Vegan Mayonnaise with Avocado Oil
A good foundation for a plant-based diet is learning to make your own basic condiments, sauces, and dips. It is not only a big money saver but really allows you to know what’s in your food. Condiments tend to have lots of sneaky ingredients like sugar, oil, high sodium, etc. By making your own you can make delicious healthier versions, using less sugar/salt and higher quality oils.
Vegan mayonnaise can be a tad bit pricy, especially if you prefer the olive oil version like I do. For a long time, I didn’t eat mayo, I was too cheap to buy a good vegan version, and was trying really hard to stick to a plant-based lifestyle. But I love a little mayo on a sandwich, so a new solution was needed. One weekend, very determined, I set out to test a bunch of vegan mayo recipes. Kitchen experiment time! We tried out about a dozen recipes, most utilize a soy milk and oil combo, but found that we preferred an aquafaba and oil version.
Aqua-what?
Aquafaba! It’s the liquid in a chickpea can and it doesn’t only have an awesome name, it is also an amazing vegan egg substitute. Plus, I love making good use of something that so often is just poured down the drain. If you eat as much hummus as we do, aquafaba is always around. I especially love this vegan mayo recipe because it uses aquafaba.
This recipe is simple but at the same time a little tricky. There are only 6 ingredients, no cooking involved, but you must use an emulsion (stick) blender. This will not work in a regular blender. I have a Mueller stick blender that I love. It’s a great quality stick blender, plus it’s easy on the budget. Ok, so here’s the tricky part: to make thick mayo, you must very slowly pour the oil into the aquafaba mixture, mixing for about 1 minute before drizzling more oil into the mixture. You must slowly pour the oil in to get the emulsification process to work. Otherwise, you’ll have runny mayo that separates, no bueno.
PrintVegan Avocado Oil Mayonnaise
Make your own homemade vegan mayonnaise with this quick and delicious vegan avocado oil mayo recipe. Made with aquafaba and olive oil, this is the perfect sandwich topper!
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiments
- Method: Homemade
- Cuisine: Healthy
- Diet: Vegan
Ingredients
- 1/4 cup of aquafaba
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground mustard
- 1/4 teaspoon of Spike seasoning
- 2 teaspoon of sugar
- 2 teaspoons of vinegar
- 1 cup of avocado oil
Instructions
- Add the aquafaba, salt, ground mustard, Spike, sugar, and vinegar to a tall-sided bowl. Mix together using a stick blender for about 1 minute.
- Slowly pour oil into the aquafaba mixture, while continuing to blend. Should take about 3-4 minutes to pour in the oil and blend the mixture. If mayo is too thick, add a little more oil and blend.
Notes
Keeps in the refrigerator for up to 2 weeks. This recipe is adapted from Minimalist Baker.
One Comment