Homemade Vegan Mayo with Aquafaba

This is an easy and cost-friendly vegan soy-free alternative to mayonnaise, using aquafaba - the liquid from a can of chickpeas. This magical substance whips up like eggs and creates a perfectly thick and fluffy mayo consistency.  We use it all the time as a condiment and to make our creamy spicy vegan aioli.

INGREDIENTS:

1/4 cup aquafaba (liquid from a can of chickpeas)

1/2 tsp dijon mustard

1 tsp agave syrup

1/2 tsp salt

1 tsp lemon juice

3/4 cup avocado oil

METHOD:

1 - In a high speed blender (with a spout on top), add all ingredients except the avocado oil. You can also use an immersion blender and the tall cup they usually come with, for this.

2 - Mix on high and start to slowly add the avocado oil, a little at a time, over about a minute. The fluffy thickened texture will form and it’s done. Give it a taste and adjust seasonings if needed. We usually find 3/4 cup avocado oil is perfect but you may need to add a little more if it’s too thin. If you want to use a different oil, make sure it’s a neutral tasting oil like grapeseed or sunflower oil. Avoid using olive oil as it will be too bitter.

Makes: About 1 cup (You can easily double this recipe, but if you’re using a small blender we’d recommend making each batch separately).

Prep time: 5 - 10 minutes

Store: Air-tight container/jar, in the fridge

Lasts: About 2 weeks. There are no preservatives in this recipe, so if it starts to smell funky after a couple weeks, discard and do not eat.

*This recipe was inspired by other vegan bloggers and adapted by us.