Quick & Easy Vegan Mayonnaise
When using a can of chickpeas, don’t discard the water! Instead use it to make delicious home-made mayonnaise. For me, the ratio of ingredients below produces a mayonnaise that is very close in taste to my favourite store-bought mayo (Vegenaise). However, feel free to adapt the quantities of vinegar, sweetener, mustard and salt to suit your own taste buds. I’ve also added a sweet chilli mayo option, which is delicious (probably my favourite home-made mayo, to date).
- 3 TBSP aquafaba I use the water from a can of unsalted chickpeas
- 1 tsp apple cider vinegar
- 1 tsp maple syrup or agave nectar
- 1 tsp Dijon mustard
- ½ tsp salt
- 200 ml / 1 cup neutral-tasting oil e.g. organic rapeseed (canola) oil, sunflower oil, grapeseed oil
- Sweet chilli option [See Note below]
Place the aquafaba, vinegar, syrup, mustard and salt in a jug or deep bowl. Using a stick (immersion) blender, whizz the ingredients until fully combined.
Add 2 TBSP oil at a time and pulse the blender until the oil is just combined (this only takes a few seconds). Repeat until all the oil is incorporated, and the mayonnaise is thick and creamy.
Taste test and add a touch more vinegar, mustard, sweetener or salt, if desired.
Transfer the mayonnaise to a clean glass jar and refrigerate. The mayonnaise should keep for up to 2 weeks.
Sweet Chilli Option: Add 2 tsp sweet chilli sauce into the mayonnaise and whizz to combine (I use Lingham’s Chilli Sauce). Taste test and add more sweet chilli, if desired.
Thanks to Hippy Chick for inspiring this recipe!