Easy Homemade Vegan Mayo With Aquafaba (Spicy + Regular) Recipe
By Peanut Palate
🔪Prep Time: 25 mins
3 tbsp aquafaba whipped
1 tbsp lemon juice
1 tsp apple cider vinegar
½ tsp chili garlic sauce
¼ tsp paprika
½ tsp lemon juice
1 tsp agave nectar
½ tsp pink salt
¾ cup grapeseed oil
1Using an electric hand mixer or a stand mixer, turn it to high and whip the chickpea liquid for about 10 minutes until it forms stiff white peaks (looks like whipped egg whites/meringue).
2Slowly drizzle in the oil while the mixer is going, as well as the rest of the ingredients one by one.
3It should form into a nice and thick mayonnaise consistency. This should take about 15 minutes.
4Once ready, use the mayonnaise in recipes, as a sandwich spread or wherever you normally use mayo. Enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.