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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Vegan Aquafaba Mayo

Vegan Aquafaba Mayo

5 from 1 vote

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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 my vegan 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 Blenderaquafaba mayo) 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.

I hope you enjoy this vegan aquafaba mayo recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Disclaimer: this post contains an Amazon affiliate link.

aquafaba mayo

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

aquafaba mayo
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
(Switch on to 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

Find this recipe online:

Vegan Aquafaba Mayo

https://theflexitarian.co.uk/recipe-items/vegan-mayo-with-aquafaba/

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!

Other recipes you might like

  • Roasted Cauliflower & Sweet Potato Lentil Soup [vegan] [gluten free]
  • Simple Vegan Mayo
  • Vegan Chipotle Mayo
  • Watercress Mayo
  • Chocolate Chip Pancakes [vegan]
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Recipe May 15, 2020 · Created by: The Flexitarian Leave a Comment

Previous Post: « Whole Roasted Cauliflower with Za’atar Couscous
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