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.
Organic, egg-free mayo is so simple to make with common store-cupboard ingredients. The easiest way is with soya milk as per the illustrated recipe above from my book. But there’s another way if you are intolerant to soy or don’t have soy milk in the house. Aquafaba is the viscous liquid result of boiling beans, the most reliable source is from a tin of organic chickpeas, and it’s truly magic stuff. It makes a brilliant egg white replacement and I use it in lots of cake recipes like this clafoutis. It is used as an emulsifier in this mayonnaise recipe and it works perfectly.
Let us know in the comments or over on our facebook group if you try this recipe. We love to see our recipes recreated in your homes. Liz x
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Measure the aquafaba, mustard, salt, vinegar and optional flavourings into a jar or jug in which your immersion blender will fit.
Blend with the immersion blender until frothy.
Add the oil in a slow steam whilst continuing to blend. You may not need to use it all. Stop once your mayonnaise is thick, creamy and glossy.
Taste and adjust the seasoning as you wish with more salt/mustard/vinegar.
Keep refrigerated and use within 2 weeks.
Add to sandwiches, burgers and wraps.
Stir through shredded cabbage and carrot to make homemade coleslaw.
Dunk potato wedges in it or other roasted veg chips.
Make potato salad. Mix through boiled potatoes, carrot and beetroot with chopped dill and spring onions.
Saffron mayo is especially good with patatas bravas. Roast bite size chunks of potato with olive oil, salt, pepper and smoked paprika. Make a simple tomato sauce (simmer sautéed onion and garlic with a tin of chopped tomatoes and seasoning) and serve the potatoes in small tapas bowls on top of the sauce with chopped parsley and saffron mayo.
Make a vegan ‘egg mayo’ sandwich. Simply mash the chickpeas from the tin, then stir through some mayo and chopped chives or spring onions, black or white pepper and then pile between two slices of bread with some watercress, rocket or our seasonal winter purslane. It’s great with some crunchy, peppery radish slices too! Get that eggy flavour by sprinkling in some sulphurous kala namak (aka black salt).