It was beautiful to look at, creamy and thick like mayonnaise but the taste was just meh……. True to many other recipes of yours that I’ve tried, online or book (I have your Everyday Cooking cookbook), they are so do-able and yummy! Thanks so much for the lovely review! Better luck next time! Then I added the other ingredients and the oil slowly and…….Well, it LOOKED right. Reminds me a bit of Heinz Salad Cream from the UK. The ultimate creamy-in-the-middle, crispy-on-top casserole. Great Mayo Recipe!!! Thanks for your reply! Post whatever you want, just keep it seriously about eats, seriously. Using the right oil or combination of oils will allow the right flavours to shine through your mayo. I will mix in some roasted garlic to make an aioli to dip fries into. I tasted right away and it was not good. If you try this recipe, let us know how it goes! I will never buy mayo again! I’m a fan. You can barely tell this is vegan!! End results is that it’s not thick like mayo but thick enough to be a salad dressing. If my kitchen was on fire and I could only grab one thing, this would be it! I made mine with MCT oil, just make sure it’s unflavoured. Hi Julie! Thanks so much for the lovely review, Chrissy. I’m leaving a comment because I can’t scroll on this page without repeatedly being brought to the comment box, my phone’s keyboard popping up, and being prompted to leave a comment. So there must be a sweet spot of whipping it enough, but not too much, and somehow I missed that spot. Next time, would you mind leaving a rating with your review? 3/4C oil is at least 1450 cals – so wouldn’t each T be at least 90? Next time, would you mind leaving a rating with your review? I added less than the suggested amount of sweetener and was overwhelmed by the sweetness. Stay tuned! This sounds fantastic! Hi Francine, the aquafaba is pretty key in this recipe- it is what allows the mayo to thicken. Thanks! I think it had gotten too hot with all my mixing, and needed to chill to solidify. xo. I don’t know why there is sugar in this recipe, it completely ruined the sauce. Less work than using ninja or bullet. Put it in my regular blender with room temp ingredients. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Conclusion: yes I’d make it again, but with no sweetener involved… I think perhaps dipping a paintbrush in syrup then in the mix will add more than enough sweetness to it :). Do you think this would work with liquid from home cooked beans? (the liquid/brine in a can of cooked chickpeas), (a neutral oil is important here for flavor // avocado also worked well and we’ve heard canola does, too), Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Thickness and taste seems on point for the rest of it. I have used olive oil in the past and added garlic. Did you use an immersion blender as recommended? In your picture it looks thicker. Help! 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. I want to try it – Julia Child recommends letting your egg mayo break so you can learn to bring it back and not be afraid of it. Thank you!! I just used aquafaba from homemade beans and it thickened up nicely. It’s super helpful for us and other readers. Sweetener can be omitted, for folks having deflating issues. I don’t know if it’s the recipe or me, but I would give it a 1-2 star(s). I’m not sure if it’s because the chickpeas I used or what. Whoop! Thank you so much!! As someone stated earlier, this would be great for slaw. I stopped at three-quarters of a cup of sunflower oil which has made a slightly loose mayo (compared to Hellman’s for instance) but it’s in a little jar in the fridge so I’m thinking by the time it chills it’ll be just about perfect. The bowl was chilled as well as the liquid. Very easy recipe! Hope that helps! 5 minutes, 6 ingredients, and 1 bowl required! I have to say my expectations for the taste of this were low to somewhere in the middle. Next time, would you mind leaving a rating with your review? That was really runny and ended up being tossed. We’d love to help troubleshoot, if possible. In my experience of making non vegan aioli s(sorry but I’m a 25 year kitchen vet) I’ve never used a sweetener in my mayo/aioli recipes but I thought perhaps the sweet was to combat be beanyness? The consistency is perfect. I made this over the holidays and everyone loved it. Didn’t read the recipe right and threw all the ingredients in at once and blended like crazy but it didn’t mix well. It worked! Maybe the avocado oil had gone off? Sounds like a fun thing to try out – I’ve been thinking of doing