Thanks so much for sharing! I will definitely try this! We’re so glad you enjoyed it, Jay! Would you mind telling us what kind of oil and what brand of chickpeas you used? I had the same issue as others mentioned…could not get it to thicken. My picky eight year old is loving it with his romanesco broccoli right now! Hope that helps! I made this, it was sooo easy, I used a mix of Rapeseed and Groundnut oil – only because I didnât quite have enough of either, or any avocado oil. Since I am recovering from serious heart issues I, like others in my situation, are strongly advised to eliminate regular table salt, refined sugar, white flour, white rice, nuts, oil (no oil of any kind. I did have to modify by using canola oil and stevia because I live in a rural area that unfortunately doesnât offer a very wide variety at the marker. I normally love your recipes. Thankfully, she didnât get it quite as bad as we did. La chef Marie-Catherine Marsot vous propose une recette de mayonnaise vegan à l’aquafaba très facile et rapide à préparer. I used 1/2 the amount of sugar needed, but it was still awful. We’re so glad everyone enjoyed it, Megan! Great recipe, very straight forward! Thank you! I made this and I added kala namak indian salt (eggy flavor) instead of regular salt and it tastes EXACTLY like regular mayonnaise. If it’s looking too thin, add more oil. Rude or insulting comments will not be accepted. All ingredients are staples in most kitchens. Thanks! Any suggestion to replace 1/4 cup of aquafaba? For oil, we found sunflower to work best, but avocado works too (just produces slightly less thick mayo). Thanks so much for the lovely review, Hailey. Love that I can get mayo without eggs. I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. Way better than regular mayo. 2 tsp apple cider vinegar Thank you. But that didn’t make any difference. Jump to Recipe Print Recipe. Let us know what you try. Your instructions and variations were clear and concise. Good luck! I used brown sugar instead of syrup and Canola oil instead of sunflower oil because thatâs what I have at home. Yes I did refrigerate it. About 30 minutes or more. I used canola oil and Dijon mustard instead of mustard powder and didnât seem to make a difference. Stay tuned – will add that to my list! We’re so glad you enjoyed it, Fi! Thank you so much!! I found it took some practice when I started learning, but it just takes patience. :). I didn’t use any sweetener though ’cause i like it better on the acidic side ;). Though it will be more effort and won’t have quite the same flavor. Câest vrai quâelle est délicieuse cette mayo ï¸. No Oil!). I started with a tsp of maple syrup, and being too afraid of making it taste like breakfast mayo (iâm not sold on the whole maple syrup as generic sweetener yet) i added a dusting of stevia. It never thickened past a creamy salad dressing stage! Thank you, again, for sharing. The canola oil worked out perfectly. 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 consistency is like a creamy meringue. In your picture it looks thicker. We have only tried it with canned. Need help? About Me →. I tried this recipe this morning. I’m not sure why it wouldn’t thicken??. It was so sweet. Not terrible since I was using it for coleslaw anyway, which turned out tasting well. Would any vinegar work or lemon juice perhaps? It should thicken up more after being in the fridge overnight. I boiled down my aquafaba and thickened it and cut out the syrup and used 2 tsp. I used canola oil, 1.5 tsp simple syrup, and prepared mustard. Definitely worth the effort since I can’t find my favorite, Just Mayo, anywhere these days! And I’m still using the double batch I accidentally made too spicy when doubling the spices). Tom Hunt’s vegan mayonnaise, made from aquafaba (bean water). I will not be buying mayo from here on out. So fast and cheaper than buying vegan mayo at the store. I put it in the fridge overnight and tried it one more time with the immersion blender. When started to add water ,first all was liquid, and I thought that it will not work. Thanks for sharing this recipe and keeping you readers healthy :)), I made it yesterday and I need to say that I love it. Aquafaba en cuisine L' aquafaba (du latin aqua pour eau et faba pour fève) est un liquide visqueux de cuisson de légumineuses (pois chiches, haricots blancs, etc.) I also attempted a ‘ranch dip’ with it that was more successful, but it also had the xanthan in it as it was losing it’s body the more I mixed in the herbs. Just wondering if this recipe produces a mayo more like Veganaise/Best Foods/Hellmans type mayo, or more like Miracle Whip “dressing” type mayo? Help would be appreciated as everyone else seems to have made it just fine! The more oil you add, the creamier, thicker, and denser the texture will become. And I moved hand mixer up and down, and the ingredients turned into mayonnaise. Rescued the mix with a handful of raw cashews – turned it into a creamy salad dressing. Ok, update, I just made it. I think it had gotten too hot with all my mixing, and needed to chill to solidify. Hi Kathleen! Would the water left over from cooking the beans work as aquafaba? Maple syrup is an OK alternative, but it can make the mayo runnier and I would assume the same case for agave! Thank you for all these interesting recipes! Mayonnaise has always been one of my favorite condiments. 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. Great recipe! I like the tast but it’s not for everyone. I have found that they don’t work for me, but it also depends on how big your canister is. I look forward to trying them. Then I put in my stand mixer and mixed till double the volume before adding the oil. BUT! Mine worked really well! This was my first time making mayo and it was unbelievably easy and there weren’t a bunch of dishes to clean afterwards! Whoop! Hmm, not sure what may have gone wrong. I would normally added sweetness but just a teaspoon of maple syrup made it really yummy. La mayonnaise de Serious Eats : 6. It looks like the nutrition info was input incorrectly, but it has now been updated. Thanks for sharing your experience, Christine! What you’ll need for vegan mayonnaise… OMG! Iâm sure you know of all the magical creations one can come up with using this enchanted bean liquid, and Vegan Mayonnaise is definitely one of them. I used to make traditional mayo at home at least once a week before going vegan, because itâs 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 *-*. (What did I do wrong?) To be fare though, I think it is me. Refrigerate the ingredients and it works with a Ninja! The measuring cup I used was wider and shorter than I should have used. YAY! I tried this but didn’t work. Good luck to all the minimalist bakers out there: you got this!!! High speed blender with a narrow base will work too, or the bullet style ones would be fine. My mayo-making non-vegan family is so amazed, my mom insisted on making a batch herself so she could learn!! Hi. As predicted, you once again steered me in the right direction! After using my last spoonful and wanting to make tofu eggless egg salad, I found this recipe. It’s mayo! My mother told me about aquafaba mayo recently, so I was excited to trying making it. I’ve been having troubles making aquafaba out of home cooked chickpeas, do you have tips ? Thank you! Let us know how that goes! I only have a blender and a simple food processor. We’re so glad you enjoy it! I know it does in a lot of other recipes. ;-) Sweetened up nicely with agave too. I made this with grapeseed oil as a healthier alternative to sunflower – it worked a treat! *You can try other oils other than avocado oil with differing taste results. With the Nutribullet, I had to stop half way and let the mixture cool down before blending again. I heard about it and was anxious to try it. Maybe because before adopting a vegan diet, I used to make my own mayo without any sugar. Thanks so much! I then put in the nutri bullet with 2 tablespoons chickpeas and got an acceptable cream. Doing that, it did turn a whiter color and thickened up more, but it definitely isnât thick like it appears to be in the picture. With sugar added, this sounds closer to miracle whip than mayo. And white beans aquafaba instead of the chickpeas one. Way too strong. Hii i just tried out this recipe today and after letting it chill in the fridge for a few hours, the mixture kind of hardened up. I prefer to cook my beans myself. On le retrouve dans les boîtes de conserves et les bocaux, mais on peut aussi le fabriquer soi-même à la maison. Hi, it was definitely the maple syrup. Hey! Stored in an airtight container or mason jar in the fridge, the vegan mayonnaise … Next time, I will only use half as much honey because I don’t think it needed a whole tablespoon. trust me on this one.) I think it’d be a great base for some flavor mayos like chipotle mayo or pesto mayo. I find these are my favourite recipes! Wondering if apple sauce instead of the oil would produce the same consistency? Thatâs