Creamy and delicious mayonnaise made with the magic of Bean water. It’s simple, tasty and full of flavor just like the store-bought brands. Homemade Eggless Mayonnaise Recipe
It’s because my little one is highly sensitive and intolerant to eggs. He loves mayo but can’t eat the regular kind (one with eggs). It makes his throat itchy and he starts to choke. So, I chose to make a homemade eggless mayonnaise recipe which includes the most crucial question – can you make mayonnaise without eggs?
Yes! sure you can.
I searched and came across this fabulous recipe of eggless mayo that requires –
- no cooking Homemade Eggless Mayonnaise Recipe
- is completely vegan
- can be made in 5 minutes (if using a store-bought can)
- is thick and creamy just like the store-bought mayo.
But how is that possible?
Believe me. It is possible!!
I love mayo with eggs therefore I had to try this vegan version to believe it. And was amazed at the results. The best part – my little kiddo loves it!!
So, what’s the secret to this recipe – Aquafaba!!
Are you familiar with Aquafaba?
Some of us make it almost once every month- Chole/chickpeas. After boiling the chickpeas/chole – the thick cloudy- slimy liquid that floats on top is Aquafaba. It’s the liquid we usually discard while opening a can of chickpeas but that’s the actual ingredient.
Chickpea water absorbs protein from the chickpeas which helps create this thick consistency.
This gelatinous liquid, is a great substitute to eggs!
Yes you heard me right – a great substitute to eggs. Just like eggs, this liquid when whisked gives the same thick, foamy and airy texture. See pic below.
It’s a great leavening agent (one that incorporates gas bubbles into the batter) and a binding agent. That means you can use this in place of eggs? Yes, you can. At present, I do not have a cake/cookie recipe with aquafaba – but will publish it soon.
Now onto the recipe!
It’s a pretty straightforward recipe. I have used store bought chickpea can to make my aquafaba but you can make aquafaba at home too. Follow the instructions below to make homemade aquafaba.
Before you begin, make sure all the ingredients are at room temperature. I have made mayonnaise in 2 ways
- one using vegetable oil
- and other using olive oil.
A hand blender (immersion blender) or a whisk will work great for this recipe. Homemade Eggless Mayonnaise Recipe
The secret to a thick and creamy mayo!
Pour the oil slowly like a stream into the aquafaba while the immersion blender is still running. Keep whisking or blend for 6 minutes and soon, you will notice that aquafaba and oil combination will emulsify into a thick and creamy mayonnaise.
At this point, mayonnaise will be of thick dropping consistency. Chill in the refrigerator for an hour or so and it will become thick. Use as directed.
Feel free to play around with the ingredients. Add garlic powder, crushed black pepper, fresh dill or parsley to the mayo mix for extra flavor. No one can guess that this is egg free mayo – its full of flavor, creamy and delicious just like the regular one.
What to do with leftover chickpeas -try
If you happen to make it, please comment below and leave your feedback. You can also find me on social media. Be sure to tag @ruchiskitchen (one word) or #ruchiskitchen. I would love to see your creation!
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Homemade Eggless Mayonnaise Recipe
- 1/4 cup Aquafaba
- 1.5 tablespoon Lemon Juice or White wine vinegar
- 1 teaspoon Mustard powder or Dijon Mustard
- 3/4 teaspoon Salt
- 1/2 teaspoon Crushed black pepper - optional
- 3/4 - 1 cup Vegetable Oil (or olive oil)
STORE BOUGHT CHICKPEAS OR HOMEMADE
- Open the chickpeas can and drain.
- The thick liquid is aquafaba. Save the chickpeas for a chickpea salad - recipe on the blog.
- If you worried about preservatives in a chickpea can. Try making it at home. For homemade boiled chickpeas - Wash and soak chickpea overnight. In the morning, drain that water and wash the chickpeas again. Transfer soaked chickpeas to a pressure cooker and add enough water to cover it. Pressure cook for 6-8 whistles or until the chickpeas/chole are tender. Let the cooked chickpeas sit for and hour or more.
- Liquid will thicken and becomes cloudy. Your very own, homemade aquafaba is ready. Use as directed in the recipe.
- Measure ingredients.
- Add aquafaba to a mixing bowl.
- Pour in Lemon juice.
- Add salt and crushed pepper.
- Add mustard.
- Pour oil into the mix. Like it thick - add 3/4 cup oil but if you prefer a sauce-like consistency, add 1 cup oil.
- Use an immersion blender to blend the liquid mix.
- Aquafaba and oil combination will soon emulsify into a thick and creamy mayonnaise.
- At this point, mayonnaise will be of thick dropping consistency.
- Chill in the refrigerator for an hour or so and it will become thick. Use as directed.
- I made two mayonnaise - one with vegetable oil and another one with olive oil. Olive oil mayo tasted much stronger in flavor than the regular mayo. I would suggest doing 1/2 and 1/2 of both the oils. The one on the left is made with 3/4 cup oil, and it is thick and creamy just like store bought, but the one on the right is made with 1 cup oil has a sauce-like consistency. Choose the texture you prefer and add oil accordingly.
- Store it in an airtight container and its good for 2-3 weeks (only if it lasts that long).