Name: Creamy Vegan Aquafaba Mayo
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: US
Ingredients: 3 tablespoons aquafaba (chickpea brine); 1 tablespoon roasted red bell pepper, finely diced; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard (ensure vegan); 1/2 cup avocado oil; Salt to taste

Vegan

Vegan Aquafaba Mayonnaise

PREP TIME

5 mins
COOK TIME

0 mins
TOTAL TIME

5 mins
SERVING

6 People
VIEWS

3

Elevate your plant-based cuisine with this luxuriously smooth and creamy Vegan Aquafaba Mayonnaise. Crafted from the magical liquid of chickpeas, this delightful condiment adds a rich, tangy zest to burgers, sandwiches, and salads. A guilt-free indulgence that doesn't compromise on flavor!

Ingridients

Adjust Servings

3 tablespoons aquafaba (chickpea brine)

1 tablespoon roasted red bell pepper, finely diced

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard (ensure vegan)

1/2 cup avocado oil

Salt to taste

Nutrition

Carbohydrate

1 g
Fiber

0 g
Protein

0 g
Saturated Fat

2 g
Sodium

49 mg
Sugar

0 g
Fat

18 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a tall, narrow container, combine the aquafaba, roasted red bell pepper, lemon juice, and Dijon mustard. (2 minutes)

02

Step

Using an immersion blender, blend the mixture on high speed until a smooth, emulsified base forms. (3 minutes)

03

Step

Gradually reduce the speed to low. Very slowly drizzle in the avocado oil, allowing it to incorporate fully into the mixture. Continue blending until the mayonnaise reaches a thick, creamy consistency. (5 minutes)

04

Step

Season with salt to taste. Transfer the mayonnaise to an airtight container. (1 minute)

05

Step

Refrigerate for at least 30 minutes to allow the flavors to meld and the mayonnaise to fully set before serving. (30 minutes)

Roasting the red bell pepper beforehand will bring out its sweetness and add a depth of flavor.
Ensure your Dijon mustard is vegan-friendly, as some brands use wine in their production.
The speed and patience with which you add the oil are crucial for a stable emulsion. Add it too quickly, and the mayonnaise may separate.
This mayonnaise will keep in the refrigerator for up to one week.
For a bolder flavor, try adding a pinch of smoked paprika or garlic powder.

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Adolf Bashiriandeckow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.