Aquafaba Mayonnaise: Easy and Vegan

Mayonnaise is such a useful condiment to keep in the fridge and as enthusiastic consumers of chickpea cans and cartons it was about time that we started making our own mayo using aquafaba. You see aquafaba is the liquid that you drain from the chickpeas as they come out of the can/carton. This liquid is very versatile and is great in baking as it whips up similar to the way egg whites do. It also works great as a base for your home made mayonnaise, all you need to do is add a few simple ingredients and whizz with a stick blender. Easy as!

Malin x

PS. You can use it to make this yummy vegan “tuna” mayo!

Aquafaba Mayonnaise

Makes roughly a scant 0,5 l jar.

INGREDIENTS:

0,25 cup aquafaba (some of the liquid from a can/carton/jar of chickpeas)

2-3 tsp apple cider vinegar

1 tsp dijon mustard

0,25 – 0,5 tsp agave syrup or rice malt syrup

Pinch of salt

1 cup of neutral tasting oil such as warm pressed rapeseed or sunflower

METHOD:

Add all but the oil to an immersion blender jug or a tall glass jar. Use your immersion blender on high and pulse until frothy and well combined, this only takes a minute.

Continue to blend on high, but now constantly, while you slowly pour in the oil. This allows the oil to emulsify well with the other ingredients. You could use a little less oil than I have listed here depending on the consistency you prefer. More oil will make for a thicker consistency. Once you’ve poured the oil in keep blending on high for another minute or until you have a thick, smooth mayo. At the end of the blending move your stick blender up and down a little to allow for some air to enter the mayo.

If you don’t eat it all at once store it in an air tight jar and keep in the fridge for 1-2 weeks.