Aquafaba Mayo
Looking for a delicious and healthy egg-free alternative to traditional mayo? This easy-to-make eggless mayo is the perfect solution! Using aquafaba (chickpea liquid), this mayo is not only vegan but also light and full of flavor, with no preservatives or artificial additives.
Ingredients
- 4 tablespoons aquafaba liquid from a can of chickpeas
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- 1 ½ teaspoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 cup olive oil or a neutral oil
Instructions
- In a food processor or blender, add aquafaba, apple cider vinegar, salt, dijon mustard, and lemon juice. Blend until well combined.
- Slowly add olive oil or a neutral oil in a steady stream and blend until the oil is incorporated. If the mayo is too thick, add a little water or lemon juice.
- Once mayo is ready, taste and adjust to preferences, you can add more salt, lemon juice or dijon mustard.
- Transfer the mayo to an airtight container and store in the fridge. It will thicken slightly as it cools. Use within two weeks. This does not freeze well, which is why I make such a small amount at once.
Notes
For the mayo, you can substitute the aquafaba with an egg. The shelf life will change to one week. If you’re using a blender cup and can’t add the oil in a steady stream, add a quarter cup at a time in between blending.