Hi Teresa, so sorry to hear you had trouble with this one! I used a teaspoon of grainy mustard in lieu of mustard powder. Sorry for any inconvenience! It’s fantastic. You guys did it again!!. I would say the recipe by itself was a success, I used avocado oil and did NOT add any sugar because of dietary restrictions which could also be why it was so salty. Thanks for sharing, Grace! Creamy, tangy vegan mayo made with aquafaba (the liquid from a can of chickpeas)! Not sure what I did wrong, but it never thickened. I used less than called for and still found it too salty/sweet. LOVE it! Would this recipe work well in a vita mix? I first tried this following the written recipe you have, and it remained liquid. The measuring cup I used was wider and shorter than I should have used. It even started separating as it sat. Would the water left over from cooking the beans work as aquafaba? We’ll be adding some updates to this post soon. Made a few tweaks: Thanks! Really bummed. i fired up my vitamix on low to start then added oil gradually and increased speed – it worked beautifully – I also commented on a similar post below that the brine thickness may vary from brand to brand? So I’ve done more testing and now have a safe and effective way to get perfect mayo every time. Get the recipe here. Thanks so much for the lovely review! I used right between 3/4 cup and a cup of canola oil…my homemade aquafaba was just right (I make a huge thing of hummus every week.). Hey! Give it a try. We are so glad you enjoyed it! And for kicks, a sprinkle of ground black pepper. My mayo-making non-vegan family is so amazed, my mom insisted on making a batch herself so she could learn!! I had the same issue but I have put it in a squeezy bottle and will use as a salad dressing instead. Also, next time, would you mind leaving a rating with your review? If it’s looking too thin, add more oil. I mixed for over 10 minuets and it never got to a mayo texture. I modified a lot, but YUM! It is not real thick and heavy, but very creamy. And a 2T serving 180, not 94? Hi! I made this, it was sooo easy, I used a mix of Rapeseed and Groundnut oil – only because I didnât quite have enough of either, or any avocado oil. Hi Kat! I’m going to pin it for later. Dana, do you think this would work with an immersion blender? This recipe does not work. When started to add water ,first all was liquid, and I thought that it will not work. Your instructions and variations were clear and concise. Way too strong. It could have been the different brands you were using as you’re in a new place? I started over, drizzled the oil, and used a stand mixer on 6-8. We haven’t tried it but if you check the other comments above, it looks like others had success with olive oil. Nonetheless, I cannot wait to smear it on sandwiches, wraps and just about anything else it can go on!:P. Thanks so much for the lovely review, Hailey. So I wanted to say thank you, and I also have a question-can you freeze this recipe? Xo. AMAZING. I am so disappointed. It’s just the best. I know some love miracle whip – so that might be a good thing, but we enjoy non-sweet, tangy mayo. Hope you can help. Hi Carina! I look forward to trying them. I left a comment yesterday saying this recipe does not work. it’s warm atm so i think in the fridge it will get even better. Thanks! We are so glad you enjoyed it, Toni! I’m so happy to have found this recipe! Made my egg-free life that much better. I used my magimix 4200XL food processor with regular blade attachment (in the small ball) and it worked fine. Remembering my roots aka mayo making days in â80s I transferred to my beehive Oster blender and it thickened up right quick. If it’s this foamy mayo, then no thank you. I just want to know what I’m supposed to end up with. :) Itâs super helpful for us and other readers. It seems like a reliable recipe, but for me it just has never worked at all. Maybe it’s the size of my immersion blender or style of my measuring cups. What did I do wrong? Needless to say, I was a little concerned to try and make it without eggs, BUT! Have a question? I didnât have the mustard powder, but turned out great! I used canola oil and regular sugar. I had zero expectations for this recipe but decided to give it a go anyway (not much to lose considering the bean juice would’ve been thrown away). Find some recipe inspiration here. Apparently it is a thing… Whatever the name, I was very surprised that this recipe worked so well. And then…delicious!! This is my go to recipe for vegan mayo ð, We’re so glad you enjoy it, Debbie! Thank you! We haven’t tried it, but we think it would work! This recipe turned out so well and is so economical I doubt I will ever buy pre-made again. I was really