Recipe: Homemade Aquafaba Mayonnaise {Egg Free & Vegan}

Summary: This recipe is magic! A thick, delicious mayo that is completely vegan and easy (and cheap) to make at home. The magical ingredient is aquafaba, the liquid in canned chickpeas. It whips up just like egg white and thickens this lush mayo. I know you are probably sceptical, everyone was until I made it and they tasted it. It really tastes just like regular mayo. It’s super easy to make but you do need a decent stick blender. My old one just couldn’t do it but my Cuisnart one whips this up in just a couple of minutes. I got the basic recipe from Serious Eats and changed it to my tastes. I also used Australian mustard because it’s my fave and I had no dijon. After a few attempts I had this recipe, which I think is perfect. You can use this wherever you would use mayo. I’ve used to dress coleslaw, in sandwiches, to dip fries and in my curried ‘egg’ chickpea salad (shown in the pic). It really is amazing and worth a try!

Ingredients

• 1/4 cup aquafaba (leftover liquid from a can of chickpeas)
• 12 chickpeas
• 1 tblsp lemon juice
• 1 tsp white wine vinegar
• 2 tsp dijon or Australian mustard
• 1 tsp salt
• 1/2 tsp castor sugar
• 3/4 cup vegetable or canola oil

Instructions

1. Using an immersion blender, blend everything but the oil until smooth.
2. While the immersion blender is running, slowly drizzle in the oil. Continue to blend until white and thickened.
3. Store the mayonnaise in the fridge for up to 7 days in a sealed container.