Have you ever wanted to try making vegan mayonnaise at home but been intimidated by the process? Look no further! This recipe for vegan mayo is easy to make. It uses an ingredient you may already have in your pantry: aquafaba.
What is Vegan Mayonnaise Made Of?
Traditionally, mayonnaise is made with eggs and oil. Vegan mayonnaise, on the other hand, is made with plant-based ingredients. One popular option is to use aquafaba, which is the liquid from a can of chickpeas. This liquid has a similar consistency to egg whites. It can be used as a replacement in many recipes, including vegan mayo.
In addition to aquafaba, this recipe also calls for apple cider vinegar or lemon juice, dijon mustard, salt, and vegetable oil. These ingredients work together to create a creamy, tangy condiment that tastes like traditional mayo.
Is Vegan Mayonnaise Healthier than Regular Mayonnaise?
If you’re trying to follow a plant-based diet or are looking for a healthier alternative to traditional mayonnaise, then vegan mayo may be a good option for you. It’s made with vegetable oil instead of animal-derived products, making it a suitable choice for vegans and those who are lactose intolerant.
That being said, it’s important to note that vegan mayo is still a condiment and should be consumed in moderation. It’s high in fat and calories, so using it as a topping rather than a main component of your meals is best.
Key Ingredients for Vegan Mayonnaise
- Aquafaba: As mentioned earlier, aquafaba is the liquid from a can of chickpeas. It adds structure and stability to the vegan mayo, giving it a consistency similar to traditional mayonnaise.
- Apple cider vinegar or lemon juice: This adds tanginess to the mayo and helps balance the flavors.
- Dijon mustard: This adds flavor and helps to emulsify the ingredients.
- Salt: This helps to enhance the flavors of the other ingredients and adds a bit of savory depth.
- Vegetable oil: This is the main ingredient in the vegan mayo and helps to create a creamy texture. Any mild-flavored vegetable oil, such as canola, sunflower, or grapeseed oil, will work.
How to Make Vegan Mayonnaise
Making your vegan mayonnaise at home is easier than you might think! Here’s a high-level overview of the process:
- Combine all ingredients, except the oil, in a food processor or blender.
- Blitz briefly to combine.
- Turn the food processor to medium speed and slowly pour a very thin trickle of the oil into the machine while it is running.
- Continue until all the oil is combined. The mixture will turn white and creamy as it thickens.
- Taste and add more salt if desired.
- Transfer the vegan mayo into a glass jar and keep it in the sealed fridge for up to 2 weeks.
It’s important to note that it is critical to pour the oil in very slowly and only while the food processor is running. If you add the oil too quickly or the food processor is not running, the mixture may split.
Substitutions
- Aquafaba: If you don’t have aquafaba on hand, you can use soy milk
- Apple cider vinegar or lemon juice: You can use either one of these options or even white vinegar as a substitute.
- Dijon mustard: You can use regular mustard or even a bit of turmeric for some added color.
- Vegetable oil: As mentioned earlier, any mild-flavored vegetable oil will work. You can also use a flavored oil, such as basil or garlic, for some added depth of flavor.
Storage Instructions
Once you’ve made your vegan mayo, it’s important to store it properly to ensure it stays fresh. The best way to do this is to transfer the mayo into a sealed glass jar and keep it in the fridge. It will last for up to 2 weeks when stored this way.
FAQs
Yes, this vegan mayo recipe is designed to taste just like traditional mayonnaise. The combination of aquafaba, vinegar, mustard, and oil creates a creamy, tangy condiment similar in flavor and texture to regular mayo.
There are a variety of plant-based alternatives to mayonnaise that vegans can use, including homemade vegan mayo (like this recipe), store-bought vegan mayo, and spreads made from tofu or hummus. Smashed avocado is always a great option too.
Yes, this recipe is already gluten-free, provided that you use gluten-free Dijon mustard.
Yes, you can easily double or triple the recipe to make a bigger batch. Keep the ratio of ingredients the same and adjust the measurements accordingly.
While this recipe calls for mild vegetable oil, you can experiment with other types of oil, such as olive oil, avocado oil, or even coconut oil, which will change the flavor and texture. And it’s always best to use a light flavor oil.
Yes, you can add any flavorings you like, such as garlic, herbs, chipotle, or sriracha sauce, to this vegan mayo recipe to give it an extra kick of flavor.
Making your own vegan mayo at home is easy and affordable, and it tastes just like the real thing! Using aquafaba as the base gives the mayo a creamy consistency and allows it to be a delicious and healthy alternative to store-bought options. Give this recipe a try and let me know what you think in the comments!
If you’re interested in trying your hand at more basic vegan pantry staples, check out my recipes for Chia Jam and Melty Vegan Cheese.
Vegan Mayonnaise
Ingredients
- 1/3 cup aquafaba (i.e. the liquid from a can of chickpeas)
- 1 tbsp apple cider vinegar or substitute with lemon juice
- 1/2 tbsp dijon mustard
- 1/2 tsp salt
- 1 cup mild vegetable oil
Instructions
- Combine all ingredients, except the oil in a food processor or a blender which has an opening at the top (i.e. not a closed blender like a Nutribullet or similar). Blitz briefly to combine.
- Turn the food processor onto medium speed and slowly pour a VERY thin trickle of the oil into the machine while it is running. Slowly, the mixture will begin to turn white and creamy and gradually get thicker the more oil is combined. *Note it is CRITICAL that you pour the oil in very very slowly and only while the food processor is running, otherwise the mixture will split.
- Continue until all the oil is combined. Taste and add more salt if desired. Transfer into a glass jar and keep in the fridge, sealed for up to 2 weeks.
Video
Carol says
Amazed how the aquafaba whips up. Delicious too. Even my husband thought this was better than regular mayo!!
Tiffany Castle says
I tried vegan mayo a couple of years ago. I ate an omni diet but I never used egg mayo again after making the vegan version. It should be better known outside of vegan circles.
Gareth Tan Yiam Leem says
You’ve rekindled my cooking mojo!
Sarah says
Perfectly done, so delicious, thank you!
sarah says
Already made this three times… it’s unbeatable!!
Hong Nguyen says
They were so awesome! Thank you for a great recipe