Oooh, great idea, Sarah! We’re so glad to hear it, Paula! Iâm doing a vegan Caesar salad and this will be my dressing. I had made regular mayo before and it wasn’t easy for me. We’ll be adding some updates to this post soon. Love love love. I think it had gotten too hot with all my mixing, and needed to chill to solidify. It’s especially perfect on our Vegan BLT! Vegan mayo full of flavour. I’ll have to find my old recipe for vegan mayonnaise and see how that compares. Do you have an oil-free vegan mayo recipe? If you want it … I added only 1 tsp of stevia and now it’s as sugary as a syrup. Also, I find that the thin texture had more to do with the blending time and blending container. If adding all of the oil at once the advicehere is to use a Magic Bullet for 4-5 mins on high. Hi! Would any vinegar work or lemon juice perhaps? I see you mention the magic bullet a couple of times. It should look a little something like this. I tried this but the recipe wouldn’t whip. We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased. It was a little sweet for my taste, but that can easily be remedied the next time I make it. I found it took some practice when I started learning, but it just takes patience. Let us know if you give it a try! I am happy I put some olive oil, which I love. Is there a particular brand you can recommend? I used right between 3/4 cup and a cup of canola oil…my homemade aquafaba was just right (I make a huge thing of hummus every week.). I tried to make it now, but it just wouldn’t thicken. Thanks so much for the lovely review! Thank you!!! We haven’t tried that trick, but it sounds promising! Hi Wenda, sorry to hear that was your experience! I only have one speed on my immersion blender. I’m a newbie at observing Passover and Feast of Unleavened Bread and I know that vinegar and apple cider vinegar are not acceptable. I used immersion blender and a cup which just about fits it, not a wide bowl. And LOVE it! Hi, Are you using an immersion blender? Maybe your aquafaba is too thin? A delicious and versatile plant-based spread perfect for sandwiches, … Is there a way of making the some other way without oil? We haven’t tried it but if you check the other comments above, it looks like others had success with olive oil. Thanks so much for the lovely review! Iâll try the refrigerator thing. Sometimes wine is finished with animal products. I have made this recipe three times now and absolutely love it! My equipment sucks! Thank you, Thanks so much for sharing! I am going to try it like the video. The extra of Latic acid balanced it out. So delish! I loved this recipe super easy and turned out fantastic!! Thanks so much! Simple Vegan Mayo with Aquafaba Making Simple Vegan Mayo with Aquafaba. I used 3/4 cup of avocado oil which I added slowly while blending with a Breville immersion blender on high speed. Yes, it should thicken in the fridge. and so yummy! And thank you for the recipe. In the video you mix the aquafaba until it’s light and fluffy but in the recipe it just says that you should add the ingredients in a bowl and mix for 30 seconds. Then it suddenly went thin. And I reduced the sugar to 1tsp and the vinegar to 2 tsp. I used canola oil and regular sugar. OMG! In the fridge now, and if it thickens up more, that will be some strong enough mayo to coat a salad! I finally gave up and threw in a couple tbsp. I just made this and it’s so easy and way better than Verena use. I made this in my big vitamix blender, and it worked great. Nonetheless, I cannot wait to smear it on sandwiches, wraps and just about anything else it can go on!:P. That’s the way the first Aquafaba mayo recipe was written. I prefer cooking dried chickpeas that I have soaked overnight in a brine to canned. Hope you’ll give the new methods a try! Then I tried yours. Thanks Dana for a great recipe! This is soo good!! There’s just not enough room. Thanks so much! Thanks so much! Good luck! It tasted pretty good! It was very thick at 1/2 c oil so I stopped I didnât want to risk it turning thin. Stay tuned! Itâs perfect!! Hi Kate. I have to say my expectations for the taste of this were low to somewhere in the middle. I put it in the fridge overnight and tried it one more time with the immersion blender. We may earn a commission on purchases, as described in our affiliate policy. Next time will add for more flavour. Just added some fresh rosemary, thyme, maple syrup, agave nectar, mustard and pepper. The consistency is like a creamy meringue. We haven’t tried using a vitamix with this recipe and can’t say for sure, but if you do, report back! Itâs super helpful for us and other readers. Give it a try. We would recommend sunflower or avocado oil for best results. I set a 10 minute timer as I