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Homemade Vegan Mayo with Aquafaba

April 6, 2015 by pb&v

OK, so I already missed a post, but it wasn’t on purpose. Plus, day 4 wasn’t all that exciting because I got addicted to those soba noodle salads and have basically been eating them for every single meal except breakfast. Day 5 however, was extremely exciting! I even switched up my oatmeal flavor in the morning! Ok, so I only switched it up because I ate all the bananas, but it still counts. I got the hint though and we got 3 bunches of bananas for the week instead of just 2, which got us plenty of weird looks at the store, but who cares.

So anyway, back on track. Yesterday I had some apple pie oatmeal for breakfast, then my mom and I headed out to do our weekly grocery shopping. Every Saturday we sit down with a notebook and write out a list of 7 dinners and a grocery list to go along with them, including any other household staples, like bananas ;). This is our way of budgeting and so far it seems to be working out really well. With the exception of our loading up on Whole Soy yogurts (no, I haven’t been eating them this month, but you bet I was that last week of March!) because they are going out of business and we are devastated.

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Lunch was super simple- 3 sweet potatoes and 2 oranges. Don’t worry, I’m getting to the exciting part, I promise! After a long afternoon of shoveling mulch and weeding, we came in to start on dinner, which we had planned to be chickpea tuna salad sandwiches. The only problem is the vegan mayonnaise the recipe called for. We usually just use Just Mayo because it is the bomb diggity and we haven’t had any success with making our own vegan mayo in the past. However, that all just changed and your mind is about to be blown!

Before our vegan days, we used to make our own mayonnaise with an egg, vinegar, salt, and oil, so it’s pretty hard to veganize that one at home. Until now.

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Remember the whole chickpea meringue craze? Right, well since then the chickpea liquid has been used in baking, marshmallow making, all kinds of new things! Then we wondered…. will it work to make mayo??? Long story short, IT TOTALLY DOES!!! Is your mind blown yet? Because mine sure was after I made it. Tastes just like mayonnaise. So, without further ado, I present unto you: homemade vegan mayonnaise!

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Homemade Vegan Mayonnaise

Adapted from Whole 30

Makes about 3/4-1 Cup

Ingredients:

  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 3 Tablespoons liquid from a can of chickpeas (at room temperature)
  • 3/4-1 Cup neutral tasting oil- I used grapeseed

 

Directions:

Using an immersion blender, in a small bowl (I actually did this in a small measuring cup like in the picture above, but a small bowl will allow you to mix it better once it starts to thicken up), combine the vinegar, ground mustard, salt, and chickpea liquid and mix for just a second so it’s all combined. With the immersion blender running, slowly drizzle in the oil 1/4 cup at a time. The mixture will start to become very thick and you will need to move the immersion blender around to get it all combined. Once the mixture is nice and thick (i.e. it doesn’t run/pour off the immersion blender when lifted out of the mixture), stop adding the oil. Try not to happy dance so much that you injure yourself. Not that I know from experience. Transfer the mayo to a jar and store in the fridge. The mayo will thicken up upon refrigeration. Use in place of mayonnaise in any recipe.

Notes:

This recipe is meant to taste just like traditional mayonnaise that is made with eggs, which it does. If you would like for it to taste more like the Follow Your Heart Veganaise, try adding only a teaspoon of vinegar and up to a teaspoon of maple syrup or other liquid sweetener in towards the end of blending.

If you make this recipe tag #PeanutButterAndVegan so I can see all the wonderful pictures and if you’re playing along with April All Natural, remember to tag your posts with #AprilAllNatural!

-Hunter


94 Comments »

  1. Poppy says:

    Hunter, this is utterly genius!!!

  2. Jubes says:

    I can’t wait to try this!
    How does it hold up/will it keep in the fridge?

  3. pb&v says:

    It should keep in the fridge for about a week or so

  4. Mandy says:

    This is genius!!!! Now I need to go out and buy cans of chickpeas so I can make this!! How exciting!

