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

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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