bothered that my two attempts didn’t work so after sleeping on it I decided to try one more time and was extremely pleased to find out that using a regular blender does the trick. In the fridge now, and if it thickens up more, that will be some strong enough mayo to coat a salad! Thank you! I subbed 1.5tsp lemon juice for vinegar and I used avocado oil(3/4cup). with a billion substitutes, but still!!!!) Tasty. Have you experimented with that? Once I chilled out; I went back in the kitchen and tried again. Doing that, it did turn a whiter color and thickened up more, but it definitely isnât thick like it appears to be in the picture. Thanks so much for sharing! I left out the syrup and sweeteners altogether as it really doesnât need it!… and minced a clove of garlic into it to make garlic mayo. Thanks for sharing your experience, Barbara! I made mine with MCT oil, just make sure itâs unflavoured. This is what many commercial producers are doing. It tastes delicious. This didn’t come out great for me. The brown rice syrup deflated the peaks immediately.. is this what you use in the video? It didn’t come together properly until I poured it into my BabyBullet. Has anyone tried it? I gave up after the last try. I’ll never buy any kind of mayo again. We are so glad you enjoyed it! I will never buy mayo again! Next time, would you mind leaving a rating with your review? OK, I feel like maybe I just don’t understand aquafaba. Some other readers mentioned that solving the problem. I finally gave up and threw in a couple tbsp. Both are tasty. We used cold pressed sunflower oil instead of the hydrogenated one. Do you think it might have something to do with the ACV being in the fridge? The mayo is more frothy & delicate than I thought it would be, and it was a bit salty for my taste. The Food Lab: Use Chickpeas to Make the Easiest Egg-Free Mayonnaise. Thank you!!!!! Does the liquid from other beans work, too? I tried to half th ingredients bc I didnât know if the recipe would work and I didnât want to waste a whole cup of oil. We also tested it with both a magic bullet and immersion blender and those seemed to help the mayo stabilize a little better. Yes, it should thicken in the fridge. In this recipe, we’re replacing the egg with aquafaba… (Nearly killed my stick blender in the process, tho.). So, I first tried this with a hand mixer under assumption a. Didn’t work. So excited to have mayo and all the things that can be made from it (RANCH!!!! The consistency is perfect. Thanks for this and your amazing website! It’s happening: Easy vegan mayo that’s perfectly creamy, thick, and tangy! Let us know if you try it! back in my life. Did you happen to make any changes to the recipe? I cook my own beans as well. It’s that good. I tried the beaters and moved on to whipping attachment. We are so glad you enjoyed it! I hope someday a recipe comes along that doesn’t require added oil. Doing so supports the immersion process. I used avocado oil instead of sunflower oil and used 1/2 tsp of dijon mustard instead of ground mustard (it’s what I had on hand!). The consistency is like a creamy meringue. I have found that they don’t work for me, but it also depends on how big your canister is. I had to modify it a bit – grapeseed oil, Dijon mustard (added twice based on the taste I like) and used blendtec blender (wisk option). I added some red onion too. I just made this using Safflower oil, b/c I couldn’t find Sunflower oil at my local store. So much so itâs not enjoyable, so Iâd recommend using the other Recommended oil. Next time, I will only use half as much honey because I don’t think it needed a whole tablespoon. Xo. Itâs perfect!! Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Thanks so much! Thanks for sharing! Hi Christina! Question.. Just a note for any fellow -nnaise beginners like me. Hi Mira, thanks for sharing your tip! This delicious and creamy mayo is made from aquafaba which is the common name for the cooking liquid of beans and other legumes like chickpeas. Though it will be more effort and won’t have quite the same flavor. Yum! Thanks! Great Mayo Recipe!!! I made this recently, using sunflower oil and brown rice syrup. I was making home made mayo with egg, but felt unsure offering it to others with the raw egg. I think it had gotten too hot with all my mixing, and needed to chill to solidify. We reserve the right to delete off-topic or inflammatory comments. Then blend it again. Hi Soraya! Next time you can try adding some cream of tartar to help it thicken while blending. With processor running, slowly add the oil in in small increments. I followed the recipe measurements and at first I thought it was the aquafaba that had a funny taste but then I realized it was the olive