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Vegan mayonnaise with aquafaba

Based on 5 ratings

Julia Stephan

Associate Food Editor at Kitchen Stories

“Currently, many of us use canned chickpeas for various dishes. The recipes usually start by draining the chickpeas, but you shouldn't discard the liquid from the can. The so-called "aquafaba" can be used for many recipes itself! It's high in protein, can be whipped just like egg whites, and serves as an emulsifier, for example in homemade vegan mayonnaise. This is kind of a basic recipe, that I like to refine with some grated garlic sometimes. #stayhomekeepcooking”

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
400 g canned chickpeas
2 tbsp apple cider vinegar
2 tsp Dijon mustard
½ tsp salt
250 ml vegetable oil
salt
pepper

Utensils

  • bowl
  • sieve
  • liquid measuring cup
  • immersion blender
  • Step 1/3

    Place a fine sieve over a bowl. Open a can of chickpeas and drain through the sieve. The liquid that will be saved in the bowl is aquafaba. You should get approx. 7 tbsp of it with one smaller can of chickpeas.
    • 400 g canned chickpeas
    • bowl
    • sieve

    Place a fine sieve over a bowl. Open a can of chickpeas and drain through the sieve. The liquid that will be saved in the bowl is aquafaba. You should get approx. 7 tbsp of it with one smaller can of chickpeas.

  • Step 2/3

    Add 7 tbsp of aquafaba, apple cider vinegar, Dijon mustard, and salt to a liquid measuring cup. Use an immersion blender to mix for approx. 1-2 min. until smooth.
    • 2 tbsp apple cider vinegar
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • liquid measuring cup
    • immersion blender

    Add 7 tbsp of aquafaba, apple cider vinegar, Dijon mustard, and salt to a liquid measuring cup. Use an immersion blender to mix for approx. 1-2 min. until smooth.

  • Step 3/3

    While continuing to blend the mixture, add vegetable oil little by little. The volume of the mayonnaise should increase, the mixture also gets brighter and creamier. Keep blending until you reached the desired consistency. Depending on how much aquafaba you used in the beginning, you might need more or less vegetable oil for your vegan mayonnaise. Season with salt and pepper to taste. Stored in an airtight container or mason jar in the fridge, the vegan mayonnaise will keep well for approx. 1-2 weeks.
    • 250 ml vegetable oil
    • salt
    • pepper

    While continuing to blend the mixture, add vegetable oil little by little. The volume of the mayonnaise should increase, the mixture also gets brighter and creamier. Keep blending until you reached the desired consistency. Depending on how much aquafaba you used in the beginning, you might need more or less vegetable oil for your vegan mayonnaise. Season with salt and pepper to taste. Stored in an airtight container or mason jar in the fridge, the vegan mayonnaise will keep well for approx. 1-2 weeks.