Homemade Eggless Mayonnaise Recipe (Vegan)

Name: Homemade Eggless Mayonnaise Recipe (Vegan)
Prep time: 5 min
Total time: 5 min
Cuisine: European, Mediterranean, French
Ingredients: 1/4 cup aquafaba; 1 tablespoon agave nectar (or maple syrup); 2 teaspoons lemon juice (or apple cider vinegar); 1 teaspoon salt; 1/4 teaspoon dijon mustard; 1 cup vegetable oil (or other neutral oil)

4 steps

Prep:5min

Step by step recipe how to make eggless mayonnaise with aquafaba. This simple spread is thick, light, and fluffy. It's vegan, egg free, dairy free, soy free, nut free, and gluten free! Great for sandwiches, salads, and dips.

Updated at: Thu, 21 Nov 2024 12:25:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories2042.6 kcal (102%)

Total Fat223.5 g (319%)

Carbs15.1 g (6%)

Sugars12.3 g (14%)

Protein0.7 g (1%)

Sodium2342.4 mg (117%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

¼ cupaquafaba

1 tablespoonagave nectar

or maple syrup

2 teaspoonslemon juice

or apple cider vinegar

1 teaspoonsalt

¼ teaspoondijon mustard

1 cupvegetable oil

or other neutral oil

Instructions

Step 1

Start by adding aquafaba, agave nectar, lemon juice, salt, and mustard to a tall cup. Using the immersion blender, give the mixture a few quick pulses to combine everything and froth it up a bit.

Step 2

While blending, slowing pour oil in, about 1/4 cup at a time. It's important to add the oil in slowly! The emulsification process takes time, so be patient, it will come together.

Step 3

As you add more oil, the eggless mayo will begin to thicken up. Once the mayo emulsifies, move the immersion blender up and down to ensure everything is combined and creamy.

Step 4

Taste and adjust seasoning, if needed. Store in an airtight container or jar in the refrigerator for up to 2 weeks.

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