Description
This vegan mayo recipe is so smooth, rich, and creamy! It’s made from aquafaba and a few chickpeas sprinkled in to add protein. This version is heavily adapted from J. Kenji López-Alt.
Ingredients
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 1/4 cup aquafaba (leftover liquid from a can of chickpeas)
- 12 chickpeas
- 3/4 to 1 cup vegetable or canola oil
- a few pinches of salt, to taste
Instructions
- Using an immersion blender, blend the first 4 ingredients until very smooth.
- Scrape the mixture into a large bowl with a spatula. Grab a whisk.
- If you have two sets of hands, you can keep using the immersion blender; otherwise, follow the next step on your own.
- Now, drizzle the oil very slowly (like drop by drop) while whisking vigorously. Do this for the next few minutes. If your arm isn’t starting to tire out, you’re not doing it right! 🙂
- After a few minutes very slowly drizzle in more oil. It’s super important that you do this slowly and do not rush the process; otherwise, your mayo will not thicken.
- Stop adding oil once your desired thickness is achieved.
- Add a few pinches of salt, to taste.
- Transfer to the refrigerator. The mayo will thicken up even more once chilled.
Notes
- Store the vegan mayo in a sealed container in the fridge. This is best used within a week.
- If any separation occurs, simply give it a quick stir before use.
- A blender will not work here. An immersion blender will work, but you need two sets of hands for this!
- Prep Time: 5 minutes
- Category: Spread
- Method: Emulsified
- Cuisine: French