Vegan mayonnaise is so easy to make and is a great option if you don’t eat eggs or don’t want to risk raw eggs. The easiest version is made with soy milk (check out that recipe here) but we don’t often have soy milk in our house so we have perfected this aquafaba version which uses up some of the liquid from a tin of chickpeas. Aquafaba is such a handy, magical ingredient, and we love that it’s practically free! Another way we use it is to make this quick and easy cake, give it a try!
Leave your mayonnaise plain or flavour it with garlic, rosemary, saffron, chilli etc to your liking. I added a tiny pinch of saffron this time because I wanted to eat it with this one tray, Spanish inspired supper. I would love to hear about your versions in the comments below!
- 4 tbsp aquafaba (the liquid from a tin of chickpeas)
- 1 tsp Dijon mustard
- 1 tsp vinegar
- optional extra flavourings eg a pinch of saffron or a small crushed clove of garlic, or some chopped rosemary…
- a pinch of salt
- 200ml of neutral oil eg sunflower or rapeseed
- Place the aquafaba, mustard, vinegar, salt and optional flavouring in a small mixing jug or jar in which your emersion blender can fit.
- Blend with the emersion blender until frothy, then, whilst still blending, drizzle in the oil slowly. Keep blending and adding oil, you may need to move the blender up and down a bit.
- You should end up with perfectly thick and glossy mayonnaise. Taste and if it needs more salt add it now and blend again to evenly distribute it.
- Store in a clean jar in the fridge and use within a week.