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Easy Homemade Vegan Mayo with Aquafaba

This Easy Homemade Vegan Mayo with Aquafaba uses chickpea water as a base to whip up a fluffy, egg-free and dairy-free mayonnaise!
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Prep Time 25 minutes
Total Time 25 minutes
Course Dips & Spreads
Cuisine Other
Servings 12 servings
Calories 122 kcal

Equipment

  • Hand Mixer or Food Processor

Ingredients
  

  • 3 tbsp aquafaba whipped
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp chili garlic sauce
  • ¼ tsp paprika
  • ½ tsp lemon juice
  • 1 tsp agave nectar
  • ½ tsp pink salt
  • ¾ cup grapeseed oil

Instructions
 

  • Using an electric hand mixer or a stand mixer, turn it to high and whip the chickpea liquid in a large, dry bowl for about 10 minutes until it forms stiff white peaks (looks like whipped egg whites/meringue).
  • Slowly drizzle in the oil while the mixer is going, as well as the rest of the ingredients one by one.
  • It should form into a nice and thick mayonnaise consistency. This should take about 15 minutes.
  • Once ready, transfer the mayo to a mason jar or airtight container and refrigerate it for at least 30 minutes to allow the flavors to meld together. This step is optional, but will help infuse the flavors more.
  • Once ready, use the mayonnaise in recipes, as a sandwich spread or wherever you normally use mayo. Enjoy!

Notes