Today’s post is a bit technical – my apologies!
Vegan mayonnaise that is also top-8-allergen-free is not easy to find in most grocery stores, but is super-easy to make at home – thanks to aquafaba 🙂
Enjoy your vegan BLTs or some ZLTs with it, dip your oven potatoes in it, or surprise a non-vegan friend with egg-free, soy-free, dairy-free creamy goodness!
Most recipes for aquafaba mayonnaise simply call for aquafaba, but when I recently made mayo with the reduced aquafaba I had, I realized that it thickened way before I had added all the oil.
So today, I set out to experiment with reduced aquafaba, cream of tartar, and less oil:
Batch 1: I used reduced aquafaba instead of regular, straight from the can liquid. The mayo thickened with about 2/3 of the oil most recipes list. It turns out well, just still a bit runny.
Batch 2: I added 1/4 tsp cream of tartar, like I do for whipping up meringues. This worked so well! With 2/3 of the oil I got a very thick, stable mayo that did not run at all. Yay!
For comparison, here’s batch 1 on the right and batch 2 on the left. They looked the same after 2 hours, no further settling 🙂
Soy-free Vegan Mayo
- 3 TBsp reduced aquafaba [2 cans of chickpeas yield ca. 1 1/2 cups which I reduced to 1/3 cup. EDITED TO ADD: The aquafaba must be cold. After reduction, I cool it in the fridge for at least 2 hours or overnight.]
- 1/2 TBsp apple cider vinegar
- 1 tsp gluten-free Dijon mustard
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1/2 cup vegetable oil [I used canola oil]
- Place all ingredients except oil into a tall jar, e.g. a Ball jar.
- Pulse with immersion blender until evenly mixed, about 5 seconds.
- While blending with immersion blender, add oil in a slow drizzle. This process should take a minute or two. The mix will turn white and creamy, and finally thicken to mayonnaise-like consistency. Enjoy!