Watch the *new and updated* version of this video here ruclips.net/video/vhYahPoRJKI/видео.html. This version has been updated with the latest information and tips, so make sure you check it out! Enjoy!
Holy moly! If I had known it was this simple, I'd have done it years ago and saved hundreds of dollars! I'm low-sodium, so I made it without the salt, and it tasted just fine.
Simple, easy, quick, the things i like seeing in instructional videos. Many tend to draw videos on with unnervingly unnecessary dialogues about life experiences, product placements or just useless information. This is how you make a video, thank you!
I've made this quite a few times now with the addition of some fresh garlic cloves into the blender. It's now my friend's favourite mayonnaise and tastes delicious. Thanks again.
Honestly i was very skeptical about how simple is this recipe. And most of the vegan recipes are good on the screen but awful on the taste when you actually make them. BUT this is amazing. Just amazing. I did it twice by the adjustment of salt amount. It really tastes like original and very very delicious. Thank you very much. Now you are on my list of favourite vegan cooks 😚😚🙏🏻🙏🏻💚
This is the one!!! The other version I tried came out passable, but it took 10 minutes of blending and slowly and carefully pouring the oil. Your way was dead simple and turned into mayo in literal seconds!!!! I couldnt’ believe it!! It tastes identical to Just Mayo which sadly no longer exists, and it’s significantly better that my other favorite, Hellman’s vegan mayo. I made a quick garlic paste out of maybe half a clove and added a tiny pinch of black salt and it’s PERFECT. I recently moved to the city and the vegan Hellman’s at my local grocer is over $10, and this recipe is leagues better and costs maybe $0.20 for a week’s supply. Amazing, I’m never looking back! THANK YOU!!!!
Just tried this and it is AWESOME! The first time it did not turn out. So I researched and found a good recipe for making aquafaba that is thicker or has more gel to it. Refrigerated the aquafaba and ta-da it worked! The recipe for making aquafaba is: 1 pound bag of dried chickpeas, washed and soaked for 8 hours. Put soaked chickpeas into an Instapot type pressure cooker and add 4 cups water. Cook 35 minutes on high pressure and cool In the pot without releasing the steam and pressure.
I just made this and it is delicious! I can't believe how thick this is and how easy it is to make with an immersion blender. Just used it on a vegan BLT yum, yum!
I think you're confused like I was at first. She picked up the aquafaba as she was saying "this is a vegan mayonnaise, so it doesn't use any egg. What it uses instead is aquafaba."
Thank you so much!! I tried multiple recipes and I wasted a lot of garbanzo cans and cups and cups of olive oil, with your method i made delicious mayonnaise the first time I tried
I also have wasted tons of oil trying different recipes. I was crossing my fingers with this one and still got soup. Did you use Emerson blender? I used magic bullet. Hoping if I get Emerson it will work.
Thank you!! My first success with vegan mayo!! I've tried a couple of times before and ended up with flavored oil lol it wouldn't thicken.. The aquafaba and the right blender made all the difference.
Thank you for this video!!! I tried THREE times before with a different recipe and all I ended up with was silky milk. This recipe is the BEST!!! No more store-bought mayo for me😁😁😁
I did this one. The third recipe I've tried and it still was soup. Maybe I need an emerson blender instead of magic bullet. Is that what you used as well?
This worked great! The texture is just like normal mayonnaise and the taste is very close too! Though, I would recommend less apple cider vinegar and lemon juice as the mayonnaise is a bit extra sour.
This recipe is outstanding ❤️❤️❤️but I’m not a vegan so I used eggs and Wow !!!! I’ll never buy store bought again especially with the food costs of today ! Thank you for your great content excellent job Mam 😋😋
I just made this and accidentally used 1 and a half TABLESPOONS of lemon juice. it didn't thicken at all - just stayed liquid and ended up don he sink. Don't do what I did!!
Hi Pamela, I was able to get mayo by added more oil than you recommended because it looks like you start with maybe a cup to a cup and a half of oil rather than 3/4 cup. Maybe what you meant was 3/4 of the size of jar you used.... Anyway, I had luck by adding more :)
If your mayo isn't coming together, here are some troubleshooting tips I gave below that may help you out: A couple of things could have happened.... 1) the aquafaba may not have been enough, so you can try adding more (some AF if better than others... thicker etc and so works better)... 2) it may have emulsified and then broken if it was mixed too long, in which case you can try mixing again by adding in more emulsifiers and oil and giving it another whirl with your stick blender.... 3) your stick blender may have been on the low setting (I've totally done this before) just turn it up to high and try again... 4) it may have just been tempermental. Try putting it into a food processor or blender, turning it on as high as it will go, and then sloooooowly drizzle in a bit of oil until it comes together.
