With the blade running, slowly drizzle in the sunflower oil, and blend until thickened. It’s super helpful for us and other readers. I have never made regular mayonnaise, but remember my mother really struggling with it! And it actually tastes like mayo. THIS IS THE MOST AMAZING THING EVER CREATED!!!! One friend even went out and bought all the ingredients right away to make it himself – and he’s not vegan. No eggs! Great Mayo Recipe!!! by Angela (Oh She Glows) on June 2, 2016. It calls for pulled chicken, green beans and carrots, potatoes and mayo. Yes I did refrigerate it. I’ve decided since I already threw away the 2 failed mayos trying Miyoko’s recipe, I’ll just use this as a base for ranch or ceasar dressing since it’s more of a dressing consistency. And for kicks, a sprinkle of ground black pepper. chargement… Répondre. Doing that, it did turn a whiter color and thickened up more, but it definitely isn’t thick like it appears to be in the picture. Sometimes wine is finished with animal products. I don’t have avocado oil what can I use instead? I STILL LOVE it, but trying to track my calories/fat! Thank you! Anywayss love your blog ! The consistency is perfect. Hi Dana, Thanks for being a fan :D. Okay, I made this version when everybody was complaining that it didn’t work with the hand mixer. It’s for sweetener only, so feel free to omit! A little thin, but I hope it thickens in the refrigerator. xo. I have but haven’t found a share-able option. Background on venturing to make this: I was devastated when Trader Joe’s took their mayo off the shelves. I made this and it really does taste amazing! Seriously life changing! Hi Eric, yes we did. Thanks so much! Do you think it might have something to do with the ACV being in the fridge? I guess.) Next time, would you mind leaving a rating with your review? It needs to be opaque and starchy to whip! In the video you mix the aquafaba until it’s light and fluffy but in the recipe it just says that you should add the ingredients in a bowl and mix for 30 seconds. What are suitable substitutes for these two ingredients? Caren, Thanks so much for the lovely review, Caren. My only issue is that I find it nearly impossible to pour the oil into the jar with the blender going. Notify me of followup comments via e-mail. So I decided to give it a whirl. March 17, 2020 March 17, 2020 by Shannon Hakala. I did have to modify by using canola oil and stevia because I live in a rural area that unfortunately doesn’t offer a very wide variety at the marker. Hi Julie! On le retrouve dans les boîtes de conserves et les bocaux, mais on peut aussi le fabriquer soi-même à la maison. No go. Great recipe. We don’t often eat mayo, but it really comes in handy for a fast ranch dressing, sriracha mayo for sushi bowls, or chickpea salad sammys!! Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Feel free to modify based on your preferences- more sweetener of choice for sweetness, vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. « Vegan Naan – Super Easy, Soft and Fluffy! I like the taste of this vegan mayo even more! Hi there! And here, aquafaba is used to replace the eggs in this Fast and Easy Vegan Aquafaba Mayonnaise. I had some leftover aquafaba, so out of curiosity I tried blending that and nothing happened. I’m really curious what this tastes like! This is what many commercial producers are doing. This is my first attempt at anything aquafaba. Thanks for sharing your recipe changes, Ruth! I use aldis canola oil and it’s sooo cheap and tastes great! We are so glad you enjoyed it! Was excited that I had all the ingredients on hand! Just wondering if you had any thoughts. Love all these tips. L'aquafaba est le liquide que l'on récupère dans les conserves de légumineuses. I used canola oil because it is cheapest of the oils I had on hand and I only expected to use 1/4 of the recipe. *You can try other oils other than avocado oil with differing taste results. The more oil you add, the creamier, thicker, and denser the texture will become. I react to to mustard, vinegar and rice syrup, so I ONLY used: vitamin C powder (for tanginess instead of mustard) Hi Julia! Stored in an airtight container or mason jar in the fridge, the vegan mayonnaise … *This usually translates to about quarter of what you would usually get if you drain a regular 15oz (425g) can of Chickpeas. I love your creations! My equipment sucks! Just enough to take the tartness out of the mayo. How many days after making it does it expire? I used home cooked chickpea water as well. I added a little Indian Black Salt to give it a slight “eggy” hint. I am growing weary trying to find vegan mayonnaise & paying premium prices, here in rural Arkansas, USA. As I didn’t like the taste, I tipped mine down the drain and decided not to give it another go. My mixer overheated several times and had to rest (I put it in the freezer at one point) but it worked. And I’m still using the double batch I accidentally made too spicy when doubling the spices). We’re so glad you enjoyed it, Cindy! Thanks so much! Stunningly good. So very helpful! Published: Jul 3, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. We’re so glad you enjoy it, Tara! The mayo came out super creamy and delicious. Great recipe! Xo. Ingredients. i used 1/4 cup of coconut oil, and i think thats probably the reason why. I tried all kinds of vegan mayo – with aquafaba (ouch! Hi! And thank you for the recipe. Aquafaba Mayonnaise . utilisé en remplacement des blancs d'œufs dans certaines recettes. Mayonnaise is such a useful condiment to keep in the fridge and as enthusiastic consumers of chickpea cans and cartons it was about time that we started making our own mayo using aquafaba. Great basic recipe. It was a painful experience and I feel like I had the patience of a saint trying to blend mayonnaise together forty five whole minutes. Could I leave out the mustard powder and use a whisk instead of a immersion blender? Thanks. I only have a blender and a simple food processor. It does sound like maybe the oil was off? :). Though it will be more effort and won’t have quite the same flavor. I used to make traditional mayo at home at least once a week before going vegan, because it’s def my favorite dressing, but tofu or nuts are too expensive to keep this up and store bought vegan mayo isnt yet available in my country, so you can imagine how excited I am to try this out *-*. If I leave the sugar out will it work and be closer to a Hellman’s type mayo? I will not be buying mayo from here on out. I have tried to make this a few times now using a Nutri Ninja and I just can’t seem to get it to thicken, we use SO much mayo I really want an alternative that I can make? I used regular olive oil – not extra virgin just the plain stuff. Very creamy:). Check out this tutorial! Can lemon juice be used instead of the vinegar? We are so glad you enjoyed it, Toni! Thanks :). Refrigerate the ingredients and it works with a Ninja! We’d love to help troubleshoot, if possible. I prefer cooking dried chickpeas that I have soaked overnight in a brine to canned. But… I’m afraid! £3.50 for 190g, rubiesintherubble.com. It is way better than any non-vegan mayo and I made it 3 times already. Creamy, tangy vegan mayo made with aquafaba! Not freezer friendly. Ma première mayo vegan et elle est folle ! After adding more vinegar, salt, and mustard, it still was a bit unbalanced for my taste but it was easily fixed with a dash of garlic powder. Use in a salad or spread on a sandwich for a tasty dressing that uses only 5 ingredients and made in 5 minutes. ★☆. It sounds like maybe the oil isn’t the right consistency to thicken. Thank you so much! I used Eden Organics no sodium FYI. Thank you :) Greetings from Germany. We’re so glad it turned out well =) Thanks for sharing, Sandi! I’ve also found I have the best luck with organic sunflower or safflower oil, and I DON’T measure my oil, I just slowly drizzle it in right from the bottle until I get the consistency I want. Hi! I’m not really a mayo person, but I have aquafaba in the fridge right now and thought this recipe is too interesting not to try. The mayo is rich, creamy and tastes better than standard mayonnaise. I love it in chickpea salad or potato salad :). Who knew!.. I had to modify it a bit – grapeseed oil, Dijon mustard (added twice based on the taste I like), and agave syrop and used blendtec blender (wisk option). Plant-based (vegan), lactose-free, soy-free, gluten-free. It whipped right up in under three minutes. This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. Thanks so much for this recipe. What went wrong? We’re so glad you enjoy it! I used Bi-Lo store brand but I think the aquafaba from homemade beans might work better. Then poured into food processor, which normally makes good mayo, same result and a lot of mess. Aquafaba Mayonnaise: Easy and Vegan. I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. I added less than the suggested amount of sweetener and was overwhelmed by the sweetness. If my kitchen was on fire and I could only grab one thing, this would be it! I have a question, theres a little bit of confusion (on my part) about the cream of tartar. Thanks so much for the lovely review! Just wow. *6/22/18 Recipe updated for improved method and tips on how to get creamy, thick, tangy