I’m coming at ya EXCITED today because I have been introduced to the miracle of Aquafaba!!
If you are not familiar with Aquafaba, here’s what it is: the liquid in which chickpeas (or other legumes) have been cooked or soaked. SO it’s basically just the juice from a can of chickpeas! How easy is that!? Aquafaba is known for being a replacement for egg whites. It can be used to make vegan butter, meringues, marshmallows, and anything else that needs egg white in order to thicken and add fluff to a recipe. I plan on coming up with more recipes involving Aquafaba in the future so stay tuned!
Today we are making a simple vegan mayo!
Heads up if you have never had homemade mayo: it tastes different than store bought!! My recipe here is plain; I will be posting some flavor variations of this recipe soon. This plain mayo can be subbed for plain store bought mayo and in many cases you can sub it in recipes for sour cream.
I made this mayo in my Vitamix, though it is traditionally made with a hand mixer. You can use either. If you are making this recipe with a blender that is not a Vitamix, I recommend only using a high speed blender with a blade at the bottom.
- ¼ cup Aquafaba
- ¾ cup oil* (I used ½ cup grape seed oil and ¼ cup olive oil)
- 1 Tbsp Lemon juice
- 1 tsp White Vinegar
- 1 tsp Dijon Mustard
- Place aquafaba, lemon juice, vinegar, and dijon mustard in a high speed blender and blend until they are fully mixed together.
- After that, slowly add the oil, only adding a ¼ cup at a time with the blender going on medium speed. Once all of the oil has been added, you can then turn blender on high until the mixture fluffs up and resembles the texture of regular mayo! It should only take a minute for the mixture to be done.
*If you do not have a high speed blender, you can also make this recipe with a hand mixer.