I tried the other mayo recipe but I must say I prefer this one! I can’t wait to try it! https://foodal.com/recipes/vegetarian-vegan/aquafaba-eggless-mayo True to many other recipes of yours that I’ve tried, online or book (I have your Everyday Cooking cookbook), they are so do-able and yummy! Thanks for sharing your recipe changes, Ruth! I used canola oil and no sweetener. It stayed completely liquid. I should have more faith in you by now, haha Thank you so much for this! Then poured into food processor, which normally makes good mayo, same result and a lot of mess. Are you sure tartar is vegan? Thanks so much for the lovely review and sharing your technique, Marianne. Just make sure to pour the oil slowly and have the blender as high as you can without it making a total mess. It was painless, and the results were great! I made one batch using ACV. I have been using your recipes for a long time. Not sure what I could have done differently. Ok, update, I just made it. I’m sure you know of all the magical creations one can come up with using this enchanted bean liquid, and Vegan Mayonnaise … It was even more liquid than when I started. My mixer overheated several times and had to rest (I put it in the freezer at one point) but it worked. Overall same ingredients, just updated methods. Ma première mayo vegan et elle est folle ! I have made it. And it actually tastes like mayo. Hi! I even added some to my sandwiches which is something I never do. Vous pouvez utiliser des ingrédients tells que Wasabi, de la ciboulette, de l’aneth ou bien des tomates séchées. What would be a good sub for that? Could this be why? Thank you for sharing this recipe! Got all done and tasted it. I may not have poured it slowly enough. I was able to balance it with lemon juice, Dijon, and additional sea salt and it was much better! Mine worked really well! After I have drained the juice from the store bought chick pea can. Thanks so much for your feedback! It’s delicious! I had to switch some ingredients out for what I had (agave for stevia, veg oil for canola, and chili powder for mustard powder) even with all these changes this recipe is perfect!!! So glad you enjoyed this recipe! Xo. I made this and I added kala namak indian salt (eggy flavor) instead of regular salt and it tastes EXACTLY like regular mayonnaise. I made the aquafaba myself and it puffed perfectly with the cream of tartar after mixing them. We’re so glad you enjoy it, Cathryn! hmmm worked great in my vitamix – it COULD be some sort of variation of how thick the brine was? Thank you for this recipe! AMAZING. Really bummed. I’m going to pin it for later. I’ve used it for tuna salad and it’s really good! Because my blender pitcher is large (Ninja Pro) I doubled the recipe so the blades could better reach the ingredients, which meant I had a lot to use up. I have a question though – is mustard powder the same as ground mustard? Super runny and can’t get it to thicken up despite adding more oil. This mayo was super easy to make with an immersion blender, and has a great texture. So happy to have found a condiment I can eat! I haven’t tried halving the recipe but that may also have contributed. Sat 17 Nov 2018 02.00 EST. 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 made this recipe last night and it turned out wonderfully. Hi Nicole, so sorry to hear that was your experience! Hi Fran, That should work! Back to the Ninja, and after only 19 seconds–voila! NutriBullet’s Magic Bullet MUST NOT be on for longer than 1 minute otherwise there is a risk of burning out the motor and even of the product exploding and causing serious injury. Once with canola but since I didnt have enough oil it came out runny. We’re so glad you enjoyed it, Fi! Hi, it was definitely the maple syrup. At the end I used glass jars with chick peas as those had the biggest amount of aquafaba… It turned out super creamy and nice and bright. Please do us a favor and rate the recipe as well as this really helps us! To make homemade vegan mayonnaise, add the aquafaba, lemon juice, mustard, sugar, and salt to a blender. So excited to have a sauce for my wheat egg dairy allergy toddler to enjoy, and me ? 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. I just freakin made mayonnaise and now I feel like I have a new superpower. I used the lesser amount of canola oil because that’s what I had, nearly doubled the apple cider vinegar, and just 1 teaspoon of coconut sugar. Love love love. I use aldis canola oil and it’s sooo cheap and tastes great! Thanks so much for the lovely review! We do citric acid or vinegar work? C’est du jus de pois chiche, tout simplement. Hope that helps! We are so glad you enjoyed it! We’re so glad you enjoy it, Tara! Thank you, again, for sharing. I don’t have grape seed or avocado oil. It’s always heartbreaking as a parent to witness your child with any kind of illness. Yes, canola oil will work well in this recipe! This chickpea based mayonnaise is stiff enough to hold its shape when you mound it up but loose enough to spread easily over a sandwich. Lastly, if it’s not thickening up, try adding MORE oil! I didn’t add my cream of tartar. Aquafaba It certainly looks appealing even for a non-mayo fan like me. 5-10 minutes. I have around 10 of your recipes I want to try over the upcoming week/s . Can’t figure out what I’m doing wrong. What are your thoughts on Agave? The second time it was impossibly runny even after more than double the time in the blender, but I’m SO glad I did not give up. I used organic unflavoured MCT oil for this recipe and added just a little more ACV and a drop of stevia in stead of the brown rice syrup, it turned out AMAZING. Whoop! Thank you! Blend on a high level using an immersion blender. 