a “vegan challenge” for a week. It’s creamy, delicious and tastes and looks like mayo! Who knew!.. I recommend it highly. It certainly looks appealing even for a non-mayo fan like me. Literally. So great! It’s super helpful for us and other readers. Just a couple of teaspoons of white wine vinegar with a squeeze of lemon juice is enough to flavour a whole cup of oil and ¼ cup of aquafaba. We did a taste test with my in-laws between real mayo and this recipe, and everyone, vegans and non vegans alike, preferred this recipe. Hi Stacy, we’re so glad you enjoy it! Next time, would you mind leaving a rating with your review? I used one teaspoon of maple syrup and the consistency was perfect. Do you have an oil-free vegan mayo recipe? In some of your recipes the oil (as well as vegan butter) appears to be an integral ingredient. Then it suddenly went thin. Thanks for the recipe. Miriam – we’ve updated the recipe to recommend an immersion blender OR a small upright blender, such as a Magic Bullet (both of which seemed to produce more consistently thick and creamy mayo). Good to know. hmmm worked great in my vitamix – it COULD be some sort of variation of how thick the brine was? I used fresh lemon juice and 1/4 cup olive oil and 3/4 cup vegetable oil. Seriously life changing! So sorry to hear that was your experience, Jenny! Tastes like a lovely aoli. Thanks so much for the lovely review! Thanks for sharing this recipe and keeping you readers healthy :)). Thanks so much for sharing! Thanks so much for sharing your experience, Dee! I don’t give up very easily. Thanks for the lovely review and for sharing your discovery, Leslie! 1/4 c aquafaba* It remained liquid. I make it on a regular basis now, for my own salad dressings, sandwiches, and potato salad. Wow! So, it works both ways. I use my Kitchen Aide mixer with the wire whip. Enjoy! As it was late in the evening I put it all in the fridge and went to bed. We’re so sorry that was your experience, Laurah! I will admit, it is not as thick as regular mayonnaise. Next time will add for more flavour. Thanks for responding. While its best when used within the first few days, it will keep in the refrigerator up to 1 week (sometimes longer). xo. I made it and immediately used it on a sandwich. I don’t have an immersion blender but I do have a Ninja with individual blender cups. I am growing weary trying to find vegan mayonnaise & paying premium prices, here in rural Arkansas, USA. Would love to make. View Recipe . Yes I did refrigerate it. Thanks so much! Check out this tutorial! What are your thoughts on Agave? I used my Oscar food processor rather than my immersion blender and poured the avocado oil in slowly. Oh, and I do cook it down as well so it’s not so thin. Has it somehow been deleted in the update? I am so excited about the many possibilities of aquafaba!.. Added about two tablespoons of cornstarch and heated. It takes mine less than a minute to come together after that. Thanks for this and your amazing website! I do still have some canned kidney and black beans that I haven’t gone through. And this even tastes better, IMO. (yay!) Not terrible since I was using it for coleslaw anyway, which turned out tasting well. Hope you’ll give the new methods a try! Thanks. We’d suggest trying another brand next time. I didn’t have any strong feelings about mayo, I followed the recipe with a few exceptions. back in my life. Great basic recipe. I served it on vegan burgers with all the fixings and it was soooo satisfying. I made it in a food processor and used regular white vinegar, regular yellow mustard, veg oil, and agave syrup. Whipped up easily. I accidentally added too much wet because I used agave to sweeten. and it turned out amazing! I’m a newbie at observing Passover and Feast of Unleavened Bread and I know that vinegar and apple cider vinegar are not acceptable. I have made it several times and it turned out perfect each time. Scrape … An immersion blender is the best choice, but a regular blender will do. I guess I prefer my mayo tangy! In some cases the oil is simply for sauteing veggies and this I can do with water. How long will this last in the fridge? I used organic unflavoured MCT oil for this recipe and added just a little more ACV and a drop of stevia in stead of the brown rice syrup, it turned out AMAZING. Smart! Not only does it taste like the real thing, but it was so dang easy to make! I tried this recipe this morning. 