I see you mention the magic bullet a couple of times. Love this and will make it again. Then poured into food processor, which normally makes good mayo, same result and a lot of mess. On trial 2 I whipped the Aquafaba and cream of tartar first (like the video)and got peaks then added the spices, lemon juice, vinegar, brown rice syrup. Used it to make some vegan potato salad :). This is my first attempt at anything aquafaba. Rescued the mix with a handful of raw cashews – turned it into a creamy salad dressing. Not terrible since I was using it for coleslaw anyway, which turned out tasting well. I used 3/4 cup of light olive oil and 1tsp sugar instead of the syrup. I prefer to cook my beans myself. I’ll try the refrigerator thing. I used maple syrup to sweeten and this was disgustingly sweet and tasted nothing like any sort of mayo. Hope you can help. We do find this recipe is best with sunflower oil. I put it in the fridge overnight and tried it one more time with the immersion blender. I doubled it With aquafaba that I had wanted to use up then realised I hadn’t got enough neutral oil, I used white truffle oil to make up the difference it tastes epic. It’s super helpful for us and other readers. Your instructions and variations were clear and concise. Unfortunately. Thanks so much for the lovely review, Phaedra. So I borrowed one from a friend and FINALLY I could get peaks in the aquafaba. Anyway, it was not useable. Thanks so much for sharing, Aida! I also attempted a ‘ranch dip’ with it that was more successful, but it also had the xanthan in it as it was losing it’s body the more I mixed in the herbs. I used regular olive oil – not extra virgin just the plain stuff. We are so glad you and your family enjoy it! Awesome recipe! Used both safflower oil and olive oil. Really amazing recipe. i have to say it tastes like “regular” mayo It doesn’t get thick at all. This helped to thicken up the mayo. Besides, it’s perfect for one of the venezuelan traditional christmas dishes, the “ensalada de gallina” (chicken salad). We did test an oil-free mayo with eggplant but it didn’t work out. You can find the page here! I’ve made a few vegan mayo recipes and they have failed. And which ones would you recommend? Add a couple drops of rosemary extract to extend shelf like. I just made this vegan mayo with a stick blender, only substituting the aquafaba from canned chickpeas canned cannellini beans. :), Here are the donuts: https://minimalistbaker.com/30-minute-chocolate-donuts-vegan-gf/ Thank you for all your recipes, they are amazing! Here’s what I do to make it thick and tangy every time: 1 cup canola oil End results is that it’s not thick like mayo but thick enough to be a salad dressing. I also used avocado oil. Since I am recovering from serious heart issues I, like others in my situation, are strongly advised to eliminate regular table salt, refined sugar, white flour, white rice, nuts, oil (no oil of any kind. I was worried about not being able to drizzle the oil in slowly, I had to add it in small amounts then blend over & over again but it worked. Otherwise, we find that an immersion blender works best for this recipe. I used my hand mixer and it splattered everywhere! 1. It stayed completely liquid. Beautiful thick mayo! Analysis: having read the comments about sweetness I decided to go for a single tsp of agave nectar, rather than the 1-3 of sweetener that was suggested. Hello! Use aquafaba to make these bite-sized meringues, perfect for topping cakes and bakes, or eaten with whipped coconut cream and a drizzle of sharp berry coulis. If I cook my own chickpeas will the aquafaba be the same? I too have not been able to find plant-based mayo during this pandemic. The only issue I had was that it came out a little thin. Hi Kate. I DID make the coconut macaroons fine, but I’m convinced this mayo is never gonna happen. My mother told me about aquafaba mayo recently, so I was excited to trying making it. Also, it’s been in the fridge a few days. The extra of Latic acid balanced it out. Back to the Ninja, and after only 19 seconds–voila! Sometimes it’s less thick than others times… but just putting it in the fridge overnight turns it perfectly thick. It was very thick at 1/2 c oil so I stopped I didn’t want to risk it turning thin. Love love love. It whipped right up in under three minutes. I’ve used it for tuna salad and it’s really good! I love your creations! You’ve saved me some serious dough on mayo not to mention saving more mayo jars from being made. It always turns out great. Very good recipe, exceeded my expectations. Second time i make this, this time with the liquid from a can of kidney beans (which happened to be a lot thicker than any can of chickpeas i ever bought!) Thank you :). I made the vegan Mayo yesterday, for the first time. It’s a