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D.I.Y. Vegan Mayonnaise

Recipe from Sir Kensington's

Adapted by Jane Black

D.I.Y. Vegan Mayonnaise
Meredith Heuer for The New York Times
Total Time
10 minutes
Rating
4(308)
Comments
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This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo. —Jane Black

Featured in: Vegans Whip Up a Secret Weapon: Aquafaba

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Ingredients

Yield:¾ cup
  • 115-ounce can of chickpeas
  • 1teaspoon white vinegar
  • ½teaspoon fine salt
  • ½teaspoon sugar
  • 1teaspoon lemon juice
  • 2teaspoons dry mustard
  • ¾cup sunflower oil
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

1375 calories; 117 grams fat; 15 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 43 grams polyunsaturated fat; 67 grams carbohydrates; 18 grams dietary fiber; 13 grams sugars; 21 grams protein; 938 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out ¼ cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.

  2. Step 2

    Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.

Tip
  • Sir Kensington's uses chickpea liquid that includes kombu, or Japanese seaweed, which adds a little more flavor to its vegan mayonnaise. Many brands of canned chickpeas include kombu; look for it on the label if you'd like to try it.

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Ratings

4 out of 5
308 user ratings
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Comments

Kate

Use kala namak (aka black salt) for the missing eggy taste. It makes a big flavor difference.

Dee

I crock pot my chickpeas bc they come out a lot creamier. I'm completely undisciplined about the amount of water, but I make sure I end up with about 1/4 to 1/2 inch of water covering the chicks by the time they're done (I add water if there's not enough). I always get a silky gelatinous thing going and it works great for this recipe.

Elizabeth

I think you missed the point. This recipe is Vegan as the name of the recipe indicates.

Julie

I used extra light olive oil and 1/8 tsp of Kala namak. Perfection.

Darcy V

I’ve made this twice now without success. Sigh. I have no immersion blender so I used a handheld mixer, which I thought would be OK. I otherwise followed the recipe faithfully, taking a good 5 minutes to drizzle in the oil, but it never thickened into anything resembling mayo, more like creamy Italian salad dressing out of a bottle. The second time I tried whipping the aquafaba and other ingredients for a minute longer before starting to add the oil, but it didn’t help. I’ve made real mayo before, so I understand how this is supposed to work. What am I doing wrong??

Lynn

Does anyone know how long it will last in the refrigerator?

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Credits

Adapted from Sir Kensington's

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