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.
This mayonnaise is far, far easier to make than it’s eggy counterpart, you can’t taste the difference at all, and it lasts longer too. I find a jar of this is still fresh after a couple of weeks in the fridge, but trust your nose. So simple and such an essential summer condiment – slather on your burger buns, make potato salad, dunk your chips… And you can flavour it how you like! We love saffron or rosemary mayo best in our house. Just blend in the herb or spice of your choice and let the flavours infuse.
Ingredients (makes around 450ml)
250ml neutral vegetable oil
130ml soy milk (it MUST be soy, other plant-milks do not emulsify in the same way)
1 tsp mustard
1 small garlic clove (optional, or add/substitute other flavourings you like eg saffron, rosemary, smoked paprika, chilli…)
1 tbsp vinegar (white wine or apple cider work well)
a big pinch of salt
Measure all the ingredients into a jug.
Use a handheld, emersion stick blender to blend into mayonnaise. It should emulsify within 10-15 seconds. You can use a smoothie maker or similar if you don’t have a stick blender.
Taste and add more salt if needed. Then spoon into a clean jar and store in the fridge.
If you like a classic potato salad with mayonnaise, you’ll love this one. The added extras like tangy sauerkraut and pickles and earthy-sweet carrots and beetroot make it a step up from the norm. What’s a barbecue or buffet without a bowl of potato salad? Try this one with our fresh-from-the-fields new potatoes, carrots and beetroots. You could even make your own vegan mayo, fermented cucumbers and sauerkraut using our farm produce and groceries too if you like! Otherwise we stock mayonnaise, pickles and sauerkraut in our grocery section.
12 new potatoes
3 tbsp aioli/mayonaise
2 tbsp sauerkraut
4 tbsp chopped fermented/pickled cucumbers
large handful of dill/fennel fronds (or chopped chives)
Halve the new potatoes and dice the carrots, then boil together until tender. Drain them and allow to cool.
Boil the beetroot in its skin in a separate pan until tender. This takes around 30 minutes. Then run the beetroot under cold water and rub the skin off and dice into 1 cm pieces.
Dice the fermented/pickled cucumbers.
Chop the dill or fennel fronds.
Combine all ingredients in a large bowl.
Gently stir the ingredients together then taste and add salt or pepper if needed.