shame because it’s a lot of oil to waste! Each type of bean will have a different flavor in their cooking juice. I used corn oil. I used canola oil and no sweetener. You shouldn’t need more than the recommended amount. I have made it. And I reduced the sugar to 1tsp and the vinegar to 2 tsp. I had zero expectations for this recipe but decided to give it a go anyway (not much to lose considering the bean juice would’ve been thrown away). But your recipe is so easy! Did not want to use a full cup of canola oil, but may try adding more oil next time to see if would be thicker. Great basic recipe. Didn’t get much frothing with the aquafaba, but the mayo is quite thick and creamy. My husband and I have been trying on making a vegan mayo for a while but couldn’t do it. That’s what we’re thinking about this vegan mayo, which is made not from eggs or even nondairy milk but from aquafaba, the trendy ingredient found in so many vegan recipes. I made this with an immersion blender and it turned out great for me. After tasting, I added more cider vinegar, and add more salt. By the end of the oil my mayonnaise was thick and creamy and tasty! Thanks so much for sharing! I think the main thing was having all the ingredients chilled in the fridge before hand, maybe this is unique to olive and canola oil? Thanks so much for the lovely review! Some people seemed to have rouble with making it in a hand held mixer (it can be hit and miss), so I now suggest using an immersion blender OR a small stand up blender, like a Magic Bullet. We’ve since updated the recipe to include a couple new methods, plus tips on how to get it thick and creamy. I see everyone making mayo and aioli using all these fancy gadgets from stick blenders, to a vitamix, to food processors. We are so glad you enjoyed it! I’m not a vegan, just a senior, whose been cooking and baking for over 60 years. 4. Nothing. Will try again with the suggested oil. As I didn’t like the taste, I tipped mine down the drain and decided not to give it another go. went to try it again today and saw you updated the recipe, and this time it worked like a charm! ~Cindy. It tastes even better after a day or two in the fridge. Background on venturing to make this: I was devastated when Trader Joe’s took their mayo off the shelves. it’s warm atm so i think in the fridge it will get even better. I tried this twice and both times ended up with liquid mayo. So glad you enjoy it! Thanks so much for this recipe. Wondering if apple sauce instead of the oil would produce the same consistency? Hi Dana, how long and well would this last in the fridge? ~Kimberly. Thanks so much for the lovely review! I added some spices and used it as a creamy vegan salad dressing. Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. It calls for pulled chicken, green beans and carrots, potatoes and mayo. We’ll be adding some updates to this post soon. We’re so glad it turned out well and that you found the recipe to be clear! Thanks again :), Great! In the video you mix the aquafaba until it’s light and fluffy but in the recipe it just says that you should add the ingredients in a bowl and mix for 30 seconds. My equipment sucks! It tastes delicious. We have a vegan tartar sauce recipe coming soon – stay tuned! Once you have made vegan mayonnaise, you’ll never want to buy store-bought again! It just got hot. I used 3/4 cup oil and added a little more vinegar and a touch of olive oil for taste. Thickness and taste seems on point for the rest of it. I had reduced some aquafaba (from white kidney beans) a couple of days ago and hadn’t decided what to do with it. I just made this using Safflower oil, b/c I couldn’t find Sunflower oil at my local store. Blend on high with an. The bowl was chilled as well as the liquid. Would any vinegar work or lemon juice perhaps? Vegan mayonnaise. I didn’t add my cream of tartar. Whoop! I’ve tried experimenting with other bases and didn’t love them. Aquafaba. All ingredients are staples in most kitchens. I then transferred the contents to the small container of my Nutri Bullet (high speed blender) and… success, as you predicted: the mayo took about a minute to come together. Which one is correct? Stunningly good. If I leave the sugar out will it work and be closer to a Hellman’s type mayo? Would love to make. And thank you for the recipe. Hi! I used a vitamix blender. But it had the texture of a thick dressing, like Ranch salad dressing. I used a vitamix. But I think this is exactly what I’ve been looking for!!! Let us know how it goes next time! I can’t seem to get my hands on Vegenaise these days so being able to make my own is a lifesaver! I ended up adding some curry spice and chipotle peppers (to hide the herbal olive oil taste and) make a spicy mayo ;). I’ve really been struggling to find a vegan mayo recipe that