Vegan mayo made with aquafaba


Aquafaba is this new vegan thing, that everyone is going crazy about. It is the water from the canned chickpeas, that if you beat long enough with a mixer it will turn into an airy and fluffy mix just like egg whites. It has no taste whatsoever and that is pretty amazing too. I decided to try it in a mayo recipe, partly because I didn`t believe it will work. But it did and the result was just as good as any other mayo. It`s lighter and runnier, but it gets firm when you store it in the fridge and it spreads beautifully on a bun šŸ™‚

Recipe adopted from here

INGREDIENTS enough for around 200 ml

  • 60 ml aquafaba
  • 1/2 tsp cream of tartar
  • 1 tsp mustard powder
  • 2 tbsp lemon juice
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp agave syrup
  • 180-200 ml vegetable oil


  1. In a large bowl mix aquafaba, cream of tartar, mustard powder, lemon juice, vinegar and agave. Mix for 30 seconds using hand mixer
  2. Start mixing on high speed and gradually add the oil on the slowest stream possible. Beat until white and fluffy or around 10 minutes.
  3. Store in the fridge


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