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Aquafaba-mayo

Aquafaba Vegan Mayonnaise

BY Jess Spiro

Vegan mayonnaise that tastes amazing!


  • Prep Time : 5 mins |
  • Cook Time : 0 mins
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3 Tbsp (45 ml) aquafaba (liquid drained from a can of chickpeas)
1 Tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) mustard (we used Dijon)
1 C (250 ml) vegetable oil
salt, to taste

optional flavourings: finely chopped garlic, Sriracha sauce, wasabi

 

Drain a can of chickpeas and reserve the liquid.
(Tip: use the chickpeas to make this delicious hummus.)

Combine the aquafaba, apple cider vinegar and mustard in the jug of a hand held mixer. Give a quick whizz to blend.

Add the oil in three parts, whizzing to emulsify after each batch. Add salt and seasonings, taste and adjust.

Add any extra flavourings such as wasabi or Sriracha mix and then serve. Great with a vegan burger or as a dip for French fries.