dripped the oil in just to be sure I was combining things slowly enough. I STILL LOVE it, but trying to track my calories/fat! I made this recipe using rapeseed oil. Xo. Let us know how that goes! What exactly are immersion blenders, hand mixers, high speed blenders…? Love this and will make it again. Kind of unfortunate, because the recipes seem good. Anyway, I add the oil with the rest of the ingredients and then blend it all together for a few minutes and add more oil if necessary. Thanks for sharing your experience, Peggy! I’m really curious what this tastes like! I can’t wait to use this in an unchicken salad soon! Hmm, not sure what may have gone wrong. Followed recipe exactly. House is 75F, clarifies the bean liquor through a superfine strainer, same with lemon juice, beat it at high speed for 20 minutes and it was liquid-same as when I started. You see aquafaba is the liquid that you drain from the chickpeas as they come out of the can/carton. I tried it again under assumption a. As I didn’t like the taste, I tipped mine down the drain and decided not to give it another go. Iâve made it several times using my Ninja smoothie maker and it comes out great. ? We assume you poured in the oil very slowly? We’re so glad you enjoy it, Tara! Hi Daniel, We find it is similar to mayo, but feel free to omit sweetener and then add to taste! I think if you added hondashi powder or a touch of regular/veg fish sauce it would replicate it pretty well! Thanks for sharing your recipe changes, Ruth! This sounds delicious! But I think this is exactly what Iâve been looking for!!! Whoop! First I used the blender, then the emulsifier, then the electric mixer with no luck. But then it turned out that my leftover mayo was firm the next day! I also did a recipe without the aquafaba and I mixed 3 tbsp of chickpea flour with 3 tbsp water and that worked well, too! I didnât add my cream of tartar. Use an immersion blender if you have one. lol! Quite green as well. I didn’t like the taste of avocado oil. It certainly looks appealing even for a non-mayo fan like me. Thanks! I’m not even vegan. Everything on your website is done beautifully and professionally, i.e. If I make it again, I will season with salt and stevia late in the mixing process. You are so talented with your experiments that produce such great results. i used 1/4 cup of coconut oil, and i think thats probably the reason why. I just made this. I saw you re-testing the recipe on your instagram stories the other day, so I have been looking forward to learning more. Hmm, we aren’t sure! I find it easier than a mixer. Thank you, again, for sharing. As a vegan with digestive issues, they have saved me again and again! Thanks so much for the lovely review, Hailey. Better luck next time! Can lemon juice be used instead of the vinegar? Beautiful thick mayo! AMAZING. Great to know a hand mixer works well too. Does the liquid from other beans work, too? I donât have a tall glass container but I thought what about my shaker?! So maybe the oil was too strong for the acid to shine through with the flavor. Olive oil has a rather pronounced flavor. I can’t seem to get my hands on Vegenaise these days so being able to make my own is a lifesaver! Easy to make and adjustable to every taste. Get these ingredients for curbside pickup or delivery! I filmed a video of me following the recipe on my YouTube channel and added a link to this page in the description. It is really not at all the same. It thickened up in the fridge well. Thank you :) Greetings from Germany. Also, other readers who thought it was too thin mentioned that after putting it in the fridge overnight, it thickened. I modified the recipe to include garlic powder, no rice syrup, used rice vinegar and a light tasting olive oil. Awesome idea! Iâm so glad I read some comments and gave this recipe a second go. I ended up chucking it down rhe sink. I used an emersion blender and followed the instructions quite closely. I’ve attempted it again for a vegan granddaughter. In this recipe, we’re replacing the egg with aquafaba… Can I just say that although I’m late to the party I have just tried making this and finally got somewhere. All the proportions in the recipe are very accurate. Bless you for the discovery! I tried this twice and both times ended up with liquid mayo. If it’s supposed to be like egg-mayo or store bought vegan mayo, then WHAT AM I DOING WRONG?? Is aquafaba the liquid by itself (a) or the liquid AFTER it’s been beaten for a while (b)? I added the herbs at the end though, when I probably should’ve started with them. How long does this stay good in the refrigerator? This was so easy, quick and flexible. 