Vegan Mayo (Aquafaba)
This creamy vegan mayo made with aquafaba is a game-changer in my kitchen! I love that it’s so simple to whip up and tastes just like the real thing without any eggs or dairy.
Hey there, friend!
I have to tell you, making your own vegan mayo has changed my life.
I remember the first time I tried it, I was just blown away by how easy it was and how perfectly it mimicked the traditional stuff.
Aquafaba, which is the liquid from canned chickpeas, is such a magical ingredient.
It whips up beautifully and gives that perfect creamy texture.
Trust me, once you try this, you'll never want to buy mayo again!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Aquafaba is such a versatile ingredient! Not only does it make a fantastic mayo, but you can also use it in meringues and baked goods. If you want a more flavorful mayo, try adding garlic powder or nutritional yeast for a cheesy taste. Just make sure to adjust the seasoning accordingly!
Tips & Notes
- •I like to keep mine in a glass jar - it stays fresh for days and looks pretty in the fridge.
- •If you find it too thick after refrigerating, you can whisk in a little water to loosen it up.
Recipe Variations
- •Sometimes I'll add in a bit of garlic powder or fresh herbs for a flavored mayo.
- •You can even try adding some smoked paprika for a nice smoky twist!
Storage & Freezing
Store your homemade vegan mayo in an airtight container in the fridge. It’s best to use it within a week, but I doubt it’ll last that long because it’s so tasty!
Frequently Asked Questions
Can I use a different type of oil?
Absolutely! Just keep in mind that different oils will change the flavor. Olive oil gives a more robust taste, while sunflower or canola oil will keep it neutral.
How long does this mayo last?
It should last about a week in the fridge. Just make sure to store it in an airtight container!
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This creamy vegan mayo made with aquafaba is a game-changer in my kitchen! I love that it’s so simple to whip up and tastes just like the real thing without any eggs or dairy.
Ingredients
Instructions
- 1
Start by gathering all your ingredients. Make sure your aquafaba is at room temperature for the best results.
- 2
In a mixing bowl or a tall container (if you're using an immersion blender), combine the aquafaba, Dijon mustard, apple cider vinegar, and salt.
- 3
Using a hand mixer or immersion blender, blend the mixture on high until it becomes frothy and slightly thickened, about 1-2 minutes.
- 4
With the mixer running, slowly drizzle in the neutral oil. It’s important to add it gradually to help emulsify the mixture.
- 5
Continue to blend until the mayo thickens to your desired consistency. It should take about 3-5 minutes.
- 6
Finally, blend in the lemon juice. Taste and adjust seasoning if needed. If you like it tangier, feel free to add more lemon juice or vinegar.
- 7
Transfer your delicious vegan mayo into a clean jar and store it in the fridge.
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