Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! 3/4-1 cup sunflower oil* (a neutral oil is important here for flavor // avocado also worked well and we’ve heard canola does, too)
Ingredients 1 ½ cup aquafaba (liquid from a can of organic chickpeas) 2 1 teaspoon fresh lemon juice 3 ¾ teaspoon kosher salt 4 About 1 ½ cups neutral oil (such as sunflower seed or grapeseed oil) More ...
Directions 1 Add the aquafaba, vinegar, mustard, honey and a generous pinch of salt to a high-powered blender or to a tall glass or... 2 With the blender running on high, begin to stream in the oil. Incorporate the oil very slowly, 1 to 2 minutes. (If using... More ...
Most aquafaba mayo recipes I found while researching call for a 1 to 3 ratio of aquafaba to oil. Some recipes, including J. Kenji Lopez-Alt’s also contain whole chickpeas, which thicken the mayonnaise but aren’t necessary for a stable emulsion.