This aquafaba mayo is made with white wine vinegar, dijon mustard, a neutral oil and chickpeas. Whip with an immersion blender for the creamiest, dreamiest vegan and plant-based mayo!
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.
How to Make Aquafaba Mayo
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.
The secret to making great vegan mayo is to slowly drizzle in the oil as you are blending it. Vegan or not, mayonnaise is an emulsion, which means it’s a mixture of two things. In this case, it’s chickpeas, brine, mustard and white wine vinegar. The other is oil. It needs to be dispersed slowly in order for the mixture to properly emulsify.
If the oil is drizzled too fast, it can split or separate. If it’s not whisked vigorously enough, it won’t emulsify. I used a stick blender, but a hig-speed blender will work as well.
Mix it up! Here are more ideas on how to use this aquafaba mayo in other recipes:
Creamy Poblano + Cilantro Sauce
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Aquafaba Mayo
- Total Time: 5 minutes
- Yield: 1/2 cup
- Diet: Vegan
Description
This vegan aquafaba mayo is so smooth, rich and creamy! Made from aquafaba and a few chickpeas sprinkled in to add protein. This version is heavily adapted from J. Kenji López-Alt.
Ingredients
- 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
Instructions
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
Sarah says
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?
erinwyso says
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!
Danni says
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
★★★★★
colleen says
great recipe, mine failed to emulsify but its a great salad dressing!
★★★★
Whitney says
This is great! My daughter has an egg allergy and had Mac salad for the first time tonight (she’s 4). Thank you!!!
★★★★★
erinwyso says
Whitney, So happy to hear this — thanks for your feedback!
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.
★★★★
erinwyso says
Nola,
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.
Bella Marin says
omg this is so fabulous!
★★★★★
Nicole says
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.
★★★★★
Hanne says
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
-Hanne
Christina says
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!
Trish says
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!
erinwyso says
Hi Trish, I think a blender should work here. If you try with good results, I’d love to know!
Faye says
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.
Karin Tracy says
Sure looks like mayo!
★★★★★