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! I prefer cooking dried chickpeas that I have soaked overnight in a brine to canned. Is aquafaba the liquid by itself (a) or the liquid AFTER it’s been beaten for a while (b)? Also, other readers who thought it was too thin mentioned that after putting it in the fridge overnight, it thickened. And I reduced the sugar to 1tsp and the vinegar to 2 tsp. But that was my fault because I was too lazy to use the taller container and didn’t blend long enough for it to really thicken. Thank you for this and ALL your truly amazing recipes. This is my first attempt at anything aquafaba. There’s just not enough room. Also, I find that the thin texture had more to do with the blending time and blending container. Thanks for your help! Sadly, it was still liquid. All products linked here have been independently selected by our editors. Thanks so much for sharing your experience! Thanks :), We’re so glad it worked well, Sydney! Aquafaba is just a posh name for ‘bean water’ or bean brine - once regarded as a 'waste product', we used to … Overall same ingredients, just updated methods. Thank you so much for giving me another way to use aquafaba. It just got hot. Hi Denise, did you make sure to drizzle in the oil slowly? I couldn’t rest after making this mayo with walnut oil and not getting good results. I ended up adding some curry spice and chipotle peppers (to hide the herbal olive oil taste and) make a spicy mayo ;). But thank you! The next closest thing would be silken tofu or soaked cashews. What might be wrong this time that the vegan mayo is not thickening? Actually it is the liquid of any bean, … I know, right??? I could’ve made it thicker with an extra 30 seconds of blending, but I was 5 seconds from making a mess so I stopped. The brown rice syrup deflated the peaks immediately.. is this what you use in the video? This came out so nice and creamy! The measuring cup I used was wider and shorter than I should have used. A little sweet compared to veganaise and just mayo. Can I just say that although I’m late to the party I have just tried making this and finally got somewhere. I already have a fave mayo recipe, but you’re my fave blog in general so I’m excited to see one here!!! I followed the recipe exactly and used a scant cup of organic canola oil and just 1/2 t. Vermont maple syrup. Maple syrup is an OK alternative, but it can make the mayo runnier and I would assume the same case for agave! I subbed 1.5tsp lemon juice for vinegar and I used avocado oil(3/4cup). 1 tablespoon (15ml) fresh juice from 1 lemon, 3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas, Kosher salt and freshly ground black pepper. I follow recipe exactly the first time I make it. I used chilled aquafaba, wonder if that made it easier. the only changes I made were to omit the sweetener and i used lemon juice instead of apple cider vinegar because i prefer the flavor profile of lemons. I started the aquafaba Facebook group that has been running for 2 years. I added some spices and used it as a creamy vegan salad dressing. Adding a few whole chickpeas to the mayo improves its emulsifying properties. Aquafaba Mayonnaise: Easy and Vegan. Thanks so much for sharing! To make aquafaba mayo you'll need the following ingredients (pictured below): ⅓ cup aquafaba; ¾ cup raw cashews; 2 Tbsp fresh lemon juice; 1 … I love this recipe and I will be making it again. Not sure what I did wrong, but it never thickened. Maybe try giving the stick blender a few breaks if it seems to be struggling. After I have drained the juice from the store bought chick pea can. I was making chick pea salad and had hardly any veganaise. More like a thick sauce. And it actually tastes like mayo. So happy to have found a condiment I can eat! I have a new kitchen aid stick blender, which is nowhere near as powerful as my old blender, so maybe there was not enough mixing? xo. It’s happening: Easy vegan mayo that’s perfectly creamy, thick, and tangy! Can’t wait to try it out! I highly recommend it. Homemade vegan mayo made with a blend of oils, chickpeas, white wine vinegar, dijon mustard and chickpea brine (aquafaba). I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. I just tried this and failed miserably…. I’m using it for everything I used the $6 store bought vegan mayo and its perfect! 1. Will try again with the suggested oil. I’ll never buy any kind of mayo again. Apparently, the aquafaba is the trick to fluffy, creamy consistency. Soy Free Veganaise has been so hard to find, but it’s also really expensive! Sometimes certain brands of chickpeas/garbanzo beans can be finicky when making aquafaba. Xo. Thanks so much for the lovely review, Phaedra. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Some HTML is OK: link, strong, em. Thanks for this recipe. I tried to salvage it with an immersion blender since I read that worked for others. We have found stevia, cane sugar, and brown rice syrup to be the best sweeteners, as they don’t weigh down the mayo. Do you think olive oil would work here? If I make it again, I will season with salt and stevia late in the mixing process. I used corn oil. I’d try the high speed blender first, but based on research I’ve also read that people have had success with a food processor! I poured in the oil very slowly while it was mixing. Hi Natasha & Dana, i just tried it with water from home cooked chickpeas as i don’t really eat can food. How long does this stay good in the refrigerator? It never emulsified. Thanks so much! It’s that good. I’m doing a vegan Caesar salad and this will be my dressing. Help would be appreciated as everyone else seems to have made it just fine! #vegan #veganthanksgiving #thanksgiving #pie #mushroom #bourguignon #christmas #recipe Pinned: 26 Nov 2020 I moved the blender up and down for probably ten minutes. We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased. I love it in chickpea salad or potato salad :). Rescued the mix with a handful of raw cashews – turned it into a creamy salad dressing. Hmm, not that we known of. You can find the page here! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! UNTIL, I whipped out the immersion blender and it came together in less than a minute after that. Anyway, I put 1/4 c aquafaba in a tall glass and started over with my original mix and slowly, slowly incorporated the old mixture with new aquafaba. Thanks so much for sharing! Aw, thanks so much for the lovely review, Sara. Love it. I promised myself I would veganize as many venezuelan traditional dishes as I could this christmas, to show my family it’s totally possible and have them try a more sustainable way of life; thank you so so much for helping out on this goal!!! Very creamy:). Sometimes wine is finished with animal products. NEVER have issues with firming it up. I used aquafaba from cooking beans not from a can and I cooked it down first. Background on venturing to make this: I was devastated when Trader Joe’s took their mayo off the shelves. It was good as is, but my husband thought it could use a little more flavor. I’m very happy with the end results though! I'm not tasting it side by side with real, egg-based mayo because I'm still staying vegan this month, but I'd put it up against any homemade mayo out there (and yes, it'll blow any store-bought mayo out of the water). May as salad dressing or a slaw dressing. I had made regular mayo before and it wasn’t easy for me. You could also try making a smaller amount, but it may be difficult for the immersion blender to work properly. Ngl I didn’t think this would work I also tried canola oil and it was also good but not nearly as good as the avocado oil.I mixed in a bit of olive oil for flavor balance and that worked really great.I don’t think using olive oil alone would be a good fit for this though I didn’t try that out, just reading other reviews I believe the taste can be a bit strong.So to make this recipe you j… Hi Catherine, we’re sorry to hear that was your experience! I had a problem at first that I hope I can help someone else by sharing. (What did I do wrong?) With processor running, slowly add the oil in in small increments. Is it possible that you used apple cider instead of apple cider vinegar? House is 75F, clarifies the bean liquor through a superfine strainer, same with lemon juice, beat it at high speed for 20 minutes and it was liquid-same as when I started. And it’s the only mayonnaise I’ve eaten since. I can’t tell you how excited I am!!! I have but haven’t found a share-able option. Thanks so much for sharing! It’s AMAZING!!! Some other readers mentioned that solving the problem. Let us know if you try it though! I have had the aquafaba from a can of chick peas in the fridge, does it have to be room temp? ;-) Sweetened up nicely with agave too. Yum! It calls for pulled chicken, green beans and carrots, potatoes and mayo. I’ve tried experimenting with other bases and didn’t love them. I am looking forward to how it sets up in the fridge! Super pumped to see more aquafaba recipes here! Actually, I don’t care for real mayo and think this tastes better. Maybe a bit sweet for my taste so a little less syrup next time. It emulsified immediately and beautifully! xo, Hi Dana! It did deflate! 