A great man once said, “We never buy what we can make.” That great man was Alton Brown.
I love mayonnaise. I know there are a lot of people out there (eg. my sister) who do not agree with me, but I can always find a use for mayo. It’s great on a sandwich, ideal in the bun with a smoked sausage, perfect for mixing into veggie/chip dips… and my little MegaMan can’t have it. He’s two, so he doesn’t really know what he’s missing, but come on, man… no chip dip? I mean, what’s the point of eating potato chips if you can’t dip them in something?
So, you guys know that I love Just Mayo. I wrote a post about it a while back saying how it is an amazing mayonnaise substitute. It’s egg-free and soy-free, which is important in our house. Sometimes, though, I want to experiment. And this one was a total success. Most of these ingredients are things you probably already have on hand, so it’s a pretty cheap substitute too, which we food allergy families know can be a rare thing! And it’s so easy!!!
Ok, so you may not have sunflower oil on hand. I don’t usually either, but I do right now because of an unusually profitable white elephant gift exchange. Canola oil will work just as well. Now, in the interest of full disclosure, this isn’t my recipe. I did, however, modify to fit us and what we had on hand, and it turned out perfectly. (Credit for original recipe below.)
This is a pretty simple thing to make, actually. It’s based on aquafaba. Crack open the can of chickpeas and pour off the liquid, but don’t throw the liquid away! Instead, drain it into a bowl (or directly into your measuring cup). Measure out about 1/4 cup of the liquid (aquafaba). Save the chickpeas and liquid for something else. Try roasting them with a little oil and your choice of seasonings – makes for a great snack!
Put the aquafaba in a glass bowl or measuring cup. I use this Pyrex one for everything. Add the salt, sugar, dry mustard, lemon juice and vinegar. It doesn’t look like it will be much, but there’s a lot of potential in this cup!
Now you get to break out one of my favorite kitchen tools ever: the immersion blender!If you don’t have an immersion blender, I would definitely suggest getting one. It’s great for all sorts of things. It’s especially great for blending hot things (like soup) right in the cooking pot. It keeps you from having to transfer hot things to a blender. It’s also perfect for making this aquafaba mayo right in the measuring cup. If you don’t have one, you can use a regular blender or a food processor just as well.
Once the aquafaba mixture is well blended, start slowly pouring in the oil while still running the blender. (There’s no picture of this, because that would require three hands. Zaphod Beeblebrox, I am not.) This needs to be done in a slow, thin stream. This will allow an emulsion to form much more easily than just dumping it in. It will take at least 4-5 minutes. It won’t seem like it’s doing anything for a while, then when you reach the end of the oil, it will suddenly thicken up and seem like mayonnaise. See how it coats the blender and the knife? Perfection!
This will be thinner than standard mayo, but still very spreadable. I tried it out by making a cheese sandwich (yeah, yeah, EOE and all that… But I’m not the one who can’t have dairy) and I literally couldn’t tell the difference between this and the real mayo I normally use. I hear this keeps for about 1 1/2 months in the fridge, but I doubt it will last that long. I have big plans for this stuff.
If you make this, let me know how it turns out and what you use it for! I love hearing how you make things work for you.
Vegan (aquafaba) Mayonnaise
- 15 oz can chickpeas
- 1 tsp apple cider vinegar
- ½ tsp fine salt
- ½ tsp sugar
- 1 tsp lemon juice
- 1 tsp dry mustard
- ¾ cup oil (sunflower, canola, avocado, etc)
- Drain the chickpeas, reserving the liquid. Measure out ¼ cup of the liquid, putting the chickpeas and rest of the liquid aside for another use.
- Add the liquid, vinegar, salt, sugar, lemon juice, and dry mustard to a glass bowl or measuring cup.
- Using an immersion blender, blend until well combined.
- While blending, slowly add the oil in a thin stream, forming an emulsion (this will take about 5 minutes).
- Cover the mayonnaise and store in the refrigerator. It will keep for about 1 – 1½ months in the refrigerator.
Use for sandwiches, dips, spreads, potato salads… the sky is the limit!
*This can also be made in a blender or food processor.
**Modified from a recipe from NY Times Cooking
(Disclaimer: This post contains affiliate links to products I believe in.)