It’s always heartbreaking as a parent to witness your child with any kind of illness. We’ve been so lucky that this was Adriana’s first stomach flu, but it’s still so hard to watch her go through it. Thankfully, she didn’t get it quite as bad as we did. Eric and I dropped like flies: me first, then him shortly after. I’ve heard about the misery of having the stomach flu while pregnant, but never quite knew just how awful it would be. I was sidelined so much that even my stubborn self had to admit that I could do nothing but give my body (and little baby!) rest. I’ll tell you one thing: I’ve got a great guy; Eric took care of Adriana while I was too weak to even get out of bed, despite being sick himself. I reminded him more than a few times…you are my HERO! heh. I took the most beautiful picture of them on the couch, both completely passed out after they just couldn’t read another book. That’s love.
I’ve been bouncing back a bit more quickly than Eric is (probably thanks to all the rest I got…hello, 7:30pm bedtime!), so now it’s my turn to hold down the fort and get life back in order after being in survival mode for several days. Since the thought of food is slowly returning to my mind (and I mean slowly), I thought I’d share one of my favourite recipe creations from last month.
By now, many of you have probably heard of the sensation that is aquafaba (if you haven’t, check out aquafaba.com for the complete history!). Aquafaba is the liquid leftover from cooking beans (you know the liquid from a can that you usually throw out?), such as chickpeas, that can be used to replace egg whites in many traditional recipes, like meringues, mousses, macarons, and more. Yes, bean cooking liquid can replace egg whites—crazy, eh?! I’ve been experimenting with this method on and off since I first heard about it last year on the Vegan Meringues – Hits and Misses! Facebook group, and this was the first thing I created that I knew I would make again.
After I shared a recipe for homemade vegan mayo in my first cookbook, many of you asked for a soy-free version. I’m happy to report that this mayo is completely soy-free, but just as tasty as the original recipe using soy milk! And much like the original recipe, it comes together in just a couple minutes.
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Soy-Free Vegan Mayonnaise
By
This soy-free vegan mayo is a homemade alternative to my favourite store-bought "Vegenaise" mayo (the taste is very similar, too). It’s thickened with the magical powers of aquafaba—the liquid from a can of chickpeas. Be sure to follow this recipe exactly as written because even small changes can result in a mayo that doesn’t thicken. This recipe can be made using an immersion blender or a regular high-speed upright blender; I prefer using an immersion blender since it’s super quick to scoop out! If you’re wondering what to do with the leftover can of chickpeas, I recommend making my favourite Chickpea Salad. If you have leftover mayo to use up, my Crispy Smashed Potatoes are also a must make! Thanks to Peanut Butter and Vegan for inspiring this Aquafaba mayo. This recipe is adapted from my Homemade Vegan Mayo in The Oh She Glows Cookbook.
Yield
1 cup (250 mL)
Prep time
Cook time
0 Minutes
Total time
Ingredients:
- 3 tablespoons (45 mL) aquafaba (chickpea brine)*
- 1 tablespoon (15 mL) fresh lemon juice
- 1 teaspoon (5 mL) apple cider vinegar
- 1 teaspoon (5 mL) brown rice syrup
- 1/2 to 3/4 teaspoon fine sea salt, to taste
- 1/4 teaspoon dry mustard powder
- 3/4 to 1 cup (180 mL to 250 mL) grapeseed oil or pure/refined olive oil**
Directions:
- Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
- While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)
- Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.
Nutrition Information
Tips:
- * Aquafaba is the liquid leftover from cooking beans, such as chickpeas. In this recipe, I recommend using the liquid found in a can of chickpeas for best results, as I haven't tested it other ways yet (such as using homemade aquafaba).
- ** It’s crucial to use a neutral-tasting oil in this mayo. I don’t recommend using extra virgin olive oil as it will be too bitter tasting. Stick with grapeseed oil or pure/refined olive oil for the best flavour!
Lastly, a quick note to let you know that my 23 Weeks update is now live on the Baby section. Have a great Thursday everyone!
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{ 112 comments… read them below or add one }
This is so interesting! I had no idea that you could make vegan mayo!
Kari
www.sweetteasweetie.com
I am so excited to try this recipe – but I have no brown rice syrup on hand. Any chance of a substitution? If not, I’m sure to pick some up at the store this weekend.
Good question! I’ve been meaning to try it with another sweetener, but haven’t yet. I do think it would work ok with a sub. Of course, the flavour will change (and the consistency too, depending on the sweetener). The BRS is nice because it is very thick (and doesn’t make the mayo runny) and quite neutral-tasting. I’m actually wondering if a very small pinch of cane sugar (or powdered sugar for a fine texture) might work which would have the benefit of not thinning the mayo or altering the flavour much. Just thinking out loud here! Please let us know if you try anything out. :)
Instead of brown rice syrup try FiberYum IMO (FiberYum.com) which is sugar free and documented extensively at my site sugarfreeaquafaba.com.
I just made this with agave syrup since I didn’t have brown rice syrup and it worked really well! My husband kept asking me to confirm it was actually vegan :)
I’m so glad to hear that, Rebecca! Thanks for sharing the successful substitution. :)
I just tried your organic soy milk version of vegan mayo also with agave. Unfortunately mine turned out quite runny. Maybe I didn’t blend it long enough… how long do you blend it for? I had it at about 2-3 in my vitamix could that have been to high or low? I’d love to get it right and be able to continue making my own.
I used a little white sugar and it was fine.
Man…….. I cannot do mayo. Something about it (even vegenaise) just ain’t right to me lol. I’ll definitely use this if cooking for others though!
Where do you get your brown rice syrup? I’ve looked high and low and have had no luck (I’m up in Sault Ste Marie, ON). I’ve been wanting to make a successful batch of glow bars for a while, and now this recipe has come up, making brown rice syrup appear even more essential …
Try Bulk Barn. That’s where I’ve bought it in the past.
I buy mine at Whole Foods. You can also purchase it online https://www.amazon.ca/Lundberg-Organi-Organic-Sweet-Dreams/dp/B00DTG9Q52/ref=sr_1_1?ie=UTF8&qid=1467682799&sr=8-1&keywords=brown+rice+syrup
You’ll love the glo bars. I’ve made them countless times and they’re fantastic. Another great recipe for brown rice syrup is Angela’s rice crispy treats; they are great for parties. :)
I used a dash of coconut nectar syrup – worked just fine.
Oh, you poor thing! I feel your (and Eric’s) pain. I distinctly recall when my twins and I all had the stomach flu together (when they were about three) and trying to delay my throwing up so as not to coincide with theirs so that I could be present to hold and comfort them while they were being sick. (Sorry for the graphic image.) That is what I call “parent boot camp” and you guys just passed with honors and then some! Great team!
On a happier note, I look forward to trying this – I’ve been wanting a soy-free mayo.
Oh no! How awful to be so ill :(
Unfortunately, stomach viruses fly through households, rudely knocking down everyone in their path.
I was down with stomach flu when I was pregnant with my first and was so scared of dehydration…and watching little ones suffer really sucks. The BRAT (bananas, rice, applesause, toast/tea) diet seems to always help after tummybugs in my house. It is gentle and comprised of binding foods to help with the diarrhea. Glad you are all doing better!
Kindly,
Nicole
Oops forgot to say…sooooo happy to see a mayo recipe that is egg/soy etc free. I wonder if I could use lentil water instead of bean water as aquafaba…restricted from beans just now, I’m going to look into it and try out&rate this recipe for sure! I have made your cookbook “tuna” salad sandwich using green lentils and it works out fine…now I can add mayo. :). Thanks :)
Hey Nicole, I have read that legume cooking liquid can work in a similar fashion, but it’s hard to say for sure in this recipe. If you try it out, please report back and let us know! Now I’m curious. :) I also wonder if it would impact the flavour.
Hi Angela!
Nice to hear you got better :)
I would really like to try vegan mayonnaise, but every product in the store and recipe I find contains mustard. I cannot eat mustard or mustard seeds because I have an allergy. Do you have any idea about substitutions in order to preserve the intended taste as much as possible?
Thanks a lot!
I just made this yesterday without the mustard (I didn’t have any on hand) and it turned out great :)
Used it to make some chickpea salad sandwiches for lunch today – even my 7.5 month old devoured it!
Thank you so much, Michelle!
Will definitely try, then!
Elisa
Hey Elisa, My first instinct was to say that you could probably just leave it out since it’s such a small amount. Then I did a bit of reading online and read that it can be used as an emulsifier in certain foods like mac and cheese and mayo. I haven’t tested it without it yet, but my guess is that since it’s such a small amount it could still work. Please let us know if you try anything out. If you want to boost the flavours a bit, a small amount of garlic powder might be nice too.
Thank you so much, Angela! Will definitely try!
Can’t wait for your second cookbook, the first one is our favourite recipe book at home!
Aquafaba truly is magic!
<3 This looks Amazing! Thanks for the recipe, will most definitely be trying this one, I find store bought vegan mayo to be too salty and it always tastes a bit strange (I'm mostly talking about Mayola) But homemade seems the way to go :)
RaeLikesFroot
raelikesfroot.wordpress.com x
I hope you enjoy this mayo when you give it a try! I’d love to hear what you think. :)
I just tried making the mayonnaise. I used Grapeseed oil, Braggs Apple cider vinegar, a fresh squeezed lemon off my tree, canned organic garbanzo bean liquid and I tried to follow your instructions carefully. I used my kitchenaid mixer On medium speed. The mayo did not turn creamy white and it is runny. Do I need to run the mixer longer after the oil has been drizzled in? Last year I tried making aquafava meringues also and did not have any success. I must be doing something wrong. Can you help me?
Hey Elaine, My guess is that the problem was due to using a stand mixer. I’ve only tested this recipe using a blender (both immersion and upright worked great for me). My guess is that there’s something with the blending motion that creates the fluffy mayo here. You need to run the blender until it gets fluffy and white. I think for my trials this took about 30 to 90 seconds (since the oil is streamed in slowly). I would suggest trying it again using a blender and let us know how that works out! It’s also important to stream in the oil slowly too. I hope this helps you have more success next time!
I had the same problem I cook vegan all the time and follow the directions precisely and I have a very good blender and it’s too runny
Will be across the line going to one cup of grape seed oil
You are, and will always be my favorite vegan blogger. :) Love this recipe!
Angela — this recipe looks really great! Have you (or any of your readers) had any luck freezing the chickpea liquid and then thawing and using it in your recipes? It seems I always open a can of chickpeas when I don’t need the brine or need the brine when I have no cans of chickpeas. I’m hoping storing the brine (possibly as ice cubes?) for can-less days might be the solution. Any thoughts, anyone??
-Tia
Hi Tia, I haven’t tried it personally yet, but I’ve read that you can definitely freeze aquafaba! Using an ice cube tray (or another type of measured container) is a great idea for storing, because then you’ll have easy-to-grab, ready-measured amounts available for use in recipes. It should keep well for at least week or two in the freezer (or, if sealed in an airtight container, a couple days in the fridge).
I am so anxious to try this. I have been on a search for mayo. The store brands do not work for me because of my food sensitivities. It is great To hear that the sweetener can be left out and it will work. Thank you for your blog and cookbook which I have.
Do you think avocado oil would work? It doesn’t seem to have too strong of flavor.
Wow! This sounds so great! I have always been curious if there is a way to make a healthier vegan mayo. I am so hooked on Vegenaise, and I have wanted to switch it with something a bit cleaner since I always have veggie burgers. This is an amazing recipe and I can’t wait to try it!
I hope you like it when you get a chance to give the recipe a go, Natalia!
Hi Angela,
Sorry to hear that whole your family got the stomach flu. I am pregnant with my second as well and went through a stomach flu two days ago. Actually, I just came over to your blog to find a stomach soothing recipe :) What is your diet regime after a stomach flu? I know turmeric and ginger are good for inflammation, any other suggestions? Thanks!
Hey Adela, I’m sorry to hear you went through it too! Awful, right? I tried to follow the “BRAT” diet during the flu (banana, rice, applesauce, toast) – which wasn’t easy as I had zero appetite. I tried to consume hydrating fruit like watermelon too. Afterward, I focused a lot on nutrient-packed, hydrating juices to rehydrate. I made really simple protein smoothies with frozen banana, milk, protein powder, and I also really enjoyed soup – my glowing lentil soup was pretty soothing once I felt up to eating more spices. I hope you’re feeling better soon!
This is amazing!!! My husband can’t eat soy, and has high cholesterol, so this was the perfect recipe to try. I love how it takes only 2 minutes to make it.
Thank you!!!!!!
I’m glad the recipe’s a hit, Carrie! I definitely love how quick and easy it is, too. :)
I wa wondering – how long does this keep for?
