Vegan Mayo
This thick and creamy vegan mayo is a sandwich and salad essential. Whip it up in 7 minutes using aquafaba and common pantry ingredients.
Calories 1455kcal
Equipment
Ingredients
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- 1 tsp white vinegar
- 1/2 tsp Pink Himalayan salt
- 1/2 tsp sugar
- 1 tsp freshly squeezed lemon juice
- 2 tsp ground dry mustard
- 3/4 cup avocado oil
Instructions
- Add the aquafaba, vinegar, salt, sugar, lemon juice, and mustard to a measuring cup.
- Mix with an immersion blender until combined.
- With the blender still running, SLOWLY pour in the oil. Adding all of the avocado oil should take about 5 minutes. Blend until you reach the desired mayo consistency.
Notes
- Add your oil VERY SLOWLY to get the perfect thick and creamy consistency on your vegan mayo. Be patient, and don't lose hope during the first 2 to 3 minutes of blending because it will eventually thicken.
- If your vegan mayonnaise doesn't thicken, put it in the fridge for at least 3 hours before use. The mayo will thicken as it sits in the fridge.
- Add flavor to your vegan mayonnaise with Italian seasoning, chives, dill, or garlic powder! Chili powder, cayenne pepper, and smoked paprika are also delicious if you want a little kick in your mayo.
Nutrition
Calories: 1455kcal | Carbohydrates: 2g | Protein: 0.02g | Fat: 164g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 115g | Sodium: 1163mg | Potassium: 6mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.01mg