D.I.Y. Vegan Mayonnaise

Recipe from Sir Kensington's

Adapted by Jane Black

D.I.Y. Vegan Mayonnaise
Meredith Heuer for The New York Times
Total Time
10 minutes
Rating
4(318)
Comments
Read comments

This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo. ā€”Jane Black

Featured in: Vegans Whip Up a Secret Weapon: Aquafaba

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Ā¾ cup
  • 115-ounce can of chickpeas
  • 1teaspoon white vinegar
  • Ā½teaspoon fine salt
  • Ā½teaspoon sugar
  • 1teaspoon lemon juice
  • 2teaspoons dry mustard
  • Ā¾cup sunflower oil
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

1375 calories; 117 grams fat; 15 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 43 grams polyunsaturated fat; 67 grams carbohydrates; 18 grams dietary fiber; 13 grams sugars; 21 grams protein; 938 milligrams sodium

Note: The information shown is Edamamā€™s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistā€™s advice.

Powered by

Preparation

  1. Step 1

    Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out Ā¼ cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.

  2. Step 2

    Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.

Tip
  • Sir Kensington's uses chickpea liquid that includes kombu, or Japanese seaweed, which adds a little more flavor to its vegan mayonnaise. Many brands of canned chickpeas include kombu; look for it on the label if you'd like to try it.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
318 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kate

Use kala namak (aka black salt) for the missing eggy taste. It makes a big flavor difference.

Dee

I crock pot my chickpeas bc they come out a lot creamier. I'm completely undisciplined about the amount of water, but I make sure I end up with about 1/4 to 1/2 inch of water covering the chicks by the time they're done (I add water if there's not enough). I always get a silky gelatinous thing going and it works great for this recipe.

Emily

It keeps for well over a month for me!! Also I only use 1/2 t of dried mustard and that's a perfect amount! :)

Mirem

Delicious! Only complaints were from my immersion blender, might be time for a new onešŸ˜

Healthy Fats

Place all ingredients in a wide-mouth pint jar or 2 cup liquid measuring cup. Place immersion blender into the jar with the blade assembly touching the bottom. Start the blender, blend for about 15 seconds, then slowly, slowly raise the blender so that the oil floating on top of the mixture gradually emulsifies with the other ingredients. Done. Works every time for me, and the mixing jar becomes the storage jar. I love throwing in about half of a garlic clove to make a vegan aioli. Fresh herbs are great too.

Julie

I used extra light olive oil and 1/8 tsp of Kala namak. Perfection.

Private comments are only visible to you.

Credits

Adapted from Sir Kensington's

Recipe Tags

or to save this recipe.