Vegan Aquafaba Mayonnaise Recipe

Aquafaba: The liquid from a can of chickpeas, used as an egg substitute to create a creamy texture.

Lemon juice: Adds acidity and brightness to the mayonnaise.

Dijon mustard: Provides a tangy flavor and helps with the emulsification process.

Salt: Enhances the overall flavor of the mayonnaise.

Neutral oil: Such as canola or sunflower oil, used to create the creamy consistency without overpowering the flavor.

To ensure your aquafaba mayonnaise emulsifies properly, make sure all your ingredients are at room temperature before starting. Cold ingredients can prevent the emulsion from forming correctly. Additionally, when drizzling in the oil, do so very slowly and steadily. This gradual incorporation is key to achieving a thick and creamy consistency. If the mixture starts to separate, stop adding oil and blend until it comes together again before continuing.

• aquafaba - Substitute with flaxseed gel: Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for 10-15 minutes until it forms a gel. This mimics the binding properties of aquafaba.

• lemon juice - Substitute with apple cider vinegar: Provides a similar acidity and tanginess that helps to balance the flavors in the mayonnaise.

• dijon mustard - Substitute with yellow mustard: Offers a similar mustard flavor, though it may be slightly milder and less complex.

• salt - Substitute with soy sauce: Adds a savory umami flavor along with the necessary saltiness, though it will slightly alter the color.

• neutral oil - Substitute with light olive oil: Maintains a neutral flavor while providing a healthier fat profile compared to canola or sunflower oil.

• To store your freshly made vegan aquafaba mayonnaise, transfer it to a clean, airtight container. A glass jar with a tight-fitting lid works best.

• Place the container in the refrigerator. The mayonnaise will continue to thicken as it chills, reaching its optimal consistency after a few hours.

• Properly stored, your vegan aquafaba mayonnaise should last for up to one week. Always use a clean spoon to scoop out the amount you need to avoid contamination.

• If you notice any changes in smell, texture, or color, it's best to discard the mayonnaise to ensure food safety.

• For freezing, transfer the mayonnaise to a freezer-safe container, leaving some space at the top to allow for expansion.

• Seal the container tightly and label it with the date. This will help you keep track of how long it has been stored.

• Freeze the mayonnaise for up to two months. When you're ready to use it, thaw it in the refrigerator overnight.

• After thawing, you may need to give the mayonnaise a good stir to restore its creamy texture, as it can separate slightly during freezing and thawing.

• Note that the texture might not be exactly the same as fresh, but it will still be delicious and usable in your favorite recipes.

• Gently whisk the vegan aquafaba mayonnaise to restore its creamy texture before using it.
• Allow the mayonnaise to come to room temperature by leaving it out for about 10-15 minutes. This helps in achieving a smoother consistency.
• If you prefer a slightly warmer mayonnaise, place the jar in a bowl of warm water for a few minutes. Be careful not to overheat, as this can cause the emulsion to break.
• For a quick fix, microwave the mayonnaise on low power for 10-15 seconds, then stir well. Repeat if necessary, but avoid overheating.
• If the mayonnaise has separated, use an immersion blender to re-emulsify it. Add a few drops of lemon juice or aquafaba if needed to help it come back together.

• Blender: To blend the aquafaba, lemon juice, dijon mustard, and salt until frothy and to emulsify the mixture with the oil.

• Measuring cups: To measure out the aquafaba and oil accurately.

• Measuring spoons: To measure the lemon juice, dijon mustard, and salt precisely.

• Jar: To store the finished mayonnaise in the refrigerator.

• Spatula: To scrape down the sides of the blender if necessary and to transfer the mayonnaise into the jar.

Use an immersion blender: An immersion blender can save time by allowing you to blend the aquafaba mixture directly in a jar, reducing cleanup.

Pre-measure ingredients: Have all your ingredients measured and ready to go before you start, making the process smoother and faster.

Room temperature aquafaba: Using aquafaba at room temperature helps it emulsify more quickly with the oil.

Slow oil drizzle: Drizzle the oil slowly to ensure the mixture emulsifies properly, saving you from having to start over.

Store-bought lemon juice: Use store-bought lemon juice to save time on squeezing fresh lemons.