Aquafaba Mayo vs Regular Mayo | Easy Vegan Mayonnaise Recipe (Fastest method!)

Aquafaba Mayo vs Standard Mayo | Uncomplicated Vegan Mayonnaise Recipe (Swiftest process!)

As a comprehensive-fledged lover of serious mayonnaise, I have constantly been a little bit skeptical of vegan mayonnaise alternatives–until now.

Recipe for the aquafaba mayo:
250ml oil
60ml aquafaba
1 tsp vinegar
1/2 tsp salt
1.5 tsp dijon mustard

Recipe for the egg yolk mayo:
250-300 ml oil
1 egg
1 tsp vinegar
1/2 tsp salt
1.5 tsp dijon mustard

→Link to my first one particular moment mayo vid: https://youtu.be/It5L9Z2qdRg
→SUBSCRIBE: https://bit.ly/2KyiBAF

Aquafaba (virtually translated to bean h2o) is this wonder ingredient that we’ve all been throwing down our drains for many years. That thick, slimy liquid that we drain and rinse off our canned chickpeas, black beans, and lentils.

Turns out, this bean h2o is magic. It can flip alone into all kinds of charming matters, which includes mayonnaise.

So I’d witnessed this things currently being whipped up on various YouTube films, but all the movies I saw had been making use of the previous-college mayonnaise creating strategy that concerned mixing the base elements, then gradually drizzling in the oil.

I did away with that approach as soon as Kenji showed us the 1 minute mayo process using an immersion blender and a mason jar, so I asked myself if the similar strategy could be used for earning aquafaba mayo.

And I was so thrilled with the outcome, that I made a decision to make a complete online video demonstrating how to make aquafaba mayo the effortless way.

I am rather persuaded that this is the best vegan mayo recipe in existence. I hope you give it a try out.

For people of you who landed on this movie by looking “dairy cost-free mayo” or “dairy totally free mayonnaise”, I think this solutions your dilemma – mayo is commonly dairy free! Vegan mayo and egg mayo alike.

Many thanks for observing!

A very little about me:

I’m Paula, and I begun How To Make Meal due to the fact dinnertime is my favorite time of working day. (Other than on weekends, when it can be breakfast, but you get the issue.) I like winding down at the stop of the working day with a superior cooking and consuming session.

I love dinnertime SO Considerably, but I know not all of you truly feel the same way. Feeding ourselves and our family members can be stress filled. So I started this channel and my website to help give you quick meal concepts with significantly less fuss.

My dinnertime strategy – Retain it very simple and delectable, and you should not use too numerous pots and pans. Discover to prepare dinner with me and you are going to be the learn of brief and uncomplicated dinners that will be sure to everyone.

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44 thoughts on “Aquafaba Mayo vs Regular Mayo | Easy Vegan Mayonnaise Recipe (Fastest method!)

  • at 11:51 pm
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    Hey thanks for joining me for MAYO REVISITED. What kind are you going to choose?

  • at 4:37 pm
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    Thank you so much. So simple, no fuss. Brilliant!

  • at 2:40 am
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    Thanks for your honest assessment and your recipe. I was raised to never eat animals or anything from them (eggs), so I'll definitely go with the Aquafaba mayo. I'll try it this weekend (glad I have an immersion blender!) 😊❤️

  • at 3:27 am
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    Beautiful job! Thank you! I screwed up so bad this afternoon – I hadn't watched your video. I used way, way, way too much aqua faba juice from beans I cooked. And I didn't boil the juice down enough to make it thick and "eggy". Regardless, I really am glad I found your video. Now … off to Amazon for a stick blender.

  • at 4:14 am
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    I'm choosing the vegan version! Can't wait to try it thank you!!

  • at 5:40 pm
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    The chickpea liquid can used instead of whipping cream. It’ll take a little longer to beat. You cannot tell the difference

  • at 6:21 pm
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    In the aqua faba mayo recipe, you can add a 1/2 tsp of "black salt", which has an egg yolk flavor, which would make the mayo taste "eggy". 🙂

  • at 9:32 pm
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    I use chick pea juice to make hummus which I put on cooked Vegs., or on air fried potato wedges. Lots of recipes found on u tube.

  • at 7:57 am
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    pure magic, indeed 🙂

  • at 10:30 am
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    You make meringue or macarons with Aquafaba. You new to it?

  • at 11:42 pm
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    I tried the aquafaba mayo twice with avocado oil. Both times, they came out runny. 🙁 I used the exact ingredients you had listed. 300ml oil… 1/4 aquafaba, 1/2 tsp salt, 1 tsp apple cider vinegar, 1 tsp dijon mustard. My immersion blender is 300watts. Is that too slow maybe?

  • at 4:46 pm
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    Currently living far from civilization. Glad youtube recommended this to me. Thank you for sharing this magic, Paula. 🥰

  • at 6:58 pm
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    Stop looking for a "good" vegan mayo. THIS RECIPE IS WHAT YOU ARE LOOKING FOR. Delicious and doesn't taste like a sad substitute for vegans.