Mine did not thicken enough at all. I kept adding oil but was worried about the amount of oil I was adding so I left as is. Taste good, just not thick.
I've found if the aquafaba is too watery it doesn't work so I reduce it on the stove top, cool and refrigerate and then use. It solves the problem. This is one of the best vegan classic mayonnaise recipes out there.
I've tried several times with aquafaba... for some reason, I get liquid. I even purchased a more powerful immersion blender and I still strike out. So, after striking out again tonight, I added an egg... presto... now it's mayo. I rarely eat meat... I've eliminated all dairy... so ... on occasion, one organic range free egg, I'm not gonna freak. I definitely won't eat all the mayo in one sitting so... I only need mayo for cole slaw and broccoli slaw and perhaps a fruit salad. Next time, I'll try boiling the aquafaba to make it thicker (I heard it could help).
If you try this recipe, I have read that adding a pinch of black salt (kala namak) makes it taste very close to the real thing because the salt has a very eggy taste and smell
What the sorcery was that?! How come most people drizzle oil in slowly but you just added the whole thing in the beginning and it works 5 times faster! Going to give this a try thank you!
The key is the immersion blender and capturing the egg yolk in the blender part. Basically the egg only has access to a small portion of the oil so it is very similar to adding oil slowly to the egg. Once it starts mixing, then you raise and lower the immersion blender to give the emulsion access to the rest of the oil. So, so, so much faster and easier.
HELP! can anyone advise why mine didn't thicken? I followed exactly, even the order things were added to the jar. It just stayed liquid. I have kept the liquid in the hope someone will message me with a fix! x
I bought high protein soy milk (5gr at 100gr.). I opened it and made a perfect vegan mayo. The rest soy milk I separated it into portions and put it in -18 Celsius. When unfreezed a portion of soy milk to make another vegan mayo, it never thickened!!! What s wrong with this chemistry??? Does anyone knows???
Freezing soy milk denatures the proteins so they will behave differently than unfrozen proteins as their structure has changed. What recipe were you using? Usually soy based mayo uses tofu not soy milk.
Aquafaba is the liquid in a can of chickpeas! I usually freeze my aquafaba in 3 tablespoon portions using silicone baking cups so that I always have some available when I want to make mayo.
WikiPamela oh that’s awesome. What a simple and easy recipe!! Thank you :) it’s such a coincidence too because I was literally just wondering how I can make a vegan mayo and I come on to my subscriptions and here’s your video lol! Thank you 😊
It's aquafaba. You can open a can of chickpeas and drain off the juice from the can or you can make them from any white legume or raw chickpeas. (www.youtube.com/watch?v=kExpx...). You also can add 1/4 tsp of black salt to get the egg taste and smell.
Technically, you can use the liquid from any legume. Chickpeas have become the default aquafaba. One is that the liquid from cooked chickpeas is clear with a yellow tinge. It looks very similar to egg whites, and does turn white when whipped. Chickpea liquid also tends to be relatively reliable in thickness. If you ever make Black Bean Burgers or only have Black Beans you can just use a little of the leftover black bean liquid as a binder if color isn’t an issue, then there is no reason to open a whole can of chickpeas.
This was amazing process. I used organic coconut cooking oil unflavored. The taste was great, but the texture seems a bit oily, so perhaps the oil that I used wasn't as light as say grape might be. Advice?
Mayo does tend to be oily since it's mostly oil. As long as the oil you used was liquid even at cooler room temps (I know coconut oil goes solid unless it's processed not to). So, maybe that was the issue? I'm glad you liked the taste!