oil I used. Hi. And I reduced the sugar to 1tsp and the vinegar to 2 tsp. I froze some so we will see how it defrosts. It NEVER works. I love your creations! I just made this and it’s so easy and way better than Verena use. Cream of tartar is not mentioned in the above recipe! We found that the sweetness in this recipe helped to balance out the tanginess of the vinegar. Just added some fresh rosemary, thyme, maple syrup, agave nectar, mustard and pepper. I used fresh lemon juice and 1/4 cup olive oil and 3/4 cup vegetable oil. Thanks so much for sharing! But it was fun to play with anyways. Hi Kristin, ahh yes, it’s definitely because of the coconut oil. Hi Lori, we have updated the recipe as some others seemed to have trouble with the hand held mixer as well. xo. Will keep making it. I need to use some other oil, and cut the sugar to see what happens. I have made it. I may not have poured it slowly enough. Thanks for sharing, Heather! I also used avocado oil. I can’t wait to try this. Love this and will make it again. Awesome idea! We’ve since updated the recipe to include a couple new methods, plus tips on how to get it thick and creamy. I’m a fan. My non-vegan parents and friends all said it was delicious. I made this today after I saw the updated recipe. Beautiful thick mayo! His first book,
I can not get this recipe to work at all – perhaps it is the lack of cream of tartar? Hi! It also gets thicker the more oil you add. I imagine if you want it to taste like Miracle Whip just up the sweetener and vinegar or lemon until it tastes like you want. High speed blender with a narrow base will work too, or the bullet style ones would be fine. Hi Dana! It turned out really good. And it actually tastes like mayo. Youâve saved me some serious dough on mayo not to mention saving more mayo jars from being made. Tastes like a gourmet mayo as opposed to goopy Hellmanâs. It doesn’t get thick at all. It didn’t work for me either. Who knows! Maple syrup is an OK alternative, but it can make the mayo runnier and I would assume the same case for agave! 1. Yay! Less work than using ninja or bullet. I used a vitamix blender. More like a thick sauce. I found sunflower oil was more mellow and subtle. Very tasty and easy to follow recipe. If you try this recipe, let us know how it goes! If using olive oil, we recommend the light version in this recipe. This sounds delicious! So I borrowed one from a friend and FINALLY I could get peaks in the aquafaba. Next time I will use a little less sweetener than I did even this time (I used a little shy of a Tablespoon) and made it in my Magic Bullet blender, and it it creamy and incredible! I have tried to make this a few times now using a Nutri Ninja and I just canât seem to get it to thicken, we use SO much mayo I really want an alternative that I can make? I too found this made as stated too sweet, it reminded me of the miracle whip my grandma alway used . I used canola and omitted any sugar because I am sugar free. Hi Fran, That should work! I love this recipe. I will st8ll use it. I can’t rate the recipe yet. Does it need the sugar? I’m very disappointed because I was very much looking forward to making my own vegan mayo. :), Thanks so much for your kind words and for sharing your experience, Emily! Creamy, tangy vegan mayo made with aquafaba! We used it on breaded tofu sandwiches tonight and it was better than any vegan mayo we’ve purchased. The flavor actually reminds me of deviled eggs, one of the things I miss most about being vegan. It didn’t work :( I followed the recipe after failing twice with Miyoko’s recipe. Have you cooked this recipe? Thanks so much for the lovely review, Kimberly! Definitely wasnât going to turn to mayo with my hand-held mixer! Simple Vegan Mayo with Aquafaba Making Simple Vegan Mayo with Aquafaba. And the full cup of sunflower oil. I tried making this three times, and each time it turned out runny. Next time I’ll add more oil. – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. I made this last night and it was amazing! Your result will just be less creamy fluffy beautiful. Thanks for sharing! I had to finish it with an immersion blender to fully emulsify it, but when I did, it was very delicious. So great! Thanks for sharing, Baylee! We’re so glad you enjoyed it, Aura! It’s creamy and evenly blended. Just made this mayo for the second time. Without throwing eggs and oil!! I will definitely be doing this from now on instead of buying veganaise! Whoop! I also added black salt for an âeggâ taste and itâs SO GOOD! I have been making “almondnaise” for years, but it’s always been hit-and-miss. Aquafaba immitates egg whites so you can replace it in all your favourite cocktail recipes! Are you sure tartar is