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Simple Vegan Mayo with Aquafaba

Easy egg-free mayonnaise, made in the blender in minutes, using aquafaba instead of eggs. Includes two variations: roasted garlic and mango mayo.
Prep Time3 mins
Course: condiment, dip
Cuisine: North American
Keyword: aquafaba mayo, aquafaba mayonnaise, blender mayo, egg-free mayo, egg-free mayonnaise, vegan mayo, vegan mayonnaise
Servings: 8 tablespoons
Calories: 166kcal
Author: Sylvia Eastman

Ingredients

  • 3 tablespoons aquafaba {the liquid from canned or cooked chickpeas or other beans}
  • 3 tablespoons sunflower oil {Replace with other vegetable oil such as safflower or canola. Do not use olive oil as it will turn bitter}
  • 1/2 teaspoon apple cider vinegar or lemon juice
  • 1/4 teaspoon mustard
  • salt {If you have Indian "black" salt this would be a perfect recipe to use it in.}
  • 1/2 cup sunflower oil {Replace with other vegetable oil such as safflower or canola. Do not use olive oil as it will turn bitter}
  • pinch turmeric {optional, for colour}

For Roasted Garlic Variation

  • 1 tablespoon roasted garlic, finely minced

For Mango Variation

  • 1 tablespoon mango chutney

For Mango Tamarind Variation

  • 1 tablespoon mango chutney
  • 2 teaspoons tamarind paste

Instructions

  • Put the 3 tablespoons of aquafaba, 3 tablespoons of sunflower oil, apple cider vinegar, mustard and a good shake of salt in the blender jar.
    Press Speed 2 and let it run through the whole cycle.
  • Open the stopper on the top of the jar, press Speed 2 again, and very slowly add 1/4 cup of the oil through the cycle – so you are adding oil in a slow, steady stream. The cycle lasts about 50 seconds.
  • Repeat step 3 with the remaining 1/4 cup oil. When done, you should have a mayo-like consistency. If it’s not quite thick enough, add more oil, a drop at a time, while blending.
    Transfer to a serving dish and stir in a pinch of turmeric if you want the colour to be more like real mayo.

For the Variations: Roasted Garlic; Mango; or Mango Tamarind

  • Stir in the ingredients once you've removed the mayonnaise from the blender.

Notes

Blender Jar Notes 

These instructions are for using a 16 OZ Blendtec Blender Jar. If you have a larger blender, double the recipe.

Oil Notes

You can safely use sunflower oil, safflower oil, or canola oil for this. I have tried it with olive oil and it turns bitter in the blender so I do not recommend it. I have tried it with avocado oil and I personally was not a fan - I love avocado but it was too strong a flavour in the mayo. 

About Aquafaba

Please see our detailed post, Aquafaba: An Easy Vegan Egg Replacer. 

Storage

Store this in the refrigerator in a container with a lid. It should keep for at least 5 days. 

Recipe Variations 

Roasted Garlic Mayo

This is great with so many things, included Sweet Potato and Yam Fries.

Mango Mayo or Tamarind Mango Mayo

Either of these pairs really well with our Curry Maple Chickpea Cakes. You could also add a dollop to some roasted root vegetables like squash and pumpkin, use it as a dipper for your yam fries, smear it on sandwich, or offer it alongside some sausage.
For the Tamarind Mango combo, play around with the ratio of mango to tamarind that you find pleasing. Typically, mango chutneys are on the sweet side, while tamarind has a pleasantly sour, almost lime-like taste. I like sweet with a touch of sour but you might like more or less sour. If you can’t find tamarind paste where you live, you can leave it out. It will still be good!

A Method for Rescuing Failed Mayo

If the blend does not turn into a mayo-like consistency:
  1. Pour all of the ingredients from the blender into a container and set aside momentarily.
  2. Add the following NEW ingredients to the blender jar: 3 tablespoons of aquafaba, 3 tablespoons of sunflower oil, 1/2 teaspoon of apple cider vinegar, 1/4 teaspoon of mustard, and a good shake of salt. This is the same list of ingredients that we started with above.
  3. Press Speed 2 and let it run through the whole cycle.
  4. Open the stopper on the top of the jar, press Speed 2 again, and very slowly add about 1/2 of the ruined mayo mixture as if it were the oil alone – i.e., adding it in a slow, steady stream, throughout the 50 seconds.
  5. Repeat step 4 with the remaining 1/2 mayo mixture. This should result in a mayo-like consistency. If it doesn’t (which is rare), I do have another recipe you can morph this into, which I’ll add shortly. I hate wasting food.
 

Nutrition

Calories: 166kcal | Fat: 18g | Saturated Fat: 1g | Sodium: 1mg