Who knew that the liquid from a can of chickpeas I always dumped down the drain would one day be the main ingredient in my allergy friendly mayonnaise! This quick vegan aquafaba mayo is so surprisingly tasty, creamy, and thick. It fully satisfies any mayo based food craving!
You Can Make It As Thick As You’d Like
It’s Comparable In Price To Store-Bought Mayo
Egg-Free!
Mustard-Free!
And Wasabi Steps In To Provide That Mayo Taste!
*If you’re looking for an oil-free mayonnaise jump over to our Best 5 Minute Oil-Free Mayo!
What Is Aquafaba
Aquafaba is the brine in a can of chickpeas and can be whipped up to a frothy egg replacer! Its taste is very mild so I find it doesn’t affect the taste of baked goods and works perfectly in this mayo!
*Whenever I open up a can of chickpeas I reserve the brine in a separate jar. I find that it keeps well in the fridge for 2-3 days. The longer it sits, it will turn cloudier and sour smelling… at that point it is past its prime. Although I haven’t tried this yet myself, I know there are many who freeze the aquafaba in ice cube molds so that they always have some in the freezer for when they need it!
If you’re interested in the history of this relatively new discovery jump to this Epicurious article on Aqufaba: An Explanation And History.
And for a great intro to aquafaba, Minimalist Baker gives you a ton of great tips and tricks.
Other Ingredients For Vegan Mayo
Just like your store-bought favourites this quick, easy aquafaba mayo is made with your trusty canola oil.
*The more oil you add the thicker the mayo will be. I’ve written this recipe using 1 cup of mayo which I think is a great middle of the road consistency. It’s not super thin but also not super thick. If I’m making a dressing with this mayo I think ¾ – 1 cup of oil creates a thick enough mayo. If you are wanting a thick mayo to spread on sandwiches or burgers, I would suggest using closer to 1 ½ cup.
And for the flavour boosters I use:
Lemon Juice
Salt
Garlic Powder
And… Wasabi!
Why Wasabi
Mustard is a common addition to most dressings and sauces. Unfortunately, I developed a brassica allergy in my twenties and can have reactions to mustard!
There are so many varieties of mustard and I’ve yet to experiment with them all to figure out which ones I react to and which are safe SO… wasabi to the rescue!
You can absolutely sub your favourite mustard into this recipe but if you have wasabi on hand it provides the same pungent, slight bitterness, that gives mayo its signature taste!
Quick And Easy
Ready in 10 minutes!
Simply add the ingredients to a container you can submerge your immersion blender into OR (I haven’t tried it myself) but I would think you can make this recipe in your stand up mixer with similar results.
- Start by combining all the ingredients but the oil.
- Blend the aquafaba with all the flavour boosters until they are smooth and creamy.
- Slowly stream in the oil over 3 – 5 minutes.
- Moving the immersion blender up and down will incorporate some air and encourage the mayo to thicken.
- Once the mayo has reached your desired thickness, store in an airtight container for up to 1 week!
Recipe Cost
This aquafaba mayo recipe makes 350ml and costs us approximately: CAD $3.08 ($0.88/100ml).
With most store-bought mayo ranging from CAD $0.56 – $1.12 per 100ml our mayo is not the thriftiest option but it is comparable to many store-bought brands. And egg-free store-bought options tend to be on the higher end of the price spectrum so making this homemade version is likely more cost effective.
AND… if you consider you would otherwise toss aquafaba down the drain… you’re getting more for your money out of that can of chickpeas making this a great thrifty how-to!
*I have tried making this mayo with the water reserved from my own chickpeas made from scratch. It does provide extra savings compared to using the brine from canned chickpeas. But, the brine from canned chickpeas tends to be thicker than homemade versions so I opt for canned aquafaba when I need it. Using the homemade aquafaba worked quite well for me but some of the oil did separate from the mayo and fall to the bottom of the jar after some time in the fridge.
Make sure to let us know in the comments below if you try this quick vegan aquafaba mayo and how you like it! Try out our Quick Summery Coleslaw and use it on our Pulled Jackfruit Sandwich!
Oh… and you always need a good hummus recipe so put those chickpeas to tasty use with our 5 Minute Creamy Hummus!
Print
Quick Vegan Mayo Made With Chickpea Aquafaba
- Total Time: 10 minutes
- Yield: 350 ml 1x
- Diet: Vegan
Description
This quick vegan aquafaba mayo is a game changer for anyone needing a dairy & egg free option! It’s mustard free too with wasabi stepping in!
Ingredients
- ½ cup aquafaba (the brine from one 540ml can of chickpeas)
- 1 ½ tsp lemon juice
- ¼ tsp wasabi (or dijon mustard)
- ¼ tsp sea salt
- ⅛ tsp of garlic powder
- 1 cup canola oil (for thicker mayo use up to 1 ½ cup oil)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Using a container large enough to submerge an immersion blender, combine the aquafaba, wasabi, lemon juice, salt, and garlic powder.
- Blend until the mixture is smooth and creamy.
- Slowly stream in the oil over 3-5 minutes and blend until your desired thickness is achieved.
- Move the immersion blender up and down near the end of your blending to incorporate a bit of air and encourage it to thicken.
- More oil will make the mayo thicker so for a really thick sandwich mayo use closer to 1 ½ cups of oil.
- Chill for at least 1 hour until cold.
- Store in an airtight container in the fridge for up to 1 week.
Notes
*Cost Comparison: CAD $3.08 for 350ml ($0.88/100ml) vs. roughly $0.56-1.12/100ml for store-bought mayo.
*If you don’t have an immersion blender you can try using a stand up mixer for this recipe.
*I have tried this recipe with brine reserved from my own chickpeas made from scratch. Since the aquafaba from canned chickpeas tends to be thicker I opt for canned chickpeas when I need aquafaba. The version made from my homemade aquafaba worked quite well but the texture was a little lighter and more airy and some of the oil did separate and sink to the bottom of the jar after some time in the fridge.
*Aquafaba keeps well in a sealed container in the fridge for 2-3 days. I haven’t tried this recipe with defrosted aquafaba but I know many freeze reserved chickpea brine in ice cube molds so it’s ready when they need it! Let me know if you give that a try!
- Category: Sauces & Dips
- Method: Blender
- Cuisine: American
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