I just tried making the mayo using what I could find in the pantry. I ended up substituting some of the ingredients with extra light olive oil, baker’s sugar, and Dijon mustard. It turned out amazing. Thanks Angela for always finding the next big trend in plant-based cooking!
So great to hear the mayo still worked out with those subs, Ellie. Thanks for sharing! :)
Amazing! And delicious! I added a clove of grated garlic to mine and it is so good. Thank you!
That sounds like a fantastic twist on the recipe, Sykoni! I’ll have to try that some time. :)
I made this, but it did not gum up properly (probably because of my immersion blender, it’s not working as great as it used to). It’s not a total loss though, as it is very useful in making a spreadable tofu cheese. :)
I don’t have an immersion blender…Can I use a hand mixer for this?
I recently read that you can use a mixer by slowly dripping the oil down the mixing blades. I haven’t tried it yet, but the original poster testified that it worked.
Hey Angela – love your recipes and your blog. I tried this recipe today and it didn’t work out. I didn’t have any refined olive oil or grapeseed oil so I tried a “naturally refined” avocado oil that I had on hand. Have you ever tried using avocado oil in this recipe? I try to avoid the refined oils when possible. Thanks for your help!
I made it using avocado oil and it worked out for me..
Hi Angela,
I’m a vegetarian and I love cooking. I have been following your blog for about 4yrs now and every single recipe I’ve tried out turned out outstanding! So much so that I’m not afraid of trying out a new recipe from your blog even when I have guests over for dinner.. Thank you so much for spending so much time in creating recipes that are so failproof that it gives people like me confidence to serve it to guests on my first try!
Coming to this recipe, I’ve been looking for a Mayo recipe that doesn’t use egg or soy for a long time.. I tried this out this weekend with a couple of substitutions and i cried out in joy when I saw it emulsify! I used avocado oil instead of refined olive oil, 1/2 tsp of sugar instead of the brown rice syrup and some chilli powder instead of dry mustard (what can I say..us Indian people love our chilli powders ;)) The Mayo emulsified and tasted delicious! Thanks again for the awesome recipe and the recipe alterations you suggested in your FAQs.. It gave me the confidence to try this with I had in my pantry!
Wow Angela! You’ve outdone yourself again! This mayo is incredible, and better yet, it’s even better than the store-bought stuff. I would even venture to say that it’s the best mayo I’ve ever had. It’s amazing how the watery liquid turns, almost instantly, into creamy, luxurious mayo with just the whirl of the immersion blender. It’s perfect for sandwiches and dressings. My family loves it. I used this mayo recipe in my veggie-powered sandwich recipe on my blog. Let me know if you give them a try! :)
Worked!!! Tastes awesome too☺️I did your humus yesterday from scratch and kept some of the water of the chickpeas in my fridge. Fantastic??thank you sooo much Angela. You have a big fan in Turkey?
Thanks so much to you, too, Arzu, for the awesome comment! I’m glad you enjoyed the mayo and hummus. :)
We’ve been making our own mayo for a long time (not vegan though- hubby won’t give up eggs)…. anyway, we’ve always used safflower oil. We felt that Olive oil was too strong of a taste, and the safflower was a perfect substitution. Thought I’d share in case anyone else was considering a different oil
Thanks so much for the tip, Laura! :)
Hi Angela,
I’ve recently been diagnosed with a lot of food intolerances and your cookbook has been so helpful! Thank you so much!
Do you think that this be made without vinegar?
This mayo is amazing! This is the second time I’ve made it and my whole family loves it. Thank you!
I’m glad it such a hit, Robin!
Hi Angela,
I love the idea of this mayo and am so excited to try it I am gluten, dairy and soy free so this is perfect. I use mayo quite a bit and was wondering how long you’ve kept yours in the fridge?
Hi Ashley, I recommend storing leftovers in an airtight container in the fridge for up to 2 weeks. If you give this recipe a try, I hope you enjoy it!!
I just made this recipe and then calculated the calories. At 110 calories a tablespoon I think I’ll have to toss this all in the garbage. No one needs mayo that badly.
I just made this using aquafaba that I cooked down after I cooked my chickpeas and it worked out great! Since I wanted an aioli, I just added 2 cloves of garlic to the lemon juice mixture so I would blend very well. I made it in my highspeed blender since I don’t have a food processor. Thanks for the awesome recipe!
