Vegan Mayonnaise with Aquafaba
Creamy and tangy vegan mayonnaise made with aquafaba! This recipe is like magic, throw a few ingredients into a jug and minutes later you have mayonnaise!
Servings: 12
Calories: 177kcal
Ingredients
- 3 Tablespoons Aquafaba (45ml) Liquid from a can of chickpeas
- 2 teaspoons Dijon Mustard
- ¾ teaspoon Salt
- 1 Tablespoon Lemon Juice
- 2 Tablespoon Distilled White Vinegar
- 1 Tablespoon Maple Syrup
- 1 cup Avocado Oil (240ml)
- 1 Tablespoon Olive Oil Extra Virgin
Instructions
- Add aquafaba (chickpea water), dijon mustard, salt, lemon juice, distilled white vinegar, maple syrup, avocado oil and olive oil to a measuring jug.
- Use an immersion blender (handheld) to blend it into creamy mayonnaise.
Notes
- Aquafaba - this usually translates to about quarter of what you would usually get if you drain a regular 15 ounce (425g) can of Chickpeas. You can throw the rest away or keep it for other uses.
- Maple syrup - doesn't make this mayonnaise sweet at all, it simply balances out the flavors beautifully.
- Avocado oil - is a great neutral tasting oil to form the base of this mayonnaise. You can experiment with different oils of course.
- Quantity - this recipe makes around 1 ½ cups of mayonnaise.
- Storing: Keep it stored in a sealed container in the fridge and consume within 4-5 days.
Nutrition
Serving: 2Tablespoons | Calories: 177kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 155mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.02mg