Vegan mayo with chickpea water
Delicious, thick and creamy vegan mayo!
Cost £1.00
Equipment
- 1 measuring jug (has a capacity of 500ml at least)
- 1 immersion blender (food processor or food stand mixer with a whisk)
- 1 mason jar (or any glass jar to store the mayo)
Ingredients
- 60 ml aquafaba/chickpea water (see *note 1) (if you have more than 60ml chickpea water, just increase the quantity in the rest of ingredients)
- 250 ml sunflower oil (any cooking oil will do)
- 1 tsp vinegar (apple cider vinegar is my go-to. If you don't have this, just use lemon juice, either fresh or a bottled one)
- ½ tsp salt
Optional:
- 1.5 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried mixed herb
Instructions
- drain aquafaba (chickpea water/brine) from the tin
- get the measuring jug and add aquafaba
- add sunflower oil to the jug
- add salt
- add apple cider vinegar
- add the optional ones (see above) you'd like
- blend the ingredients (see *note 2)
- store the mayo in the glass jar (see *note 3)
Video
Notes
*note 1: Not all the aquafaba (chickpea water/brine) can make a thick and creamy vegan mayo. I tried all different brands of chickpeas, and the one I have the most success rate is Morrisons chickpeas (400g). In other words, if your vegan mayo didn't turn out as thick as the shop-bought one, then try a different brand next time.
Another thing is that make sure you use fresh aquafaba, i.e. as soon as it's drained from the tin. Make sure it's at room temperature, too. The fresher the aquafaba is, the higher the success rate you'll have. *note 2: Place the head of the hand blender at the bottom of the jug and turn it on high speed. Slowly lift the head of the blender until all the oil is incorporated with other ingredients. Once it reaches the consistency you like, you can switch off the blender. *note 3: If you aren't going to have mayo straight away, then store it in a glass jar. Put the lid on. If your kitchen isn't too hot, leave the jar at room temperature for 2 hours, then put it in the fridge. That way, your mayo will even be creamier the next day.
Another thing is that make sure you use fresh aquafaba, i.e. as soon as it's drained from the tin. Make sure it's at room temperature, too. The fresher the aquafaba is, the higher the success rate you'll have. *note 2: Place the head of the hand blender at the bottom of the jug and turn it on high speed. Slowly lift the head of the blender until all the oil is incorporated with other ingredients. Once it reaches the consistency you like, you can switch off the blender. *note 3: If you aren't going to have mayo straight away, then store it in a glass jar. Put the lid on. If your kitchen isn't too hot, leave the jar at room temperature for 2 hours, then put it in the fridge. That way, your mayo will even be creamier the next day.