This vegan aquafaba mayo has a thick and creamy texture. The perfect condiment to accompany plant-based burgers, fries, potatoes, sandwiches etc…
This vegan aquafaba mayo has a thick and creamy texture. The perfect condiment to accompany plant-based burgers, fries, potatoes, sandwiches etc… It brings to life this tasty and creamy curried potato salad.
It is quick and easy to make and requires no eggs as they are substituted with aquafaba (chickpea brine). Aquafaba acts as a thickener to give this vegan mayo its silky smooth consistency. Turmeric adds a delicate yellow glow. It is best to use a neutral vegetable oil, such as sunflower (I find that olive oil can get bitter when mixed at a high speed).
To make this vegan aquafaba mayo, you will need a good quality handheld immersion blender (such as this Kenwood Hand Blender) which will give you better results than an electric mixer. Using the blade (rather than the whisk attachment), all you have to do is to mix all the ingredients together, adding the oil very slowly. The more oil you add, the thicker the mayonnaise will get.
Instead of throwing it away, keep the brine from canned chickpeas. High in protein, aquafaba is such a magical ingredient that can substitute eggs in meringues, chocolate mousse, cakes and other desserts such as my Rhubarb Eton Mess below.
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Last-minute dessert? Try this Rhubarb Eton Mess. ⠀ Crunched up egg-free meringue laced in stewed rhubarb and rich coconut yoghurt. A classic British dessert made vegan with aquafaba meringue and dairy-free yoghurt. Scrumptious & in season too (just picked some fresh rhubarb from the garden)!⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ #vegan #dairyfree #eggfree #flexitarian #plantbased #veganfood #instagood #instavegan #aquafaba #british #rhubarb #yum #yummy #love #seasonal #glutenfree
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Vegan Aquafaba Mayo
- handheld immersion blender
- 60 ml chickpea brine – aquafaba
- 1 Tbsp Dijon mustard
- 1 grated garlic clove
- 2 tsp white vinegar
- pinch of turmeric (for colour)
- 1-2 tsp maple syrup – optional
- 200-225 ml vegetable oil
- Place aquafaba (chickpea brine), Dijon mustard, grated garlic clove, white vinegar. maple syrup and turmeric in the beaker of a handheld immersion blender. Mix until all is well blended.
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.
- This vegan mayo will keep refrigerated in an airtight container for up to a week.
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