Greetings Hive foodies. Today I have a very easy but very cool recipe for you… VEGAN MAYONNAISE! I have been experimenting with vegan mayonnaise for a while and this one is the best!
Though I have never been a mayonnaise fan, my hubby loves it on his salads. That’s why I made it my mission to perfect this recipe.
A few days ago I arrived back home after a 12-day Europe trip to see my family and friends. I am so happy to have my kitchen back. Though I made the CHOCOLATE COVERED CARAMEL PECAN ICE CREAM BARS using my mom’s kitchen, nothing beats having your own kitchen and appliances. And the best part I still have a few days before I open the bakery again. Even though it’s super hot, I have a few things I want to experiment with in the coming days!
And this mayonnaise was one of the things I made yesterday. Hubby approved!
HOW TO MAKE THE BEST VEGAN MAYONNAISE WITH AQUAFABA
The base of this vegan mayo is aquafaba. Aquafaba is the cooking water or brine of chickpeas. It mimics the functional properties of egg whites and gives this vegan mayonnaise its tick, fluffy, creamy texture.
I have been using aquafaba mainly to make vegan fruit mousses - like the kiwi mouse you can find HERE, but this is the first time I use it to make vegan mayonnaise. So strange I have never thought about using it in my previous mayo experiments that all turned out runny or not quite the same as a real mayonnaise.
INGREDIENTS
- 80 ml or ⅓ cup chickpea liquid aka aquafaba
- 1 Tbsp vegan mustard
- 1 Tbsp apple cider vinegar (ACV)
- 1 cup neutral oil such as sunflower or rice bran (I used rice bran this time)
- Himalayan pink salt and black pepper to taste
- Splash of lemon or lime juice
DIRECTION
Add aquafaba, mustard, a pinch of salt, and ACV to a tall glass or plastic jar. Blend on high with an immersion blender for best results.
Then, slowly stream the oil into the mixture over the course of 1 to 2 minutes, mixing on high with the immersion blender. Toward the end of the blending move the immersion blender up and down to incorporate a little air into the mayonnaise. If it’s looking too thin, add a little more oil to make it creamier.
Taste and add more salt if needed. Also, add some black pepper and a splash of lemon/lime juice.
Use immediately or transfer to a sealed container and store in the fridge. It will thicken even more when completely cooled.
Add minced garlic if you want to make an aioli.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
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