  5. pb&v says:

    I got so excited when it worked! I can’t wait to see how you like it!

  6. Stephanie says:

    What if I don’t have an immersion blender?

  7. pb&v says:

    You can make this in a blender or food processor, but you will need to double the recipe for it to work. Keep the blade running and veeeeery slowly drizzle in the oil. You can also try whisking it by hand, but it will take a lot of arm muscle and patience and you will need to whisk it extremely quickly.

  8. Stella vMae says:

    Can you use lemon juice in the place of vinegar?

  9. pb&v says:

    Absolutely!

  10. Stella vMae says:

    Could tumeric replace the ground mustard?

  11. pb&v says:

    Turmeric has a very strong flavor, so I would not recommend it

  12. Mandy says:

    We finally bought some cans of chickpeas and made your mayo!!!! I may have squealed a little as it started to come together!! It was delicious. I used less salt as the first batch I made came out too salty, but wow. We’ll definitely be making this again :)

  13. pb&v says:

    Yes!! I am so glad you like it!

  14. Melody says:

    Is there a recipe to make it taste like Miracle Whip?

  15. Inge says:

    Thank you! It is awesome! Will use a little less salt next time, but it tastes amazing!

  16. pb&v says:

    I’ve actually never had Miracle Whip, so I’m not sure what kind of flavor it has, sorry!

  17. pb&v says:

    I’m so glad you like it!

  18. Ly ly says:

    Do you have a version with less oil ?

  19. pb&v says:

    The oil is what thickens the mayo, so reducing the oil will result in a mayo that is thinner and more like a liquid.

  20. M says:

    I tried this and ended up with a mayo drink instead. I used aldi brand chickpeas, could this be the problem?

  21. pb&v says:

    If the liquid from the beans is not very thick, that might be the problem. I’ve had the most success with chickpeas from Trader Joe’s.

  22. carly says:

    Just made this, and totally did a happy dance! I used my blender with a bell jar, and it turned out fantastically!!!

  23. pb&v says:

    Oh I’m so glad it worked! I did a happy dance around my kitchen the first time I tried it too!

  24. Anu Joshi says:

    Am going to try it, but do not have grape seed oil, do have avocado oil, coconut oil, extra virgin olive oil…. What can I use ?
    Thanks, Anu

  25. Neal says:

    Nіce read. I will get back to you on tɦis.

  26. pb&v says:

    You can use any of those oils except coconut oil, I would choose whichever has the most mild flavor though!

  27. pb&v says:

    I can’t wait to see how it turns out!

  28. Jeremy says:

    I use a pressure cooker to make my chickpeas, so I got chickpea juice from that. Tried making a double-batch in my food processor but ended up with liquid mayo.

    Guessing my chickpea juice might be too liquidy I reduced it – a lot. Tried making mayo again and it was even worse.

    Any suggestions? This is becoming an expensive and time-consuming experiment for me.

  29. pb&v says:

    It just depends on how thick your homemade chickpea brine is, it needs to be very thick and viscous. Usually adding enough water to where it is an inch and a half or so above the chickpeas yields thick brine.

  30. Momo says:

    I had the same problem than Jeremy, could there be a heating issue? Does the speed of the blender heat too much the mayo? Help!

  31. pb&v says:

    It could also depend on the type of blender you are using. The immersion blender really does work best for this recipe.

  32. Christa says:

    Can I omit the chickpea liquid and use some ground flax seeds or quinoa instead?

  33. pb&v says:

    The flax seeds or quinoa don’t have the same properties as the chickpea liquid, so they wouldn’t work for this recipe.

  34. anja says:

    This did not work at all… I followed the recipe exactly, but it just stayed liquid and now I have a giant bowl full of salty oil soup :(

  35. pb&v says:

    I’m so sorry to hear that it didn’t work

  36. I made this today and was delighted with the result! I used olive pomace oil. I also made a sweeter version with 2 tablespoons of coconut nectar and substituted freshly squeezed lemon juice instead of Apple Cider Vinegar and the result was spectacular–it was quite sweet so I plan to use if for broccoli salad and coleslaw in the dining hall kitchen where I work. The chef I work with is thrilled that I have successfully made a vegan mayo (using up something that is usually tossed–aqua faba!) and I thank you for the recipe! :)

  37. pb&v says:

    Oh my goodness, that is so awesome that you get to use it in the dining hall kitchen! I’m so glad that it worked and you like it!

  38. Peggy says:

    Thank you so much for this great recipe. And, for allowing open comments which have also been helpful. I’ve got chickpeas in my pressure cooker now…

  39. pb&v says:

    I hope the recipe works for you! I’ve had wonderful success with my homemade aquafaba.

  40. Hey,
    I’ve not tried your version in terms of proportions yet but since the first try, where I used more AF and less oil than suggested here (experimenting on my own :)), I’ve got. The. Same result as some of your readers – liquid mayo. But guess what – I ended up using it as a pretty awesome dressing for various salads instead. It suits very well with mushroom salads and other where one wants a bit of a savoury flavour. So don’t be sad – use your “failure” as a dressing (now I make it on purpose. ;))

  41. pb&v says:

    What a fantastic idea! I love using this recipe as a base for other things like dressings too!

  42. Jay says:

    We are avoiding mustard currently. Any thoughts on leaving the mustard out or replacing it? I imagine it is a thickener?
    Thanks!

  43. Nele says:

    Mine stayed liquid too (I might have added the oil too quickly) but I managed to solve this by adding some soy cream and guar gum. Fixed!

  44. pb&v says:

    The mustards helps emulsify the mayonnaise, but also adds to the flavor. You could probably leave it out with just a slightly different flavor.

  45. pb&v says:

    Yay! I’m so glad you were able to fix it! A slow stream of oil is key.

  46. Vincent says:

    I made a loud screech that startled off our two cats when I realised that it was actually working. And to think I was just going to beg the local store to bring in at least a tiny supply of the vegan mayo I’d seen their chain carry in other town. Never anything but home-made now! Cheers, pb!

  47. pb&v says:

    I did the same thing the first time I ever tried it! I’m so glad you like it!

  48. Tunde says:

    This is seriously the best home made vegan mayo ever !!!! Just made it and it was not only super easy but it tastes delish :) Thank you for sharing !!!!

  49. Malina says:

    Hi there! I tried this and it is SO delicious! It emulsifies beautifully, and tastes great. My only problem is that it doesn’t seem to keep. After a few days in the fridge, the mayo hardens into more of a ‘butter’, but then once it warms to room temperature it becomes liquid oil. Then I put it back into the fridge, it resolidifies.

    Have you seen this? What do you recommend? Or is it the sort of thing where you need to use it fresh? Like, make a batch, make some mock “tuna” salad, or slather onto a veggie burger, etc., but don’t save it?

  50. pb&v says:

    It may depend on the oil you use. If you used coconut oil then it will definitely solidify in the refrigerator, but I’ve never run into this problem using grapeseed oil.

  51. Jeni says:

    Thanks for his simple recipe! I just made it in about 30 seconds with my immersion blender. So good! Bye bye Veganaise, my expensive friend!

  52. pb&v says:

    I’m so glad you like it! It’s so much cheaper than store-bought mayo!

  53. Lynda says:

    Just made some chili and decided to use the aquafaba from a large can of red kidney beans and a small can of pinto bean to try aquafaba for the first time. Brilliant. Added icing sugar and a drop of vanilla to make a meringue type topping. It did not taste beany at all. Just wondrous marshmallowy goodness. Just saying don’t just stick to chick peas for your aguafaba source.

  54. pb&v says:

    Yep! Any canned beans can be used, chickpeas are just the most common! Thank you!

