Vegan Mayonnaise – Aquafaba Mayo
Even if you don’t follow a vegan diet, it never hurts to eat less meat products—especially when it’s something that is a potential base for other creations. I am thinking about vegan mayonnaise—that irresistible condiment that is the starter for so many spreads, dressings and dips (aside from eating it on its own!).
Aquafaba
If you’ve been following my blog for the last couple of years, you may recall learning about a miraculous substance called aquafaba. Actually it isn’t miraculous at all in nature—aquafaba (aka. “bean water”) is nothing more than the liquid left behind from cooked beans. Yeah—that stuff you’ve been pouring down the drain since you first learned how to make hummus. A few short years ago, it was discovered that one could whip the neglected substance and it eventually becomes foamy—then creamy! Since then, vegans everywhere have successfully transformed this wonder ingredient into whipped cream, meringues, cakes (to name just a few) and yes—even mayonnaise.
Chickpeas
Because of its neutral flavour, most people use chickpeas to make aqaufaba. Using the canned stuff works fine, just be sure your chickpeas are low sodium. However, if you are serious about playing with aquafaba, it’s best to make your own. You can learn how to do that—plus turn it into whipped cream—by clicking HERE. This recipe yields a superior aquafaba because it is highly gelatinous, making it easier to whip. If you are going to use canned, cook it down so it reduces by one third. This makes it less watery and thus faster to whip.
Making mayonnaise out of this stuff results in a final product that is surprisingly close to the real thing. All the other ingredients are intact—only the aquafaba replaces the eggs. Even the technique remains unaltered. This recipe is only a guide—add whatever else will make your taste buds sing. I used a pinch of chaat masala (a spice mix you can find in Indian grocery stores). It adds a touch of extra tang plus a hint of egg flavour due to its black salt content. Alternately, you can just add a pinch of black salt (also available at Indian grocers). Whatever you do, I believe you will be pleasantly surprised by how good this plant based mayo turns out.
Store it as you would traditional mayo and use it within two weeks. By the time you’ve spread it on your sandwiches, turned it into dressings and dunked your French fries in it, you will find yourself cooking up some more chickpeas to make a new batch.
Vegan Mayonnaise – Aquafaba Mayo!
Ingredients
- 3 tablespoons aquafaba
- 1 tablespoon lemon juice
- 1 teaspoon cider vinegar
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon salt
- Pinch of chaat masala or black salt (optional)
- Sugar to taste (optional)
- 1/2 - 3/4 cup canola oil
Instructions
- In a blender container or small food processor, combine all ingredients except the oil. Blend for a second or two to combine well.
- With blender running, add 1/2 cup oil in a fine stream to immulsify with other ingredients. The mixture should be smooth and creamy.
- Stop blender and scrape down the sides. If a thicker mayo is desired, run the blender again and add an additional 2 tablespoons - 1/4 cup oil.
- Check for seasoning, adding more salt or some sugar if necessary. Transfer to jar with tight fitting lid and store in refrigerator up to 2 weeks.