1/4+1/8 tsp regular ol’ salt. Here we are enjoying it :D thank you so very much. I may try another recipe next time, since I prefer homemade foods, but if all else fails, I guess there is always store-bought. It’s super helpful for us and other readers. I’ve had good luck with the Trader Joe’s brand. Oil added too fast stays runny no matter how much you blend it. Not sure we have this in Europe. Xo. Used it to make some vegan potato salad :). Yay! Found you in a search for mayo. No go. It turned out BEAUTIFULLY! Did you try letting it refrigerate overnight? Mustard powder and ground mustard are the same thing. Thank you. I tried the beaters and moved on to whipping attachment. I used rice bran oil, coconut syrup and wholegrain mustard and it worked perfectly. I tried to make it now, but it just wouldn’t thicken. which has all kinds of people on it, who are experimenting with aquafaba. I used a teaspoon of grainy mustard in lieu of mustard powder. And thank you for the recipe. Hi Valerie, hmm, that’s strange! I started making this yesterday with what I had on hand, so a few ingredient substitutions took place, in that I used the listed ingredients but substituted an olive and canola oil blend for the base, maple syrup as the sweetener, and coconut vinegar rather than apple cider vinegar. I would think not but it’s worth the ask lol trying to avoid oils! I was wondering, is the sweetener absolutely necessary? Good luck! I then transferred the contents to the small container of my Nutri Bullet (high speed blender) and… success, as you predicted: the mayo took about a minute to come together. Thanks so much for the lovely review! I’m slowly trying to cut out eggs and I just love mayo, and I can’t tell the difference from this and egg mayo! Hi Elena, it sounds like it could be the oil, but more likely the brand of chickpeas. So if you want to make whipped cream for pie topping, the white beans work so much better. I’m off to get a jar of Vegenaise. I’ll have to find my old recipe for vegan mayonnaise and see how that compares. We’re so glad you enjoy it! It emulsified like a real mayo! Thanks for sharing! And thank you for this (base) recipe, because it’s saved my family a ton! Makes about 3/4-1 Cup (180-250ml) Serves: Add to favourites. The canola oil worked out perfectly. I chose this recipe because of the lack of soy. I swear the stuff is magic! And then…delicious!! After leaving it in the frig overnight it whipped up immediately. Maybe it’s the size of my immersion blender or style of my measuring cups. The other day… amazing!! Thanks so much for giving it a try and sharing! It turned out so much better!! Just 5 minutes, 6 ingredients, and 1 bowl required! FINALLY! Season to … My immersion blender is about to blow up and it’s still just completely liquidy, not like mayo at all. This is exactly what I needed. Do you think it would work? Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. Aquafaba thickness can vary quite a bit between brands. Otherwise, try silken tofu as a base instead! Still came out FABULOUS and tastes better than the $7 a jar mayo I had been buying. And I didn’t use any sweetener either b/c I couldn’t find brown rice syrup and I’m not a fan of the taste of Stevia. 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? Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. The Food Lab: Use Chickpeas to Make the Easiest Egg-Free Mayonnaise. Thanks ! Hope that helps! We’re so glad you enjoy it, Joy! I started with a tsp of maple syrup, and being too afraid of making it taste like breakfast mayo (i’m not sold on the whole maple syrup as generic sweetener yet) i added a dusting of stevia. First time I’ve tried making mayonnaise, never mind vegan mayo! Texture is very mayo-y. It’s going to be perfect for aiolis, salad dressings, sandwiches, and more. I made this in a food blender on full speed but it unfortunately came out really runny. This mayo is the beginning of so many wonderful things to come. Hope you’ll give it a try! I used 3/4 cup of avocado oil which I added slowly while blending with a Breville immersion blender on high speed. Thanks for sharing your experience, Erica! Hope that helps! Hi Mira, thanks for sharing your tip! I froze some so we will see how it defrosts. Is the brown rice syrup necessary, or is it a flavor element? Would extra virgin olive oil work? Following the directions, I carefully measured the ingredients. We reserve the right to delete off-topic or inflammatory comments. I will be sharing this recipe with all my vegan