Admittedly, vegan mayo is not really healthier than mayonnaise, which is classically made with egg. At least in this homemade variant we are talking about today. But it is free of additives and preservatives and that’s something, isn’t it?
We always have a jar of vegan mayo in the fridge. We eat it with baked potatoes and on sandwiches, in a wrap, on burgers, in salad dressings….
Alternatively, we have a recipe based on cashew. Also very tasty, but it does not have the consistency of a real mayo and sometimes it just has to be.
Ingredients for the best vegan mayo:
- Vegetable oil: I like mayo best with a neutral vegetable oil. I prefer canola oil, preferably regionally grown. We have also made the mayo with olive oil, it changes the taste significantly and our mayo had a slightly bitter aftertaste.
- Aquafaba: from Latin aqua “water” and faba “bean” is the cooking water of chickpeas, beans and other legumes. It is somewhat thick, we always take a can of chickpeas and use the liquid from it. Since I like to cook chickpeas myself, I’m still tinkering with the ideal ratio of home-cooked aquafaba – I’ll report back. Aquafaba can be whipped much like egg whites to a frothy, fluffy consistency. It actually looks confusingly similar to beaten egg whites. In our case, we use it along with the oil as an emulsifier, it makes the mayo so wonderfully creamy.
- Mustard powder: I have a can of Coleman’s Mustard , I have it mainly because I like the design and I once brought it back from vacation…. In the well-stocked spice shelf of supermarkets you should also find mustard powder.
- Apple cider vinegar or white wine vinegar, gives the mayo a very slight acidity that makes it taste so fresh.
- Brown rice syrup: it also works with agave syrup – we like rice syrup best.
- Sea salt
- optional garlic: in no time the vegan mayo becomes a vegan aioli- tada!
- optional Sriracha
Preparation vegan mayo / aioli
- Measure out ingredients and have ready (see recipe below for exact details).
- Pour the aquafaber into a high bowl
- Add all ingredients except the oil and blend with an immersion blender
- Gradually add the oil in a thin stream (or tablespoon wise), moving the blender up and down to get air into the mixture. The more oil you add, the creamier and firmer the mayo will be.
- Taste and season if necessary
- Refrigerate for at least 2 hours, the mayo will continue to thicken here.
- For an aioli, squeeze a clove of garlic and fold into the mayo either raw – or roasted.
Why you’ll love this recipe:
- the vegan mayo has the perfect consistency
- it is quickly prepared with few ingredients
- free of preservatives and chemical flavor enhancers
- it can be stored in an airtight refrigerator for up to 2 weeks (in our house it is always empty long before that!)
Vegan mayo from 6 ingredients: perfect on sandwiches, with oven vegetables or in dressings
- 120 ml aquafaba
- 1/2 tsp mustard powder
- 1/2 tsp sea salt
- 2 tsp apple cider vinegar (old. white wine vinegar)
- 2 tsp brown rice syrup
- 400 – 480 ml neutral vegetable oil
- optional 1 clove of garlic
- optional 1 tbsp siriacha
- Measure out all ingredients
- Place aquafaba, mustard powder, salt, apple cider vinegar and rice syrup in a high mixing bowl.
- Using an immersion blender, mix everything together briefly.
- Now add the oil in a very thin stream or gradually step by step with a tablespoon. Keep going up and down with the immersion blender to get as much air into the mixture as possible. The more oil is incorporated, the more emulsified the mixture will be.
- Taste and add garlic and/or siriacha if desired.
- Pour into a clean jar and place in an airtight container in the refrigerator for 2-4 hours to set.
The recipe can be halved or doubled, but is not suitable for freezing. It keeps in the refrigerator up to 2 weeks.
Keywords: Mayo, Mayonnaise, Dressing, Dip, Aioli