Thank you for posting this recipe. Will it work if I use a nutribullet or even a regular blender? And what if I use canola oil? What are your thoughts? Thank you so much. And please help #SaveSoil Ty
Honestly, every time I make this, it has a slightly different texture. But it always tastes amazing. As long as it spreads like mayo and tastes like mayo.... it's all good in my book. 😊
A couple of things could have happened.... 1) the aquafaba may not have been enough, so you can try adding more (some AF if better than others... thicker etc and so works better)... 2) it may have emulsified and then broken if it was mixed too long, in which case you can try mixing again by adding in more emulsifiers and oil and giving it another whirl with your stick blender.... 3) your stick blender may have been on the low setting (I've totally done this before) just turn it up to high and try again... 4) it may have just been tempermental. Try putting it into a food processor or blender, turning it on as high as it will go, and then sloooooowly drizzle in a bit of oil until it comes together. Hope one of those works for you!
@@Wikipamela thanks for the tips! Could you pin that answer to the top, please? (I tried again, still did not work, tried the high speed blender, no result, it's frustrating actually...)
thanks i tried twice with your recipe didn't work THIS IS WHAT WORKED FOR ME : 200ml of oil , 8 tblespoons of aquafaba, - a splash of white vinegar , i started my stick blender on medium and i moved it a tiny bit after a couple of pulses up and down - when i tried other times it was on 'turbo' and it turns to white 'milk' almost . so thats what worked for me + dont over mix it! mine turned out slighlty less thick than mayo i might try 1 tblespoon less next time or maybe more oil i like it a bit thicker
Aquafaba is the liquid from a can of chickpeas. I'm not sure if an egg replacer would work, but it's worth trying. If you try it, let me know how it turns out!
Yes! With honey mustard it wouldn't be vegan anymore, but if you don't mind that it will work just fine. And then just drizzle the oil into the blender slowly to allow it to emulsify.
Any wide mouth mason jar will work. I used a 2 cup jar and the recipe makes about 1 cup. Also, sorry... I don't have a written recipe. I haven't had the time yet to restart the blog to put up written recipes.
@@angeliquesabbatini5205 I'm honestly not sure how long.... ours has never lasted long enough to go bad lol. Given the ingredients though, I would guess that it would stay good for quite a while. Your nose will tell you if it's gone bad.
Check out my reply to Froan below. There's a couple of things it could be. I give a couple of ways to try and fix it in my response there. Hopefully you can salvage it! It's happened to me too!
Help! I went out and bought a cordless kitchenaid blender but it seems as if the attachment must be incorrect. It's not coming together . Is the shape of the attachment important? This cordless blender is plenty powerful, but just not getting thick. I'm gonna call Kitchenaid tomorrow.($86).ps, the taste of this seems perfect. I did your exact ingredients, but my af was from 365 chickpeas.(used same brand to make eggnog w no problem, so I dont get why its not coming together. :(
Aquafaba from the 365 brand should work no problem. As for the immersion blender, make sure you're using the blender attachment not the whisk attachment, and also make sure that if it's a variable speed immersion blender that its on the highest speed (I've made that mistake before and my mayo didn't emulsify). Hope that helps!
@@Wikipamela tnx for ur super quick reply. I'm using the blender attachment. It's so powerful its pulling/sucking the blender to the bottom. I'll keep u posted.
Kitchenaid chat is not helping. What's the model of your corded blender? I'm still thinking the design of the attachment might be the issue. The power seems plenty.
@@Wikipamela thank you so much! I made it and this mayonnaise is DELICIOUS 🤤 even my kids love it. I thought by going vegan i would never have mayonnaise again thank you so so much.
The mustard helps to emulsify the mayo, but the aquafaba is also an emulsifier. So you can definitely try it without the mustard and see if it works. I have a feeling with the amount of aquafaba in the recipe that it would work just fine.
You can try... not only is it part of the traditional "mayo" taste, but it's also an emulsifier. So if you leave it out and find that your mayo isn't coming together, that may be the culprit. You can either add the mustard back in, or increase the amount of aquafaba.
@@frcaclp9697 check out the pinned post above for some trouble shooting tips. Hopefully one of them helps! Even I have had a few times where my mayo didn't some together.
@@Wikipamela (I'm eating it right now and it's so good!) I've read the pinned post and I think next time I'm gonna do it with the normal blender (I don't remember the name in English)
About a week or so. Vegan items tend to last longer, so use the smell test. To be honest, this is so delish that my family goes through it fast enough that it doesn't have time to go bad. 🤣
I honestly don't know since I am not a raw vegan. But I do believe that they only eat foods as they come naturally without any processing, and oil is considered a highly processed food (olives being the whole food).