doesn’t suck and actually tastes like mayo. Vegan sausages. I adjusted the Ingredient quantities to my liking and came out very tasty. I used this for a vegan potato salad that I made…incredible! It will depend on the recipe. Thanks so much for the lovely review! I also have some troubleshooting tips! OMG it was good! I think if you added hondashi powder or a touch of regular/veg fish sauce it would replicate it pretty well! We added some prepared mustard, honey (will probably use all honey next time), a dash of balsamic vinegar, and a dash of onion and garlic powders. The next closest thing would be silken tofu or soaked cashews. I used aquafaba from cooking beans not from a can and I cooked it down first. Thanks for another great recipe. xo. tried the first version last week (with no success). Real good gentle mayonnaise. I added lemon juice from a fresh lemon and I love how it tastes; and I’m not even vegan. Kind of tart, but I prefer it that way. Refrigerate the ingredients and it works with a Ninja! Thanks for sharing! We’d suggest trying another brand next time. I recommend it highly. I added only 1 tsp of stevia and now it’s as sugary as a syrup. Very creamy:). Hi Lynn, sorry to hear it wasn’t quite what you were hoping for! We do citric acid or vinegar work? Instead of apple cider vinegar, I fresh lemon juice; instead of sugar I added a little agave syrup; and for added thickness I also blended in some of my pre-made yeast extract flavoured polenta! Hi! Good to know. Beautiful creamy texture and tastes delicious. The other day… amazing!! I got myself an immersion blender so I am going to try this again. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I was running out of space in my processor because I doubled the recipe and I used less oil than recommended and it did come out a little more on the liquid-y side but I’m okay with it! Cream of tartar is not mentioned in the above recipe! This recipe turned out so well and is so economical I doubt I will ever buy pre-made again. YES! Wow! What might be wrong this time that the vegan mayo is not thickening? I boiled down my aquafaba and thickened it and cut out the syrup and used 2 tsp. Hope this helps! You’ll know it’s gone bad when mold has formed. About 30 minutes or more. Was excited that I had all the ingredients on hand! I’d try the high speed blender first, but based on research I’ve also read that people have had success with a food processor! Thanks so much for sharing your experience, Dee! Also since I added more acid I did have to up the sugar content. Wow. I had to modify it a bit – grapeseed oil, Dijon mustard (added twice based on the taste I like) and used blendtec blender (wisk option). Did you recently edit this recipe? We are so glad you enjoyed it! Updated recipe with new methods! Vegan mayonnaise. Instead of a neutral oil I added Evoo and it was so bitter. Following the directions, I carefully measured the ingredients. Thanks so much! I used canola oil and a tsp of white sugar and it worked great. I also have used this base, modifying with other spices, for veggie dips! In this recipe, it emulsifies with the oil to make mayonnaise, which is how traditional mayo is made. It worked! After leaving it in the frig overnight it whipped up immediately. Also, was a bit nervous about not using an immersion blender and just using my Ninja blender but it turned out just fine…a little less thick than normal mayo, but same taste. Dear Dana, Hi Elena, it sounds like it could be the oil, but more likely the brand of chickpeas. – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. It’s creamy, delicious and tastes and looks like mayo! I made this and I like the taste of it. Mine worked really well! So good! This vegan recipe produces a classic mayonnaise that is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. I’ve attempted it again for a vegan granddaughter. The initial version of this recipe was made with a hand mixer, but I’ve since found that it doesn’t work for everyone, especially depending on the power of your mixer! Question.. Soy Free Veganaise has been so hard to find, but it’s also really expensive! Will follow you on IG or FB. YAY! I used both ninja and magic bullet and didn’t get the results I hoped. We’re glad to hear it thickened up! I used stevia instead of rice syrup and I have to say it made it sickly sweet. I didn’t have the mustard powder, but turned out great! I was making home made mayo with egg, but felt unsure offering it to others with the raw egg. I put it in the fridge overnight, this morning it had further separated into three distinct layers. I used fresh lemon juice and 1/4 cup olive oil and 3/4 cup vegetable oil. Just make sure to pour the oil slowly and have the blender as high as you can without it making a total mess. I loved it! It’s AMAZING!!! We