It took me a long time to appreciate mayonnaise. Growing up, I never really liked it. What changed my mind was homemade mayo. The recipe itself is rather simple but with homemade mayo you can explore different oils and different vinegars. I personally love olive oil mayo, like this recipe, and avocado oil too. So delicious!
Use this recipe as a starting point for vegan mayo and experiment yourself. It’s pretty hard to f*ck it up, if you are using ingredients you love!
Mayo is usually made with eggs but for this vegan version, we are going to use aquafaba. It’s the leftover brine from canned chickpeas. It’s a great ingredient that can be used to make a variety recipes vegan, such as marshmallows, frittatas, and even meringue. For this recipe, you’ll need 3 tablespoons of it. Be sure to strain it before using, to remove any unwanted particles. Oh, and make this damn tasty beet hummus with those remaining chickpeas.
Add in a tablespoon of apple cider vinegar, 1 teaspoon yellow mustard, and 1/2 teaspoon salt. Mix the ingredients until well combined. Once combined, whisk further and faster until the aquafaba is frothy and whipped, as pictured below. This is what will give your mayo structure.
Now for the oil. Take 1 cup of olive oil, and slowly add it to the aquafaba, whisking while doing so. The key here is to not add it too fast, such that you can fully incorporate it with the chickpea brine but not loose the structure.
When you are done, you’ll have delicious homemade mayo that didn’t require the death of millions of baby male chicks! How great is that? Oh, and it is hella tasty too.
I received compensation in exchange for this recipe. Although this post is sponsored, all opinions are my own. I was paid to create some damn tasty vegan food for Whole Foods Market.