Description
This Easy Vegan Aquafaba Mayo is a quick and simple alternative to traditional mayonnaise, made from chickpea liquid.
Ingredients
Scale
- 1/4 cup (60ml) aquafaba, liquid from a can of cooked chickpeas
- 1 1/2 tsp (7.5ml) apple cider vinegar
- 3/4–1 cup (180-240ml) sunflower oil or avocado oil
- 1/4 tsp (1.25g) ground mustard
- 1/4 tsp (1.5g) sea salt
- 1–3 tsp (5-15ml) brown rice syrup, or stevia, cane sugar, or maple syrup
Instructions
- Blend Aquafaba & Vinegar: Start by tossing the aquafaba and apple cider vinegar into your immersion blender. Blend on low speed until the aquafaba becomes frothy, which is a great sign. Be careful not to over-blend; you want it to be fluffy, not whipped into a foam.
- Slowly Add Oil: Begin to drizzle in the sunflower oil (or avocado oil) while blending on low speed. You will see the mixture thicken and transform into a creamy mayonnaise. This gradual addition helps create a stable emulsion. Avoid pouring the oil in too quickly to prevent a runny consistency.
- Mix in Seasonings: Stop blending and add the sea salt and ground mustard to the mix. Give it a quick pulse to combine everything. Taste as you go to ensure you do not oversalt.
- Check Texture & Adjust: Scoop out a small amount of your mayo to check its consistency. It should be rich and smooth. If it is too thin, gradually blend in more oil to thicken it up.
- Store in Fridge: Transfer the mayo into a clean jar and seal it tightly before placing it in the refrigerator. The mayo will thicken more as it cools. Ensure you store it airtight to maintain freshness and prevent separation.
Notes
- Storage Tips: Store in a clean, airtight container in the refrigerator for up to 2 weeks or longer until mold forms. Not freezer friendly.
- Expert Tips: Add the oil slowly during blending for the best emulsification. Taste and adjust sweetness or tanginess by adding more sugar or vinegar as needed. If the mayo turns out too thin, you can blend in more oil gradually. If it separates after being refrigerated, blend it again to re-emulsify the ingredients.
- Reheating Instructions: Reheat is not applicable as this mayo is served cold and should be stored in the refrigerator.
- Serving Suggestions: Use as a spread for sandwiches or wraps, incorporate into pasta salads for creaminess, or serve as a dip alongside veggies or chips.
- Recipe Variations: Add herbs such as garlic or dill for a flavored mayo, or mix in spices for a chipotle or curry mayo. Substitute lemon juice for apple cider vinegar for a citrus note.
- Ingredient Notes: When selecting oils, sunflower oil tends to produce a thicker mayo, while avocado oil may yield slightly less thick mayo. If you need alternatives to brown rice syrup, consider stevia, cane sugar, or maple syrup; however, note that maple syrup may impact the thickness.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 186
- Sugar: 0.5g
- Sodium: 75mg
- Fat: 20.5g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 0mg