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Aquafaba Garlicky Vegan Mayo

Prep Time5 mins
Cook Time15 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
  • ½ teaspoon tapioca flour (this is to thicken & stabilise the mix slightly)


  • 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!


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.