VEGAN MAYONNAISE WITH AQUAFABA
I have never been a huge mayonnaise fan, but my hubby loves it on his salads. That’s why I made it my mission to make a vegan version for him. Discover the best vegan mayonnaise with aquafaba that tastes as good as the real thing.
Whether you are a vegan or just seeking to improve your overall health and well-being, dairy should NOT be part of your diet.
Is Dairy Good For You
Since we were small kids, we have been told we should drink 2 glasses of milk daily to build strong muscles, bones, and teeth and reduce the risk of developing chronic diseases. Sadly enough, nothing could be further from the truth.
According to The United States Department of Agriculture (USDA) Choose My Plate, adults should consume 3 servings of dairy products daily. Could they be mistaken? Think of it, humans are the only species to drink milk after infancy. Milk that isn’t even from our own species.
So is this really necessary or even natural? Thanks to the dairy industry’s massive PR machine backed up by corrupt governments, we like to believe so. But if we look past their statements and lies, it’s easy to see that dairy is bad for our health and might be the culprit – among many other unhealthy lifestyle choices – of many of our modern, chronic diseases and cancer.
So in short, cow’s milk does not suit the nutritional needs of humans, so it’s no wonder that consuming it and its derivatives such as cheese, butter, and yogurt cause us so many problems.
If you want to learn more about the evilness of the dairy industry and why you should stop consuming dairy products, I would recommend you to read “The China Study“. It is the most comprehensive nutrition study ever undertaken on the relationship between diet and the risk of developing diseases.
For over 30 years they compared the diet and health of rural Chinese people, eating a diet low in animal products, with the diet of people eating the Standard American Diet (SAD). The science is clear. The results are unmistakable. You can dramatically reduce your risk of chronic diseases, cancer, heart disease, and diabetes just by changing your diet.
What they found when they combined their data with the findings in Colin’s laboratory, opened their eyes to the dangers of a diet high in animal protein (especially coming from dairy products) and the unparalleled health benefits of a whole food, plant-based diet.
Plus, they dedicated a whole chapter on how the multi-billion dairy/meat industry and governments have been feeding us misinformation and how Dr. T. Colin Campbell has been silenced by them in an attempt to make him stop telling the truth about the dairy and meat industry.
Makes
1½ cup
Ready In:
5 min
Calories:
81 (per 1 tbsp)
Good For:
Sauces and Dressings
Introduction
About this Recipe
By: Amy Goodrich
The base of this vegan mayonnaise 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.
Not only is it a healthy alternative to eggs, but it is also vegan-friendly. Plus, while the chickpeas are cooking some of their health-promoting nutrients are transferred to the cooking water. While the water isn’t really rich in protein or fiber, you will find trace amounts of B vitamins, folate, iron, phosphorus, and healthy fats.
Ingredients
- 80 ml or ⅓ cup aquafaba aka chickpea cooking liquid*
- 1 tbsp vegan mustard
- 1 tbsp apple cider vinegar (ACV)
- 1 cup neutral oil such as rice bran or sunflower oil (I used rice bran this time)
- Splash of lemon or lime juice
- Himalayan pink salt and black pepper to taste
* TIP: if you are new to using aquafaba it is better to use the liquid from a can. This will always have the same consistency. You can, however, make aquafaba from scratch by soaking and then cooking dried chickpeas. This method is a little trickier. After your beans are cooked, you will need to simmer the cooking liquid down to the right consistency to match the results you get when using the canned liquid.
Meet the powerhouse rock stars of this dish
Nutrition
This vegan mayonnaise with aquafaba is the perfect addition to your lunch salads or sandwiches. It houses a wide range of healthy nutrients, is 100% plant-based, and super delicious.
The nutrition information below is based on eating 2,000 calories a day. You may eat fewer or more calories a day depending on your age, gender, activity level, current weight, and whether you’re trying to lose or maintain your weight.
- Dietary fiber 0%
- Carbs 0%
- Fat 12%
- Protein 0%
- Calories 4%
NOTE:
The DRI (Dietary Reference Intake) for protein is 0.36 grams of protein per pound (0.8 grams per kg) of body weight.
This amounts to:
56 grams per day for the average sedentary man
46 grams per day for the average sedentary woman
Step by Step Instructions
Step 1
Add aquafaba, mustard, a pinch of Himalayan pink salt, and apple cider vinegar to a tall plastic or glass jar. Blend on high speed with an immersion blender for the best results.
Step 2
Using an immersion blender at high speed, slowly stream the rice bran or sunflower oil into the mixture. Really take your time for this. It can take up to 2 minutes. Toward the end of the blending move the immersion blender up and down to incorporate some air into the vegan mayonnaise. If it’s looking too thin, add a little more oil to make it creamier.
Step 3
Taste and add more salt if needed. Also, add some black pepper and a splash of lemon or lime juice.
Transfer to a sealed container and store in the fridge for 2-4 weeks. It will thicken even more when completely cooled.
Easy, Printable Recipe Card
Vegan Mayonnaise with Aquafaba
Thick, creamy, and ready in 5 minutes, it's just as good as the real thing. For the last few weeks, we’ve been adding it to salads, stirring it into sauces and dressing, and slathering it on sandwiches or just about everything that you can add it to. Yes, it's that good!
Ingredients
- 80 ml or ⅓ cup aquafaba aka chickpea cooking liquid*
- 1 tbsp vegan mustard
- 1 tbsp apple cider vinegar (ACV)
- 1 cup neutral oil such as rice bran or sunflower oil (I used rice bran this time)
- Splash of lemon or lime juice
- Himalayan pink salt and black pepper to taste
Instructions
Add aquafaba, mustard, a pinch of Himalayan pink salt, and apple cider vinegar to a tall plastic or glass jar. Blend on high speed with an immersion blender for the best results.
Using an immersion blender at high speed, slowly stream the rice bran or sunflower oil into the mixture over the course of 1 to 2 minutes. Toward the end of the blending move the immersion blender up and down to incorporate a little air into the vegan 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 or lime juice.
Transfer to a sealed container and store in the fridge for 2-4 weeks. It will thicken even more when completely cooled.
Notes
* TIP: if you are new to using aquafaba it is better to use the liquid from a can. This will always have the same consistency. You can, however, make aquafaba from scratch by soaking and then cooking dried chickpeas. This method is a little trickier. After your beans are cooked, you will need to simmer the cooking liquid down to the right consistency to match the results you get when using the canned liquid.
