• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Condiments

    Aquafaba Garlicky Vegan Mayo.

    Published: Mar 17, 2016 · Modified: Jul 31, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 13 Comments

    Jump to Recipe Print Recipe

    Oh. My. Goodness...

    I'm about to share with you a recipe that I think will change my life. It might change yours too- let's see.

    I've always been a bit of a fan of proper mayonnaise , not the horrible chemically stuff, but the real homemade properly lush stuff that if you go & live in Spain your BFs boyfriend thinks nothing of making for lunch (true story) but you would never EVER think of making yourself.

    The stuff that if you add garlic to it,  I will happily scoop it up and scoff with almost any kind of food.   Even better if scooping implement is made from potato. Preferably fried.

    Ok.  My name is Louise and I love fries with garlic mayo.  (PS-they're even better if you have wine too)

    There. I've said it.  It's a delicious food combo.

    Aquafaba mayo and home fries this recipe

    So shoot me. 

    I've never pretended to be a health blogger, I like to eat. I like to eat yummy scrummy food, I just don't like eating things that have been hurt to make my food. Or that contain pesticides or herbicides- which might hurt other things too, or have a lasting nasty impact on the world I love.

    The thing is, I haven't yet found an adequete commercial vegan substitute for proper mayo, garlicky or otherwise yet. Actually. I mostly find even ordinary mayo a bit ergh.. it often tastes a bit of chemicals and not at all like that fabled mayo made by my BFF's Spanish Boyfriend made, or like the mayo you find in good French restaurants.

    I had in the past tried making my own, traditional, egg based mayo, but I just didn't have the knack for it, the eggs split, or it tasted not quite right, but then I discovered aquafaba..

    I've already talked a bit about aquafaba in my carrot cake recipe . It's a bit of a wonder ingredient that has only really just been discovered and is really rather miraculous.

    Well... What on earth is it you ask? 

    Aquafaba is, quite simply,  the liquid you drain from a tin of chickpeas.  (Or the liquid you use to boil the chickpeas in if you're cooking from scratch).  It's not at all weird, just bean juice. The proteins that end up in the water when you cook chickpeas are really similar to egg protein, and it behaves just like egg white. It can be whipped into meringues, used as an egg substitute when making cakes or used as a binder for savoury vegetable patties.  Quite simply, it's amazing stuff.

    Mayo with potato salad

    I knew that an aquafaba vegan mayo would work, because I'd read loads of accounts of how to make it over on a brilliant Facebook page called Vegan Meringue - Hits and Misses! which has  all kinds of people on it, who are experimenting with aquafaba. There are some SERIOUSLY talented bakers and cooks on there. Knowing it would work in theory, and having not managed to discover any decent commercial vegan mayo,  meant that obviously I really wanted to try making it myself, despite my past disasters with traditional egg mayo making.

    I'm so SO glad that I did, because it tastes AMAZING and it doesn't split or go funny like ordinary mayo. Plus no weird chemicals or funny things go into it.

    I'm never going to buy mayonaise again. Seriously. It was so easy to do, and this recipe made a pretty decent jar full, so why bother??

    Here's the recipe.. go try it out.. Omit the garlic if you want a more trad mayo, but I love it with. Then go and make yourself a batch of homemade oven fries, pour yourself a glass of wine & scoff.  Perfect Friday Night eating.  Or Tuesday. Or whenever...

     

    📖 Recipe

    Aquafaba Garlicky Vegan Mayo

    Louise Cayzer
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 3 Tbs Aquafaba ((chickpea brine) I freeze it in icecube trays. 1 cube = 1 Tablespoon)
    • Sunflower Oil ((around 100ml- you might need more) )
    • Olive Oil ((around 1 Tbs))
    • Juice Half a lemon
    • 2 tspns Dijon Mustard
    • salt to taste
    • 1 garlic clove (crushed)
    • ½ teaspoon tapioca flour ((this is to thicken & stabilise the mix slightly))

