Learn how to make a creamy and flavorful aquafaba mayonnaise from scratch. This vegan-friendly mayo substitute is perfect for spreading on sandwiches, dolloping on salads, or using as a base for dips and dressings. With just a few simple ingredients and a blender, you can create a delectable condiment that everyone will love.
Ingredients
- 1/4 cup aquafaba (chickpea brine)
- 1 tablespoon Dijon mustard
- 1 cup neutral oil (such as sunflower or grapeseed)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Directions
- In a high-speed blender or food processor, combine the aquafaba, Dijon mustard, salt, and sugar. Blend on high until well combined and frothy.
- Slowly drizzle in the neutral oil while the blender is running, until the mixture emulsifies and thickens. This should take about 2-3 minutes of continuous blending.
- Once the mayonnaise has thickened, add the apple cider vinegar and blend for an additional 10-15 seconds to incorporate.
- Transfer the mayo to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
- Use as desired on sandwiches, salads, or as a base for dressings and dips.
- Store leftovers in the refrigerator for up to 1 week.
