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 - 13 of 13
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
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 »