Soy-Free Vegan Mayonnaise
Vegan, gluten-free, grain-free, no bake/raw, nut-free, soy-free
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
This soy-free vegan mayo is a homemade alternative to my favourite store-bought "Vegenaise" mayo (the taste is very similar, too). It’s thickened with the magical powers of aquafaba—the liquid from a can of chickpeas. Be sure to follow this recipe exactly as written because even small changes can result in a mayo that doesn’t thicken. This recipe can be made using an immersion blender or a regular high-speed upright blender; I prefer using an immersion blender since it’s super quick to scoop out! If you’re wondering what to do with the leftover can of chickpeas, I recommend making my favourite Chickpea Salad. If you have leftover mayo to use up, my Crispy Smashed Potatoes are also a must make!
Yield
1 cup (250 mL)
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes
Ingredients:
- 3 tablespoons (45 mL) aquafaba (chickpea brine)*
- 1 tablespoon (15 mL) fresh lemon juice
- 1 teaspoon (5 mL) apple cider vinegar
- 1 teaspoon (5 mL) brown rice syrup
- 1/2 to 3/4 teaspoon fine sea salt, to taste
- 1/4 teaspoon dry mustard powder
- 3/4 to 1 cup (180 mL to 250 mL) grapeseed oil or pure/refined olive oil**
Directions:
- Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
- While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)
- Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.
- * Aquafaba is the liquid leftover from cooking beans, such as chickpeas. In this recipe, I recommend using the liquid found in a can of chickpeas for best results, as I haven't tested it other ways yet (such as using homemade aquafaba).
- ** It’s crucial to use a neutral-tasting oil in this mayo. I don’t recommend using extra virgin olive oil as it will be too bitter tasting. Stick with grapeseed oil or pure/refined olive oil for the best flavour!