  • at 3:26 am
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    what kind of oil is she using?

  • at 5:45 pm
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    I did everything exactly as you did, but the vegan mayo didn´t thicken up at all, after 10 minutes I gave up and had almost hot oily water. Plus wasted a good amout of very expensive oil…what a shame…

  • at 2:17 am
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    Just wondering if you have tried it with aquafaba water you got from cooking dried chickpeas? I cook down the chickpea juice to make it more concentrated, I use the same jar (slightly larger than the head of the Barmix) and ingredient each time but I am getting inconstant results. The first time it was pourable (not thin), 2nd time it was hold upside down thick, 3rd thin and runny, 4th time it was pourable (not thin). Have you any wisdom about what might ensure thickness? Thanks for your videos

  • at 1:21 pm
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    Sadly allergic to mustard

  • at 2:41 am
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    You are fantastic! Keeping it simple! OMG! My wife & I can't wait to try this magic! Thank you SO much!

  • at 4:33 pm
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    Just done it now after seeing this ages ago. I put a touch too much salt but it is still good enough to use and I will not be buying Mayo anymore. I assumed a neutral oil is used but it seems like olive oil might be OK.
    Aqua faba means water of bean. But yes it sounds fancy.

  • at 6:21 pm
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    Great recipe! Love it , thank you!

  • at 8:12 am
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    So Sultry!

  • at 3:36 pm
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    This was a good mayo experience. Especially the sultry jazz. Thank you for that.

  • at 8:00 am
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    I tested this, and the trick to making it with everything in the jar at the same time is the immersion blender. Since the oil floats to the top, and you start at the bottom, you can blend in just a bit of oil at a time.

    Dumping all of the ingredients in a container and trying it with a regular blender doesn't work. It never gets a chance to emulsify properly.

  • at 4:03 am
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    I made the Aquafaba mayo. It did not get thick. What did I do wrong. Love your videos. Thank you

  • at 2:40 pm
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    Tips:
    1) Use a Ball Mason Jar with measurements on the side so you don’t dirty a measuring cup.
    2) Put the oil in first to get a more accurate measurement of the aqua fabs.
    3) I find that the aqua faba has plenty of salt, so I don’t add regular salt.
    4) Add about 1/8 teaspoon (it really doesn’t take much) of black salt (kala namak) to the aqua faba recipe for just a hint of egg taste.

  • at 4:21 am
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    👍🏻👍🏻👍🏻

  • at 1:01 pm
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    What is the oil ?………….

  • at 2:35 am
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    You are SO entertaining!! Awesome video.

  • at 7:01 pm
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    I love the taste, but mine didn’t thickened also, what are the little trick??? Please share it.

  • at 8:00 pm
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    This was absolutely awesome. Thanks so much. I used to buy a nice vegan mayo but since retiring and moving to a small town with a high priced grocery store, I don’t want to pay $8 for less than a pint of vegan mayo. I went back to traditional mayo. Now I have a great option I can make myself and I know I can make it with or without eggs!!!!! Bless you for this!!

  • at 11:07 am
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    I discovered your channel yesterday and I really appreciate what you do here!
    As I already have plans to make a chickpea dish today I will use some of the “juice” for mayonnaise. What else can you use it for? Replacing eggs also in pancakes for instance?

  • at 12:34 am
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    I use soaked cashews instead of oil, and blend in the vitamix. I add a little black salt, ACV and mustard. Comes out delicious!

  • at 5:53 pm
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    Wish the ingredients were written down. 😿

  • at 3:47 pm
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    I cook my beans from dried beans. There is always large amount of aquafaba in the pot. It is full Pfizer protein and other nutrients from the beans. I use it for the base for soup – use this liquid instead of water or stock. It also freezes well, so you can store it until you need to use it. Best of all, it’s free!

  • at 5:42 pm
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    I can’t seem to get it to whipped up ugh

  • at 6:15 pm
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    I did exactly what you did and mine never thickened 😔 what could have happened?

  • at 11:50 pm
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    Heck yeah chickpea juice mayo is great. Mixing in vinegar or tamari at the end helps cut the greasiness a bit. You can also make vegan brownies with chickpea juice

  • at 6:58 pm
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    How long does the vegan mayo can be use before it expired?

  • at 8:45 am
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    Thank you for blowing my mind… no more buying mayo revelation has begun…

  • at 1:19 am
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    Thanks for the comparisons. I've watched other aquafaba videos and one suggested freezing the liquid if you've have mayo on hand.

  • at 12:01 am
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    What kind of oil you used? I find that oil changes the flavor of mayo more than the egg or chickpea juice.

  • at 7:32 pm
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    I love it 🥰. Going to try the chickpea juice kind. I need a good immersion blender.

  • at 5:55 am
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    If your mayo becomes runny and doesn’t seem to thicken use xanthan gum (very very little). If it turns into a big blob. Add more water or Aquafaba then blend and spices and lemon again. I added hot sauce. Friends loved it for sushi and salads.

  • at 10:26 am
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    What would recommend to do to make it slightly thicker??? Love this recipe regardless

Comments are closed.