    Instructions

    • In a food processor, start whizzing up the garlic, lemon juice and mustard so it's smooth. 
    • Add the aquafaba and whizz again to blend.
    • With the motor on, add in a thin stream the sunflower oil through the open spout thingy,
    • It should start looking like very thin cream, keep adding oil, it will start to thicken up.
    • Add the olive oil, and keep whizzing. 
    • Add the salt and taste. Add more lemon juice or salt as needed.
    • It's not an exact science, and you'll know when you reach the right 'flavour' and consistency.
    • Keep adjusting, maybe adding bit more oil & whipping more to thicken the mayo up.
    • Pour into a sterilised jar (I pour hot water over a jar, drain, & pop it in the oven on a low heat for 15 mins to dry out). This helps preserve the mayo a little longer. I have to say however, we (2 people!) managed to go through almost the whole jar in less than two weeks! No chance of it going off!

    Notes

    Keep the mayo in a jar in the fridge. It keeps for at least a month.
    Omit the garlic and olive oil for a less 'Spanish' and more 'French' tasting mayonaise.
    Eat on everything. Fries, sandwiches, burgers.. add to coleslaw. I wouldn't add it to smoothies though. That would be weird.
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Condiments

    • Vegan Kewpie Mayo on a plate with some crispy nuggets.
      Vegan Japanese Kewpie Mayonnaise
    • Vegan Mayo with sriracha in a little pot with a burger in the background.
      Easy Vegan Sriracha Mayonnaise
    • MIxed Veggie Raita ready to eat.
      Mixed Vegetable Raita
    • Roasted vine tomatoes just out of the air fryer. Some have been piled onto a toast to make bruschetta.
      Air Fryer Roasted Tomatoes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Natasha Royall says

      May 15, 2016 at 11:17 am

      Finally a mayo recipe I can do. The normal egg mayo's always fight back. I've never managed to pull one off. Thanks so much for this. Especially as I like to make my own houmous. Fab fab fab.

      Reply
      • louise says

        May 17, 2016 at 10:09 pm

        Let me know once you make it! Would love to hear how you get on with it!

        Reply
    2. Amy | Lemon and Coconut says

      March 29, 2016 at 1:15 am

      Such great idea Poppy I'm so going to make this, I love making vegan mayo! 🙂

      Reply
      • Amy | Lemon and Coconut says

        March 29, 2016 at 1:17 am

        sorry Louise did I call you Poppy, you must gt that a lot!! xx

        Reply
        • louise says

          April 04, 2016 at 10:03 pm

          Ha! No problem.. It is a little confusing. Poppy thinks she's human so she approves.

          Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew
    • A tray of airfryer crispy potatoes ready to eat.
      Crispy Air Fryer Smashed Potatoes

    Tofu Lover? These are for you...

    • Air fried tofu nuggets ready to eat on a plate.
      Crunchy Air Fryer Tofu Nuggets
    • Delicious Tofu Dessert Recipes
    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked

    Vegan Dinner Inspo

    • A bowl of spaghetti arrabbiata ready to eat.
      Spicy Spaghetti Arrabbiata Pasta
    • Tomato soup with black beans in a bowl ready to eat.
      Spicy Roasted Tomato Soup with Black Beans
    • A bowl of cream harissa pasta with a fork in it, ready to eat.
      Creamy Harissa Pasta with White Beans
    • Butterbean Stew with a spoon scooping up some stew.
      Easy Smokey Butter Bean Stew

    Craving something sweet?

    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies
    • Apple cake on a cooling rack. It has been cut into pieces and a bite is taken out of one piece.
      Apple Cake Tray Bake
    • Citrus Cake on a plate, decorated with slices of orange and lemon ready to cut.
      Vegan Lemon & Blood Orange Upside Down Cake

    Recipes you're all loving!

    • Whipped Tofu Feta on a plate ready to eat.
      Vegan Whipped Tofu Feta
    • Banana Bread with rhubarb ready to eat.
      Easy Rhubarb Banana Bread (without Eggs)
    • A close up of the asparagus and baby potato salad ready to serve.
      Baby Potato Asparagus Salad without Mayo
    • Spicy chickpea patty on a burger bun ready to eat.
      Easy Chickpea Patties (Gluten-Free)

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme