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Vegan Mayonnaise using Aquafaba in a glass jar.

Vegan Mayonnaise using Aquafaba

Creamy, thick, tangy egg-free Vegan mayonnaise using aquafaba is made from dry chickpeas from scratch and goes well as a spread on sandwiches, crackers, salads, dressings, and even as a dip.
Prep Time: 5 minutes
Cook Time: 30 minutes
Cooling Time: 8 hours
Servings: 20

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

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.

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