This was so good.. and the I wanted to make a second batch... and it failed. I am so sad. The second batch was runny and did not Come together i dont know what went wrong
That has happened to me before too! Try putting in a bit more aquafaba or mustard (both are emulsifiers). Also check to make sure your immersion blender is on high speed (if it has more than one setting... that was my mistake once). You can also try the drizzle method in a food processor or high speed blender (add extra emulsifiers and all ingredients to blender/processor... start your processor... then slowly drizzle in just a bit more oil until it all comes together). I hope this helps!
As long as it's not honey mustard I think it would be fine for a 9 month old. (Unless there's something else I'm completely overlooking) The mustard helps with the emulsification as well as the taste.
Watch the *new and updated* version of this video here ruclips.net/video/vhYahPoRJKI/видео.html. This version has been updated with the latest information and tips, so make sure you check it out! Enjoy!
YOU'RE SO AWESOME!!!! I tried it and BAM!!! It works and could not tell the difference from real mayo VS this one. WOW..WOW...WOW
Holy moly! If I had known it was this simple, I'd have done it years ago and saved hundreds of dollars! I'm low-sodium, so I made it without the salt, and it tasted just fine.
Simple, easy, quick, the things i like seeing in instructional videos. Many tend to draw videos on with unnervingly unnecessary dialogues about life experiences, product placements or just useless information. This is how you make a video, thank you!
I've made this quite a few times now with the addition of some fresh garlic cloves into the blender. It's now my friend's favourite mayonnaise and tastes delicious. Thanks again.
Honestly i was very skeptical about how simple is this recipe. And most of the vegan recipes are good on the screen but awful on the taste when you actually make them. BUT this is amazing. Just amazing. I did it twice by the adjustment of salt amount. It really tastes like original and very very delicious. Thank you very much. Now you are on my list of favourite vegan cooks 😚😚🙏🏻🙏🏻💚
This is the one!!! The other version I tried came out passable, but it took 10 minutes of blending and slowly and carefully pouring the oil. Your way was dead simple and turned into mayo in literal seconds!!!! I couldnt’ believe it!! It tastes identical to Just Mayo which sadly no longer exists, and it’s significantly better that my other favorite, Hellman’s vegan mayo. I made a quick garlic paste out of maybe half a clove and added a tiny pinch of black salt and it’s PERFECT. I recently moved to the city and the vegan Hellman’s at my local grocer is over $10, and this recipe is leagues better and costs maybe $0.20 for a week’s supply. Amazing, I’m never looking back! THANK YOU!!!!
Yay! So glad you're loving this recipe! Adding garlic is a brilliant idea, I'll have to do that next time I make a batch.
Thank you so much. My daughter is allergic to mayonnaise but loves coleslaw. I am going to try this for her!!
Just tried this and it is AWESOME! The first time it did not turn out. So I researched and found a good recipe for making aquafaba that is thicker or has more gel to it. Refrigerated the aquafaba and ta-da it worked! The recipe for making aquafaba is: 1 pound bag of dried chickpeas, washed and soaked for 8 hours. Put soaked chickpeas into an Instapot type pressure cooker and add 4 cups water. Cook 35 minutes on high pressure and cool In the pot without releasing the steam and pressure.
Nice, she taught me how to use my immersion blender.
It worked! This is the easiest and most effective method I have tried. Thank you so much!!!!
After more than 4 years you're still helping people make mayo without egg. Can't wait to make potato salad and coleslaw with this mayo!
I just made this and it is delicious! I can't believe how thick this is and how easy it is to make with an immersion blender. Just used it on a vegan BLT yum, yum!
Amazing recipe , so easy to make.
Delicious, my vegan daughter is so happy.
THANK YOU!
I think you're confused like I was at first. She picked up the aquafaba as she was saying "this is a vegan mayonnaise, so it doesn't use any egg. What it uses instead is aquafaba."
Thank you so much!! I tried multiple recipes and I wasted a lot of garbanzo cans and cups and cups of olive oil, with your method i made delicious mayonnaise the first time I tried
I also have wasted tons of oil trying different recipes. I was crossing my fingers with this one and still got soup. Did you use Emerson blender? I used magic bullet. Hoping if I get Emerson it will work.
I cant believe how attainable all the ingredients are! Nothing fancy!!
Thanks for the recipe. I used avocado oil, worked out well. Taste good!
