I’m revealing a secret! A soy-free vegan mayonnaise (cheap and easy with aquafaba) well it isn’t a secret that there are other ways to make mayonnaise aside from using soy milk.
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The first time I made my aquafaba mayo it was a bit runny and can’t be used as a spread although the taste is good. But I didn’t discard it instead, I used it in my sizzling tofu recipe which by the way is so good you should try and if it’s a bit runny you can also use it salad dressing.
This soy-free vegan mayonnaise is made for everyone especially for people who have nut or soy allergies. If you do not have restrictions, here’s my other homemade vegan mayo recipe using soy milk.
Check this recipe: Buffalo Cauliflower Wings with vegan mayo
What Is Aquafaba?
Aquafaba is the liquid that you see when you open a can of chickpeas or garbanzos. Because it has the characteristic to copy and imitate what egg white can do to cooking or baking, aquafaba has been widely used in the kitchen especially by people who avoid eggs.
The things that aquafaba can do are abundant aside from making a vegan mayo, it can act as a binder for your baking, you can make meringue, vegan butter and add to your coconut macaroons.
If you do not like to use a flax egg in your baking because of the color therefore you can replace it with aquafaba.
It is good news for vegans and for people who don’t eat eggs. I need to do more recipes using aquafaba and share them here in my blog. Meanwhile, I hope you can try making this awesome vegan aquafaba mayo.
No fancy equipment needed in making this mayonnaise. I only used my immersion blender to create this aquafaba mayo and added a few other ingredients.
Tip: 1 egg white = 2 tbsp aquafaba 1 whole egg = 3 tbsp aquafaba
Soy-free Vegan Mayonnaise
Ingredients
- 1/4 cup aquafaba
- 1 tsp rice vinegar (substitute white vinegar, apple cider vinegar)
- 1/2 tsp salt
- 1/2 tsp sugar (substitute with maple syrup or stevia)
- 2 teaspoon mustard (optional)
- 1 tsp lemon juice
- 3/4 cup canola oil ( substitute avocado oil or other neutral oil)
- 1 clove garlic (optional)
- few pieces of chickpeas (optional)
Instructions
- In a small container or your immersion blender cup add all ingredients except oil. Add aquafaba, rice vinegar, maple syrup, mustard, lemon juice, and garlic.
- Place the immersion blender up to the end of the blender cup. Pulse until the aquafaba builds some texture and emulsifies.
- Once there is consistency, add oil slowly and move the blender up and down to mix the oil. I added the first ¼ cup then the remaining ½ cup.
- Scrape the sides of the cup to evenly blend all ingredients.
- Check the consistency if it’s too watery you can add more oil and if it’s too thick you can add more aquafaba.
- Try to taste the mayo, you can add more salt and a pinch of pepper according to your preference and mix again.
- It is ready to use once you achieve the desired consistency and thickness.
- Transfer in a clean container with a lid and keep in the fridge before serving. ( 1-2 hrs)
- It can last for up to two weeks when kept in the fridge. Do check for any mold formation after that and throw if there’s any.
Recipe Notes
- You can try to use other oils like safflower, grapeseed, and avocado oil except olive oil.
- If you do not have rice vinegar you can use apple cider or white vinegar or increase fresh lemon juice.
- It may be a little runny at first but once you add all of the oil it become thicker and ready to use. The key is to add oil slowly.
Nutrition
This soy-free vegan mayonnaise can yield up to 10 servings with 150 calories per serving. Total Fat 16.5g | Saturated Fat 1.2g | Cholesterol 0mg | Sodium 116mg | Total Carbohydrate 0.6g | Dietary Fiber 0.1g | Total Sugars 0.3g | Protein 0.2g | Vitamin D 0mcg | Calcium 4mg | Iron 0mg | Potassium 7mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
Soy-free vegan mayonnaise
Equipment
- immersion blender
- measuring cups and spoons
Ingredients
- 1/4 cup aquafaba
- 1 tsp rice vinegar (substitute white vinegar, apple cider vinegar)
- 1/2 tsp salt
- 1/2 tsp sugar (substitute with maple syrup or stevia)
- 2 teaspoon mustard (optional)
- 1 tsp lemon juice
- 3/4 cup canola oil (substitute avocado oil or any neutral oil)
- 1 clove garlic (optional)
- few pieces of chickpeas (optional)
Instructions
- In a small container or your immersion blender cup add all ingredients except oil. Add aquafaba, rice vinegar, maple syrup, mustard, lemon juice, and garlic.
- Place the immersion blender up to the end of the blender cup. Pulse until the aquafaba builds some texture and emulsifies.
- Once there is consistency, add oil slowly and move the blender up and down to mix the oil. I added the first ¼ cup then the remaining oil.
- Scrape the sides of the cup to evenly blend all ingredients.
- Check the consistency if it’s too watery you can add more oil and if it’s too thick you can add more aquafaba.
- Try to taste the mayo, you can add more salt and a pinch of pepper according to your preference and mix again.
- It is ready to use once you achieve the desired consistency and thickness.
- Transfer in a clean container with a lid and keep in the fridge before serving. ( 1-2 hrs)
- It can last for up to two weeks when kept in the fridge. Do check for any mold formation after that and throw if there’s any.
Notes
- You can try to use other oils like safflower, grapeseed, and avocado oil except for olive oil.
- If you do not have rice vinegar you can use apple cider or white vinegar or increase fresh lemon juice.
- It may be a little runny at first but once you add all of the oil it becomes thicker and ready to use. The key is to add oil slowly.
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I never knew how to make my own vegan Mayo! Thanks for sharing
thank you Bobbie