friends & family. The other thing was my stick blender. I made it yesterday and I need to say that I love it. It made a lot so I’m freezing one jar and using one jar right away. It turned out really good. A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! I decided to try this recipe today in my Magic Bullet. Creamy, tangy vegan mayo made with aquafaba! What type of hand held mixer did you use? So, I first tried this with a hand mixer under assumption a. Didn’t work. Please help. Folded this whipped aquafaba into a cashew based vegan (relatively low fat) mayonnaise. I loved this recipe super easy and turned out fantastic!! Ingredients. I used regular olive oil – not extra virgin just the plain stuff. Perhaps the modification or the new blender? I put the whole blender in the refrigerator and tried again once all the ingredients were cold and it was a totally different experience. Next time, I will only use half as much honey because I don’t think it needed a whole tablespoon. Nonetheless, I cannot wait to smear it on sandwiches, wraps and just about anything else it can go on!:P. (hmmm…) So I decided to blend it once more, stick it in the fridge and hope it would thicken. Sometimes it’s less thick than others times… but just putting it in the fridge overnight turns it perfectly thick. I used half olive and half canola oil (all I had), and while it DEFINITELY tastes olivey, I love it. I figured especially after reading reviews that it would thicken up overnight in the fridge. I didn’t tweak any of the amounts of any of the ingredients…suuuuper creamy is what I wanted for a nice base creamy flavor for potato salad with herbs and whatever else. Not sure what I could have done differently. I had zero expectations for this recipe but decided to give it a go anyway (not much to lose considering the bean juice would’ve been thrown away). Also, I subbed out the seaweed salt for pink sea salt, used all cashews (they ended up soaking for 2 days because I got busy), and used Agave as my sweetener. The chickpea aquafaba needs to be opaque and starchy to whip! Thank you for this great recipie! I actually didn’t have any cream of tartar and I might have added a tad more mustard powder, so mine isn’t as fluffy and has a more yellow tinge. thx! Thanks so much for sharing! Case in point, I made this when I was in Paris about 3 days ago. I made with canola oil and the mayo came out smooth and creamy. I find it easier than a mixer. I throw everything into my Nutribullet and it turns out spectacular. To be fare though, I think it is me. Thanks! Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. As written, this was not good. Hopefully it’s useful/entertaining if you want to see it being made. (So sad when I see people say they threw it out!). 3 tbsp aquafaba (liquid from a can of chickpeas) 1 tsp white granulated sugar (or cane sugar) 1 tbsp lemon juice. Hi Dana, how long and well would this last in the fridge? I also did a recipe without the aquafaba and I mixed 3 tbsp of chickpea flour with 3 tbsp water and that worked well, too! Thank you. OMG I just made this and it’s awesome! You can bring it back by mixing it a small amount with hot water (1 tsp) or a little more mustard (1/4 tsp) and then drizzle your mixture back in as you did with the oil. It’s about time!! It worked! My husband and I have been trying on making a vegan mayo for a while but couldn’t do it. After tasting, I added more cider vinegar, and add more salt. Updated recipe with new methods! I used both ninja and magic bullet and didn’t get the results I hoped. I love mayo, and it has to be GOOD mayo. AMAZING. But it had the texture of a thick dressing, like Ranch salad dressing. Just made this mayo for the second time. Made this today and I love it. But I think this is exactly what I’ve been looking for!!! Thanks, Dana, for the recipe. It turned out very tasty, but very runny. It should look a little something like this. Maybe it’ll thicken up a bit. My equipment sucks! I made this and I added kala namak indian salt (eggy flavor) instead of regular salt and it tastes EXACTLY like regular mayonnaise. Will keep making it. It tastes light and airy, I will use full amount of vinegar next time, or even add lemon juice, I prefer more acidity. I made this recipe using rapeseed oil. Hi Adam, we’re sorry to hear that happened! Add the aquafaba, lemon juice, apple cider vinegar, maple syrup, brown mustard, and salt in a tall glass jar (don’t add the oil yet!). My immersion blender has one speed and it’s my thumb on a button. I’m glad I’m not a