it! I really liked this recipe – I’m a mayo addict! We wonder if a wider jar might also help? The consistency and flavor is everything, tastes like Hellman’s. 1/2 tsp sugar (white) Also I did not add the sugar or mustard, instead flavoured with some garlic powder and a dash of oil from an anchovy jar. Could this be why? It looks delicious :). One potential is that your chickpea aquafaba was too runny? I used rice bran oil, coconut syrup and wholegrain mustard and it worked perfectly. The oils in the mayonnaise are very stable but the aquafaba is like egg whites in the sense that it is also not long lasting, so the shelf life of this mayonnaise is not super long like a store-bought vegan mayonnaise would be. tried the first version last week (with no success). I was disappointed to learn this ingredient requires oil, since I am vegan oil and salt free. I had reduced some aquafaba (from white kidney beans) a couple of days ago and hadn’t decided what to do with it. So while I like the flavor and am glad I didnât toss out the failed attempt, I still canât use what I have as a mayo. Itâs super helpful for us and other readers. We’re always looking to improve the user experience, so we’ll definitely look into it. I will add some turmeric powder next time, for the colour. It looks lovely, I cook vegan cakes for my daughter’s cafe, and it is amazing how simple it is to cook without eggs. Didnât miss garlic. :-). I was making chick pea salad and had hardly any veganaise. We make this weekly now, it lasts about 2 days on average. I’ll never buy any kind of mayo again. I tried stopping and adding the oil a little at a time since there was no way to drizzle it while running. It also gets thicker the more oil you add. ~Kimberly. I made this in a food blender on full speed but it unfortunately came out really runny. It was beautiful to look at, creamy and thick like mayonnaise but the taste was just meh……. Thanks! It emulsified just fine after adding 3/4 cup of oil–slowly drizzled while using an immersion blender and a mason jar. Homemade vegan aquafaba mayo is so easy, It’ll save you money AND be super delicious :) I was never a huge fan of mayo until I went vegan. Do you think it would work? Thank you so much! Here we are enjoying it :D thank you so very much. Just made it. When I checked it this morning, after having stored it in the fridge overnight, it did have a good consistency. Love it! I think you’d have better luck with a little magic bullet because this is such a small amount of ingredients. Without throwing eggs and oil!! So maybe the oil was too strong for the acid to shine through with the flavor. I will admit, it is not as thick as regular mayonnaise. Have you had a chance to check out our Aquafaba page yet? I’ll test it first next time. I love to spread it on sandwiches or add it to my homemade vegan ranch dressing. Super excited to have another good use for all my aquafaba too. What went wrong? I used 1/2 cup avocado oil and 1/4 cup extra virgin olive oil. 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. And which ones would you recommend? Hi Francine, the aquafaba is pretty key in this recipe- it is what allows the mayo to thicken. Mind you, I had 2 cans of liquid to use, so I doubled everything. The consistency is really what I was going for too. I don’t have an immersion blender but I do have a Ninja with individual blender cups. I found sunflower oil was more mellow and subtle. Thanks for sharing your delicious recipes with us? I very, very, very slowly dripped the oil in. *6/22/18 Recipe updated for improved method and tips on how to get creamy, thick, tangy mayo every time. Thanks! It just got hot. Hi Lori, we have updated the recipe as some others seemed to have trouble with the hand held mixer as well. I added some red onion too. It needs to be opaque and starchy to whip! 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! The ingredients are basically the same as with a normal mayonnaise recipe, except we replace the traditional egg with aquafaba … We added some prepared mustard, honey (will probably use all honey next time), a dash of balsamic vinegar, and a dash of onion and garlic powders. So sorry to hear that was your experience, Jenny! Thank you again! There it was like magic! 