So glad it was a hit, Alex!
WOW!! Thank You!! What an AWESOME recipe! I subbed molasses for the brown rice syrup,(stiill stocking a new pantry), & it came out super yummie!! I have slowly been going whole food plant based due to being 42 & my body starting to do weird things, so its great that I can incorporate the chickpea liquid and not chunk it;) You ROCK!!
Aw, thanks Penny!! So glad you like the recipe (and that the molasses swap worked – that’s great to know!). :)
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Just made this and the consistency is so good! The first time I tried it I used extra virgin olive oil (against the recommendations) and didn’t turn out. This time I followed the recipe and I have to say I am very impressed :)
Thank you so much for this recipe!! I need to try this ASAP as I really don’t like using to much soy but find it’s the only thing that really works for me when I make mayo or aioli!
I hope you like it!
I was skeptical, but this really works. I was missing a few ingredients, so used agave syrup, dijon mustard (1 tsp) and avocado oil. Delicious!
Have you ever used coconut milk (So Delious unsweetened) instead of aquqfaba? Also – omitting the sweetner?
We are on a sugar tree diet by choice…its empowering!!
I did this and it tasted like oil…
I made this and it worked! I am delighted! Day made :) thanks, Angela
So pleased it was a success, Ellie!
I have just made it, without mustard, with homemade aquafaba, did not need to cook the fluid since it is was pretty thick already, great results!!!
I’m glad to hear it was a success, Gal!
Hi Angela,
I made this the other day, when i was in the middle of a recipe and realized we were out of vegan mayo!
I was about to open a can of chickpeas for the recipe and your mayo recipe was a perfect fit!
The only change I made was to add 1/4t of onion powder. I made the mayo in the vitamix and it turned out perfectly. Thank you!!
Hi Angela,
As a returning vegan this has been a fantastic recipe! Soooo much better than whats available commercially. Bizarrely its now chickpeas thats the ‘waste’ as I find myself opening a tin of chickpeas almost everyday to try out some new Aquafaba recipe!
Many thanks, I’ve tried several of your recipes, apparently you can teach an old vegan new tricks!
I made this vegan mayo for a ‘recreation’ of my favourite Tomato Basil Panini from an Italian restaurant. I love how easy and quick it is, and no extra trip to the store for soy milk! I’m a huge fan of aquafaba and I love this unexpected use for it. I used the juice from homemade chickpeas, simmered it for about 8 min, cooled, then made this in my blender. I used about half the oil called for which made the slightly runny mayo sauce that I was looking for. Great recipe!!
hi,
if this mayo uses ¾ c – 1 c oil, but only yields ¾ c – 1 c mayo, this seems like it’s *adding* fat to your recipe. wouldn’t you be adding less oil to a recipe, say a dressing, if you just added 1 tsp of olive oil? I’m not understanding how this is low-fat or even no-fat as came up when I googled it. help?
Hi Signe, This mayo is definitely not supposed to be a low-fat or no-fat recipe! ;) It’s simply a soy-free version of common soy-containing vegan mayos on the market right now. I hope this helps!
Yum!! We didn’t use the syrup but it came out perfect. We also used our own bean water as we had cooked or chick peas from “scratch”
This worked like a charm for me, very easy and super yummy so thanks! I had to make a ridiculous amount of subs so I thought I would mention these – instead of lemon juice, the vinegar and rice syrup I just used 45mls of apple cider vinegar with honey (I am in Australia and I buy this regularly as an easy go-to for salad dressings) I also used rice bran oil and made it in a food processor (Magimix)
Hey Kate, So happy to hear that it worked out so well, and thanks for your subs!
Thank you My dtr also has multiple intolerances. Was wondering what to substitute for Lemon juice. Someone else already said they left mustard out and it worked. fine. Now I can try this.
Hey Mary, I haven’t tried swapping the lemon juice before, but you may be able to add a bit more apple cider vinegar instead (perhaps not the full amount though as it’s strong). I’d love to hear how it goes!
Extremely delicious mayo. Aquafaba is a dream ingredient for a vegan kitchen. Thickened up just like store bought mayo and tastes BETTER. 10/10
Thanks Leah, I’m so happy you love it too!
