Not gonna lie, coming up with a Vegan Aquafaba Mayo that we actually liked and maintained stability in storage was a trial-and-error situation (with casualties). The laws of kitchen chemistry knocked us down a few pegs, but we persisted. Once we achieved optimal results, we put it through the ringer on sammies, and in recipes calling for actual mayo with 100% success. Now we’re ready for peer review.
Three critical factors: immersion blender (our regular blender and food processor attempts failed miserably), container (16 or 32-ounce wide mouth mason jar for mixing and an 8-ounce mason jar for storing), and patience (prep everything, take your time, and let it set). Both the xanthan gum and cream of tartar stabilize the mayo, and the latter also prevents the sweetener from crystallizing. Huzzah, science!Print
Vegan Aquafaba Mayo
Vegan Aquafaba Mayo tastes just like the real thing but has no cholesterol.
- Total Time: 10 minutes
- Yield: One Cup/16 Servings 1x
- 3/4 cup grapeseed oil
- 1/4 cup aquafaba (from a can of low-sodium or unsalted chickpeas)
- 1 tsp fresh lemon juice
- 1 tbsp plus 1/2 tsp white vinegar, divided
- 1/2 tsp apple cider vinegar
- 1/2 tsp Lakanto Powdered Sweetener 2:1 (or 1 tsp 1:1 sweetener of your choice)
- 1/8 tsp salt, divided
- 1/4 tsp ground yellow mustard seed
- 1/8 tsp cream of tartar
- 1/8 tsp xanthan gum
- Make sure your immersion blender fits through the mouth of your chosen jar. A 16-ounce jar will result in a slightly faster whip, but a 32-ounce jar also works. Add a tablespoon of white vinegar to your clean, 8-ounce storage jar, seal, and shake. Set aside. Measure oil in a container you can pour from slowly (like a Pyrex measuring cup) and set aside.
- Add all dry ingredients except salt to a small bowl and combine. Add aquafaba, lemon juice, remaining 1/2 tsp white vinegar, apple cider vinegar to the mixing jar, then add dry ingredient mixture.
- With your immersion blender set to high speed, immediately mix the wet and dry ingredients until it turns white and begins to stiffen. Slowly begin adding the oil, about a tablespoon at a time, making sure to incorporate fully to a fluffy consistency before adding more. NOTE: If you add oil too quickly the mixture will liquefy completely, and you will say some bad words and possibly cry. Continue slowly adding a tablespoon or two at a time until all oil has been added.
- Before adding the last bit of oil, stop and taste the mixture. Add salt, to taste as needed, and finish mixing (varies based on the sodium content of the beans used). By now, both the immersion blender and mixture will be a bit warm.
- Empty the storage jar, but do not dry the jar or lid. The vinegar inhibits bacterial growth and helps the mayo stay fresh. Transfer to the storage jar, seal, and refrigerate to finish setting.
Use clean utensils and avoid double-dipping, and you’ll be able to refrigerate up to ten days.
Nutrition Estimate Per Serving (1 TABLESPOON) – Calories: 98.8, Fat: 10.5g, Saturated Fat: .8g, Polyunsaturated Fat: 7.5g, Monounsaturated Fat: 2.3g, Cholesterol: 0g, Sodium: 18.2mg, Potassium: .8mg, Carbohydrates: .1g total/.1g net, Fiber: 0 Sugar: 0, Protein: 0, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0% (based on 2,000 calorie diet). Using unsalted aquafaba.
- Prep Time: 10
- Category: Sauces, Spreads, Condiments
- Method: Immersion Blending
- Diet: Vegan
Keywords: VEGAN MAYO, SPREADS, AQUAFABA MAYO, PLANT-BASED, CONDIMENTS, VEGAN AQUAFABA MAYO, VEGETARIAN, GLUTEN-FREE, DAIRY-FREE, EGGLESS, VEGAN, LOW-CARB, CHOLESTEROL-FREE, GRAIN-FREE