Think it’s hard to make vegan mayonnaise at home? Think again! This eggless mayonnaise recipe uses aquafaba to create a deliciously creamy & tangy vegan mayo.
Once you have made vegan mayonnaise, you’ll never want to buy store-bought again!
It tastes great, and you can feel good knowing it’s preservative free. One way that you can make mayo without eggs is by using aquafaba.
While it’s possible to make mayo by hand, I find it works really well to use a food processor or immersion blender. In this recipe, I’ll show you how to make it with a food processor.
You start by adding the aquafaba, vinegar, lemon juice, salt, and sugar to the food processor and processing them until you get a nice froth.
Then, with the food processor running, slowly add in the oil in small increments. You should wait for the oil you pour in to incorporate into the mixture before adding more.
Also, it’s a good idea to stop the machine now and then, take off the lid, and scrape down the bottom and sides with a spatula. This makes sure that no oil is just sitting there at the bottom.
This recipe makes one cup of vegan mayo. It’s great for spreading on veggie burgers or making vegan chicken salad!
- Food processor
- 1/4 cup aquafaba
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp sugar
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 1/2 tsp mustard
- 1 pinch onion powder
- Add aquafaba, vinegar, lemon juice, sugar, salt, and mustard to food processor and process until aquafaba is foamy.
- With processor running, slowly add the oil in in small increments. Scrape down the bottom and sides of the food processor 2-3 times while adding the oil.
- Add mustard and onion powder, then transfer aquafaba mayo to a jar and store in the fridge up to 2 weeks.