Oil-Free Vegan Aquafaba Mayo
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
12 servings
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Calories
47 kcal
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Course
Condiments
-
Cuisine
American
Oil-Free Vegan Aquafaba Mayo
Description
This oil-free vegan mayonnaise substitutes raw cashews and aquafaba (the cooking liquid from canned chickpeas or white beans) for oil to create a rich, creamy texture. Lemon juice and two types of vinegar provide acidity and brightness, while cane sugar balances the flavors subtly. Garlic powder, onion powder, and mustard powder add depth and complexity.
The recipe recommends a high-speed blender for smoothest results; soaking raw cashews beforehand allows a standard blender to produce a creamier consistency. Alternatively, cashew butter can be used directly as a shortcut. Ingredients are blended until completely smooth, with adjustments made to salt, acid, and sweetness to taste.
The mayo thickens further after chilling for a few hours and can be stored in the refrigerator for up to a week. Clean utensils and airtight containers help preserve freshness. While theoretically freezer-friendly, freezing is untested by the author. This mayo provides a versatile, plant-based alternative useful for those avoiding oil or seeking vegan condiments.
Ingredients
- ¾ cup raw cashew See step 1 below, 90 g
- ⅓ cup aquafaba Or use water, the liquid in a can of chickpeas or white beans, either salted or unsalted
- 1 tablespoon water Omit if subbing water for aquafaba
- 2 tablespoons lemon juice fresh
- 1 to 1 ½ teaspoons organic cane sugar Cane sugar and agave taste the most neutral, or brown rice syrup, agave or maple syrup
- 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 salt Adjust based on whether the aquafaba is salted or not, fine sea salt
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
- Keep homemade vegan mayo refrigerated and use within one week for best freshness.
- Always use clean utensils and containers to avoid contamination and extend shelf life.
- A high-speed blender yields creamiest texture; soak cashews for one hour if using a standard blender.
- Frozen storage is possible but not tested; consume fresh for optimal flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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