Rate the recipe too please, it’s so helpful! Way too strong. Maybe the avocado oil had gone off? It’s perfect!! Hi Kristin, ahh yes, it’s definitely because of the coconut oil. This easy vegan mayonnaise uses aquafaba (the juice from canned chickpeas) to make a creamy, plant-based spread! I was making chick pea salad and had hardly any veganaise. I just made this with avocado and olive oil (2 to 1), and I discovered three things: I used my magimix 4200XL food processor with regular blade attachment (in the small ball) and it worked fine. No matter what oil is used, I’m getting a far different calorie profile – I gave up after the last try. I also ended up adding fresh lemon juice as well as the vinegar to make it a bit more tangy. So then I tried the mayo. Hi, feel free to omit it if preferred! It is not real thick and heavy, but very creamy. i have to say it tastes like “regular” mayo Yes, it’s so simple and there are so many ways to replace them. I made this in my big vitamix blender, and it worked great. I love it in chickpea salad or potato salad :). I used Indian salt which I usually add to recipes that traditionally use egg. It would be great or a huge sloppy mess. I used stevia instead of rice syrup and I have to say it made it sickly sweet. The recipe she used was in a cookbook she has so I found this one on the internet. THIS IS THE MOST AMAZING THING EVER CREATED!!!! I’m very disappointed because I was very much looking forward to making my own vegan mayo. 2) Pavlova If you can make vegan meringues, you can make yummy vegan pavlovas too. Xo. We tend to prefer mayonnaise without any sweetener, but I wanted to make sure it wasn’t necessary for stability before leaving it out. I already have a fave mayo recipe, but you’re my fave blog in general so I’m excited to see one here!!! I ended up with a thick liquid but nothing resembling the thickness of mayonnaise. This was okay in a tomato and lettuce sandwich but I don’t think it would be very good as a dressing. Some people seemed to have rouble with making it in a hand held mixer (it can be hit and miss), so I now suggest using an immersion blender OR a small stand up blender, like a Magic Bullet. I used one teaspoon of maple syrup and the consistency was perfect. It is: Keep it in a sealed container in the fridge and consume within 4-5 days. Home » Gluten-Free » Vegan Mayonnaise, Creamy and Tangy – with Aquafaba! Thanks for the recipe! Soy Free Veganaise has been so hard to find, but it’s also really expensive! Used canola oil and maple syrup. This is a great recipe and makes a delicious creamy, but light mayo! Thanks for responding. This is an awesome recipe! I did use maple syrup to sweeten, but I didn’t think it would make THAT much of a difference in the consistency. I made this over the holidays and everyone loved it. I was able to start at slow speed and perhaps that is why I had success. Let us know if you try it! It certainly looks appealing even for a non-mayo fan like me. I love this recipe, I make it all the time for my hubby who has an allergy to eggs! Just wondering if this recipe can be made without oil? Xo. I’ve made the New York Times recipe that uses aquafaba with an immersion blender and it worked great. I didn’t eat sandwiches that much, but I loved to smother avocado sushi with chipotle mayo and dunk my homemade pizza in vegan … We are so glad you and your family enjoyed it! Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. We’re so glad you enjoy it! Plus, being a French Canadian myself, I used 1/2 teaspoon maple syrup. With all that said, I did 1 tsp sugar, 1 Tbsp ACV, 1/2 tsp salt, and the 1/4 tsp mustard powder. I will try the lemon juice instead. Otherwise it seemed pretty flat on flavor. I tried this twice and both times ended up with liquid mayo. I used the method I perfected making regular egg mayo: whiz all ingredients except for the oil for several seconds on high, then turn it to low and set the variable speed to 4 or 5 and keep it at that level as you drizzle in the oil. It worked! This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or Ok, update, I just made it. Did you make sure to pour in the oil very slowly? Thanks for catching this error and letting us know! I just tried making this! The beauty of using xanthan gum is that I was able to use less oil, so it was 50:50 oil to aquafaba liquid. Thanks so much for the lovely review! I also added some chipotle powder for a smokey chilli flavour. It’s super helpful for us and other readers. Flavor was great, But it was a bit frothy. Just enough to take the tartness out of the mayo. Help! Overall same ingredients, just updated methods. I used maple syrup. Question.. Aquafaba is just a posh name for ‘bean water’ or bean brine - once regarded as a 'waste product', we used to chuck it down the sink. Just made mayo. https://foodal.com/recipes/vegetarian-vegan/aquafaba-eggless-mayo Thanks so much! I like the tast but it’s not for everyone. Not necessarily. I only had walnut oil at home and it didn’t thicken at all. Published: Jul 3, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links. I also added a bit more salt. ★☆ This recipe works best with an immersion blender. The mayo was more like a runny sauce. Can’t wait to try this…. Next time, would you mind leaving a rating with your review? If b, then how do you measure it? I can’t tell you how excited I am!!! We do find this recipe is best with sunflower oil. *I found stevia, cane sugar, and brown rice syrup to be the best sweeteners, as they don’t weigh down the mayo. So, this looks great. YAY! Then I added the rest of ingredients and it turned out liquid-y, I didn’t even get to the oil part. Although I did change up the flavor profile to fit more of how I have made egg mayo (onion and garlic powders, lemon juice, very little syrup), I can’t believe how beautifully this all worked up with aquafaba. NEVER have issues with firming it up. I googled Aquafaba mayo & up popped Yours. Firstly, I used Dijon mustard instead of dry so I messed with the liquid to oil ratio. While it is best when used within the first few days, you can keep it in the refrigerator for up to 1 week! Thanks so much for the lovely review! One potential is that your chickpea aquafaba was too runny? If it’s this foamy mayo, then no thank you. But it tastes like tart foam. It’s about time!! Next time, would you mind leaving a rating with your review? I will never buy mayo again! I too found this made as stated too sweet, it reminded me of the miracle whip my grandma alway used . *You can try other oils other than avocado oil with differing taste results. (wow!) Not sure what I could have done differently. I have found that they don’t work for me, but it also depends on how big your canister is. I moved the blender up and down for probably ten minutes. In some of your recipes the oil (as well as vegan butter) appears to be an integral ingredient. I tried blending it again and it immediately emulsified and turned into a proper mayo. In some cases the oil is simply for sauteing veggies and this I can do with water. It is a tasty little dressing though – I’ll be using it on potato salad & other things – since I clearly have a lot ! What you’ll need for vegan mayonnaise: canola oil; unsweetened soy milk (do not use any other milk. What went wrong? Now, it’s separated in the fridge and I’m just going to throw it away now. Thanks for sharing this recipe and keeping you readers healthy :)), I made it yesterday and I need to say that I love it. Our best guess would be to transfer it to a small blender and try whipping it and then refrigerating to see if it firms up! Let us know if you give it a try! The measuring cup I used was wider and shorter than I should have used. Amazing. What are suitable substitutes for these two ingredients? The other thing was my stick blender. It just helps the overall flavor but if you prefer, leave it out! This mayo is the beginning of so many wonderful things to come. Vegan mayonnaise. The taste concinved my omnivore parents! utilisé en remplacement des blancs d'œufs dans certaines recettes. We’re so glad you enjoy it! I very, very, very slowly dripped the oil in. « Vegan Naan – Super Easy, Soft and Fluffy! Hi! Thanks for sharing, Heather! (I did cut down the syrup sweetener; didn’t want it a Miracle Whip flavor.) xo. 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