Mayonnaise is a fridge essential, and going plant-based doesn't mean giving it up. The egg in classic mayo is replaced here by aquafaba, the liquid in a tin of chickpeas. Once you've seen it whip up, you won't pour it down the sink again.
Two things set this version apart. First, we simmer the aquafaba for a few minutes before using it. That concentrates it, so you need less oil and the mayo comes out thicker and richer. Second, a pinch of black salt (kala namak) adds the faint eggy note that makes it taste like real mayo.
The trickiest part is adding the oil slowly enough. It's much easier with a second pair of hands: one person blends, the other pours.
Ways to use it
Stir it into cold pasta or potato salad, dollop it on a warm baked potato, spread it in sandwiches, or use it as the base for a garlic or herb dip. It's also the binder for an eggless "egg" salad made with mashed tofu.
Ingredient notes and swaps
- Aquafaba: the liquid from a tin of chickpeas. Unsalted tins give you more control over seasoning.
- Oil: use a neutral oil such as sunflower or rapeseed. Olive oil can taste bitter when blended.
- Mustard and vinegar: Dijon mustard and lemon juice or cider vinegar help it emulsify and add tang.
Tips for success
- Use a stick blender in a tall, narrow jug for the most reliable result.
- Add the oil in a very slow, steady stream while blending.
- If it doesn't thicken, add a little more oil and keep blending.
Variations
- Garlic aioli: blend in a crushed garlic clove.
- Sriracha mayo: stir in sriracha to taste.
- Herb mayo: add chopped tarragon, dill or chives.
Easy Vegan Aquafaba Mayo Recipe
Ingredients
- Liquid from 1 x 400 g (14 oz) tin of chickpeas (aquafaba)
- 1 tbsp lecithin (soy or sunflower)
- 1 tsp Dijon mustard
- 1 tsp nutritional yeast
- ¼ tsp black salt (kala namak)
- A pinch of black pepper
- 1½ tsp cider vinegar
- Juice of ½ lemon
- ½ tsp xanthan gum
- 4 chickpeas from the tin
- 1 garlic clove
- 100 ml sunflower oil
- 30 ml rapeseed (canola) oil
Method
- Drain the chickpeas over a small pan to catch the aquafaba. Set the chickpeas aside.
- Gently simmer the aquafaba for about 5 minutes to reduce it, then take it off the heat.
- While it's still warm, stir in the lecithin, then leave it to cool completely.
- In a tall jar or jug, add the mustard, nutritional yeast, black salt, pepper, vinegar, lemon juice and xanthan gum.
- Grate in the garlic and add 4 of the chickpeas.
- Pour in the cooled aquafaba and blend with a stick blender until frothy.
- Keep blending while you, or a helper, pour in the sunflower oil in a very slow, thin stream until the mayo starts to thicken.
- Carry on with the rapeseed oil the same way, until the mayo is thick, light and glossy.
- Chill for at least 30 minutes before serving.
Use neutral-tasting oils. Olive oil can make it bitter when blended hard.
Variations: add extra garlic, chopped herbs, or a teaspoon of tomato paste for a pink sauce.
Storage: up to 1 week in a lidded glass jar in the fridge.