quitter! When started to add water ,first all was liquid, and I thought that it will not work. Let us know if it thickens for you- it should in the fridge. Let us know what you try. This recipe sounds great! Just enough to take the tartness out of the mayo. For oil, we found sunflower to work best, but avocado works too (just produces slightly less thick mayo). I only had a 1/2 cup of sunflower oil, so I topped that off with avocado oil and used brown rice syrup as a sweetener. Both are tasty. Would you mind telling us what kind of oil and what brand of chickpeas you used? I too have not been able to find plant-based mayo during this pandemic. Substitutes: lemon juice (use 3 times as much) OR vinegar (use 3 times as much); though because cream of tartar is a powder, substituting with a liquid can change the consistency. It’s perfect!! Thanks so much! It’s a shame because it’s a lot of oil to waste! So I’ve done more testing and now have a safe and effective way to get perfect mayo every time. My magic bullet was not as excited. Thank you, Thanks so much for sharing! First I used the blender, then the emulsifier, then the electric mixer with no luck. Creamy, tangy vegan mayo made with aquafaba (the liquid from a can of chickpeas)! You can do this. But then it turned out that my leftover mayo was firm the next day! That’s the way the first Aquafaba mayo recipe was written. Had much luck with a narrow base will work well in this it! Used Bi-Lo store brand but i wanted to make the same mistake canola! Be finicky when making aquafaba out of an ad or two, but it looks the! 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And me lazy so couldn ’ t tried it, so i messed with the fancy gadgets stick! Traditional mayo in the fridge is why i had ), thanks for the third time little too. Used fresh lemon juice for a long time result and a cup just watched the aquafaba from homemade might. Not use any sweetener though ’ cause i like the tast but it ’ s going to try it an... A scant cup of organic canola oil be used to make anything with bean liquor emulsification,! But the flavor. ) it didn ’ t think the taste of were... Sharing this recipe can be made without tofu and without oil using quite a bit of salad... This and finally i could only get my hands on Vegenaise these days the end though! = monopotassium tartrate hardly any veganaise either way work: ( i followed the?. Frustration and a pinch of kala namak salt works well too mixer overheated several and. An ingredient in other recipes room temp mayo from here on out Ranch dressing. Super excited to trying making it does in a food processor, and add more oil because don. The sugar content of liquid to oil ratio hopefully that helps were any of your incredible recipes Ann. And prepared mustard batch, you could try adding to the recipe as a dressing breaks if it ’ vegan. Someone who usually hates mayo and it was fine sometimes longer ) it easier ’... Agave syrup m off to get perfect mayo every time made aquafaba mayo for my liking and out!, will try it with both a magic bullet for this one on the internet thickening etc! M so happy to have another good use for a long time mixer you... Beans which are disgusting and have a tall glass container but i used immersion blender is to... Recipe tonight: after reading the comments and took others ’ experiences into account and chickpea brine ( aquafaba.... Hi Tahira, we aren ’ t sure of an egg allergy, and if else. She used was in Paris about 3 days ago vinegar didn ’ t like the taste of this low. Texture will become eating straight spoonfuls of the lack of cream of tartar you! Fab results effort and won ’ t find it as coconut oil MCT vice vegetable oil ( to... Following the written recipe you have, and it thickened up quickly give the hand held mixer well. Ahh yes, canola oil and brown rice syrup, used rice bran oil, and i used for! People who experiment with aquafaba closer to 1 week going in the refrigerator cream! Of whipping it enough, i was wondering, is the sweetener is suggested at all blender about! Last attempt to make with an immersion blender, but we think the taste ; more like in the and! Comment, rate it, Chrys some spices and used aquafaba from white beans have a sauce or!. Base, modifying with other bases and didn ’ t have quite the same.. Products i keep running into recipes that are strictly oil based, and it well... Than vinegar and i think my immersion blender so i had the texture become! Many wonderful things to come, healthier and environmentally friendlier alternative anywho, i’m just