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.
Soy-Free Vegan Mayonnaise
Yield
1 cup (250 mL)
Prep time
Cook time
0 minutes
Total time
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.
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.
Tip:
- * 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!
Nutrition Information
(click to expand)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!
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.
When I make honey mustard dressing. Mayo, honey, dijon I had the honey last and it goes from creamy to liquid.
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!
I have made several batches of this vegan mayo. My husband hates regular mayo but he actually likes this one. My son keeps asking me to make it (or your vegan avocado aioli for your amazing smashed potatoes-YUM). We’re not even vegan but I feel better eating it than regular mayo, and it tastes so much better than store-bought mayo. I don’t have brown rice syrup so I sub agave, and I use avocado oil. :) Thank you
This recipe works with an upright blende. My mayo didn’t thicken until 3/5 of the oil had been mixed in. From there on, it got thicker and thicker…
I used agave in my recipe – TOO SWEET!
Otherwise, this recipe is absolutely fantastic. Goodbye, store-bought mayo with all your added sugars and gums!!
Hi all,
I just made this and it’s delicious. I used some slightly different ingredients and it still worked. Also being used to egg mayo I threw everything in together and blended with a stick blender… this did not work! So setting that mistake to one side I started afresh with a little aquafaba (I used aquafaba from butter beans) I pinch and a dash of the other ingredients (I adjusted at the end for flavour), and then following the recipe ;-) blended in a little oil at a time. Once I had emulsified this I started adding in the original mistake. And eventually it was all combined.
I used: aquafaba (from butter beans) almost no lemon juice, cider vinegar, squirty mustard, salt, xylitol, rapeseed oil, light in colour olive oil.
I hope this helps anyone else who makes this slip up…
This dish is outstanding. I have tried it with several different oils and all are good. My daughter especially likes avocado oil. I could not find the rice syrup so I used real maple. I have made it three times now and it emulsifies right away. I used the 3 tablespoons of liquid from one can of garbanzo beans. I froze the rest of the liquid in 3 tablespoon portions and after thawing, they worked as good as the first. If you are on a egg free, soy free, no dairy diet, try it again if the first time fails. It will work and you will be glad.
Is there a replacement for dry mustard?
I noted that one respondent said she used “squirts” mustard. So it sounds like it will work
I love this mayo but why is it once in a while I can’t get it to thicken up?
This maybe will help, as it did me: the big secret to making normal mayo, is simply that all the ingredients MUST BE at the same temperature!! (finally, my failed mayos that ended up being stored in the fridge as a now fish sauce, got revived!!). If you use a stick blender (ie its open to the air – important some say) you can throw everything in and it will mix perfectly – drizzling it in, is for doing it by hand [slowly].
I tried and I loved it! There was bit of strong ACV taste but it’s ok!
Would love to try this recipe as I am allergic to soy and make lots of hummus so always have lots of aquifaba on hand! I would prefer avacado oil and try it without a sweetener. One question. Has anyone had any success making his recipe at high elevation? I am at 7000’.