aquafaba mayo

You only need 5 ingredients to make this creamy and tangy Easy Vegan Mayo. This aquafaba-based mayo is perfect for spreading on a sandwich, mixing into salads, or topping your veggie burgers! 

Easy Vegan Mayo (with Aquafaba)

sunflower oil (or canola oil)

aquafaba ((aquafaba is the water that comes with canned chickpeas))

tbsp dijon mustard

apple cider vinegar

salt

Check Tools

Make sure you have an immersion blender and a container that fits tightly around it to make this recipe.

Add Ingredients

Place the aquafaba, dijon mustard, apple cider vinegar, and salt into the container.

Pulse Ingredients

Start pulsing ingredients with the immersion blender. While blending, begin to slowly add the oil.

Add Oil

Make sure to pour the oil in slowly to give time for the emulsion to happen. Lift the blender slightly as you blend to let some air into the mixture.

Continue Emulsion

Keep pulsing the blender while adding the rest of the oil, until the oil is all incorporated and combined. You’ll notice how the mixture starts to emulsify and thicken as you go.

Finish

If the mayo is still too liquidy after a couple of minutes, add more oil and blend for a few more minutes, allowing some more air to get inside the emulsion.

Similar to egg white in appearance and consistency, aquafaba is simply the viscous liquid which is left over from cooking dried chickpeas and other legumes, and is used to replace eggs in a variety of baked goods, and savoury dishes.

How To Make Aquafaba

200 g dried chickpeas ((or other dried beans))

water

Place the dried chickpeas into a large pan, and add the water.

Bring to the boil, cover the pan, then lower the heat.

Simmer for a couple of hours, until soft, keeping an eye on the pan to make sure it doesn't boil dry. If necessary, add a little more water.

Turn off the heat, and allow the chickpeas and aquafaba to cool in the pan.

At this point, you can decant the AF into a suitable container, and store in the &#39;fridge, plus do the same for the chickpeas (or use them in a meal or hummus, or even brownies). You can also freeze the AF in individual portions. Or do what I do, and store the whole lot in an airtight container, and remove the AF as and when needed. Doing it this way, I find, gives me a much nicer and thicker AF.

If stored properly in an airtight container, both chickpeas and aquafaba will keep in the &#039;fridge for up to a month. Frozen aquafaba should be good for around three months.

To use; simply sub 3 tablespoons of aquafaba for each egg or egg white.

The recipe is good.  Never realised that I can use anything other than chickpeas fir aquafaba.

However, to claim this cuisine as 'british' is both ridiculous and laughable.  It's middle-eastetn/Arabic. It has nothing to do with britain. The british do not have a cuisine, unless you call greasy food 'cuisine'?

What is it with the brits always  trying to rob other people's cultures because they haven't one of their own?

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Easy Vegan Mayo (with Aquafaba)

How To Make Aquafaba

Top 2 aquafaba mayo recipes from across the web

The most viewed aquafaba mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Mayo (with Aquafaba)

How To Make Aquafaba

The most viewed aquafaba mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine