Homemade Egg-Free Mayonnaise
Discover the creaminess of homemade egg-free mayonnaise: perfectly smooth, tangy, and made with simple, wholesome ingredients for a delicious vegan take on a classic!
In the collections
The ingredients
- ¼ cup aquafaba, canned chickpea liquid
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt
- 1 ½ tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 cup avocado oil
The method
- In a tall cup (the one that comes with your immersion blender), add the aquafaba and blend for 30 seconds until slightly foamy.
- Add the vinegar, salt, mustard, and lemon juice. Blend to combine.
- At medium-high speed, slowly add the oil (this should take at least 3 minutes). This step allows the mayonnaise to emulsify and thicken. If you add the oil too quickly, the recipe won't work.
- Once the texture starts to thicken, move the immersion blender up and down to incorporate air.
Storage tips
Store in an airtight jar in the fridge for up to 2 weeks.
Nutrition facts
Per serving, for reference only.
- 80Calories
- 9 gFat
- 0 gCarbs
- 0 gFibre
- 0 gProtein
Avocado is rich in lutein, an antioxidant that may support eye health, including reducing the risk of cataracts and macular degeneration.
Avocado oil contains antioxidants like vitamin E and polyphenols, which have anti-inflammatory properties.
Avocado oil is rich in monounsaturated fats, which can help lower LDL ("bad") cholesterol while raising HDL ("good") cholesterol.
