• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
https://theflexitarian.co.uk
  • MY COOKBOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • RECIPES BY DIET
    • Seasonal Food
  • Less Meat, More Plants
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
      • I Am A Flexitarian
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
      • Recipe Collections
      • Cookbook Reviews
      • Product Reviews
      • My Favourite Cookbooks
      • Cooking Classes
  • Lifestyle
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Festivals & Markets
    • Grow Your Own
    • Great Reads
    • Gift Guides
    • Product Reviews
    • Veggie News
  • About Me
    • CONTACT ME
    • WORK WITH ME
    • In the News
    • Privacy Policy
  • Shopping List
https://theflexitarian.co.uk

https://theflexitarian.co.uk

The Flexitarian Diet - A Flexible Vegetarian Diet

  • MY COOKBOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • RECIPES BY DIET
    • Seasonal Food
  • Less Meat, More Plants
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
      • I Am A Flexitarian
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
      • Recipe Collections
      • Cookbook Reviews
      • Product Reviews
      • My Favourite Cookbooks
      • Cooking Classes
  • Lifestyle
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Festivals & Markets
    • Grow Your Own
    • Great Reads
    • Gift Guides
    • Product Reviews
    • Veggie News
  • About Me
    • CONTACT ME
    • WORK WITH ME
    • In the News
    • Privacy Policy
  • Shopping List

Vegan Aquafaba Mayo

5 from 1 vote

Jump to Recipe Print Recipe

This vegan aquafaba mayo has a thick and creamy texture. The perfect condiment to accompany plant-based burgers, fries, potatoes,  sandwiches etc…

Vegan Aquafaba Mayo | The Flexitarian

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.

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 

 

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

A post shared by The Flexitarian (@theflexitarianuk) on Apr 12, 2020 at 1:01am PDT

Disclaimer: this post contains an Amazon affiliate link.

Vegan Aquafaba Mayo

This vegan aquafaba mayo has a thick and creamy texture. The perfect condiment to accompany plant-based burgers, fries, potatoes,  sandwiches etc…
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Nut-Free Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dips & Spreads, Sauces & Condiments
Cuisine French
Servings 1 jar
Calories 1760 kcal

Equipment

handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 60 ml chickpea brine – aquafaba
  • 1 tsp 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
  • salt
Prevent your screen from going dark

Instructions
 

  • 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.

Nutrition

Serving: 15gCalories: 1760kcalCarbohydrates: 7gProtein: 1gFat: 201gSaturated Fat: 163gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gSodium: 174mgPotassium: 49mgFiber: 1gSugar: 4gVitamin A: 11IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword aquafaba, mayo, mayonnaise

Find this recipe online:

Vegan Aquafaba Mayo

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Print Friendly, PDF & Email

Recipe

Previous Post: « Blueberry Porridge [vegan]
Next Post: Curried Potato Salad [vegan] »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

* GET MY COOKBOOK *

Available from:
UK/IR
Blackwells
Amazon Kindle UK
US/CAN
Amazon
Barnes & Noble
Bookshop.org
Additional Retailers

Hello, I am Annabelle!

Welcome to The Flexitarian.
I am passionate about food and the environment.
I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.
More About Me …

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

* FREE E-BOOK *


LATEST RECIPES

Pea & Butternut Fritters l The Flexitarian

Pea & Butternut Fritters

Vegan Bibimap | The Flexitarian

Vegan Bibimbap

Roasted Broccoli and Potato Curry | The Flexitarian

Roasted Broccoli and Potato Curry [vegan]

Air Fryer Brussels Sprouts | The Flexitarian

Air Fryer Brussels Sprouts

Vegan Aioli | The Flexitarian

Vegan Aioli

Butternut Squash Quinoa Casserole. An easy vegetarian or vegan family mexican inspired meal.

Butternut Squash Quinoa Casserole

See More Recipes


OUR ECO BOUTIQUE


Footer

The Flexitarian

Less Meat, More Plants

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH THIS SITE

Stock photos from: Depositphotos

MY COOKBOOK

Copyright © 2023 · The Flexitarian · Privacy Policy

 

Download a FREE preview copy of my new cookbook Less Meat, More Plants

 

Popup

×