egg free 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).

Quick & Easy Vegan Mayonnaise

TBSP aquafaba (I use the water from a can of unsalted chickpeas)

apple cider vinegar

maple syrup or agave nectar

Dijon mustard

salt

Sweet chilli option [See Note below]

Place the aquafaba, vinegar, syrup, mustard and salt in a jug. Using a stick (immersion) blender, whizz the ingredients until fully combined.

Add 2 TBSP oil and pulse the blender until the oil is just combined (this only takes a few seconds). Add another 2 TBSP oil and pulse for a few seconds again until combined. Repeat this process, adding just 2 TBSP oil at a time, until all the oil is incorporated and the mayonnaise has become thick and creamy. (It is important to add the oil slowly so it has a chance to emulsify).

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.

Blend up this 5 minute thick oil-free mayonnaise! Packed with protein, full of goodness, so easy, and so tasty! Give it a try!

Best 5 Minute Oil-Free Mayo - Spread It On!

silken tofu

lemon juice

mustard powder

garlic powder

sea salt

Add all the ingredients to your blender or food processor. *Alternatively, try whisking the ingredients by hand if you don’t have a machine.

Blend until smooth. Stop to scrape down the sides of the machine as needed.

Taste and adjust the seasonings to your preference. Add more salt or garlic powder for seasoning, lemon juice or vinegar for tanginess, and wasabi or mustard for zing!

This mayo will be thick enough to use immediately but will get really nice and thick in the fridge overnight!

Store in the fridge in an air-tight container for about 1 week. 

Try it in our &#8220;Like Lobster&#8221; Roll, Summery Coleslaw and our BBQ Pulled Jackfruit Sandwich!

Thanks so much for sharing this awesome recipe! I am embarking on an "oil-free" lifestyle change and this recipe was just the thing I needed to keep mayo in my life! You are amazing!! Stay blessed. :-)

Thank you for this recipe!! I have gallstones and can’t have mayonnaise so this is perfect!! Thank you!!

https://www.youtube.com/watch?v=JsrVE2TvroQ

Blend up this 5 minute oil-free mayonnaise made from tofu! It’s thick, creamy, packed with protein and you’re going to want to slather it on everything!

Recipe Links: 
Oil-Free Mayo: https://tastythriftytimely.com/best-5-minute-thick-oil-free-mayonnaise/
Crispy Tempeh Bacon: https://tastythriftytimely.com/crispy-tempeh-bacon/
Vegan BLT: https://tastythriftytimely.com/vegan-blt-with-oil-free-mayo/
Aquafaba Mayo: https://tastythriftytimely.com/quick-easy-mayo-with-chickpea-aquafaba/

Video Links: 
Vegan Lobster Roll: https://youtu.be/o1IIfjob5cg
BBQ Pulled Jackfruit With Coleslaw: https://youtu.be/bS1Dt_TbHx8
Watermelon Poke Bowl: https://youtu.be/sKwhvHYMajc
Vegan Eggs Benedict: https://youtu.be/wUfW8swAGaE

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Key Moments: 
00:00 Introduction
00:32 Traditional Mayonnaise Ingredients
01:14 Key Ingredient To Oil-Free Mayo
01:29 How To Make Oil-Free Mayo
02:47 Recipe Cost
03:13 Uses For Oil-Free Mayo
03:37 Making A Vegan BLT
04:22 Taste Test With Bryan!

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Oil-Free Mayonnaise (300 ml)
300g silken tofu
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ tsp wasabi or ½ tsp mustard powder
⅛ tsp garlic powder
⅛ tsp sea salt

Just blend and enjoy! Visit the recipe on our blog via the link above!

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