Easy Vegan Mayo (with Aquafaba)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2 cups
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Calories
994 kcal
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Course
Condiments
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Cuisine
American
Easy Vegan Mayo (with Aquafaba)
Description
Easy Vegan Mayo (with Aquafaba) combines sunflower or canola oil with aquafaba, Dijon mustard, apple cider vinegar, and salt. Using an immersion blender, the oil is added gradually to allow emulsification, producing a creamy, thick vegan alternative to regular mayonnaise. The recipe highlights the importance of using a container that fits tightly around the immersion blender to help form the emulsion smoothly. The resulting mayo can be customized with additional flavorings such as garlic, smoked paprika, or fresh herbs like chives.
This homemade vegan mayo works well as a spread for sandwiches, a base for dressings, or a dip component, providing a plant-based substitute that mimics the creamy texture of traditional mayo. Since it uses aquafaba, it offers an egg-free and dairy-free option without sacrificing consistency.
Keep the mayonnaise refrigerated in an airtight container for up to 7 days to maintain freshness. For successful emulsification, patience while slowly drizzling the oil and occasionally lifting the blender to incorporate air is key. The leftover chickpeas from aquafaba can be used in other recipes, minimizing waste. Olive oil can be substituted for sunflower or canola oil if a stronger flavor is acceptable.
Ingredients
- 1 cup sunflower oil or canola oil
- ⅓ cup aquafaba (aquafaba is the water that comes with canned chickpeas)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ¼ tsp salt
Instructions
- Make sure you have an immersion blender and a container that fits tightly around it to make this recipe.
- Place the aquafaba, dijon mustard, apple cider vinegar, and salt into the container.
- Start pulsing ingredients with the immersion blender. While blending, begin to slowly add the oil.
- Make sure to pour the oil in slowly to give time for the emulsion to happen. Lift the blender slightly as you blend to let some air into the mixture.
- Keep pulsing the blender while adding the rest of the oil, until the oil is all incorporated and combined. You’ll notice how the mixture starts to emulsify and thicken as you go.
- If the mayo is still too liquidy after a couple of minutes, add more oil and blend for a few more minutes, allowing some more air to get inside the emulsion.
Notes
- Store vegan mayo in a sealed container in the refrigerator for up to one week.
- Flavor variations can include adding garlic, smoked paprika, or fresh chives to customize the mayo.
- Use a container that fits closely around the immersion blender to promote proper emulsification.
- Pour oil slowly and intermittently lift the blender to introduce air and help the mixture thicken.
- Save the chickpeas left after draining aquafaba for use in other dishes.
- Olive oil can be used instead of sunflower or canola oil but will impart a stronger taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 994 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 994kcal | 50% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 110g | 169% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 92g | 460% |
| Sodium | 452mg | 19% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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