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. But 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.
Ingredients for Aquafaba Mayonnaise
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.
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!)
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.
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.
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
- 3 tablespoons aquafaba (thick water from can of chickpeas/white beans) (45ml)
- 1/4 teaspoon black salt
- 1 1/2 teaspoons lemon juice
- 1 teaspoon white vinegar
- 1/2 teaspoon ground mustard
- 1 teaspoon sugar, optional
- 3/4 cup canola oil (180ml)
- salt to taste
- Combine all ingredients EXCEPT for the oil in a blender or food processor. Blend briefly just to mix the ingredients.
- While blending on medium-high speed (or pulsing with a food processor), SLOWLY add the oil in a thin, steady stream until completely incorporated. The mixture will thicken quickly within a few minutes.
- Transfer to clean jar and store in the fridge for up to 2 weeks.
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.
Serving Size:1 Tablespoon
Amount Per Serving: Calories: 92Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 70mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional Information automatically calculated by a plugin and may not be correct.