Mayonnaise. Such a versatile ingredient and it’s an accompaniment for most meals. Chips, burgers, sandwiches, salads and other meals that can be dipped are always teamed up with a giant blob of white sauce. Finding a vegan mayonnaise we liked proved difficult until I learned how to make my own and it only takes 10 seconds! Here’s our homemade vegan mayonnaise recipe.
Homemade Vegan Mayonnaise
Making your own vegan mayonnaise takes minutes and it tastes just like the egg version, so if you liked that then you should love this. So far we’ve had it with chips, wedges, burgers and veggie fingers but remember, it is mostly fat so it’s not something you should be eating every day. I’ve also played around with adding additional ingredients to this vegan mayonnaise such as crushed black peppercorns (great on a burger), ketchup for a Marie-rose/Thousand Island dressing, garlic and even dill.
One thing you are going to need for this recipe is a something that can mix the ingredients together quickly, such as a hand blender, food processor or a stand blender. You’ll need something that can get air into the mixture which helps emulsify it and makes it white, creamy and perfect.
Depending on what ingredients you buy, this should cost about 40p to make. However, the chickpea water isn’t costed in as this is a waste product for most people. A store-bought jar with the quality that this has would normally cost you a couple of quid.
You can grab a printable version of this recipe if you scroll down, in case you want to save it for later or add it to your recipe folder.
Homemade Vegan Mayonnaise – Recipe
The recipe can be shared or printed for a later date, please feel free to use it. Let me know what you think.
- 3 tbsp Chickpea Water (Aquafaba)
- 2 tsp Dijon Mustard
- 3/4 tsp Salt
- 2 tbsp White Wine Vinegar
- 250ml Vegetable Oil
- 1 tbsp Extra Virgin Olive Oil
- Throw all of the ingredients into a bowl or mixing container and blitz. Within 10 seconds (or so) you'll have a glorious bowl of mayonnaise ready to throw all over your chips.
I spoon my mayonnaise into an old jar and store it in the fridge. You get around 350mls from this recipe, which should work out at around 111 calories per tablespoon.
Nutrition InformationYield 20 Serving Size 1 tbsp
Amount Per Serving Calories 111 Total Fat 12g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 11g Cholesterol 0mg Sodium 101mg Carbohydrates 0g Fiber 0g Sugar 0g Protein 0g