Aquafaba Garlicky Vegan Mayo
Prep Time
5 mins
Cook Time
15 mins
Author: Louise Cayzer
  • 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
  • 1/2 tsp tapioca flour (this is to thicken & stabilise the mix slightly)
  1. In a food processor, start whizzing up the garlic, lemon juice and mustard so it's smooth. 

  2. Add the aquafaba and whizz again to blend.

  3. With the motor on, add in a thin stream the sunflower oil through the open spout thingy,
  4. It should start looking like very thin cream, keep adding oil, it will start to thicken up.
  5. Add the olive oil, and keep whizzing. 

  6. Add the salt and taste. Add more lemon juice or salt as needed.

  7. It's not an exact science, and you'll know when you reach the right 'flavour' and consistency.

  8. Keep adjusting, maybe adding bit more oil & whipping more to thicken the mayo up.
  9. 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!
Recipe 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.