Vegan Aquafaba Mayonnaise Recipe

Aquafaba: The liquid from a can of chickpeas, used as an egg substitute to create the creamy texture.

Apple cider vinegar: Adds a tangy flavor and helps to stabilize the mayonnaise.

Dijon mustard: Provides a subtle heat and depth of flavor.

Salt: Enhances the overall taste of the mayonnaise.

Neutral oil: Such as sunflower or canola oil, used to emulsify and thicken the mayonnaise.

When making vegan aquafaba mayonnaise, ensure that the aquafaba is at room temperature. This helps it emulsify better with the oil. Additionally, use a tall, narrow container for blending, as this allows the immersion blender to create a vortex that incorporates air more effectively, resulting in a thicker and creamier mayonnaise.

• liquid from a can of chickpeas aquafaba - Substitute with liquid from a can of white beans: Both liquids have similar properties and can be used as an emulsifier in vegan mayonnaise.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and tanginess similar to apple cider vinegar.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar flavor profile and acts as an emulsifier.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• sunflower or canola neutral oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and works well in emulsifying the mayonnaise.

• Store your freshly made vegan aquafaba mayonnaise in an airtight container. Glass jars with tight-fitting lids work best to maintain freshness and prevent any unwanted odors from seeping in.

• Keep the container in the refrigerator. This mayonnaise will stay fresh for up to one week. Always check for any changes in smell or texture before using it, as homemade versions lack preservatives.

• If you want to extend the shelf life, consider freezing. Portion the mayonnaise into smaller, freezer-safe containers or ice cube trays. This way, you can thaw only what you need, reducing waste.

• When freezing, leave some space at the top of the container. Aquafaba mayonnaise expands slightly when frozen, and this extra space will prevent the container from cracking.

• To thaw, transfer the desired amount from the freezer to the refrigerator. Allow it to thaw slowly overnight. Avoid using a microwave or hot water to speed up the process, as this can alter the texture.

• Once thawed, give the mayonnaise a good stir to reincorporate any separated ingredients. It may not be as thick as when freshly made, but it will still be delicious and usable.

• Always use clean utensils when scooping out your vegan aquafaba mayonnaise. This helps prevent contamination and extends its shelf life.

• If you notice any off smells, discoloration, or mold, discard the mayonnaise immediately. Safety first!

• Store the vegan aquafaba mayonnaise in an airtight container in the refrigerator. It can last up to a week.
• To bring it back to its creamy consistency, let it sit at room temperature for about 10-15 minutes before using.
• If the mayonnaise has separated slightly, give it a good stir or whisk to reincorporate the ingredients.
• Avoid microwaving as it can alter the texture and flavor of the mayonnaise.
• For a smoother consistency, you can use an immersion blender to re-blend the mayonnaise briefly.
• If the mayonnaise becomes too thick, add a few drops of lemon juice or apple cider vinegar and mix well to thin it out.
• Always use a clean spoon or utensil to scoop out the mayonnaise to avoid contamination and extend its shelf life.

• Tall container: A tall container helps to prevent splattering and ensures that the ingredients are well-contained while blending.

• Immersion blender: An immersion blender is essential for blending the ingredients smoothly and achieving the desired frothy and creamy consistency.

• Measuring cups: Measuring cups are used to accurately measure the liquid from the can of chickpeas and the oil.

• Measuring spoons: Measuring spoons are necessary for precisely measuring the apple cider vinegar, dijon mustard, and salt.

• Spatula: A spatula can be useful for scraping down the sides of the container to ensure all ingredients are well incorporated.

• Drizzle bottle: A drizzle bottle can help control the flow of oil, making it easier to slowly incorporate it into the mixture while blending.

Use a tall container: A tall container helps the immersion blender work more efficiently, reducing blending time.

Measure ingredients beforehand: Have all your ingredients ready to go so you can blend without interruptions.

Room temperature aquafaba: Using aquafaba at room temperature helps it blend faster and more smoothly.

Slow oil drizzle: Drizzle the oil slowly to ensure it emulsifies quickly, saving you time.

Taste and adjust: Taste your mayonnaise as you go to avoid multiple adjustments later.