Mine would not thicken up. Not sure if it was my vibes or what but I tried multiple times to fix the emulsion by adding more aquafaba as a base before slowly adding in the broken sauce without success. I used a Kitchenaid immersion blender, a blendtec and hand whisked.
Hey Bret, Oh so sorry to hear that! It does take a bit of time to thicken (and enough oil)…it’s a bit of a process…so maybe it just needed a bit more time? I think extra aquafaba would’ve probably watered it down too much? I hope it goes better if you try it again!
I made two batches of this today. The first turned out amazing, creamy and thick. The second turned out a yellow, runny, oily liquid! My only thought is that perhaps the immersion blender got too warm and it couldn’t immulsify at that temperature? Either that or the mayo gods are fickle creatures. 😏
Oh really? That’s so strange!! I wonder why. Did any of the ingredients change at all? You are right, it could’ve been a temperature thing.
I’m totally on board for all things aquafaba and I want to buy a cookbook solely for aquafaba based recipes but I don’t know which one to buy! I really respect your opinion so could your review the aquafaba cookbooks by Rebecca Coleman, Zsu Dever, and Kelsey Kinser? Maybe post a comparison?
Great recipe. Turned out perfect the first time. I didn’t have brown rice syrup so I used honey and it worked. I made it in a blender and in a few minutes I had the perfect consistency.
Thank you
Hi Livia, Oh I’m so glad to hear that! Thanks for sharing your tweaks. It’s such an easy recipe. I love using it in my chickpea salad and crispy smashed potatoes (the avocado sauce).
Hi All,
Wondering if anyone has tried this recipe with avocado oil?
Hi Angela,
I am in the middle of making this and cannot get it to immulsify. I used the ingredients exactly except had to sub honey for the brown rice syrup. I’m letting the blender continue to run on low-medium to see if it will but I’m not sure why it didn’t work. I added the oil as slowly as humanly possible!
Hi Tanya, Oh I’m sorry to hear that! Just curious, how much oil did you use? I do wonder if the honey changed the consistency somehow. I haven’t tried it with anything except brown rice syrup and cane sugar.
Is there a substitute for the brown rice syrup? I have a severe rice allergy.
Hey Kells, I think a couple readers said honey worked as a swap, but I havent tried it myself. I’d love to hear how it goes!
Wow ! So glad I found this site ! I have M S and my husband just had tripple by pass surgery !! Trying to eat Better foods , we are in our 70 ‘s but I want to try to live the rest of our life Healthy !! They say it’s never to late !! Would much rather eat better then have to be on so many pills !! Can’t wait to try these Awesome recipes !! Thank u !!
Hi Katheline, I’m so glad you found my recipes too! There are sooooo many healthy & delicious ones. ;) I’d love to hear what you make first.
This recipe looks amazing and the comments are sure positive! One thing I am wondering…..can it be frozen?
That’s a great question! I’m sorry I haven’t tried freezing it yet. If you do I’d love to hear how it goes!
What else can you use besides (brown rice syrup?)
this is the only way to go if you eat mayonnaise… most commercial stuff has really bad oil in it so have been making my own for decades. The last couple of years have been using aquafina instead of egg not because I am vegan but because I prefer the taste. This recipe is great just made this minus the sweetener….lovely (does not need )
Fantastic recipe! Thankyou for sharing x
This recipe is AMAZING. I’m not vegan, but quite intolerant to eggs, and had been missing mayo (or at least missing eating it without feeling sick after), and google led me here. I used to make my own mayo, and this is just as good as any egg version. It’s a little more fluffy, but the flavour is bang on – I’m astonished. Thank you! :)
Tried recipe 3 times, DIDNT WORK! Why? Dont know how much slower I can pour the darn oil! Avocado oil. I even used a small funnel to insure the oil came in slow….Is it the brand of chickpeas aquafaba, as they can all differ – that is the cause? Some more watery, some thicker? If so, what can one do? Its all watery, no creamy mayo at all. Avocado oil bottle finished without one taste of mayo! :(
I made this mayo today, I didn’t have any brown rice syrup so added a sprinkle of Stevia and the result was lovely.
Mine didnt thicken, i dont recomend
It’s the second aquafaba mayo I try and I am seriously in love with that one. Can be enjoyed right away and I omitted the syrup and it’s perfect. A new classic here.
I used lime juice and canola oil. I eat that with mostly anything, including on toasts and pizza dough.
Thanks!