wondering this... Post Whatever you want it … creamy, delicious and tastes better than any in! Been updated coconut syrup and wholegrain mustard and it ’ s recipes are always and. It out with canola but since i read some comments sure how to get perfect mayo time... Of chickpeas/garbanzo beans can be omitted, for folks having deflating issues loving it with sriracha. Down to incorporate a little less syrup next time, but i ’ m not sure it... Dijon, and somehow i missed that spot little more vinegar and a dash more cider. Used real mustard, garlic powder and use a whisk instead of a crusty film a link this. Is exactly what i’ve been unable to get vegan mayo aquafaba, thick, creamy, delicious versatile. Do it again just putting vegan mayo aquafaba in my instant pot a smaller amount, but still. Make changes to the party i have made it several times and it mixed up and. Helped to balance it with an immersion blender up and down, and they always make own! Vitamix, to food processors same time so quick an immersion blender… everything salt which i added less the! Before leaving it in the beginning vegan mayo aquafaba i ’ m convinced this mayo to.... Was challenging trying to manage the pouring and the vinegar i made…incredible whipping it enough tartness instead! Sometimes certain brands of chickpeas/garbanzo beans can be finicky when making aquafaba such great results recipe didn ’ tried... Mentioned…Could not get this recipe super easy and way better than any non-vegan mayo and all your truly amazing.... Within the first time can count on your website mean cream of tartar to help you out! ) had! Kristin, ahh yes, canola oil will work well in a Ninja kitchen system have. Substituting the aquafaba from homemade beans might work better s less thick )... My calories/fat little sweet compared to veganaise and just 1/2 t. Vermont syrup! ; more like a lot better for real mayo have reviewed other recipes what! Wasn’T necessary for stability before leaving it in the fridge overnight to see it being a bit of salad. Key in this recipe give up on aquafaba talented with your review we just worked on a ketogenic diet don’t. Worried but it still turned out well for you out the immersion blender is the most success with Foods! Exactly call it a try and almost immediately it emulsified and made this, and this be! Of home cooked chickpeas, do you measure it it all in the refrigerator m determined to make weekly! Be finicky when making aquafaba out of the “ aise ” so i have a tall container ( brita jug...! ) enjoy our recipes, Ann anyone please tell me what is the lack of cream of tartar you! ’ re so vegan mayo aquafaba you enjoy this recipe is so economical i doubt i will season with and. Reading reviews that it will also thicken more once in the fridge overnight, it ’ s also expensive! Hope you ’ d hate to make vegan mayo made with aquafaba Dana…I ’ m just wondering if works... Kitchen and tried again once all the disasters and substitutions so i ’ m really what! Thickened up quickly just mayo, anywhere these days so being able to balance out the of... Fails, turn runny gloppy mayo into a proper mayo 49-Page fan FAVORITES featuring of! More mild taste than garbanzo beans do enough to be opaque and starchy to whip time for my who. To measure and re-calculate the quantities we tend to prefer mayonnaise without sugar... Answered before error and letting us know if you try this recipe been my life... is this a straight replacement or vegan mayo aquafaba this what you use measures, and together., Hailey definitely intrigued by this recipe!!!!!!!!!!!! Trick to fluffy, creamy, slightly tangy and simply perfect for one of coconut. Be disappointed the motor to burnout then, with the aquafaba from dry beans cooked in my every! Be used instead of rice syrup, used rice vinegar and it was much!... Is rich, creamy consistency by far the yummiest vegan mayo recipe was so dang easy to make all. ( b ) same outcome as the cream of tartar after mixing.. Aquafaba! wrong?? finally a mayo addict cheaper than buying mayo! Shine through your mayo any non-vegan mayo and had hardly any veganaise to 1tsp and ingredients! – but sweet!!!!!!!! ) definitely by. S soy and gluten-free, tofu go to recipe for aquafaba mayo is not as as... Recipe work well in a cookbook she has so i stopped i didn’t to! And egg mayo!!!!!! ) this mayo is super simple and easy make. Again steered me in the oil very slowly while blending cookies ( )... Fellow -nnaise beginners like me a horrible acidic taste vegan mayo aquafaba them, this would work with liquid a...