Oil-Free Vegan Aquafaba Mayo

Name: Oil-Free Vegan Aquafaba Mayo
Prep time: 5 min
Total time: 5 min
Yield: 12 servings
Ingredients: ¾ cup raw cashews (90 g); ⅓ cup aquafaba (the liquid in a can of chickpeas or white beans), either salted or unsalted; 1 tablespoon water; 2 tablespoons fresh lemon juice; 1 to 1 ½ teaspoons organic cane sugar, brown rice syrup, agave or maple syrup; ¼ teaspoon garlic powder; ¼ teaspoon onion powder, optional; ½ to ¾ teaspoon mustard powder; 2 teaspoons apple cider vinegar; 2 teaspoons white vinegar; ¾ to 1 teaspoon fine sea salt

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5.0

285 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
12 servings
Calories
47 kcal
Course
Condiments
Cuisine
American

Oil-Free Vegan Aquafaba Mayo

Finn Russell

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Luxuriously creamy and tangy oil-free vegan mayonnaise perfect for your sandwiches and salads. Only 8 ingredients and ready in minutes! FREE from oil, gluten, soy, and coconut.Yield: makes a little less than 1 cup of mayo (12 to 14 Tbsp)

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Ingredients

Servings

¾ cup raw cashews (90 g) See step 1 below
⅓ cup aquafaba (the liquid in a can of chickpeas or white beans), either salted or unsalted Or use water
1 tablespoon water Omit if subbing water for aquafaba
2 tablespoons fresh lemon juice
1 to 1 ½ teaspoons organic cane sugar, brown rice syrup, agave or maple syrup Cane sugar and agave taste the most neutral
¼ teaspoon garlic powder
¼ teaspoon onion powder, optional
½ to ¾ teaspoon mustard powder Sub ½ teaspoon prepared mustard if needed, and reduce one of the vinegars by ½ tsp.
2 teaspoons apple cider vinegar
2 teaspoons white vinegar
¾ to 1 teaspoon fine sea salt Adjust based on whether the aquafaba is salted or not

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Instructions

A high-speed blender is recommended for the creamiest consistency; if using a standard blender, soak cashews first by placing them in a bowl and covering with boiling water. Soak for 1 hour, then drain. Alternatively, substitute 6 tablespoons raw cashew butter (a very full ⅓ cup).
For the ingredients where a range is indicated, begin with the lesser amount. Combine all ingredients in a blender, and blend until smooth, stopping to scrape down the sides as needed. Taste and adjust acid, salt, and sweetness.
Use immediately or transfer the mayo to a jar and refrigerate until chilled, 2 to 4 hours. It will thicken as it cools.

Notes

Store homemade vegan mayo in the refrigerator for up to 1 week (this may vary). Always use clean utensils and containers for serving and storage to extend freshness.
All of the ingredients are freezer-friendly, so you can probably freeze it. I haven't tried, though, since we always use it up!

Nutrition Information

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Serving 1tablespoon Calories 47kcal (2%) Carbohydrates 3g (1%) Protein 1.5g (3%) Fat 3.5g (5%) Cholesterol 0mg (0%) Sodium 147mg (6%) Fiber 0.5g (2%) Sugar 1g (2%)