A creamy vegan mayo made using aquafaba, garlic, lemon juice, Dijon mustard, and oils for a perfect emulsion.
5 minutes
A creamy vegan mayo made using aquafaba, garlic, lemon juice, Dijon mustard, and oils for a perfect emulsion.
Garlic Clove, minced
each
tablespoons
teaspoons
Aquafaba (liquid From Chickpeas)
tablespoons
each
cups
to taste
to taste
1. Blend Base Ingredients
Start by combining the minced garlic, fresh lemon juice, Dijon mustard, chickpea liquid, and whole chickpeas in a tall container. Using an immersion blender (or a countertop blender if that's what you have), blend this mixture at high speed until it is completely smooth and creamy.
2. Whisk in Oils
Transfer the blended mixture to a bowl using a rubber spatula. Slowly drizzle the olive oil into the mixture while whisking constantly. If you're using a blender, you can keep it running at high speed and carefully pour the oil in a thin stream.
3. Season and Finalize
Season your whipped aquafaba mayo with kosher salt and freshly ground black pepper to taste. Stir well to make sure the seasoning is evenly distributed. Your mayo is now ready to use!
Incorporate a small amount of truffle oil or truffle salt for an elegant, gourmet vegan mayo. It's especially good on gourmet sandwiches or with sweet potato fries.
A small amount of truffle oil (start with ½ teaspoon and adjust to taste) or finely chopped truffle can turn your standard mayo into a luxurious spread. Due to its strong flavor, use truffle sparingly.
Mix in chipotle peppers in adobo sauce or chipotle powder for a smoky, spicy mayo. This works great in southwestern-style dishes or as a spread for burgers.
For a smoky and spicy kick, blend in one or two chipotle peppers in adobo sauce along with a teaspoon of the adobo sauce itself. This variation is excellent as a dip or spread for a Southwestern flair.
Combine Sriracha sauce with the base mayo for a quick and easy spicy mayo. It's ideal for drizzling over tacos, roasted vegetables, or grain bowls.
Add your oil very slowly at first, starting with just a few drops at a time while the blender is running.
Before you begin, make sure your aquafaba is cold. This helps stabilize the emulsion you're about to create.
Give the aquafaba a quick blend on its own until it's frothy. This incorporates air and helps the final mayo become light and whipped.
After the mayo has emulsified, taste and adjust the seasoning. Sometimes a pinch more salt or a few extra drops of lemon juice can brighten the flavors.
When you blend your mayo, use a tall, narrow container that just fits the head of your immersion blender.
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