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
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!
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. :)