  55. Donna says:

    OMG! You are so right! I am an experienced cook but a newbie vegan (4 months) and I have had to learn some new techniques which can be difficult when one is used to doing things a certain way. I just made your recipe for the aquafaba mayo and am just blown away, in a good way! I substituted white balsamic for the apple cider vinegar which gave it a sweet taste and everything happened just like you said it would and voila! I had the most delicious tasting mayo! I have a stash of frozen aquafaba in my cube trays and cannot wait to try other recipes with it.

  56. pb&v says:

    Oh I’m so glad you like it!! I have a huge stash of aquafaba in the freezer for future recipes, especially french toast! :)

  57. Gaye says:

    I have made this and LOVE it. I have also made aquafaba butter using coconut oil and grape seed oil. Google NINAs butter. Its a Scandinavian girls blog. There are lots of things you can make with Aquafaba.

  58. Malc says:

    The salt you use could be a problem, it might have anti caking
    agent which I think may also stop it emulsifying.

  59. pb&v says:

    I’m glad you like it!! I’ve seen the butter recipe, but I’m actually allergic to coconut oil, so I have to steer clear of that one unfortunately :( We add aquafaba to all kinds of baked goods and even pancakes and it really improves the texture!

  60. Jennifer says:

    WOW!!!! This is an amazing recipe. So easy. By far the easiest mayo I’ve ever made. The mayo is rich, creamy, and so yummy. I added a small clove of garlic for a little extra excitement. Thanks so much!

  61. pb&v says:

    The garlic is a great addition, I like adding roasted garlic and making it into an aioli for sandwiches too! So glad you like it!!

  62. Fiona McDonald says:

    I added Nasi Lemak – black salt known for it’s eggy flavour and a pinch of turmeric for colour – excellent!

  63. Bella says:

    just made this with half a tbs of Dijon mustard, organic sunflower oil and white wine vinegar and it is absolutely heavenly!! If you want a salad cream/tangy tasting mayo try those substitutes. Thank you so much for this recipe- Mayonnaise is the one thing I’ve really missed since going Vegan!

  64. pb&v says:

    The Dijon mustard sounds delicious! I’m so glad you like the recipe!

  65. NewtoVegan says:

    I tried this last week to no success (I ended up with a runny white soup which separated once put in the fridge). Great dressing but was surely no thick mayo. I think I added the oil too quickly. The first time I used rice bran oil. Anyway, I persevered much to my satisfaction! This time I used vegetable oil. I used less salt (just one or two cracks of the salt cracker) and double the mustard for taste. I added the salt at the end (once mixture was quite thick) because the first attempt seemed to not do anything right from the beginning and I think the salt may have stopped the emulsion process somehow. This recipe is simple, great! One thing to make sure you do: add the oil r.e.a.l.l.y. s.l.o.w.l.y!! Slower than you think you know how. It is a gradual thickening process but really pays off! Be prepared to stick to it for a while (it doesn’t thicken instantly). Another thing I didn’t expect… This mayo tastes EXACTLY like…. MAYO! I am going to test my friends to see if they can tell the difference! Another suggestion, use lemon (added later for tartness) and white wine vinegar in place of the apple cider vinegar and this makes the BEST vegan tsatziki/sour cream substitute to have with falafel (made from the can of chick peas where you get the aquafaba from)! YUM!

  66. Magali Wouters says:

    I just made this and it tastes just like the homemade mayonnaise my mom used to make (and that I missed so dearly after turning vegan)… only thing it turned out just slightly liquidy… I read in the comments above this had to do with adding the oil too quick, but I must say I’m no expert whatsoever in adding things slowly to a mixture. In every recipe that recommends ‘slowly adding’ something, I try to find an alternative, because it just seems not to be within my capacities. I found a youtube-tutorial (for regular egg-mayo), where they add the oil all at once and slowly start to pulse with the immersion blender, which seems to work as well. Do you think this would work for this vegan mayo? Or does eggyolk have slightly different characteristics than aquafaba for this particular ‘hack’ to work?

  67. pb&v says:

    I haven’t tried adding the oil in all at once, but the key to getting the oil to actually mix with the aquafaba and emulsify is adding the oil very slowly. Maybe try adding it in increments rather than one steady stream of oil?

  68. Daniel says:

    Okay, so i just tried this right after doing my first set of aquafaba meringues.
    My first mayo attempt failed horribly, and I turned out like many others with a sauce.
    Then I started over with the idea that without a immerson blender, the slow mixing of oil is extremly important but to be sure i also cut out the other ingredients.
    So for you having trouble and limited accessories in your kitchen this might help.
    I used a handheld electrical mixer and whipped the aquafaba to a good foam before adding any oil, then drizzled ~1 tablespoon in intervals while mixing, them mixing a few seconds extra before next cycle.
    It turned out great and thick after awhile after ~2 dl of rapeseed oil. Then afterwards I added the vinegar, mustard, and salt. I also added some drops of liquid smoke and a really small amount of xanthan gum to enhance the consistency further.
    Good recipe!

  69. DeAun says:

    I’m new to Aquafaba (I used to call it bean liquor), and found this site while researching recipes. While there have been some who’ve been successful, and rave about the results, it seems a greater number have had difficulty. I’m pretty sure I’ll fall into the latter camp because if there’s a way to screw a recipe up, I’m usually pretty good at finding it. I wonder if perhaps some clarification of what “slowly” is could help-like are we talking 10 seconds or a full minute?

  70. DeAun says:

    ^*For each 1/4 cup

  71. pb&v says:

    I usually do a very thin stream of oil, but have never actually timed how long it takes to drizzle in the oil. Maybe try adding the oil a tablespoon at a time while blending?

  72. louise johnson says:

    Hi does it have to be ground mustard?

  73. pb&v says:

    Others have used regular mustard, such as dijon, and still had success with it!

  74. Eve says:

    Fantastic! I had just made a batch of houmous, so had the chickpea juice left over. The mayo turned out beautifully, thank you!

  75. pb&v says:

    I’m so glad it turned out well and you liked it!!

  76. Shannon says:

    Thank you for this recipe! I am breastfeeding my daughter and we’ve just found out she has a dairy and egg allergy so I’ve cut them out of my diet and was really missing mayo. This worked really well and I used light olive oil and white wine vinegar. I also added Dijon mustard instead of the dry mustard as I know from making regular mayo in the past that it helps it emulsify.

  77. I have tried several vegan Mayo recipes and was not happy with them. Then I came across this one and OH MY WORD it is amazing so easy to make and tastes so much like the real thing I was able to finally give up butter in my sandwich which I was struggling with
    I have even had my customers try it and they can’t tell the difference
    Thank you so much

  78. Ben says:

    Just whipped up a batch for the first time. After my roommate’s failed attempt with aquafaba, I expected things to be a bit more difficult. The mayo turned out a bit softer than I was expecting, so I may have to play with quantities, but it’s still kinda thick, and we’ll see how it turns out after refrigeration.

    I used electric hand beaters on high, and things pulled together fairly quickly. I’m eager to try more aquafaba recipes now.

  79. Maria says:

    I know everyone has been drizzling the oil into the AF and seasonings…I make mine this way and it works every time. Af in bottom of immersion blender cup, 1/4 tsp pink salt, 1/4 tsp kala namak salt (eggy smelling..it’s just fab!) 1 Tblsp vinegar, 1/2 tsp mustard, 3/4 cup sunflower oil…everything goes into the cup at once. Immersion blender is placed on the bottom of the cup, I turn it on and the magic happens. Clouds begin to form in the bottom and as the clouds get higher in the cup, I raise the immersion blender higher until it takes in all the oil. In about 30 seconds I have mayo, and it’s awesome. I make this weekly. I noticed that the thicker the Af, the better the mayo turns out.