1/4 c aquafaba* We are so glad you enjoyed it! We have updated the recipe with new methods so hopefully that helps! Will try cookies next! I don’t have a stick blender, but I used my nutribullet and that seemed to do the trick. I’ve been wanting to switch over to a vegan mayo for a while and I think this might be The One, especially since 80% of my diet is based off of your recipes haha. I used a magic bullet type blender, and initially I was really disappointed, as no emulsification was taking place. Hi Kat! I only have a blender and a simple food processor. Will def make this again (: Thanks for sharing, Liz! Thanks for this recipe. I used canola oil. xo. Thanks for sharing your recipes for these delicious vegan foods! Let us know how it turns out! I should have more faith in you by now, haha It doesn’t get thick at all. I have but haven’t found a share-able option. Learn more on our Terms of Use page. Thanks so much for the lovely review and sharing your technique, Marianne. If using stevia, we recommend subbing to taste. My aquafaba was in the fridge when I made this so it whipped up really fast in my immersion blender cup (*Highly recommend this method!*). Maybe I should have used the paddle attachment? For the emulsification issue, it sounds like something went wrong. 1 tsp apple cider vinegar. Thanks! I guess I prefer my mayo tangy! I finally took the plunge and made this mayo, it was absolutely delicious; came out perfect. Hi Dana, how long and well would this last in the fridge? Hope you can help. I made this in a food blender on full speed but it unfortunately came out really runny. Mustard powder and ground mustard are the same thing. I even added some to my sandwiches which is something I never do. I tried this but didn’t work. Hope that helps! What did I do wrong? Itâs super helpful for us and other readers. If my kitchen was on fire and I could only grab one thing, this would be it! Actually it is the liquid of any bean, … You can barely tell this is vegan!! Shall definitely be making it again. Next time, would you mind leaving a rating with your review? Help would be appreciated as everyone else seems to have made it just fine! I loved every recipe I tried and your burgers are devoured by the most crazy meat lovers. I tried one recipe but the flavor was lacking. How long will this last in the fridge? The chickpea aquafaba needs to be opaque and starchy to whip! I used maple syrup and a blender. I just freakin made mayonnaise and now I feel like I have a new superpower. Just wondering if you had any thoughts. Flavor was great, But it was a bit frothy. Iâm newly vegan and even though I can do without mayo on sandwiches, there are some recipes I need a vegan version for and this is PERFECT!! It was a painful experience and I feel like I had the patience of a saint trying to blend mayonnaise together forty five whole minutes. Thank you for this recipe! Using the ninja was a fail but giving it a go with the stick blender was success ! Aquafaba thickness can vary quite a bit between brands. :), Hi Marna! Unfortunately. I have tried other recipes that are strictly oil based, and they always come out too thin & tasting predominantly like oil. While its best when used within the first few days, it will keep in the refrigerator up to 1 week (sometimes longer). I stopped at three-quarters of a cup of sunflower oil which has made a slightly loose mayo (compared to Hellmanâs for instance) but itâs in a little jar in the fridge so Iâm thinking by the time it chills itâll be just about perfect. Used sunflower and avocado oil mix (didnât hv enough of either) and used the dry blender on my vita mix. This looks amazing! I make mine in a Ninja Kitchen system but have also done this with a regular blender and even a food processor. It’s AMAZING!!! I started making this yesterday with what I had on hand, so a few ingredient substitutions took place, in that I used the listed ingredients but substituted an olive and canola oil blend for the base, maple syrup as the sweetener, and coconut vinegar rather than apple cider vinegar. It never emulsified. It is brilliant to use auqufaba in this way!!! Thank you so much! Did you use an immersion blender as recommended? Thank you for this comment!! Add a couple drops of rosemary extract to extend shelf like. You will not be subscribed to our newsletter list. (hmmm…) So I decided to blend it once more, stick it in the fridge and hope it would thicken. Hi I was wondering what can I use instead of apple cider vinegar? Help! It was a quick and easy recipe and I canât wait to test it out on chick pea âtunaâ salad. , veg oil, we ’ re so glad you enjoy it, Justina more economical than store brands fledgling..., iâm just wondering why the sweetener is suggested at all to fries. 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