Homemade vegan mayonnaise without eggs: with aquafaba you can!
Tempo: prep. 5 min
cooling 3 h
Yield: for 8-10 servings
Cost: very low
Homemade vegan mayonnaise with aquafaba has a surprising tastiness. As it is egg-free, it naturally becomes a vegan mayonnaise, which can also be consumed by those who are allergic to egg.
I know that aquafaba is not a very traditional ingredient, but it is clear that if our ancestors had discovered it before, its usage would be much more widespread now. If you want to know more about aquafaba and if you want to know if it is bad for you, I suggest you to read first this very detailed article on aquafaba.
By now it’s very easy to find commercial vegan mayo that can be purchased for 3-5 euros; but do you really want to compare a homemade product which is made by quality and natural ingredients with an industrial product? We frequently forget that “vegan” label is not synonymous with “healthy”?
In fact let’s see what contains a vegan mayonnaise of a well-known brand found on the supermarket shelves: a probably GMO rapeseed oil (65%), water, vinegar, sugar, salt, modified starch, stabilizer (xanthan gum), preservative (potassium sorbate), lemon juice concentrate, natural flavor, coloring (turmeric, paprika extract).
What do you say, would you like to give homemade vegan mayonnaise a try?
100 ml aquafaba
200 ml oil; preferably seed oil (I use a mix: 40 ml olive oil, 60 ml peanut oil and 100 ml sunflower oil)
1 teaspoon of apple vinegar (grape vinegar is also good) or the juice of half a lemon
1/2 teaspoon salt
½ teaspoon of turmeric or curry (optional)
1 teaspoon of mustard (optional)
To make this vegan mayonnaise without eggs by using aquafaba, you need little, except some manual skill.
Start whipping the aquafaba with salt using an immersion blender; once you have obtained a bigger volume, add oil and vinegar slowly, continuing to whip without ever stopping: until most of the oil and aquafaba have been emulsified. To do this, I advise you to start the procedure by holding the stem of the blender at the bottom of the container. Once the mixture begins to thicken, move the blender up and down so as to obtain an emulsion as homogeneous as possible and therefore more firm. Taste, if it seems too thick add a little more ‘aquafaba, if too slow add more oil always slowly and, if you want, the optional ingredients (this would be the time to include them in your mayo).
Mix more to obtain the desired density.
Once prepared, transfer it into a jar and let it rest for a few hours in the fridge, so that it thickens even more. In case you can’t consume it all in the same day, don’t worry; vegan mayonnaise with aquafaba can be kept in the fridge, closed in a jar, for 4-5 days.
Unfortunately we can’t freeze it; on the other hand, just 4 minutes is enough to prepare it, so no need to bother for stocking up.
Last but not least, I would like to warn you not to abuse it: since it is a very caloric food because of the oil it contains, do not give in to its goodness, cheapness, sustainability and ease of realization. Keep this recipe aside for special occasions, just to give an extra touch to the dishes and, of course, surprise your guests.
Enjoy your creation and Good revolution to everyone