How long can you store homemade vegan mayonnaise?

You can best store homemade vegan mayonnaise in a well-sealed glass jar in the refrigerator. The mayonnaise will then keep for an average of 5 days.

Can you freeze vegan mayonnaise?

No, it is not recommended to freeze vegan mayonnaise. The low temperature changes the structure, causing the mayo to separate and lose its creamy texture after thawing.

Help, my vegan mayonnaise isn't thickening (it remains runny). What now?

If your mayonnaise isn't thickening, it's usually because the oil was added too quickly. The solution: start over in a clean cup with a small amount of the base liquid and slowly (drop by drop) add your failed mixture while continuously blending with an immersion blender.

Which oil is best for vegan mayo? Can I use olive oil?

For a neutral taste, it's best to use sunflower oil or rapeseed oil. You can use extra virgin olive oil, but this often leaves a strong, bitter aftertaste. If you still want the flavor of olive oil, mix it 50/50 with a neutral oil.

What else can you do with aquafaba (chickpea water)?

Aquafaba is a fantastic egg replacer. Besides mayonnaise, you can use it for airy recipes such as vegan meringue, chocolate mousse, or as a binder in vegan baking recipes.

Vegan mayonnaise

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10min

•

Easy

Okay, hold on tight, because this is one of those kitchen hacks that still makes me happy. Making vegan mayonnaise with something you'd normally just pour down the drain... yes: aquafaba! That chickpea liquid is pure magic. This is my easy recipe for vegan mayonnaise with aquafaba! It whips up like egg whites and gives you a wonderfully creamy mayo that you can spread on anything. On your sandwich, with your fries, or in a salad. It's a great alternative for those who eat plant-based.

This mayo is the perfect finishing touch for a delicious vegan burger. Additionally, this recipe is ideal if you were already planning to make your own hummus; this way you use both the chickpeas and the liquid!

Okay, hold on tight, because this is one of those kitchen hacks that still makes me happy. Making vegan mayonnaise with something you'd normally just pour down the drain... yes: aquafaba! That chi ...

Ingredients

What do you need?

Quantity: 6P

100 ml aquafaba (chickpea liquid)
1 tsp mustard
1 tbsp apple cider vinegar or lemon juice
200 ml neutral oil (sunflower or rapeseed)
pinch of salt
pepper to taste

Preparation method

How do you make this?

Put the aquafaba, mustard, and apple cider vinegar or lemon juice into a tall measuring cup.

Briefly mix with an immersion blender.

Slowly pour in the oil while continuing to blend. Start drop by drop, then in a thin stream.

You will see the mayonnaise thicken into a creamy mass.

Season with salt and pepper.

Taste and add extra lemon juice or mustard for a kick, if desired.

Tips

Use a neutral oil for the best flavour. Olive oil can become too bitter.
Is your mayonnaise too thin? Add a little more oil and continue mixing.
Too thick? Thin with a little water or extra aquafaba.
Storage
Fridge: up to 5 days in an airtight jar
Freezer: not suitable for freezing