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Vegan Aquafaba Mayo

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

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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.

  • Author: Fresh. Out.
  • 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