How To Make Vegan Aquafaba Mayo
I have tried numerous vegan mayos, but this homemade mayo has the best flavor to me. I even use it as a sauce to drizzle over my food without adding anything to it.
At one point I did struggle making this recipe. Some people would say make sure you have a few tablespoons of the aquafaba juice others would say make it in a blender. I have successfully made it in a blender before, but I do have a way I make it now that seems to work for me every time. Stay tuned for the ingredients I use and the tips for making this flavorful vegan mayo recipe.
Who would have thought that using the liquid from chickpeas would create mayonnaise? Now that we know what it can create if you choose to make a chickpea recipe do not let this juice go to waste. You can save it to create a vegan mayo or simply make a sauce that you can top your chickpea dish with.
The texture to me is not as thick as normal mayo but the more oil used the thicker it gets. Plus its creaminess is the perfect texture.
Tip: How this recipe works for me every time? The key to getting the aquaba liquid to thicken up like a mayo time is to make sure that my liquid is high enough to cover the blades Of my immersion blender. There were times when I had a few tablespoons of juice and then I added the oil to get the immersion blender going. Now I make sure there’s enough juice before adding the oil.
It could just be luck but it seems to work for me every time. There have been a few times where I tried this mixture and it went flat without turning into the creamy mayo-like consistency. As long as I can get the liquid spinning before I add in the oil, it will gradually create a thick consistency. Which will eventually turn into a vegan aquafaba mayo.
Ingredients You Can Use
- The juice in a can of organic chickpeas
- Avocado oil 1 to 1 1/2 cup
- Mustard powder
- Salt
- Black Salt – Also called Kala Manak. gives an egg smell and flavor, which helps the flavor imitate real mayo which uses eggs. If you’re not familiar you can find this on amazon.
- Lemon
- Pepper (optional)
All the ingredients except for the Chickpea juice and the avocado oil are optional. As I said before you can use this as a different sauce. If you choose to make it without the added ingredients feel free to store it and if you want to add different ingredients later that will work too. You can make an aioli sauce, vegan dressings, the sky is the limit with this recipe.
How to make Vegan Aquafaba Mayo
Start out with a cup wide enough to fit in the immersion blender but tight enough for the liquid to reach its blades. Pour the aquafaba liquid inside of the cup with the sauce mustard powder, black salt, lemon juice, and black pepper.
Turn on the immersion blender and then slowly add the avocado oil into the glass. Keep adding the oil until the consistency gets thick enough to your liking. I will sometimes move the immersion blender in circles although it’s already spinning on its own. I’m not really sure if this works or not, but in my mind it makes it get thicker faster. Check out this quick video below to show you just how simple this recipe can be.
Once you get the hang of this recipe it’s so simple to make. I hope my tips will make it easy from the start. Below is a quick dish I created after making the vegan aquafaba mayo. I used organic chicken, chickpeas, mushrooms, onions and spinach. Then I added a marinara sauce with some of the vegan mayo to lighten it up and drizzled more mayo on top. Yes, I know but I eat with my eyes.
Thanks for sticking with me. Stay tuned for more healthy How To’s coming soon!
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