I just made this. accidentally I added 3 Tbsp of lemon juice but still a great recipe! Thank you for sharing it, it for sure my #1 mayo.
Thank you!! My first success with vegan mayo!! I've tried a couple of times before and ended up with flavored oil lol it wouldn't thicken.. The aquafaba and the right blender made all the difference.
i just had a fail with this. i used chick pea aquafaba - a cheap brand - might this be an issue? It shouldnt be, right?
Thank you for this video!!! I tried THREE times before with a different recipe and all I ended up with was silky milk. This recipe is the BEST!!! No more store-bought mayo for me😁😁😁
I did this one. The third recipe I've tried and it still was soup. Maybe I need an emerson blender instead of magic bullet. Is that what you used as well?
This worked great! The texture is just like normal mayonnaise and the taste is very close too! Though, I would recommend less apple cider vinegar and lemon juice as the mayonnaise is a bit extra sour.
I wouldn't as for me it imparts flavour and cuts an oily taste. :)
Omg !!! I made it & its amazing 👏 love the flavour, better than any shop bought vegan mayo, thankyou. This will save me a small fortune 😊👍
Great recipe! Can't wait to try. This looks the easiest of all the vegan mayo recipes I've seen. Will make the vegan chickpea salad with this. 🌱
A-M-A-Z-I-N-G. I had success pulsing/blending in my nutribullet as well.
I used a little less oil and mixed up some extra virgin olive oil into the mix. It was great, naughty but nice! Thank you.
Thank you ….worked a treat!!
I really liked your technique. Thank you for the demonstration.
Omg! I’m going to make this today..
That was unbelievably easy!! Woah!
🤗
This recipe is outstanding ❤️❤️❤️but I’m not a vegan so I used eggs and Wow !!!! I’ll never buy store bought again especially with the food costs of today ! Thank you for your great content excellent job Mam 😋😋
Perfect! Thanks so much!
Well eye be gah dam! It taste just like mayo,if not better! Girl,you did that! 👏 👏 👏
Thank you 🙏 Finally a method that worked! All the other ones I tried ended up like salad dressing!
I just made this and accidentally used 1 and a half TABLESPOONS of lemon juice. it didn't thicken at all - just stayed liquid and ended up don he sink. Don't do what I did!!
Hi Pamela, I was able to get mayo by added more oil than you recommended because it looks like you start with maybe a cup to a cup and a half of oil rather than 3/4 cup. Maybe what you meant was 3/4 of the size of jar you used.... Anyway, I had luck by adding more :)
Love from Brazil! 😍🥰😘
If your mayo isn't coming together, here are some troubleshooting tips I gave below that may help you out:
A couple of things could have happened.... 1) the aquafaba may not have been enough, so you can try adding more (some AF if better than others... thicker etc and so works better)... 2) it may have emulsified and then broken if it was mixed too long, in which case you can try mixing again by adding in more emulsifiers and oil and giving it another whirl with your stick blender.... 3) your stick blender may have been on the low setting (I've totally done this before) just turn it up to high and try again... 4) it may have just been tempermental. Try putting it into a food processor or blender, turning it on as high as it will go, and then sloooooowly drizzle in a bit of oil until it comes together.
Mine did not thicken enough at all. I kept adding oil but was worried about the amount of oil I was adding so I left as is. Taste good, just not thick.
Thank you, I will attempt it again tomorrow to my refrigerated failure. I was for some reason thinking I needed to pulse on low.
I've found if the aquafaba is too watery it doesn't work so I reduce it on the stove top, cool and refrigerate and then use. It solves the problem. This is one of the best vegan classic mayonnaise recipes out there.
Awesome dope recipe
Very much appreciated 😊
so excited to try this!! quick question, did you use chickpea aquafaba or something like pinto bean aquafaba?
I used chickpea aquafaba.
How long does it last in the fridge?
Amazing can’t wait to try!! Makes you wonder why they’re charging upwards of 10 bucks for a jar at the store 🤨
Thank you so much for this ❤
Thank you
You're welcome!
Thank you soo much truly taste like Mayo God Bless You
“Why would you buy store bought Mayo”
Uses store bought Mayo in recipe
🤣🤣🤣🤣
Thx for this though, gonna try
I've tried several times with aquafaba... for some reason, I get liquid. I even purchased a more powerful immersion blender and I still strike out. So, after striking out again tonight, I added an egg... presto... now it's mayo. I rarely eat meat... I've eliminated all dairy... so ... on occasion, one organic range free egg, I'm not gonna freak. I definitely won't eat all the mayo in one sitting so... I only need mayo for cole slaw and broccoli slaw and perhaps a fruit salad. Next time, I'll try boiling the aquafaba to make it thicker (I heard it could help).