2 Versez l’huile dans un petit récipient et, au choix, versez en filet régulier ou en trois fois (mixez entre chaque ajout). I’m looking forward to trying some of them. Les macarons de Crazy Vegan : 4. Aquafaba is the liquid you find in cans of cooked legumes, most commonly chickpeas. Thank you so much! For those asking about tools: Works fine with hand blender but I prefer my immersion blender. Please help. I just made this using Safflower oil, b/c I couldn’t find Sunflower oil at my local store. Here we are enjoying it :D thank you so very much. It tastes even better after a day or two in the fridge. Anyway, I put 1/4 c aquafaba in a tall glass and started over with my original mix and slowly, slowly incorporated the old mixture with new aquafaba. We tend to prefer mayonnaise without any sweetener, but I wanted to make sure it wasn’t necessary for stability before leaving it out. Thanks for your help! What brand of avocado oil did you use? Yum! I havent had the traditional mayo in a long time, but I think this version is a lot better! ? Last modified on Tue 9 Jul 2019 04.26 EDT. It also gets thicker the more oil you add. So, this looks great. Mayonnaise vegan épicée. I didn’t have mustard powder so I just used dijon mustard and I used honey instead of stevia because my daughter doesn’t like the taste. Now, it’s separated in the fridge and I’m just going to throw it away now. Aquafaba is just a posh name for ‘bean water’ or bean brine - once regarded as a 'waste product', we used to chuck it down the sink. I left an updated comment but it looks like it was removed. Thanks so much! I thought it was too lemony, too. Aquafaba mayo is super simple and easy to make. Hope that helps! The only thing I did was halve the recipe bc I’m only in the South of France for a week, and it won’t last until I come here again. ★☆ I used no sugar, 1/4tsp dried onion and garlic. I guess.) Greetings Dana, I make this often, and basically all the time it works perfectly (twice it hasn’t worked perfectly, but that’s user error rather than the recipe. This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or Thank you for this great recipie! I will definitely be doing this from now on instead of buying veganaise! Cheers, friends! We are so glad you enjoyed it! I was very careful not to let anything contaminate what was in the jar (clean spoons/knives only) and mine lasted for a couple of months and never smelled amiss. Maybe try giving the stick blender a few breaks if it seems to be struggling. Hi Elaina, sorry to hear that this recipe didn’t turn out for you. Let us know how it goes next time! I love it in chickpea salad or potato salad :). It turned out BEAUTIFULLY! I was really bothered that my two attempts didn’t work so after sleeping on it I decided to try one more time and was extremely pleased to find out that using a regular blender does the trick. Hi Stacy, we’re so glad you enjoy it! Halfway through I added a 1/4 teaspoon of mustard just to be sure, as I worried that was the issue. Does it need the sugar? I’ve made a few vegan mayo recipes and they have failed. Tbs) way too high. We vegans and egg intolerant people owe them a great debt. Hi Denise, did you make sure to drizzle in the oil slowly? Hello! I’m going to get cream of tartar and try again tomorrow if my aquafaba thickens in the fridge overnight. I could’ve sworn the recipe used to have different instructions. Bless you for the discovery! I was disappointed your vegan mayo recipe contains oil which has no nutritive value and only adds fat to the mayo. I didn’t have brown rice syrup so I used maple which meant increasing the ACV to a full Tbsp. The emulsification hole on my Cuisinart food processor worked perfectly. It’s not sweet at all, the maple syrup is for flavor balance, but you can omit if you want. The next closest thing would be silken tofu or soaked cashews. But the oils were room temperature. My 6-speed hand mixer flopped the recipe. For this one specifically, we’d suggest trying our avocado aioli instead. I think I should have put it in the fridge immediately to firm up and then add it to the salad. I have mast cell disease and most food is a major trigger. I did use maple syrup to sweeten, but I didn’t think it would make THAT much of a difference in the consistency. I would think not but it’s worth the ask lol trying to avoid oils! All the proportions in the recipe are very accurate. Whoop! If i remember next time i’ll use a deeper bowl because splash was an issue with bowl i used but i’m a bit messy of a cook normally. With an immersion blender, blend to combine. Let us know if you give it a try though! Thanks so much! I think vegan mayos have a horrible acidic taste to them, this recipe is SO much better! (So sad when I see people say they threw it out!). I’ve been making vegan mayo with soy milk for years and always got mayo as thick as any store bought. So I read online that I really needed to be using a stand mixer. Thanks Dana for a great recipe! And all the blending in the world didn’t help. Aw, we’re so glad you enjoy our recipes, Ann! I will be sharing this recipe with all my vegan friends & family. I used an immersion blender. Can canola oil be used to substitute the oil(s) in the above recipe? Aquafaba Mayonnaise . This is exactly what I needed. Remembering my roots aka mayo making days in ‘80s I transferred to my beehive Oster blender and it thickened up right quick. Of course, not vegan, but it was excellent anyway! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. One potential is that your chickpea aquafaba was too runny? The extra of Latic acid balanced it out. I tried it. I finally gave up and threw in a couple tbsp. I can count on your recipes to be the best! It’s for sweetener only, so feel free to omit! Next time, would you mind leaving a rating with your review? Hi Mira, thanks for sharing your tip! I tried this but didn’t work. I used my immersion blender which got so hot so quickly that I was honestly worried about it. But it turned out great! 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. What did I do wrong? do you know any way i can “fix” it? It may not be as healthy, but to me, it’s a lot less of a hassle. It is so good. ThermoHubby John recently eliminated most of the cholesterol-laden foods in his diet, including eggs and therefore traditional mayonnaise. We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased. The beauty of using xanthan gum is that I was able to use less oil, so it was 50:50 oil to aquafaba liquid. Thanks so much for the lovely review, Phaedra. The sweetener can be omitted if preferred. This didn’t come out great for me. Thanks so much for sharing! We are so glad you enjoyed it, Toni! 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