Aquafaba mayo is super simple and easy to make. This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. The ingredients are basically the same as with a normal mayonnaise recipe, except we replace the traditional egg with aquafaba and a sprinkle of eggy-tasting black salt. Just like with most mayo, it’s gluten-free. Unlike many vegan mayo recipes floating around, this recipe is soy-free and nut-free as well. Click here for the printable recipe.

Video tutorial for Aquafaba Mayonnaise | Vegan Mayo

 

What is aquafaba? In short, the water left from cooking legumes such as chickpeas and white beans. You can collect it by draining a can of beans, such as chickpeas, and saving the thick cooking liquid. Aqua means water and faba means legume. Contrary to conventional cooking beliefs, this water doesn’t seem to induce gas or cause indigestion. A chemical analysis was done on aquafaba recently and shows it’s mostly starches and proteins. Since being discovered in 2015, aquafaba has been used as an egg replacer for meringue, macaron, cakes, cookies, breads, butter, mayonnaise and more in both home and commercial settings.

 
thick-vegan-mayo-on-spoon


The ingredients to this vegan mayonnaise recipe are very similar to traditional mayonnaise: oil, vinegar, lemon juice, mustard, and optional sugar. Instead of using egg yolk, three tablespoons of aquafaba provides the emulsifying properties to whip up the oil into a thick and creamy consistency. And don’t worry, your mayo won’t taste like beans.

aquafaba-mayo-ingredients

Black salt, also known as kala namak, is added for a bit of an eggy flavour. You can take this basic recipe and increase the vinegar or lemon juice for extra tang, add more salt or sugar if you like, or add herbs and spices to make it your own gourmet creation.

The tricky part of making mayonnaise, vegan or not, is incorporating the oil slowly in a thin, steady stream. This requires a steady hand if you’re using a blender. But I don’t have a steady hand at all. Luckily, food processors often have a small opening at the top just for this purpose. This way, you can just pour oil into the well and the opening does the oil-regulation for you. Easy-peasy.

pouring-oil-mayonnaise

My mini food processor is designed to be used in short pulses so that’s what I’ve done in the video. If you’re using a blender or food processor designed for steady blending, you can simply keep your machine on at a medium to high speed. It only takes a few minutes for the mayo to thicken.

jar-aquafaba-mayonnaise

Once the oil has been totally incorporated, you can taste and adjust for salt or other seasonings. This recipe is written to be fairly light-tasting; a blank canvas for your preference and creativity! Enjoy!

Other recipes with Aquafaba:

 

Printable Recipe for Aquafaba Mayonnaise – US

Aquafaba Mayonnaise - US
Serves 16
Aquafaba mayo is super simple and easy to make. This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. The ingredients are basically the same as with a normal mayonnaise recipe, except we replace the traditional egg with aquafaba and a sprinkle of eggy-tasting black salt. This recipe uses US measurements. Click here for Metric amounts.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 tablespoons aquafaba (the thick cooking water from beans)
  2. 1/4 teaspoon black salt
  3. 1 1/2 teaspoons lemon juice
  4. 1 teaspoon white vinegar
  5. 1/2 teaspoon ground mustard
  6. 1 teaspoon sugar, optional
  7. 3/4 cup canola oil
  8. salt to taste
Instructions
  1. Combine all ingredients except for the oil in a blender or food processor. Blend briefly just to mix the ingredients.
  2. While blending on medium-high speed (or pulsing with a food processor), add the oil in a thin, steady stream until completely incorporated. The mixture will thicken quickly.
  3. Transfer to clean jar and store in the fridge for up to 2 weeks.
Notes
  1. This vegan mayonnaise is fairly light tasting and meant to be a blank canvas. Feel free to increase the amount of vinegar or lemon juice for more tang, add salt, or add other seasonings to your preference.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable Recipe for Aquafaba Mayonnaise – Metric

Aquafaba Mayonnaise - Metric
Aquafaba mayo is super simple and easy to make. This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. The ingredients are basically the same as with a normal mayonnaise recipe, except we replace the traditional egg with aquafaba and a sprinkle of eggy-tasting black salt. This recipe uses Metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 45ml aquafaba (the thick cooking water from beans)
  2. 0.125ml black salt
  3. 7.5ml teaspoons lemon juice
  4. 5ml white vinegar
  5. 2.5ml ground mustard
  6. 5ml sugar, optional
  7. 180ml canola oil
  8. salt to taste
Instructions
  1. Combine all ingredients except for the oil in a blender or food processor. Blend briefly just to mix the ingredients.
  2. While blending on medium-high speed (or pulsing with a food processor), add the oil in a thin, steady stream until completely incorporated. The mixture will thicken quickly.
  3. Transfer to clean jar and store in the fridge for up to 2 weeks.
Notes
  1. This vegan mayonnaise is fairly light tasting and meant to be a blank canvas. Feel free to increase the amount of vinegar or lemon juice for more tang, add salt, or add other seasonings to your preference.
Mary's Test Kitchen http://www.marystestkitchen.com/
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Showing 3 comments
  • Kit
    Reply

    I just made this. It does work however my first attempt was a dud and didn’t thicken. The problem was I didn’t get a proper emulsion of the non oil ingredients – I thought I could be lazy and add whole mustard and my vitamix would grind it. Not so. I them remade the base ingredients with thicker aquafaba(boiled down) and used Dijon mustard as it is already emulsified plus some garlic because there wasn’t quite enough liquid to get to my blenders blades. Success!

    I then used the failed batch as my oil and didn’t waste any. Only problem is I’ll be eating mayo for days. πŸ™‚

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