Vegan mayonnaise? You bet! Gone are the days when going vegan meant sacrificing creamy, delicious condiments. This recipe will guide you through how to make a plant-based mayo that’s not only easy but also rivals its traditional counterpart in taste and texture.
Why You’ll Love This Recipe
Making your own vegan mayo comes with a bunch of perks:
- Taste bud approved: This isn’t your average store-bought vegan mayo. We’re talking rich, tangy, and perfectly balanced flavors that’ll have you saying, “This is vegan?!”
- Clean ingredients: Know exactly what’s going into your food with this simple recipe. Say goodbye to artificial ingredients and hello to wholesome goodness.
- It’s quick and easy: Whip up this vegan mayo in under 10 minutes. It’s so simple, you’ll wonder why you haven’t been making it all along!
Gathering Your Ingredients
The beauty of this vegan mayonnaise recipe lies in its simplicity. Here’s what you’ll need:
- Aquafaba: The magic ingredient! Aquafaba (the liquid from canned chickpeas) is the base of our vegan mayo and what gives it that unbelievably creamy texture.
- Neutral oil: Opt for a neutral-flavored oil like grapeseed or avocado oil. Avoid olive oil as its strong flavor can overpower the mayo.
- Lemon juice: A splash of fresh lemon juice adds a touch of brightness and tanginess.
- Dijon mustard: Just a teaspoon of Dijon mustard enhances the savory depth of the mayo.
- Salt and pepper: To taste, of course!
Vegan mayonnaise ingredients
Let’s Make Vegan Mayo!
- Prepare the aquafaba: Drain a can of chickpeas, reserving the liquid (aquafaba). You’ll need about ½ cup of aquafaba for this recipe.
- Whip it good: In a tall, narrow container that fits your immersion blender, add the aquafaba. Blend on high speed for about 5 minutes, or until stiff peaks form, similar to whipped egg whites.
Pro Tip: Make sure your container and immersion blender are completely dry before starting. Any water droplets can prevent the aquafaba from whipping properly.
- Slowly drizzle in the oil: With the blender still running, slowly drizzle in the oil, a tablespoon at a time. This gradual process is key to creating a stable emulsion.
- Add the flavor: Once all the oil is incorporated, add the lemon juice, Dijon mustard, salt, and pepper. Blend until combined.
- Adjust and chill: Taste and adjust the seasonings as needed. For a thinner consistency, add a tablespoon of water at a time. Transfer the vegan mayonnaise to a sealed container and refrigerate for at least 30 minutes before serving.
Blending vegan mayonnaise with an immersion blender
Tips for the Best Vegan Mayonnaise
- Room temperature ingredients: Using room temperature ingredients helps with emulsification and creates a smoother mayo.
- Don’t rush the oil: Drizzle the oil in slowly while the blender is running. This patience will reward you with a luxuriously thick mayonnaise.
- Get creative with flavors: Once you’ve mastered the basic recipe, feel free to experiment! Add roasted garlic, herbs, spices, or even chipotle peppers for a spicy kick.
Vegan mayonnaise served with various dishes
Vegan Mayo FAQs
- What can I use instead of aquafaba? While aquafaba creates the best texture, you can substitute it with 1/4 cup of silken tofu for a similar creamy consistency.
- How long does homemade vegan mayo last? Store your vegan mayonnaise in an airtight container in the refrigerator for up to 5 days.
- Can I freeze vegan mayonnaise? It’s best to enjoy this vegan mayo fresh as freezing can alter the texture.
This vegan mayonnaise is a true game-changer. It’s incredibly versatile and can be used in countless ways. Slather it on sandwiches and wraps, dollop it onto vegan banh mi recipe, or use it as a base for creamy dips and dressings.
So, ditch the store-bought stuff and experience the joy of making your own vegan mayonnaise. It’s easier than you think, and the flavor will blow you away!
