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
- 1/2 cup aquafaba (the brine from one 540ml can of chickpeas)
- 1 1/2 tsp lemon juice
- 1/4 tsp wasabi (or dijon mustard)
- 1/4 tsp sea salt
- 1/8 tsp of garlic powder
- 1 cup canola oil (for thicker mayo use up to 1 1/2 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