This easy vegan mayo recipe makes a thick and creamy vegan mayonnaise with an optional garlic kick. It's super easy to make your own mayo!
Instead of using egg yolks and egg whites, this vegan recipe is using chickpea brine as a base.
Vegan aquafaba mayo
I decided to write down this recipe for vegan garlic mayonnaise as we use a lot of chickpeas in our house. In stews and soups mainly, but also roasted and seasoned for a crunchy snack.
In this easy mayo recipe, it's the chickpea brine that's used. This brine can be homemade from dried chickpeas which are first soaked and then boiled until soft.
Canned chickpea brine can also be used, though use cans that are BPA-free. In regular mayo, it's eggs that are used, but in this vegan mayonnaise recipe, chickpea brine makes the perfect substitute.
This chickpea brine has a fancy name known as aquafaba.
When legumes cook in water, they release proteins, starches and sugars that really resemble the proteins in egg whites.
You can use different bean water for this, kidney beans, black beans etc, but chickpeas are a subtle taste and colour which makes the chickpea liquid so versatile.
Aquafaba doesn't have many nutrients in it but it makes a great egg substitute if you are vegan or have egg allergies.
You can simply use the aquafaba mixture from a can of chickpeas, or make your own!
Making homemade aquafaba from dried chickpeas
First, soak the dried chickpeas overnight for 10 hours, or longer, to lessen the phytic acid which is present in all grains, nuts and seeds.
Drain and rinse the chickpeas.
In a saucepan add the soaked and rinsed chickpeas and 3 x the amount of water to how many chickpeas you have, e.g, 2 cups chickpeas in 6 cups water. Let it come to a boil, reduce the heat slightly and let it simmer for about 1.5-2 hours until the chickpeas are completely soft. Take the pan off the heat.
Leave the chickpeas to cool right down in the water. This makes a better brine to work with later. Once they're cooled, drain them and reserve the chickpea water. This is your aquafaba. If it's very watery, you can reduce the liquid further on the stove until it achieves a thin syrupy consistency. Make sure it is cool again before using it.
The simple ingredients amounts for this homemade mayonnaise are listed in the recipe card below. Here is a rundown of what you will need.
- Aquafaba - homemade or use the brine from a can of chickpeas
- Neutral vegetable oil -this is what will emulsify the brine
- Dijon mustard - Brings a little flavour. You could use whole grain mustard too.
- Apple cider vinegar, white vinegar or lemon juice - A little acidity to cut through the oil
- Garlic - The fresh garlic gives a great flavourful kick but if you're after a milder mayonnaise, just leave it out.
The mustard, garlic, vinegar (or lemon) and salt add the flavour to the mayonnaise, but it's the combination of the oil, aquafaba and the acid from the vinegar or lemon that emulsify together and turn these ingredients into a thick and creamy mayonnaise.
The Aquafaba is the emulsifier in the mayonnaise. An emulsifier is an ingredient that works as the bond between two other ingredients that don't usually mix. For example, oil and water, or in this case oil and vinegar, don't mix. The oil droplets will separate in the vinegar.
When you add the aquafaba into the mixture, the fat in the aquafaba acts as the bond between the oil and the vinegar and combines them.
The trick to emulsifying the oil, vinegar and aquafaba is to mix all the ingredients except the oil first, and then add the oil in very slowly.
It's very easy to do this with a hand blender (immersion blender) or a little food processor. Adding it slowly while the mixer is running will prevent the mixture from separating. You want to achieve a nice thick emulsion. You can also whisk it by hand, but be prepared to use some arm muscles.
What oil to use In mayonnaise
A neutral oil is best to use so the flavour of the oil doesn't overpower the flavour of the garlic. A mild olive oil is a good choice, or rice bran, sunflower oil or grapeseed oil. Extra virgin olive oil or avocado oil can the mayonnaise a strong taste. Regular coconut oil won't work well as that will solidify at room temperature.
Combine the brine, mustard, vinegar, garlic and salt in a tall glass jar or tall cup fit for a stick blender (immersion blender). Use the blender to roughly blitz the garlic up.
Very slowly pour in the oil and blend at the same time, to create an emulsion. It will start off thin and then it will thicken. Don't pour all the oil in at once, just add small amounts in a steady stream. Otherwise, you will run the risk of it splitting. Taste and add more salt or acid if necessary.
Alternatively, use a small food processor. Begin by blending the brine, garlic, mustard, vinegar and salt. Scrape down the sides, then turn the food processor on and while it is running, start drizzling in the oil a little bit at a time. Let the oil emulsify with the brine before drizzling in more oil. This creates a nice thick mayo.
Store in an airtight jar in the fridge for up to three weeks.
This creamy mayo is so good as salad dressings or served with chunky roasted vegetables or in potato salad.
The aquafaba mayonnaise will keep in an airtight container or mason jar in the fridge for 2-3 weeks.
Want another salad dressing idea? Try this healthy green herb dressing!
This easy vegan garlic mayo recipe makes a thick and creamy vegan mayonnaise with a great garlic kick.
- ¼ cup chickpea brine (canned or homemade. see notes in post on how to make your own)
- 1 ½ teaspoon dijon mustard or wholegrain mustard
- 1 ½ teaspoon apple cider vinegar (or lemon juice)
- ¼-1/2 teaspoon salt
- 1-2 raw garlic cloves (optional)
- ¾ cup neutral oil, (grape seed, rice bran, light olive oil....)
- Combine the brine, mustard, vinegar, garlic and salt in a tall container fit for a stick blender (immersion blender). Use the blender to roughly blitz the garlic up.
- Very slowly pour in the oil and blend at the same time, to create an emulsion. It will start off thin and then will thicken. Don't pour all the oil in at once or you could run the risk of it splitting.
- Taste and add more salt or acid if necessary.
- Store in an airtight jar in the fridge for up to three weeks.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 127Total Fat: 14gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 16mgCarbohydrates: 1gSugar: 1gProtein: 1g
I had leftover aquafaba and decided to try this aioli recipe. I brought it to my family BBQ dinner for Canada Day (July 1st) and it was a total hit. They finished the whole jar that I brought. I will definitely make it again. 🙂
This is absolutely marvelous!!!