Mayonnaise is inevitable part of many salads, dips and spreads.
When you become vegan or eat plant based you don’t have to resign from this thick and creamy condiment. It is so easy and satisfying to make your own mayo at home.
Why you should try Best Vegan Mayo Recipe?
- very cheap ingredients
- homemade mayo is so much healthier than store bought
- you will know what’s inside
- it’s: egg-free, dairy-free, nut-free
Check out this recipe for Best Vegan Mayo and never again buy expensive mayonnaise in the store.
Best Vegan MayoCourse: SauceCuisine: veganDifficulty: Easy
This vegan mayo is so similar to real mayonnaise because of one secret ingredient.
around 100ml aquafaba (chickpea brine)
around 1.5 cup vegetable oil (flavorless – rapeseed oil, grapeseed oil, sunflower oil)
1 tbsp nutritional yeast
2 tsp apple cider vinegar
1 tsp black salt (kala namak)*
1/2 tsp dijon mustard
1/2 tsp maple syrup (agave syrup)
- Add aquafaba, black salt, dijon mustard, syrup, vinegar and nutritional yeast to high and narrow blending container.
- Blend your ingredients for 3-4 minutes using hand blender. Your liquid will become white and foamy – it’s ok.
- Start slowly pouring oil into the container while still blending. When you’re almost done move your blender few times slowly up and down. At this point you should feel that mayo is thickening considerably. Do not blend for too long.
- Cover your blending container and put mayo in the fridge. It will thicken even further after it’s cooled.
- * Kala Namak (black salt) is actually pink 🙂 This magic powder itself smells like Sulphur – bleh, but when added to food in moderation it gives the egg-like flavor. If you never heard about it before I suggest look for it in your local vegan store (or maybe even well equipped supermarket in spices/exotic product section). I will soon add more recipes including black salt powder.
- * Ok, so I already see the comments asking ‘can I make this mayo without this weird black salt?’. The answer is: Yes, you can. The real answer is: No, you cannot. You can make this recipe without kala namak and your mayo will be nice and thick, but it will lack this ‘real mayo’ egg-like taste.
- If for some reason your mayo didn’t thicken properly there is a solution for that. Don’t worry and definitely do not throw anything away just yet. All you need to do is place everything in a fridge for few hours. Your mixture will most likely break apart – that’s alright. Now place blender gently inside to the very bottom. Start blending on the beginning only at the bottom of container. After a while slowly move the blender up and down. Now your mayo should be creamy and thick!
Ok, I probably do not have to tell you how to eat your mayo, buuut.. let me suggest some awesome recipes where you can use it 🙂
No-Chicken Vegan Salad
Many people complain that after becoming vegan they have to resign from their favorite products or condiments. They are either unavailable or vegan version cost an arm and leg compared to regular one. What they don’t know is that vegan version can be easily made at home at almost no cost. That’s the case with mayonnaise!
I first learned about this recipe from this amazing polish vegan Blogger – Jadlonomia. My constant source of inspiration.