vegan? It’s just slightly disappointing, given I usually make this really often and this is the first (and hopefully only) time it fails. Bummer. I’ve decided since I already threw away the 2 failed mayos trying Miyoko’s recipe, I’ll just use this as a base for ranch or ceasar dressing since it’s more of a dressing consistency. All the proportions in the recipe are very accurate. What might be wrong this time that the vegan mayo is not thickening? I am so grateful to find it as I ran out of egg-free mayo. We’re so glad you enjoy it, Cathryn! Substitutes: lemon juice (use 3 times as much) OR vinegar (use 3 times as much); though because cream of tartar is a powder, substituting with a liquid can change the consistency. Thank you!!! I used my hand mixer and it splattered everywhere! ? I understand you have to pay the bills and I don’t mind clicking out of an ad or two, but damn. I made one batch using ACV. I have just made this, and stopped before washing up to say it’s absolutely delicious. We’re so glad you enjoyed it, Michelle! Whisking constantly, slowly drizzle in olive oil. Thanks for the tips. I’m about ready to give up on aquafaba. Thank you ? Thank you for this recipe! I tried to salvage it with an immersion blender since I read that worked for others. I made this recipe. I also tried canola oil and it was also good but not nearly as good as the avocado oil.I mixed in a bit of olive oil for flavor balance and that worked really great.I don’t think using olive oil alone would be a good fit for this though I didn’t try that out, just reading other reviews I believe the taste can be a bit strong.So to make this recipe you j… I used a vitamix. Aquafaba It was way way too much! I’ve been wanting to switch over to a vegan mayo for a while and I think this might be The One, especially since 80% of my diet is based off of your recipes haha. Thanks so much for sharing! Easy to make and adjustable to every taste. We’re so glad you enjoyed it, Jay! My 6-speed hand mixer flopped the recipe. You could try simmering it down. So I started oven. I havent had the traditional mayo in a long time, but I think this version is a lot better! I do have an emersion blender, unlike recipe writer. Thank you! By the way, your blog is my ‘go to’…â¦. Apparently, the aquafaba is the trick to fluffy, creamy consistency. Thanks so much! 1 tsp apple cider vinegar. Thanks so much for sharing! I’m going to tell everyone to make it! Hi, it was definitely the maple syrup. I tried putting it back in the blender this morning after it had chilled all night as some folks had success with it thickening that way but no such luck here. Hi Lynn, sorry to hear it wasn’t quite what you were hoping for! I make it on a regular basis now, for my own salad dressings, sandwiches, and potato salad. Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. I would normally added sweetness but just a teaspoon of maple syrup made it really yummy. And I moved hand mixer up and down, and the ingredients turned into mayonnaise. I did use an immersion blender. Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. For more aquafaba recipes, check out our Best Vegan Gluten-Free Cornbread, 1-Bowl Pumpkin Cake, Best Almond Meal Chocolate Chip Cookies (GF), 1-Bowl Ginger Cookies, Peanut Butter Cup Cookies, and Fluffy Vegan Gluten Free Sugar Cookies. So glad you enjoyed it, Leigh! Hi Christina, we aren’t sure of an alternative. I’ll have to find my old recipe for vegan mayonnaise and see how that compares. Hope that helps! You’ll know it’s gone bad when mold has formed. Nothing. Oh yes, and we didn’t have any garbanzo beans so I used the ‘aquafaba’ bean water from a can of pinto beans and it worked beautifully as well. Loved it. Itâs super helpful for us and other readers. I did use maple syrup to sweeten, but I didn’t think it would make THAT much of a difference in the consistency. Thanks for the information! You’re making my transition to a more plant-based diet easy and fun! Anyway, it was not useable. 1/4 c aquafaba* Sorry for the double up! Hi Stephanie, so strange! I am so grateful for this recipe. I love this recipe. Aquafaba mayo seems to be pretty finicky for most people, but the only time it’s failed for me was when I used a cheap oil. Absolutely wonderful! Who knew!.. For this one specifically, we’d suggest trying our avocado aioli instead. I will never buy mayo again thank you so much. Does anyone have any helpful suggestions why this may be please before I try again. Thank you again! I’ve tried other jarred vegan mayos and I’d rather make this version than buy the vegan mayos that don’t taste very good. #vegan #veganthanksgiving #thanksgiving #pie #mushroom #bourguignon #christmas #recipe Pinned: 26 Nov 2020 That’s the way the first Aquafaba mayo recipe was written. Thank you for answering. I’m determined to make it work – so I’ll definitely keep an eye out for it. You can find the page here! Used on Fish or Eggplant Tacos with a spicy tomato salsa. I filmed a video of me following the recipe on my YouTube channel and added a link to this page in the description. And thank you for the recipe. Love love love. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. We’re so sorry that was your experience, Laurah! Miriam – we’ve updated the recipe to recommend an immersion blender OR a small upright blender, such as a Magic Bullet (both of which seemed to produce more consistently thick and creamy mayo). Mustard powder and ground mustard are the same thing. The only thing I did was halve the recipe bc I’m only in the South of France for a week, and it won’t last until I come here again. The chickpea aquafaba needs to be opaque and starchy to whip! xo. I actually use my food processor and just pour the oil in very slowly (takes like 4 minutes), and itâs very thick! Added about two tablespoons of cornstarch and heated. This recipe is very similar to a traditional mayonnaise recipe which consists of oil, salt, lemon juice or apple cider vinegar, mustard, and an egg. Presto! I used my immersion blender which got so hot so quickly that I was honestly worried about it. This is the recipe we needed! I was leary of sweetener so made it without – tasted – and then wasnât sure which to use as it def needed it, and donât have brown rice syrup. Vegan Aquafaba Mayonnaise Because aquafaba contains less protein than eggs, it makes a slightly thinner mayonnaise, but the taste is remarkably similar. My equipment sucks! Oooh, great idea, Sarah! It was beautiful to look at, creamy and thick like mayonnaise but the taste was just meh……. (I made some whipped cream out of it….yuck. It sounds like maybe the oil isn’t the right consistency to thicken. Wow! Thanks! I was just coming to make this comment! Post whatever you want, just keep it seriously about eats, seriously. So, it works both ways. The emulsification hole on my Cuisinart food processor worked perfectly. So delish! I can count on your recipes to be the best! OK so I had made a vegan mayo before like this and didn’t like the texture. Great recipe, very straight forward! We’re so glad to hear it, Paula! Sorry to hear it didn’t work out for you! or Cannellini which I haven’t tried yet? This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. I used stevia instead of rice syrup and I have to say it made it sickly sweet. I really enjoyed this recipe and as you said…when using maple syrup it can be a bit runny,but it was perfect to my liking. Thanks for the feedback! Glad to hear! It should answer your questions. It’s delicious! I had less than the requied aquafaba and was absolutely lazy so couldn’t be bothered to measure and re-calculate the quantities. It certainly looks appealing even for a non-mayo fan like me. ~Cindy. I only have a blender and a simple food processor. I made the vegan Mayo yesterday, for the first time. I use aldis canola oil and itâs sooo cheap and tastes great! After leaving it in the frig overnight it whipped up immediately. Hi Julie! Stunningly good. After I have drained the juice from the store bought chick pea can. I can’t seem to get my hands on Vegenaise these days so being able to make my own is a lifesaver! I’ll never buy store-bought again. For mayo I’ll go back to my daughter’s recipe using an immersion blender, but I’ll keep this one for Green Goddess dressing. It turned out so much better!! Oh, and I do cook it down as well so it’s not so thin. Next time, would you mind leaving a rating with your review? Itâs super easy to make (fail proof even), and comes together in less than 5 minutes. And I didn’t use any sweetener either b/c I couldn’t find brown rice syrup and I’m not a fan of the taste of Stevia. I can’t wait to use this in an unchicken salad soon! ? All the tips and recipes you need for the perfect barbecue. Thank you so much!! It sounds like either doubling the amount or the power of the mixer might have been an issue. Using the right oil or combination of oils will allow the right flavours to shine through your mayo. Thanks for sharing your recipe changes, Kati! I used half olive and half canola oil (all I had), and while it DEFINITELY tastes olivey, I love it. Mine worked really well! You can substitute 1/2 Tbsp of vinegar for the lemon juice! I don’t want to sound creepy, but… I’m kinda in love with you right now. We make this weekly now, it lasts about 2 days on average. Thanks :), We’re so glad it worked well, Sydney! Robert, sorry you had trouble! 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