlic or 2 tsp garlic powder.

Nutrition Facts

Serving Size 1 tbsp

Servings 10


Amount Per Serving
Calories 66
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 233mg10%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.1g1%
Sugars 0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

  cup sunflower or canola oil(If you want to make a thinner mayo, use avocado oil)
  cup liquid from a can of cooked chickpeas(If you can find canned chickpeas that have been cooked with kombu, a Japanese seaweed, your mayo will taste even better!)
 1 ½ tsp lime juice
 1 tsp HImalayan pink salt (or sea salt)
 1 tsp mustard powder
 1 clove garlic or 1 tsp garlic powder

Directions

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.

Tip: For spicy mayo, add either cayenne pepper, spicy chili sauce of choice, or sriracha sauce.
Tip: For garlic aioli, add 2 cloves of blended garlic or 2 tsp garlic powder.

Aquafaba Mayonnaise
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.

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