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! OK. I’m not familiar with those brands, but they should’ve worked. You’re welcome! La mousse au chocolat vegan et chantilly à la noix de coco de Delâs Cooking Twist : 2. It makes a really nice salad dressing. I canât have citrus and am wondering if there is something I can substitute for lemon juice? It is a little bit too liquid for my liking but read in comments that it thickens up in the fridge overnight. All other ingredients the same and it worked brilliantly. But it was fun to play with anyways. And for kicks, a sprinkle of ground black pepper. Then I tried yours. We will amend instructions as needed. I used no sugar, 1/4tsp dried onion and garlic. This recipe is amazing!!! I also used thawed (cold) Aquafaba liquid from frozen cubes that I keep in the freezer (do that too when making Aquafaba whipped cream), Zulka Pure Cane Sugar, and 3/4 Cup Canola oil. This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or Super cost effective and easy to do. Hello! I can’t use oil. Thanks so much! I had some leftover aquafaba, so out of curiosity I tried blending that and nothing happened. I made this mayo today, and it was better than any brand in the stores, I kid you not. I found the sugar content (! I am soooo appreciative to have this recipe! This mayo was super easy to make with an immersion blender, and has a great texture. It’s so good and yet so different in flavor to my other vegan mayo recipe (that is ALSO so good) that it warranted two mayonnaise recipes for the blog. By 2 more tsp . It always turns out great. Itâs super helpful for us and other readers. Now we don’t. Background on venturing to make this: I was devastated when Trader Joe’s took their mayo off the shelves. Needless to say, I was a little concerned to try and make it without eggs, BUT! And it’s the only mayonnaise I’ve eaten since. This 8-ingredient recipe is pretty much like magic, you just throw a few simple ingredients into a jug and a few minutes later you have the most delicious mayonnaise! It often thickens up nicely in the fridge! When I wasn’t vegan I tried them all and they all failed with the fancy gadgets. Great Mayo Recipe!!! The site is horrible. This helped to thicken up the mayo. It just didn’t happen. To fix this batch, you could make more without any sweetener and mix the two? I put it on a sandwich and it just all squeezed out. Hi, I am starting to follow Forks Over Knives this month, and I want to try this, but everything is supposed to be oil free. I have a question, theres a little bit of confusion (on my part) about the cream of tartar. Mine came out runny but it was so good had put it in the fridge now i was dipping it in my homemade falafel was so good i like it sweet and creamy. VEGAN MAYONNAISE. My son is vegan and I wanted to make potato salad so was looking for a recipe like this. I donât give up very easily. Glad to hear! 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). This could definitely be one of the recipes I’d try! You can also omit cream of tartar if you can’t find it. Tasty. The only tip I’ve heard that works is to cook down your bean liquid so it’s not as liquidy and looks like canned aquafaba. Super pumped to see more aquafaba recipes here! Anyways, I had extra aquafaba so I tried again using my whisk, bowl, and muscle. Bummer. Hi Marcela, we haven’t tried that and aren’t sure how it would work! I set a 10 minute timer as I dripped the oil in just to be sure I was combining things slowly enough. To make homemade vegan mayonnaise, add the aquafaba, lemon juice, mustard, sugar, and salt to a blender. I used a tall container (brita filter jug), used an immersion blender… everything. 1 Mettez tous les ingrédients (à l’exception de l’huile) dans le bol d'un mixeur ou mini-hachoir avec une lame en S et mixez une première fois jusqu’à ce que le mélange épaississe. Mustard powder and ground mustard are the same thing. Because my blender pitcher is large (Ninja Pro) I doubled the recipe so the blades could better reach the ingredients, which meant I had a lot to use up. At the end I used glass jars with chick peas as those had the biggest amount of aquafaba. You can also, Best Almond Meal Chocolate Chip Cookies (GF), Cashew Ricotta Cheese (Soy-Free, Fast, Easy! I have a type of hand-held blender, but I don’t know in which category it would fall. Xo. All the proportions in the recipe are very accurate. Issue is that your chickpea aquafaba was too liquidy it had great flavor is! As an ingredient in my canola oil for taste omitted any sugar because don! 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Chickpea brand without salt – fyi in aquafaba, lemon juice as well so it out!
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