What is vegan mayo made of?
Most vegan mayo is an emulsion of oil plus an emulsifier (something that helps oil and water stay blended). In this recipe, the emulsifier is aquafaba (the liquid from a can of chickpeas), with Dijon mustard helping the whole thing stay creamy.
Can I make vegan mayo without aquafaba?
Yes. You can use unsweetened soy milk instead. Use 1/4 cup soy milk in place of the aquafaba.
Note: Brands vary, so you may need a little more or less oil to reach the thickness you want. Start with 3/4 cup oil, then add more as needed.
Tip: Soy milk emulsifies quickly, so start blending first, then add the oil in a slow stream. Once it thickens, you can pour a bit more confidently, but do not add it all at once.
Why is my vegan mayo runny?
Usually one of these is happening:
- The oil was added too fast, so the emulsion never fully formed.
- The ratio needs more oil.
- The mixture got warm (long blending time, warm ingredients, or a hot blender jar), which can thin it out.
Fix: With the blender running, drizzle in more oil 1 tablespoon at a time until it thickens. If it still will not catch, start with 2 tablespoons fresh aquafaba in a clean jar and slowly blend the runny mayo into it.
If it feels warm: Pop it in the fridge for 10 minutes, then re-blend to help it tighten back up.
Why does my vegan mayo taste bitter?
Bitter usually comes from extra virgin olive oil. It can turn harsh when blended at high speed. Use a neutral oil (avocado, canola, grapeseed, sunflower) for classic mayo flavor.
Is vegan mayo safe to eat raw?
Yes. There are no raw eggs here. Still, treat it like any homemade condiment: keep it refrigerated and use it within about a week.
Can I use this for potato salad and coleslaw?
Absolutely. It behaves like regular mayo and holds up well. I like adding a little extra vinegar or lemon for salads, since chilled dishes can mute flavor.
Why does my aquafaba mayo sometimes act different?
Aquafaba can vary a lot from can to can. Reduced-sodium chickpeas and very watery aquafaba can take a little longer to thicken. If yours looks thin like broth, you can either use a touch less aquafaba (a tablespoon or two) or plan on using the full cup of oil for a thicker result.
Any easy flavor variations?
Yes, and this is where it gets fun. Stir in sriracha, chipotle in adobo, curry powder, or a handful of chopped herbs. You can also add a little grated garlic for an aioli vibe, but start small because it gets louder as it sits.
