Mayonnaise is one of my favourite sauces and fortunately there are plenty of ways to make it without eggs and therefore in a vegan version. With this recipe you can make a vegan mayonnaise with aquafaba instead of soy milk which you can prepare in a few minutes and with a few simple ingredients. Alternatively, I also like to prepare a egg-free vegan mayonnaise made from soy milk. This mayonnaise is also the perfect base for the sauce of my vegan tuna aubergines or my vegan potato salad.

Why you'll love this smoked tofu recipe

Anti-waste: We often throw away aquafaba (the liquid inside cans of cooked chickpeas) because we don't know what to do with it, but with this recipe you can avoid wasting this precious ingredient that is widely used in vegan cooking.
Quick: in just a few minutes and with a few simple steps your vegan mayonnaise will be ready to be enjoyed or to be incorporated into other recipes.
Dense and firm: The consistency you get with this homemade vegan mayonnaise is very dense and firm and has absolutely nothing to envy to egg-based mayonnaise.
Light: Since it does not require the use of eggs, this aquafaba-based mayonnaise is lighter and more digestible.

Here are all the ingredients you'll need

80 g aquafaba
200 g seed oil
1 tsp mustard
1 Tbsp apple cider vinegar
salt to taste

What is aquafaba?

Aquafaba is the liquid found inside cans of cooked chickpeas. To use it, simply drain the chickpeas by placing a container under the colander that can hold all the aquafaba. Then put the chickpeas in another airtight container in the fridge and use them within 3-4 days.

Preparation (step-by-step)

1. Measure and place all the ingredients in a large jar or immersion blender glass. Make sure your jar is large enough for the immersion speed blender.

2. Operate the immersion blender and make gentle up-and-down movements for a few seconds until the mixture is frothy and airy.

3. Add the seed oil little by little and continue to blend making gentle movements from the bottom upwards.

seed oil for vegan mayonnaise with aquafaba

4. Continue blending until you achieve the desired consistency.

5. Your mayonnaise is ready to be enjoyed.

Storage tips

You can store your soy-free vegan mayonnaise in a glass jar in the fridge for up to 5 days.

Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!

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