For me aquafaba, the liquid inside a can of chickpeas, is truly the discovery of 2016. Did you know you can whisk it, without adding anything else, into a perfect foam? Even more perfect than the egg-white foam! Aquafaba is a great emulsifier for a perfect vegan mayo.
Xanthan gum in this recipe is optional. However if you happen to have this ingredient I encourage you to use it as it makes the foam even more stable.
This vegan mayonnaise is a bit less thick than the real one, but certainly very smooth and creamy and tastes pretty much as the real thing!
- 3 tbsp. aquafaba (liquid from canned chickpeas)
- 1/8 tsp. xanthan gum (optional)
- ¾ cup rapeseed oil (or any other oil)
- 2 tsp. vinegar of your choice or lemon juice
- ½ tsp mustard seed powder
- 1 tsp. salt
- Blend aquafaba and xanthan gum (optional) with an electric whisk until peaks form and you have a fluffy white consistency.
- Add vinegar, salt and mustard powder and whisk briefly again.
- Start slowly pouring oil while still whisking.
- At certain point a smooth, creamy emulsion, the mayo, will form.
- Transfer the mayonnaise into a glass jar. Keep closed in the refrigerator for up to one week.
Nutritional information per 1 tbsp.
- Energy: 95 cal
- Carbohydrates: 1 g
- Fiber: 0 g
- Fat: 10 g
- Proteins: 0 g