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
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.
Disclaimer: this post contains an Amazon affiliate link.