  80. Mae says:

    Amazing. That’s all I can say. Now I need to learn how to cook beans the right way to make my own aquafaba.

  81. Edie says:

    This is a wonderful find. I prefer miracle whip, so found a recipe for converting mayo to miracle whip. It makes for a few extra steps, but well worth it.

  82. Saloni says:

    OK so I finally did it.homemade aquafaba.and home made vegan mayo.you need to have patience to achieve it.made 2 batches 1 with sunflower oil which turned out white like store bought ones while 2nd batch with virgin olive oil which gave yellowish shade n strong aroma,reduced d salt n vinegar as 1st batch seemed a Lil salty.both these beauties resting in d fridge to be used foe veg sandwiches.bwtn to both mayo in d end I sprinkled Lil castor sugar as I didn’t have any liquid sweeter. A keeper recipe.thanks a ton.

  83. Carol says:

    Just made this and it came out almost there, but just a little runny. I think this was probably due to a mismatch in size between the bowl and the immersion blender I was using for such a small quantity recipe. The blender wasn’t quite reaching everything. I decided to add just a pinch of xanthan gum at the end and voila–it thickened right up. I also wonder if the addition of the xanthan might make it fridge stable for longer. Will report back…if it lasts long enough to have anything to report!

  84. Tam says:

    This is great thank you! I just made it and it’s perfect. One warning, don’t use extra virgin olive oil as it becomes bitter 😛 The second time I made it with canola oil and it’s totally good. I used my food processor that has a smaller bowl attachment and poured the oil in slowly – thanks so much for sharing this :)

  85. Sonia says:

    This is amazing! After a series of failures with various vegan cheeses, I was starting to lose faith but thought I’d give this a go. I couldn’t have been happier with the result – super-easy and delicious. (Even did a bit of a happy dance over here in England). Thank you!

  86. Holly says:

    This is sheer brilliance. I’m going to make the best potato salad in the universe with this recipe!

  87. Rebecca says:

    I JUST made this, and I’m dying. I used to eat mayo sandwiches as a kid, and after emptying the blender into a jar, I wiped the rest of it out with a piece of bread. <3
    My adjustments were as follows: First of all, I used a real blender, and didn't double any of the ingredients EXCEPT THE AQUAFABA. When I tried doubling the oil to match, it was soupy and greasy. Blech.
    I used a tablespoon rice wine vinegar (which gave it a Miracle Whippy flavor that I wasn't seeking but didn't mind), about 5 or 6 tablespoons aquafaba, a good healthy pinch of kosher salt and black pepper, and a small squirt prepared mustard (plain old French's because it's what I had).
    I blitzed it all up while dodging splatters and adding oil somewhat inconsistently. It was definitely about a quarter cup at a time. The end result looks delicious, is delicious, and will be smeared all over a black bean burger tonight.

  88. Kathy says:

    Haven’t tried this particular aquafaba recipe but I am sure it will work. HOWEVER, be careful here as you are basically eating pure oil. Very high calorie!

  89. pb&v says:

    Yes, this is definitely not a health food, but that is how a traditional mayonnaise is made.

  90. Angie says:

    I was in pinch making pasta salad for a party, but did not have enough vegenaise, and found this recipe. I was happy that I had all the ingredients on hand and it was perfect! My non-vegan husband was so impressed with it, he said he’s not buying his regular mayo anymore either.

  91. faith says:

    i used to make my own regular mayo and i would leave it out for 7 hours or so so it would ferment and then put it in the fridge which would keep for about 7 months. so i wonder if i can do the same for this vegan version? ill try it, hopefully itll work

  92. pb&v says:

    It’s worth a try!

  93. Rastress says:

    Can it be done in a regular blender?

  94. pb&v says:

    I’ve seen a few people have success in a regular blender, as long as you keep the speed on the lowest setting.

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