This vegan watercress mayo has a delicious peppery taste and creamy texture. The perfect condiment to perk up roasted vegetables.
With its peppery flavour and creamy texture, this watercress mayo is the perfect addition to roasted vegetables or sandwiches. Plus, it’s completely plant-based, making it a great option for anyone looking to reduce their intake of animal products.
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. 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).
Is watercress good for you?
Watercress is nothing short of a superfood and we should all be eating more of it. Luckily it is very versatile in the kitchen. Ideally, to preserve its abundant nutrients, it is best to eat watercress raw. It has a delicious peppery taste which is perfect in salads. Yet there is so much more to it as you can see in these recipes.
A couple of years ago I visited Drayton Watercress Farm in Hampshire. It was absolutely fascinating to see how watercress was grown and also to learn more about its health benefits. You can read all about it here.
How to make this watercress mayo
To make this vegan watercress 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.
Once you have a thick and creamy mayonnaise, you can blend in the watercress. It will make the consistency a bit runnier, but still thick enough to keep it creamy.
My favourite way to serve this watercress mayo
This mayonnaise is really versatile and I like to serve it up as a:
- Spread for sandwiches and wraps
- Condiment for French fries
- Dip for roasted vegs (potatoes, sweet potatoes and other root vegetables as well as courgettes and aubergines)
- Sauce for burgers
- Dressing for salads
If you prefer a mayo with a kick why not try my smoky chipotle mayo which also complements perfectly plant-based burgers, fries, potatoes, sandwiches etc…
Here are more vegan mayo recipes you may like to try:
I hope you enjoy this vegan watercress mayonnaise 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.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 75 ml chickpea brine – aquafaba
- 1 tsp Dijon mustard
- 1 grated garlic clove
- 2 tsp white vinegar
- 2 tsp maple syrup
- 225 ml vegetable oil
- 80 g watercress
- Place the aquafaba (chickpea brine), Dijon mustard, grated garlic clove, white vinegar and maple syrup 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.
- Add the watercress and blend again until smooth. Season to taste with salt.
- This vegan mayo will keep refrigerated in an airtight container for up to a week.
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