Vegan mayonnaise 2 ways

Aqua-faba: fun to say and Absa-lutely-faba-ulous to use! Who knew the endless possibilities that chickpea juice would offer?! Ok, not so much juice but the liquid good ol’ beans and pulses are stored in, in tins and cartons… wow.

So stop draining your tinned chickpeas down the sink and store it for making mayonnaise and meringues! And let the poor chickens off the hook! Because eggs have no use in our kitchens anymore, no sir-ee! And if you don’t have any tins of chickpeas to hand, or you’re just not that keen on using chickpea juice (don’t worry, you don’t taste it whatsoever!) then you can still make delicious vegan mayonnaise sans aquafaba (see second recipe below).

You can store aquafaba in an airtight container in the fridge for around a week to use later (be warned, don’t forget about it, you’ll really wish you hadn’t) and you can also store it in the freezer for future use.

Aquafaba mayonnaise:

  • 4 tbsp chickpea water
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • Pinch salt
  • 200ml oil (I used rice bran oil)

Blend in a nutribullet blender or food processor and voila!


Easy peasy mayo:

1 cup oil (I used sunflower oil)

1/2 cup milk (I used unsweetened soy)

2 tsp apple cider vinegar

Salt to taste

  • Try the mayo once it’s blended to check if you need more salt, or if it’s too thick add more milk; or too thin, add more oil.
  • Try adding different flavours such as garlic, sriracha or chipotle – oh so good!


These homemade mayo’s are perfect blended into chickpea-of-the-sea / vegan-tuna-salad style dishes and great made into vegan-egg-mayo / coronation style fillings for baked potatoes and sandwiches.




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