All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Aquafaba Mayonnaise

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas

5-10 minutes

Makes about 3/4-1 Cup (180-250ml)

Serves:

Aquafaba Mayonnaise

This is very cheap, very good indeed and also very easy to make.  Aquafaba is just a posh name for ‘bean water’ or bean brine - once regarded as a 'waste product', we used to chuck it down the sink. Now we don’t.  And you can add the leftover beans or chickpeas to make a nice dip, pate, curry or stew. Result.

Ingredients: 

½ tbsp. cider vinegar
½ tbsp. lemon juice
½ tsp ground English mustard OR 1 tsp English mustard from a jar
¼ tsp salt(add more at the end if needed but taste first)
3 tbsp aquafaba – tinned bean water eg chickpeas, cannellini or butter beans
¾ -1 cup neutral tasting oil, eg plain vegetable oil (refined rapeseed) 

 

ALL KITTED OUT

  • Jug that is wide enough to take a stick blender – you can use a bowl but it’s more likely to splatter
  • Stick blender (also called a hand or immersion blender)
  • Measuring spoons
  • Measuring cups or small measuring jug
  • Tin opener to open the beans if you don’t already have any aquafaba (or as back up in case of a dodgy ring-pull can!)
  • Clean glass jar with a lid to store the mayo when made
  • Small silicone or rubber spatula to scrape out mayo from jug into the jar

 

     

Method: 

  1. Measure the aquafaba, cider vinegar, lemon juice, mustard and salt into the jug. Give a quick whizz with the handblender to mix everything up.
  2. Switch on the hand blender in the jug on low and start drizzling the oil slowly – about ¼ cup or 4 tbsp at a time – into the other ingredients.
  3. Keep the hand blender under the liquid to avoid spattering. Increase the speed on the blender.
  4. Keep drizzling and blending until the mixture is thick and looks like mayo. It will be thicker in some parts than other so move the blender around to make sure it’s all the same consistency. If necessary, switch off the blender, scrape down the sides of the jug and stir everything about quickly then start blending again. NB - you can even make this in a glass jar if it is wide enough to take the stick/immersion/hand blender (all the same device!). Just make sure there is a lid to put on the top. 
  5. Taste it and add more lemon juice/cider vinegar if you prefer a slightly sharper mayo. Similarly, add a bit more mustard and/or salt if preferred.
  6. Store it in the clean glass jar, screw on the lid and keep in the fridge. It should keep for at least a week if not several weeks – both cider vinegar and lemon juice are natural preservatives.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »