I’ve been experimenting with aquafaba mayo lately, and have whisked up several batches with an array of results. Here is the best version I’ve tried to date.
Taking the idea of whizzing in chickpeas in addition to the aquafaba, which I stumbled across over on Serious Eats, worked great for texture and added a nice dimension of creaminess. This method is stupideasy and fun to play around with. Sub lemon juice for the vinegar portion, adjust the oil ratio, try adding in a little chickpea miso or tahini, or a bit of garlic and see what you get.
Mix it up! More ideas on what to do with your aquafaba mayo once you’ve whipped it into shape:
Creamy Poblano + Cilantro SaucePrint
- Total Time: 5 minutes
- Yield: 1/2 cup
- Diet: Vegan
Heavily adapted from J. Kenji López-Alt.
- 1 TB white wine vinegar
- 2 tsp dijon mustard
- 1/4 cup aquafaba (leftover liquid from a can of chickpeas)
- 12 chickpeas
- 3/4 cup vegetable or canola oil
- 1 TB olive oil
- a few pinches of salt, to taste
Using an immersion blender, blend the first 4 ingredients until smooth. Drizzle in the oil while the immersion blender is on until white and thick. Transfer to a container and whisk in the olive oil by hand. Add a few pinches of salt, to taste.
Store mayo in the fridge for up to a week.
- Prep Time: 5 minutes
- Category: Spread
- Method: Emulsified
- Cuisine: French
Keywords: vegan mayonnaise, aquafaba mayonnaise, eggless mayonnaise, homemade mayonnaise, chickpea mayonnaise
Karin Tracy says
Sure looks like mayo!
Sorry to have to hand-hold me, but can I make this in a blender? I don’t have an immersion blender. Stupid question I know but I don’t want to mess it up as it looks great!
Hi Trish, I think a blender should work here. If you try with good results, I’d love to know!
So this didn’t work in my vitamix, I didn’t use 12 chickpeas because I didn’t think it would blend smoothly and I added in the oil slowly but I think the oil actually made it too liquidy and I had this running on the highest setting for 10 whole minutes and no use.
This looks great! I have yet to use aquafaba even though I’ve been curious about doing so for ages. I’ll have to try this!
As always I love you photography and luscious recipes.
Credit where credit is due the first person to create an aquafaba based mayonnaise was Hunter at the blog Peanut butter and Vegan in 2015. Quite the innovator. Cheers
Great recipe! I tried another recipe that didn’t include chickpeas and it wasn’t as nice a consistency. Thank you! I tried this with black salt to add an “egg” like flavor but I prefer it with regular salt.
Bella Marin says
omg this is so fabulous!
Nola Gutmann says
It would be really wonderful if your recipes could include nutritional facts; i.e. calories, carbs, sat. fats, etc.
Thank you for some great recipes.
I don’t track or count those kinds of things in my life, so I don’t do that here on the blog. If you are interested in counting, there are plenty of apps out there designed to calculate this for you.
This is great! My daughter has an egg allergy and had Mac salad for the first time tonight (she’s 4). Thank you!!!
Whitney, So happy to hear this — thanks for your feedback!
great recipe, mine failed to emulsify but its a great salad dressing!
On my first attempt I used olive oil and it was a disgusting bitter disaster. This time I used rice bran oil and followed the recipe exactly and it was great! Thank you
Why does mine fail? Every single time. I have tried so many recipes including this one. Is there such a thing as overmixing? It’s just slop that I can’t use for anything. This is my over twentieth time attempting Aquafaba Mayo. Are you guys actually making mayo or is it more like a dressing?
Sarah, I’m not sure why yours is failing. You can overmix egg-based mayo, but not aquafaba mayo. You need to drizzle in the oil very slow while pureeing with a vitamix or stick blender. If it doesn’t firm up, add 5 to 10 chickpea, blitz again and it should firm up. Good luck!