mayo every time. It often thickens up nicely in the fridge! Thanks so much for sharing, Larissa! No need to reply unless someone has tried it to say for sure how it works! Level of difficulty: easy. Kind of tart, but I prefer it that way. Good luck! A delicious and versatile … I may try another recipe next time, since I prefer homemade foods, but if all else fails, I guess there is always store-bought. You’re making my transition to a more plant-based diet easy and fun! While its best when used within the first few days, it will keep in the refrigerator up to 1 week (sometimes longer). I can’t tell you how excited I am!!! I just made it and it came out perfectly delicious! Thanks so much for your feedback! This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. Just made this mayo for the second time. Managed to salvage the end product by adding more aquafaba, more oil, more vinegar, more salt, more mustard- basically more everything to drown the sweetness! I have made it. It was so sweet. This came out so nice and creamy! Hi I was wondering what can I use instead of apple cider vinegar? Let us know if you try it though! But that didn’t make any difference. Halfway through I added a 1/4 teaspoon of mustard just to be sure, as I worried that was the issue. And it’s the only mayonnaise I’ve eaten since. And white beans aquafaba instead of the chickpeas one. Now we don’t. I am looking forward to how it sets up in the fridge! Mayonnaise has always been one of my favorite condiments. But if it was working for you without issue, go ahead and use it! I used canola oil and Dijon mustard instead of mustard powder and didn’t seem to make a difference. 1/4 c aquafaba* It remained liquid. This vegan mayonnaise is more like a salad cream in the sense that it is pourable, it’s thinner in consistency so makes a really good salad dressing. Now I know that. I’ve made it several times using my Ninja smoothie maker and it comes out great. Thanks for catching this error and letting us know! Love that I can get mayo without eggs. My recommendation is to either quarter the amount of sweetener or skip it entirely unless you want mayo that tastes like a dessert topping. Does it need the sugar? ★☆ I’m looking forward to trying some of them. Hi Adam, we’re sorry to hear that happened! I’ve been unable to get veganaise from the supermarket since the pandemic shutdown. Yeah!! Mystery solved. Made this today and I love it. We are so glad you enjoyed it! Really good! So, I first tried this with a hand mixer under assumption a. Didn’t work. For something similar, you could try the aioli in this recipe and omit sriracha and spices. I have to say my expectations for the taste of this were low to somewhere in the middle. I’m shocked it turned out so well, I will definitely be using this recipe as a base for vegan tzatziki again! My picky eight year old is loving it with his romanesco broccoli right now! Mine worked really well! Tom Hunt’s vegan mayonnaise, made from aquafaba (bean water). I cook my own beans as well. The proteins and starch from the chickpeas leach out into the water so that the chickpea water behaves like egg whites, I even made some vegan meringues with it (check those out!). OMG it was good! The mayo tastes good. I’m glad I’m not a quitter! There can be quite a lot of variance between different kinds of blenders, whereas immersion blenders are really quite similar, so you are going to get the most reliable results with an immersion blender. The first taste after the initial emulsion reminded me of Japanese Kewpie mayonnaise. The aquafaba Facebook group is a wonderful, helpful, inclusive community of people who experiment with Aquafaba. It is a MB recipe after all ;). I added some spices and used it as a creamy vegan salad dressing. I tried the beaters and moved on to whipping attachment. Hi Elaina, sorry to hear that this recipe didn’t turn out for you. Regular mayo can “break” – once it gets thick, if you overblend it, it can turn back into liquid. So if you won’t be consuming it within a few days you could make a smaller batch. I mixed for over 10 minuets and it never got to a mayo texture. It did deflate! It didn’t work :( I followed the recipe after failing twice with Miyoko’s recipe. Hi Mira, thanks for sharing your tip! I love this recipe. This is amazingly perfect! Use an immersion blender if you have one. If it’s supposed to be like egg-mayo or store bought vegan mayo, then WHAT AM I DOING WRONG?? Most recipes I’ve made with aquafaba require beating/whipping it, so I needed to find something that didn’t. I’m confused as well. But even if you have an issue with a batch of mayonnaise that doesn’t want to emulsify, sometimes you can still save it. I’m a fan. Stevia can definitely be overpowering if you use too much, so we recommend going slowly and taste testing if you are subbing it in recipes. I just cant see this producing a mayonaise texture without additional thickeners. I just used a standard hand held electric mixer and it worked beautifully! I followed the recipe exactly and used a scant cup of organic canola oil and just 1/2 t. Vermont maple syrup. 2 tsp apple cider vinegar Thank you!!!!! Hi, Are you using an immersion blender? So I read online that I really needed to be using a stand mixer. Xo, Dana, this is by far the yummiest vegan mayo! Hmm, not that we known of. Love it! We’re so glad it turned out well and that you found the recipe to be clear! The added health benefits of MCT vice vegetable oil made me want to put this on everything, so I did. Better luck next time! Maple syrup is an OK alternative, but it can make the mayo runnier and I would assume the same case for agave! :,( What did I do wrong? Some people seemed to have rouble with making it in a hand held mixer (it can be hit and miss), so I now suggest using an immersion blender OR a small stand up blender, like a Magic Bullet. Used maple syrup and 1 c. canola. Give it a try. Thickness and taste seems on point for the rest of it. Hi Kate. Hi Connie, so glad you like this recipe! Hello! I’m using it for everything I used the $6 store bought vegan mayo and its perfect! I used honey for sweetener and was shocked when I removed the lid as to how much it looked and tasted like mayo. xo. All ingredients are staples in most kitchens. I’ve also tried just whipping up the aquafaba first and then adding ingredients as well as adding everything and then mixing while adding oil. The non vegans really enjoyed it too. Where can we get the recipes for the donuts and cookies in the video? I have a 1 speed submersion blender, which was fine. Did you try refrigerating overnight? Hi Tahira, we haven’t tried it, but we think white distilled vinegar might work. trust me on this one.) Have a question? I am so disappointed. Hi Soraya! Who knows! The recipe: Gather all your ingredients. Our best guess would be to transfer it to a small blender and try whipping it and then refrigerating to see if it firms up! maple syrup and used avocado oil. Mind you, I had 2 cans of liquid to use, so I doubled everything. Would you mind telling us what kind of oil and what brand of chickpeas you used? We’re so glad you enjoy it, Chrys! Very easy recipe! (So sad when I see people say they threw it out!). Then I tried yours. Here’s what I do to make it thick and tangy every time: 1 cup canola oil Aw, sorry to hear you didn’t have success with your immersion blender. I’m going to pin it for later. I know it does in a lot of other recipes. I was disappointed to learn this ingredient requires oil, since I am vegan oil and salt free. Thank you I used the Shop Rite house brand organic chick peas and organic sunflower oil (La Tourangelle brand). I loved every recipe I tried and your burgers are devoured by the most crazy meat lovers. Thanks for sharing, Victoria! I’ll be eagerly waiting for for it. I needed a quick lunch today and chopped up a hard boiled egg, added some of this mayo and a touch of curry powder, plus salt & pepper. I moved the blender up and down for probably ten minutes. Thanks so much for sharing, Barbara! So glad you enjoyed it, Cath! Will follow you on IG or FB. I used olive oil because I didn’t have sunflower (I never do :D), yet I can’t feel a distinctive smell… so it works! Did you try refrigerating overnight? Particularly I am interested in substituting oil in this vegan mayo recipe on your website. After adding the oil, blend for 30 seconds and then pop in the fridge for at least 2 hours. This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or I will mix in some roasted garlic to make an aioli to dip fries into. Thanks :), We’re so glad it worked well, Sydney! Hi Francine, the aquafaba is pretty key in this recipe- it is what allows the mayo to thicken. To make homemade vegan mayonnaise, add the aquafaba, lemon juice, mustard, sugar, and salt to a blender. So I’ve done more testing and now have a safe and effective way to get perfect mayo every time. So then I tried the mayo. Also since I added more acid I did have to up the sugar content. (Nearly killed my stick blender in the process, tho.). Can’t believe how GOOD it is…and from something I usually drain off/throw away!! Did you make sure to pour in the oil very slowly? Cream of tartar is not mentioned in the above recipe! I used brown sugar instead of syrup and