Easy Vegan Mayonnaise (With Aquafaba) Recipe
A simple and delightful vegan mayonnaise recipe using aquafaba—the liquid from canned chickpeas—as an egg substitute. This easy-to-make mayo is creamy, tangy, and perfect for those seeking an egg-free, plant-based alternative to traditional mayonnaise.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 3/4 cup (180 ml) vegan mayonnaise 1x
- Category: Condiment
- Method: Blending
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Vegan Mayonnaise Ingredients
- 3 tablespoons (45 ml) liquid from 1 can of chickpeas
- 12 whole chickpeas (about 1/2 ounce; 16 g)
- 2 teaspoons (10 ml) Dijon mustard
- 1 teaspoon (5 ml) fresh juice from 1 lemon
- 1 to 2 medium cloves garlic (5 to 10 g), minced
- 1/2 cup (120 ml) vegetable oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a tall container just large enough to fit the head of an immersion blender, add the chickpea liquid, whole chickpeas, Dijon mustard, fresh lemon juice, and minced garlic. Ensure all ingredients are ready for blending.
- Blend Initial Mixture: Blend at high speed using an immersion blender for 1 to 2 minutes until the mixture is completely smooth, scraping down the sides as necessary. Alternatively, use a standard 5-cup countertop blender to achieve the same smooth consistency.
- Emulsify with Oil: With the blender running at high speed, slowly add the vegetable oil in a very thin stream—just a few drops at a time. Continue this gradual addition for about 3 to 4 minutes total, until a smooth and creamy emulsion forms.
- Final Blending: If using a countertop blender, process the mixture for an additional 1 to 2 minutes on high speed to fully emulsify the mayonnaise.
- Season and Serve: Transfer the mayonnaise to a bowl using a rubber spatula. Season with kosher salt and freshly ground black pepper to taste. Stir well before serving or storing.
Notes
- For best results, add the oil very slowly to ensure proper emulsification and a creamy texture.
- You can adjust the amount of garlic depending on your preference for garlicky flavor.
- This vegan mayo can be stored in an airtight container in the refrigerator for up to one week.
- Use neutral oils like vegetable, canola, or sunflower oil to keep the flavor light and balanced.
- If you don’t have an immersion blender, a high-speed countertop blender works just as well.
Keywords: vegan mayonnaise, aquafaba mayo, egg-free mayo, plant-based condiment, chickpea mayo, easy vegan condiments