have found stevia, cane sugar, and brown rice syrup to be the best sweeteners, as they don’t weigh down the mayo. Really delicious. My non-vegan parents and friends all said it was delicious. Looking forward to working out any kinks since I know it will produce fab results. Hi! Perfect. It’s nice to be able to use aquafaba in it since I often boil chickpeas and always have some on hand. Sometimes wine is finished with animal products. I had the same issue but I have put it in a squeezy bottle and will use as a salad dressing instead. I used brown sugar instead of syrup and Canola oil instead of sunflower oil because that’s what I have at home. Great recipe. Still came out FABULOUS and tastes better than the $7 a jar mayo I had been buying. I didn’t eat sandwiches that much, but I loved to smother avocado sushi with chipotle mayo and dunk my homemade pizza in vegan … Let us know if you try it! Super cost effective and easy to do. So maybe different or more oil? I don’t like my mayo sweet. It just helps the overall flavor but if you prefer, leave it out! If you want it thicker, a pinch of xanthan gum will do the trick. This could definitely be one of the recipes I’d try! I tried agave, since I didn’t have stevia or brown rice syrup. Thanks so much! Thanks for sharing, Wendy! I really enjoyed this recipe and as you said…when using maple syrup it can be a bit runny,but it was perfect to my liking. I always feel like it’s more runny than what comes out of the can. A few warnings: it seems to double in size (so make sure you use the appropriate size container/bowl), and it took me forever to whip (using a hand-held electric mixer). The first time I made it (a week ago) it didn’t get this thick until I was almost at a cup. Bless you for the discovery! All that was left on the cookie sheet were little spots of a crusty film! Thanks so much for sharing! So I beat and beat the aquafaba until I got peaks. flax oil (only oil I tolerate, it made the flavor a little flax, but not too bad) Using an immersion blender, mix until combined. It does sound like maybe the oil was off? Made this today and I love it. I used organic unflavoured MCT oil for this recipe and added just a little more ACV and a drop of stevia in stead of the brown rice syrup, it turned out AMAZING. I make mine in a Ninja Kitchen system but have also done this with a regular blender and even a food processor. thx! I’m not a fan of sweet mayo, so I used only 1 tsp of rice syrup, a little extra mustard. My magic bullet was not as excited. I put the whole blender in the refrigerator and tried again once all the ingredients were cold and it was a totally different experience. And all the blending in the world didn’t help. Hi Teresa, so sorry to hear you had trouble with this one! My mayo-making non-vegan family is so amazed, my mom insisted on making a batch herself so she could learn!! So much so it’s not enjoyable, so I’d recommend using the other Recommended oil. No Oil!). I understand you have to pay the bills and I don’t mind clicking out of an ad or two, but damn. We’re so glad you enjoy it! I used that first unsuccessfully. Just added some fresh rosemary, thyme, maple syrup, agave nectar, mustard and pepper. This recipe requires just 5 minutes, 6 ingredients, and 1-bowl to prepare. So maybe the oil was too strong for the acid to shine through with the flavor. Let us know how it turns out! Did I not mix long enough? Will keep making it. I didn’t have mustard powder so I just used dijon mustard and I used honey instead of stevia because my daughter doesn’t like the taste. Next time, I will only use half as much honey because I don’t think it needed a whole tablespoon. I used this mayo to make vegan sauce hollandaise. Where can we get the recipes for the donuts and cookies in the video? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! About 2 weeks. Used it for egg salad and today will use for a vegan chic pea salad. And that's how we've arrived at today's recipe, this ultra creamy, perfectly tangy, healthy vegan mayo. Whoop! I had some leftover aquafaba, so out of curiosity I tried blending that and nothing happened. I have now made this several times in my Vitamix. 3/4 cup is often enough, I find the closer to 1 cup you get the harder it is to keep it immersed. Thank you so much for enabling my fledgling veganism! You and all your readers should come join in, if you’re not in the group already – Aquafaba (Vegan Meringue-Hits and Misses!). Hi Wenda, sorry to hear that was your experience! The recipe she used was in a cookbook she has so I found this one on the internet. Not necessarily. What is Aquafaba? I find it easier than a mixer. Thanks for your reply! Hi Kat! Canola tasted funny. Halfway through I added a 1/4 teaspoon of mustard just to be sure, as I worried that was the issue.