So if you’ve seen my recipe for vegan mayo then you already know that I think making your own vegan mayonnaise is pretty much like magic!
It’s so easy and you actually won’t believe how quick it is!
My other recipe for vegan mayo uses non-dairy milk (soy milk) and creates a really super thick vegan mayo, but THIS recipe doesn’t use any non-dairy milk, it’s just a mix of avocado oil, extra virgin olive oil, a little maple syrup, white vinegar, lemon juice, salt, dijon mustard and aquafaba, which is the fancy name for chickpea water!
Basically – we use the water from a can of chickpeas! This acts much the same as egg whites do. The proteins and starch from the chickpeas leach out into the water so that the chickpea water behaves like egg whites, I even made some vegan meringues with it (check those out!).
If you want to find out more about aquafaba, then check out the official website for it aquafaba.com.
This recipe can be made with an immersion (handheld) blender or in a regular blender.
You can use different kinds of oils, but avocado oil works really well as a base ingredient here as it’s very neutral flavored and blends well with the other ingredients. The overall flavor works SO well here.
It’s so good and yet so different in flavor to my other vegan mayo recipe (that is ALSO so good) that it warranted two mayonnaise recipes for the blog. Each recipe was so good and so different to the other that I had to do both!
This vegan mayonnaise is more like a salad cream in the sense that it is pourable, it’s thinner in consistency so makes a really good salad dressing. It’s also really tangy and creamy, all those good things you want in a delicious salad cream.
It tends to thicken up in the fridge.
The oils in the mayonnaise are very stable but the aquafaba is like egg whites in the sense that it is also not long lasting, so the shelf life of this mayonnaise is not super long like a store-bought vegan mayonnaise would be.
So if you won’t be consuming it within a few days you could make a smaller batch.
I hope you will love this vegan mayonnaise! It is:
Keep it in a sealed container in the fridge and consume within 4-5 days.
So let us know what you think of this vegan mayonnaise in the comments! Rate the recipe too please, it’s so helpful! Thank you.
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Creamy and tangy vegan mayonnaise made with aquafaba! This 8-ingredient recipe is pretty much like magic, you just throw a few simple ingredients into a jug and a few minutes later you have the most delicious mayonnaise!
- Add all the ingredients to a jug or mixing bowl and using an immersion (handheld) blender blend it up into mayonnaise.
- Alternatively place all ingredients into a regular blender jug and blend it up into mayonnaise.
*This usually translates to about quarter of what you would usually get if you drain a regular 15oz (425g) can of Chickpeas. You can throw the rest away or keep it for other uses.
*You can try other oils other than avocado oil with differing taste results.
- Serving Size: 1 Tbsp
- Calories: 88
- Sugar: 0.5g
- Sodium: 83mg
- Fat: 9.6g
- Saturated Fat: 1.1g
- Carbohydrates: 0.6g
- Fiber: 0g
- Protein: 0g
Keywords: vegan mayonnaise