You should try silken tofu method too
@@davidcarias4407 Can you recommend a good recipe for or a link to one? I'd be most grateful. Thanks!
@@bamatina777 I personally haven't tried one yet but this one looks good: ruclips.net/video/uBeONp-cY-U/видео.html
If you try this recipe, I have read that adding a pinch of black salt (kala namak) makes it taste very close to the real thing because the salt has a very eggy taste and smell
3/4 oil
1/4 tsp salt
1/4 tsp mustard
1 1/2 tsp lemon juice
1 tsp ACV
3 tbsp of aquafaba
So simple, So delicious, So nutritious!
What the sorcery was that?! How come most people drizzle oil in slowly but you just added the whole thing in the beginning and it works 5 times faster! Going to give this a try thank you!
The key is the immersion blender and capturing the egg yolk in the blender part. Basically the egg only has access to a small portion of the oil so it is very similar to adding oil slowly to the egg. Once it starts mixing, then you raise and lower the immersion blender to give the emulsion access to the rest of the oil.
So, so, so much faster and easier.
Can you post the receipt, please
Wow you are genius, thanks for shaing
Thank you for sharing your video with us. What is the shelf life? Thanks.
I would say about a week or so, but I always use the smell test since vegan items tend to not spoil as quick.
Thank you!
HELP! can anyone advise why mine didn't thicken? I followed exactly, even the order things were added to the jar. It just stayed liquid. I have kept the liquid in the hope someone will message me with a fix! x
I bought high protein soy milk (5gr at 100gr.). I opened it and made a perfect vegan mayo. The rest soy milk I separated it into portions and put it in -18 Celsius. When unfreezed a portion of soy milk to make another vegan mayo, it never thickened!!! What s wrong with this chemistry??? Does anyone knows???
Freezing soy milk denatures the proteins so they will behave differently than unfrozen proteins as their structure has changed. What recipe were you using? Usually soy based mayo uses tofu not soy milk.
Where can I find aqaufaba?? (Spelling?)
Aquafaba is the liquid in a can of chickpeas! I usually freeze my aquafaba in 3 tablespoon portions using silicone baking cups so that I always have some available when I want to make mayo.
WikiPamela oh that’s awesome. What a simple and easy recipe!! Thank you :) it’s such a coincidence too because I was literally just wondering how I can make a vegan mayo and I come on to my subscriptions and here’s your video lol! Thank you 😊
Korrine Petersen awesome! How serendipitous!
It's aquafaba. You can open a can of chickpeas and drain off the juice from the can or you can make them from any white legume or raw chickpeas. (www.youtube.com/watch?v=kExpx...). You also can add 1/4 tsp of black salt to get the egg taste and smell.
Technically, you can use the liquid from any legume. Chickpeas have become the default aquafaba. One is that the liquid from cooked chickpeas is clear with a yellow tinge. It looks very similar to egg whites, and does turn white when whipped. Chickpea liquid also tends to be relatively reliable in thickness.
If you ever make Black Bean Burgers or only have Black Beans you can just use a little of the leftover black bean liquid as a binder if color isn’t an issue, then there is no reason to open a whole can of chickpeas.
God bless you and all
This was amazing process. I used organic coconut cooking oil unflavored. The taste was great, but the texture seems a bit oily, so perhaps the oil that I used wasn't as light as say grape might be. Advice?
Mayo does tend to be oily since it's mostly oil. As long as the oil you used was liquid even at cooler room temps (I know coconut oil goes solid unless it's processed not to). So, maybe that was the issue? I'm glad you liked the taste!
Thank you for posting this recipe. Will it work if I use a nutribullet or even a regular blender? And what if I use canola oil? What are your thoughts? Thank you so much. And please help #SaveSoil Ty
How long does it last?
Awesome!
Do I need to bring the aquafaba to the boil 1st? Or is it OK to use straight from the can.
You can use it straight from the can.
I just made this and it wasn’t as fluffy as regular mayo. Is that okay?
