There are many egg-free mayonnaise options, but I think this vegan aquafaba mayonnaise is the easiest version. You need 5 ingredients and less than 2 minutes to prepare it. So, what can be easier than that?!
By blending these 5 ingredients together, you’ll get a silky, creamy sauce, a little bit thinner than the “traditional” mayonnaise.
Oh, and don’t feel frightened by this aquafaba term, it’s just the fancy name for chickpea water ?.
Vegan aquafaba mayonnaise ingredients
- aquafaba – the leftover liquid after boiling the dry chickpeas (or the liquid inside a can of chickpeas); it’s packed with protein and starch which helps emulsifying the egg-free mayonnaise;
- sunflower seed oil – it yields a thick and creamy mayo; avocado or canola oil might work as well;
- black salt (kala namak) – I usually don’t count salt (and pepper) as an ingredient, but the black salt has some special properties; it comes from the Himalaya surroundings and, due to its sulfur content, it smells and tastes like egg; for this reason, I used it to prepare this vegan omelette;
- mustard – to stabilize the emulsion; you can use Dijon mustard, but regular mustard works fine too;
- fresh lemon juice – ads a nice flavor and it’s also a good stabilizer.
How to make vegan aquafaba mayonnaise
Well, this is a recipe that needs no more than 2 steps?. And, to make it even better, you need 2 minutes to follow those steps. And an immersion blender (I’ve never tried making it using countertop blender or a mixer, so I don’t know if they work).
So, basically, what you need to do is put all ingredients in a bowl (step no. 1) and then blend them with the immersion blender (step no. 2). Seconds after the blender starts working, a smooth, creamy emulsion should form. Keep blending until the oil is integrated completely.
You should use a tall and tight bowl so that the blender’s blades are fully covered by the ingredients and it won’t splash all over while blending.
Leave it for at least 1 hour in the fridge before using it so that it thickens up a little.
How to use vegan mayonnaise
Since this mayo is not too thick, you can use it in a potato salad or a pasta salad, add it to your favorite sandwich or use it as a dip for French fries. And, if you add some garlic while blending it, you’ll get a perfect vegan aioli (Spanish mayo garlic sauce).
How to store the mayonnaise
Aquafaba is like egg whites; so, it doesn’t last for too long. That’s why it’s bets to keep it in the fridge, in a sealed container, up to 4-5 days. I wouldn’t recommend freezing it because it breaks.
If you try this vegan mayo recipe, please let me know. Leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram ?.
Aquafaba Vegan Mayonnaise
- 60 ml aquafaba
- 180 ml sunflower oil
- ½ tsp black salt (kala namak)
- 1 tsp mustard
- 1 tbsp fresh lemon juice
- Put all the ingredients in a tall bowl;
- Blend with an immersion blender until a thick emulsion is formed.
- Blend the mayo in a tight tall bowl to avoid splashing.
- It tends to thicken up in the fridge; so, it’s better to prepare it at least 1 hour before serving.