Fast and Easy Vegan Aquafaba Mayonnaise
A delicious alternative to traditional mayonnaise that you can use in all the same ways. Egg-free, dairy-free, vegetarian, vegan, and just plain good!
Servings: 12 2-tbsp servings
Ingredients
- 100 g aquafaba (the cloudy liquid in a can of cooked chickpeas)
- ½ tsp sea salt
- ½ tsp dry mustard
- 1 tbsp apple cider vinegar
- 300 g sunflower oil (or another neutral oil such as avocado, colza or canola oil)
Instructions
- Add aquafaba, sea salt, dry mustard and apple cider vinegar to your Thermomix bowl and mix 10 seconds/Speed 6.
TM31 and TM5
- Place a jug or pitcher on the lid and weigh in the oil. Set aside.
- With the motor running at Speed 4, slowly pour the oil onto the lid, letting it trickle around the measuring cup and through the gap down into the bowl.
TM6
- With the motor running at Speed 4, swipe left on your touch screen and select the Weighing Scales. Then slowly pour oil onto the lid until the scales read 300 g, letting it trickle around the measuring cup and through the gap down into the bowl. (You will notice that while the motor is running, the TM6 scales increase by 5g increments.) Magic!
TM31, TM5 and TM6
- Let all the oil run into the bowl, scrape any excess towards the gap and then turn off your Thermomix. Scrape down the sides of the bowl with your spatula and check that all the oil is mixed into the aquafaba mixture. If necessary, mix another few seconds at Speed 4. You should have a lovely, off-white, creamy mayonnaise! Bon appétit!
Notes
Depending on either how much aquafaba you have, or how much egg-free mayonnaise you want or need to make, hover your cursor over the number of servings in the header of this recipe and play around until you see the amount of aquafaba you want to use ;-)
Thanks for a great recipe, Minimalist Baker!