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Side view of aquafaba mayo in a glass jar. The mayo is thick, white, and creamy.

Quick Vegan Mayo Made With Chickpea Aquafaba


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  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 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

  1. Using a container large enough to submerge an immersion blender, combine the aquafaba, wasabi, lemon juice, salt, and garlic powder.
  2. Blend until the mixture is smooth and creamy.  
  3. Slowly stream in the oil over 3-5 minutes and blend until your desired thickness is achieved. 
  4. Move the immersion blender up and down near the end of your blending to incorporate a bit of air and encourage it to thicken. 
  5. More oil will make the mayo thicker so for a really thick sandwich mayo use closer to 1 ½ cups of oil.
  6. Chill for at least 1 hour until cold. 
  7. 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