Honestly, every time I make this, it has a slightly different texture. But it always tastes amazing. As long as it spreads like mayo and tastes like mayo.... it's all good in my book. 😊
I tried it. It stayed liquid. What can I do? It's white though
A couple of things could have happened.... 1) the aquafaba may not have been enough, so you can try adding more (some AF if better than others... thicker etc and so works better)... 2) it may have emulsified and then broken if it was mixed too long, in which case you can try mixing again by adding in more emulsifiers and oil and giving it another whirl with your stick blender.... 3) your stick blender may have been on the low setting (I've totally done this before) just turn it up to high and try again... 4) it may have just been tempermental. Try putting it into a food processor or blender, turning it on as high as it will go, and then sloooooowly drizzle in a bit of oil until it comes together. Hope one of those works for you!
@@Wikipamela thanks! I am sure this will help.
Same problem by me....I've used chickpea AF and extra virgin olive oil and the rest of the ingredients but it stayed liquid :(
Same for me my aqzafaba was in the fridge for a few days maybe I'll try with fresh
@@Wikipamela thanks for the tips!
Could you pin that answer to the top, please?
(I tried again, still did not work, tried the high speed blender, no result, it's frustrating actually...)
thanks i tried twice with your recipe didn't work THIS IS WHAT WORKED FOR ME : 200ml of oil , 8 tblespoons of aquafaba, - a splash of white vinegar , i started my stick blender on medium and i moved it a tiny bit after a couple of pulses up and down - when i tried other times it was on 'turbo' and it turns to white 'milk' almost . so thats what worked for me + dont over mix it! mine turned out slighlty less thick than mayo i might try 1 tblespoon less next time or maybe more oil i like it a bit thicker
Nice, sucks to be allergic to eggs😩
Can you make it with a normal blender?
You can, but instead of putting everything in at once, leave the oil out and slowly drizzle it in while the blender is running.
@@Wikipamela thanks so much!
I used exactly the measurements
In my is just liquid.
3/4 of cup of olive oil ☹️
I use avocado oil, will that work?
Avocado oil will totally work!
Is aquafaba the same as Bob's red Mill egg replacer
Aquafaba is the liquid from a can of chickpeas. I'm not sure if an egg replacer would work, but it's worth trying. If you try it, let me know how it turns out!
Egg replacer powder will work as well.
Would honey mustered and a blender work?
Yes! With honey mustard it wouldn't be vegan anymore, but if you don't mind that it will work just fine. And then just drizzle the oil into the blender slowly to allow it to emulsify.
It always makes me nervous when people bang metal objects against the glass jar!
Hello, what can I do if I have no mustard. Will it still work without the mustard? What I can replace the mustard with?
The mustard is an emulsifier. I'm not sure it would work without it.
WikiPamela thank you
Can we use regular mustard
Regular mustard should work, but may change the flavor a bit.
Isn’t there mayonnaise/egg in dijon mustard?!
Can this be frozen if made in bulk? Thanks!
I don't think this will freeze well though I've never tried. It does last quite a while in the fridge though since there are no eggs.
also, how long does it last before it goes bad?
It will last at least a week in the fridge if not longer. I always use the sniff test.
Thank you, thank you, thank you! This was perfect! 😊
Just tried this. I thought I followed your recipe to the T. Yours looks like Mayo but mine although it tastes good did not thicken up at all. Ughh.
what size jar? how much does it make and how long does it keep?
oh and is there a printed version of the recipe please?
Any wide mouth mason jar will work. I used a 2 cup jar and the recipe makes about 1 cup. Also, sorry... I don't have a written recipe. I haven't had the time yet to restart the blog to put up written recipes.
Good recipe but need to explain how to make the aquavaba.
It's the liquid from cooking beans. See 2:15 in the video. Any bean liquid will work. Just open a can of beans and use the liquid.
Hi there just joined, can you freeze the aquafaba, if u portion it out
Absolutely! It freezes very well.
@@Wikipamela thanks Pamela for replying so quickly. I love mayo but not to keen on raw eggs
One more question sorry, how long can mayo stay in fridge for please
@@angeliquesabbatini5205 I'm honestly not sure how long.... ours has never lasted long enough to go bad lol. Given the ingredients though, I would guess that it would stay good for quite a while. Your nose will tell you if it's gone bad.
@@Wikipamela thanks 🤗
Help! I tryed that once, and it went amazingly well. Re-did it today, and the mayo stayerd liquid.Any tip?