Canola oil instead of sunflower oil because that’s what I have at home. I just tried making this! I didn’t use any sweetener though ’cause i like it better on the acidic side ;). I don’t know what’s wrong but aquafaba and I won’t be best friends. It barely thickened during blending. It’s perfect!! Two things I learned: Lastly, if it’s not thickening up, try adding MORE oil! Looks yummy,definitely going to give it a try. I love mayo, and it has to be GOOD mayo. I followed the recipe measurements and at first I thought it was the aquafaba that had a funny taste but then I realized it was the olive oil I used. I will definitely be doing this from now on instead of buying veganaise! Hope that helps! Used on Fish or Eggplant Tacos with a spicy tomato salsa. The thickness was perfect–it was almost to thick to blend! Maybe it’ll thicken up a bit. Thank you for another great recipe. I used Avo oil so it came out yellow. I used a magic bullet type blender, and initially I was really disappointed, as no emulsification was taking place. Will try again with the suggested oil. Thanks so much for your kind words and lovely review! SO EASY, came together in less than 2 minutes and satisfying as heck to see the fluffiness come together so quick! I’ve been wanting to switch over to a vegan mayo for a while and I think this might be The One, especially since 80% of my diet is based off of your recipes haha. I think any sweetener is completely unnecessary. X. Hi Holly, you could try adding to the fridge overnight to see if it thickens. I tripled the amounts of everything to match the amount of aquafaba in the can and added the oil very slowly (probably close to 5 min), which caused the immersion blender and everything else to get quite warm. xo. I may not have poured it slowly enough. xo. There are many egg-free mayonnaise options, but I think this vegan aquafaba mayonnaise is the easiest version. I first tried this following the written recipe you have, and it remained liquid. This batch will be spread on a black bean burger with sriracha, cucumber, coriander, avocado, alfalfa sprouts and cos – yum! I used 1/2 the amount of sugar needed, but it was still awful. Thanks so much! So glad you enjoyed it, Leigh! Let us know how that goes! I haven’t tried halving the recipe but that may also have contributed. It emulsified just fine after adding 3/4 cup of oil–slowly drizzled while using an immersion blender and a mason jar. Thanks for sharing, Heather! Any suggestion to replace 1/4 cup of aquafaba? This came together so quickly and turned out smashing! I also only used 1/2 cup of oil. Yes, it should thicken in the fridge. I was hoping someone had tried it with refined olive oil since that’s what I have on hand. Not recommending this recipe!! You can throw the rest away or keep it for other uses. I DID make the coconut macaroons fine, but I’m convinced this mayo is never gonna happen. Where’s this recipe been my whole life? I have made it in my Vitamix, but I have a variable speed setting on that, so I’m not sure how much of an impact that had on my success. Thank you!! Thanks for sharing! After tasting, I added more cider vinegar, and add more salt. Preparation time: 30 min. Best egg free mayo ever!!! Hi Kathleen! I left it on for 5 minuted hoping, begging, swearing for it to get thick. Thank you so much!! This was okay in a tomato and lettuce sandwich but I don’t think it would be very good as a dressing. Thank you for this comment!! Blessings. This is the recipe we needed! 1/2 tsp sugar (white) Thanks so much for the lovely review and for sharing your modifications, Rebecca. Doesn’t it come from wine barrels? Thanks so much for the lovely review and sharing your technique, Marianne. I have found that they don’t work for me, but it also depends on how big your canister is. We vegans and egg intolerant people owe them a great debt. Then I added the rest of ingredients and it turned out liquid-y, I didn’t even get to the oil part. I think my immersion blender is of the weakest variety which didn’t help and caused much frustration and a hot hand. xo. With sugar added, this sounds closer to miracle whip than mayo. So good! I just made this mayo to sub in a broccoli salad recipe. It stayed completely liquid. Next time, would you mind leaving a rating with your review? After leaving it in the frig overnight it whipped up immediately. I tasted right away and it was not good. Your email address will not be published. Use immediately or transfer to a sealed container in the refrigerator until cold – about 4 hours. I made this and it came out perfect and is delicious. 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