Creamy, thick, tangy and that is what a mayonnaise should be right? This Vegan Mayonnaise using aquafaba is made from dry chickpeas from scratch.
This egg-free mayonnaise is an excellent substitute for regular egg mayonnaise. It goes well as a spread on sandwiches, crackers, salads, dressings, and even as a dip. It is one of the best recipes I have ever made and is the best mayonnaise ever tasted.
What is Aquafaba?
As I said it is made from aquafaba. So what is aquafaba? Aquafaba is the water in which chickpeas or any beans are boiled. I have already detailed it in my recipe here on Homemade aquafaba from dried Chickpeas.
The recipe is simple but it takes a little time, planning, and patience to make this. Time, planning, and patience because if you are making it from scratch you are soaking the beans, boiling it, cooling it down, and then making.
Yes, it is easier to use canned chickpeas or beans and water, but then it might have preservatives as well as not budget-friendly.
Another thing is it takes a little time to get that creamy texture of mayonnaise in a food processor. Hence patience. The processing of aquafaba water along with the ingredients takes a little time. I can say around 8-10 minutes in a food processor. But you can start the processor and simultaneously work on another task.
Ingredients used in Vegan Mayonnaise using aquafaba
Chickpeas
I am using dry chickpeas here, soaking them, cooking in an Instant Pot, and then using the water of chickpeas. One can use canned chickpeas as widely used. I have not used so cannot comment much on it.
Chickpeas here can be replaced with any other beans like butter beans, or kidney beans. However, the color and texture of the recipe will change.
Plant-based oil
I have used olive oil in this recipe. One can use vegetable or canola oil. Typically a neutral oil is used. I tried it with olive and I liked it.
Yes, the only thing in this recipe is the quantity of oil used, but if you are looking for a rich and creamy mayo it is needed.
Other Ingredients
Mustard powder, Garlic powder Apple Cider Vinegar, Salt, and lemon juice are used for flavouring as well as for preserving.
Apple Cider Vinegar can be replaced with white vinegar too, but the taste might slightly differ. Garlic is optional and can be skipped.
Variations to this recipe
- Garlic powder can be skipped.
- A combination of garlic and onion granules can be added.
- Red chili powder and paprika powder can be added.
- Herbs like parsley, mint, coriander, and basil can be added.
Shelf life
This stays good in the refrigerator for about a week.
Ways to use this Chickpea Mayonnaise
- As a spread on crackers, breads, flatbreads, etc.
- As a dressing in salads
- In pasta etc
- As a dip
Vegan Mayonnaise using Aquafaba
Ingredients
- ¼ Cup chickpea water cold and thick home-cooked chickpea or canned
- 2 tsp mustard powder
- 1 tablespoon vinegar apple cider
- 1-¼ cup oil Canola oil, Sunflower oil, Avocado oil, Almond oil
- 1 tablespoon sweetener Maple Syrup, Agave Syrup, Golden Syrup, Honey
- ¼ teaspoon salt There is some salt added in chickpeas too while getting cooked
Instructions
Making Aquafaba
- Make Aquafaba as per recipe here.
Making Mayonnaise
- Add chickpea water, mustard, and Vinegar in a food processor.¼ Cup chickpea water, 2 tsp mustard powder, 1 tablespoon vinegar
- Start processing till you get a smooth texture (5 minutes)
- Slowly add oil and keep on processing it.1-¼ cup oil
- When it is almost thick, add salt, sweetener, and any flavorings if you are adding.¼ teaspoon salt, 1 tablespoon sweetener
- Taste and adjust as required.
Video
Notes
- Standard US-size cups and spoons are used. 1 Cup=235 ml, 1 teaspoon = 5ml, 1 tablespoon = 15 ml.
- More or less oil, salt, and mustard powder might be required depending on taste and texture.
- One can use honey too, but then it is not vegan
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