Check out my reply to Froan below. There's a couple of things it could be. I give a couple of ways to try and fix it in my response there. Hopefully you can salvage it! It's happened to me too!
Help! I went out and bought a cordless kitchenaid blender but it seems as if the attachment must be incorrect. It's not coming together . Is the shape of the attachment important? This cordless blender is plenty powerful, but just not getting thick. I'm gonna call Kitchenaid tomorrow.($86).ps, the taste of this seems perfect. I did your exact ingredients, but my af was from 365 chickpeas.(used same brand to make eggnog w no problem, so I dont get why its not coming together. :(
Aquafaba from the 365 brand should work no problem. As for the immersion blender, make sure you're using the blender attachment not the whisk attachment, and also make sure that if it's a variable speed immersion blender that its on the highest speed (I've made that mistake before and my mayo didn't emulsify). Hope that helps!
@@Wikipamela tnx for ur super quick reply. I'm using the blender attachment. It's so powerful its pulling/sucking the blender to the bottom. I'll keep u posted.
Kitchenaid chat is not helping.
What's the model of your corded blender? I'm still thinking the design of the attachment might be the issue. The power seems plenty.
This is the model I have amzn.to/2FWuugR #amazoninfluencer
@@Wikipamela thanks
Doesn’t Dijon mustard contain egg?
No, dijon mustard is completely vegan. It's mayo that usually contains egg.
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Where do you get the aquafaba?
Aquafaba is the liquid inside the can of beans.
@@Wikipamela thank you so much! I made it and this mayonnaise is DELICIOUS 🤤 even my kids love it. I thought by going vegan i would never have mayonnaise again thank you so so much.
Can you leave out the mustard?
The mustard helps to emulsify the mayo, but the aquafaba is also an emulsifier. So you can definitely try it without the mustard and see if it works. I have a feeling with the amount of aquafaba in the recipe that it would work just fine.
@@Wikipamela , it worked without it!
Awesome! Thanks for coming back and letting me know that it worked!
I attempted and failed.. it’s watery *sigh*
this vid gets a like and a subscription
Hi! Can i avoid the mustard?
You can try... not only is it part of the traditional "mayo" taste, but it's also an emulsifier. So if you leave it out and find that your mayo isn't coming together, that may be the culprit. You can either add the mustard back in, or increase the amount of aquafaba.
@@Wikipamela ok, thank you very much!
@@Wikipamela hi! My mayo was too liquid :( I even added more acquafaba and mustard but it didn't help! What could I have done wrong?
@@frcaclp9697 check out the pinned post above for some trouble shooting tips. Hopefully one of them helps! Even I have had a few times where my mayo didn't some together.
@@Wikipamela (I'm eating it right now and it's so good!) I've read the pinned post and I think next time I'm gonna do it with the normal blender (I don't remember the name in English)
How long does it last?
About a week or so. Vegan items tend to last longer, so use the smell test. To be honest, this is so delish that my family goes through it fast enough that it doesn't have time to go bad. 🤣
😂😂😂😂
I don't understand why you're making mayo with mayo....?
The recipe to make the mayo doesn't call for any mayo.... the secret ingredient is aquafaba.
to me, follow your heart veganaise tastes better then the kewpie mayo, dukes is a hard bet to follow
can this recipe be canned?
I know nothing of canning, so I honestly couldn't tell you.
Is this considered Raw Vegan????
I honestly don't know since I am not a raw vegan. But I do believe that they only eat foods as they come naturally without any processing, and oil is considered a highly processed food (olives being the whole food).
This was so good.. and the I wanted to make a second batch... and it failed. I am so sad. The second batch was runny and did not Come together i dont know what went wrong
That has happened to me before too! Try putting in a bit more aquafaba or mustard (both are emulsifiers). Also check to make sure your immersion blender is on high speed (if it has more than one setting... that was my mistake once). You can also try the drizzle method in a food processor or high speed blender (add extra emulsifiers and all ingredients to blender/processor... start your processor... then slowly drizzle in just a bit more oil until it all comes together). I hope this helps!
Is it ok if i dont add mustard bécause i want to make thix for 9months baby
As long as it's not honey mustard I think it would be fine for a 9 month old. (Unless there's something else I'm completely overlooking) The mustard helps with the emulsification as well as the taste.