If you need a nut or soy free mayo this is the perfect vegan option. Aquafaba is the liquid from a can of chickpeas. I use it a lot in recipes particularly to replace eggs. It is naturally starchy and a great way to emulsify and bind mixtures. You can flavour this with a little garlic, onion, herbs or spices to additional flavour.

Vegan Mayo with Aquafaba

Overview

Difficulty – Easy

Time – 5 minutes preparation

 


What’s good about it?

A light vegan mayo without the need to use nuts or soy making it ideal if you have food sensitivities. Use a good quality light virgin olive oil or cold pressed rapeseed oil.

  1. Place the aquafaba, lemon juice, salt and pepper in a measuring jug. Using an immersion blender start blending while slowly pouring in the olive oil. Keep blending until the mixture is nice and thick.
  2. Store in the fridge until needed. It will keep in the fridge for 3-4 days.

Did You Know?

Try flavouring the mayo with a crushed garlic clove for garlic mayo. You could try a little vegan pesto stirred into the prepared mayo or harissa paste.

Liquid from a can of chickpeas about 1/2 cup

2tsp lemon juice

Pinch of sea salt

Pinch of black pepper

150-200ml virgin olive oil or cold pressed rapeseed oil

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