Vegan Aquafaba Mayonnaise Recipes

VEGAN AQUAFABA MAYONNAISE

Vegan Aquafaba Mayonnaise image

This vegan mayo is made using the liquid from a can of chickpeas and is the perfect topping for your plant-based burger. Most Dijon mustard is made with white wine, making it not entirely vegan, which is why I chose Maille® for this recipe.

Provided by Soup Loving Nicole

Time 5m

Yield 6

Number Of Ingredients 6

Ingredients

3 tablespoons aquafaba (liquid from can of chickpeas)
1 tablespoon Chickpeas (garbanzo beans, bengal gram), mature seeds, canned
1 tablespoon lemon juice
2 teaspoons Dijon mustard (such as Maille®)
½ cup avocado oil
salt to taste

Steps:

Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.1 g, Fat 18.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.1 g, Sodium 49.2 mg, Sugar 0.1 g

EASY VEGAN AQUAFABA MAYO

Easy Vegan Aquafaba Mayo image

Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!

Provided by Minimalist Baker

Categories Sauce Spread

Time 5m

Number Of Ingredients 6

Ingredients

1/4 cup aquafaba ((the liquid/brine in a can of cooked chickpeas))
1/4 tsp ground mustard
1/4 tsp sea salt
1 1/2 tsp apple cider vinegar
1-3 tsp brown rice syrup* ((or sub stevia to taste, cane sugar, or OR maple syrup))
3/4-1 cup sunflower oil* ((a neutral oil is important here for flavor // avocado also worked well and we've heard canola does, too))

Steps:

Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven't had good success with traditional blenders).
Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process.
Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each.
Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!

Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 186 kcal, Carbohydrate 1 g, Protein 0.1 g, Fat 20.5 g, SaturatedFat 2 g, Sodium 75 mg, Sugar 0.5 g, UnsaturatedFat 17.9 g

AQUAFABA MAYONNAISE

Aquafaba Mayonnaise image

This mayonnaise is vegan and is quick and easy to prepare. It's not as thick but it's just as tasty and creamy. This also works great as a base for salad dressings. Who would have thought that this is made with the liquid from a can of chickpeas!

Provided by Yoly

Categories Side Dish Sauces and Condiments

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

½ cup aquafaba (liquid from can of chickpeas)
1 ½ teaspoons apple cider vinegar
½ teaspoon sea salt
½ teaspoon dry mustard
1 (1 gram) packet stevia powder
1 cup canola oil, or more as needed

Steps:

Place aquafaba, apple cider vinegar, salt, mustard, and stevia in a tall Mason jar. Using an immersion blender, start blending while slowly streaming in the oil. Blend until mayonnaise is thick and creamy, about 2 minutes.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 0.2 g, Fat 28.1 g, Protein 0.1 g, SaturatedFat 2.1 g, Sodium 110.1 mg

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Place a fine sieve over a bowl. Open a can of chickpeas and drain through the sieve. The liquid that will be saved in the bowl is aquafaba. You should get approx. 7 tbsp of it with one smaller can of chickpeas.
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