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 SaucePrint
- Total Time: 5 minutes
- Yield: 1/2 cup
- Diet: Vegan
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.
- 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
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!