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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4.6 from 19 reviews |
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Soy-Free Vegan Mayonnaise
By
This soy-free vegan mayo is a homemade alternative to my favourite store-bought "Veganaise" 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 (190 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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{ 22 comments… read them below or add one }
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.