QUICK and EASY Homemade vegan mayonnaise recipe that will WOW your taste buds!
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- Опубликовано: 3 авг 2024
- Making your own homemade vegan mayo is surprisingly quick and easy. In this video, I'll show you how to do it with just a few simple ingredients. So why not give it a try? You might just be surprised at how delicious your homemade mayo turns out!
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TIMESTAMPS/CHAPTERS:
00:00 Introduction
00:11 What you'll need
00:50 The magic ingredient
01:57 The rest of the ingredients
03:33 Add ingredients to your jar
07:02 Blending your ingredients
08:44 What to do if your oil is not turning into mayo
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Get a FREE printable recipe card here: wikipamela.com/a-foolproof-method-for-homemade-vegan-mayo/
Mahalo for the recipe! I use the Redmond salt from Utah from the mines that have never seen plastics 🙂
Your ingredients proportions are different from other videos I watched and yours make much more sense to me. My first try was a failure so next will be using your recipe. Thanks!
Pamela I would replace the kosher salt with the Indian pink salt. I think that it is referred to as Kamala Namac. Probably spelled it wrong. This salt is also called Indian Black salt. It has a sulfur taste that is reminiscent of eggs. Vegans normally add it to a tofu scramble to make it taste like eggs. The salt would make your mayonnaise taste more eggy. Just a suggestion.
Kala Namak
Great video and great explanation of a potential problem. I literally walked away from my computer and into my kitchen. I'd just made hummus so I had aquafaba set aside. We have to switch from Helmann's mayo because if it has soy or Canola in it, it is automatically GMO and the label says it is made from a "bio-engineered source". We are NOT vegan, but I need a non gmo mayo. I must say that this mayo is light and delicious. I keep a jar of home made organic dry ranch mix in my cabinet. I immediately added 2 TB of the mix along with, sorry vegans, 1 TB powdered buttermilk to the jar of mayo. Oh my my, so delicious. Thank you for such a great video. You are a great teacher.
When i read that Hellman's is GMO, it was time to learn to make it from scratch. I used canola oil and it was delicious. Then i learned that canola oil has toxic properties. So i went from GMO mayo to toxic mayo. I am searching for the least harmful cooking oil now. Your additions sound very tasty, leaning to ranch dressing.
a 2 minute recipe in a 9.27 min video..great job lady!!
Thank you! That worked beautifully! ❤
Thank you!
Thank you, you just make my day.
Thanku so much GREATTTT.
You’ve made me so happy! Making this tomorrow! Thank you!!
This is on point!!!!! ✨ Thank you for sharing, just subscribed!!!!
Brilliant, thank you!
Made it and your recipe is SO delicious!🌟🌟🌟🌟🌟
Best vegan mayo recipe ever thank you
Thank you for sharing, just subscribed!!!! looks like a nice easy recipe. I've always been a bit leary about using my immersion blender in glass jars, but you made it look soooo easy!!!
Hi that was so quick ❤thanks
Thank you for the great recipe! Wonderful mayonnaise! 🙌🙏💖
This like an easy recipe. Thank you for sharing.
Thanks for watching!
I came to this video from the one you made 5 years ago. Just wanted to ask... how is it that you don't look one bit older 5 years later? Do you have some kind of secret face cream that you use? You look great! And oh yes, I'm looking forward to making the mayonnaise. It looks very simple to make which is always appreciated.
Aww, so sweet of you to say! I have to give all the credit for my skin to Paula's Choice products. I've been using them for about 25 years now and all her stuff is AMAZING! I cannot recommend them enough. Glad you like the recipe (I too am a total fan of simple and easy recipes). Let me know how it turns out!
Your mustard container (or any semi liquid condiment) won't squirt if you just keep the opening facing UP. If the opening is facing down on the counter, the air within will warm, expand, and create pressure. When you then open the cap, the product within squirts out due to the pressure inside. If the opening is facing UP, most/all product will flow downward and only air will flow out when opened.
I wish I could find a good oil-free vegan mayo recipe. I'm on an oil-free diet and really miss mayo.
RUclips your search and experiment.
Thanks for sharing this recipe. Just found your channel. Will be making this recipe soon. Can the recipe be done in a blender?
It hasn't worked for others in a blender. The process is different because you need to slowly drizzle in the oil.
Hi, this looks awesome. Thank you Do I absolutely need to add apple cider vinegar? Can I sub it with anything or just leave it out please? It would be wonderful if not, as I don't use any vinegar... 🙏🏼 ❤
What is acovado made from, usually we drain take out the juice out of the bean we rinse the bean before using
not sure what went wrong with mine, I used sunflower oil and it never thickened up even with more aquafaba , I think the aquafaba needs to be at room temp anyway it didnt help adding more from a fresh can , I'll give it another go when I use up this runny lot :)
I don't have an immersion blender. Can a food processor or something else be used?
I followed the recipe and instructions to a T and it was still kind of runny. I added the rest of the aqua faba and some mustard and still not very thick. I used avocado oil, maybe that is the issue. Next time i will try half the amount of oil. Thanks so much!
How long will it last if refrigerated?
How long does it last in the fridge
How long will this recipe last in the fridge please ?
Was wondering if aquafaba from dried cooked chickpeas will work instead of canned? TY
Aquafaba from beans cookedbat home should work too. If it doesn't, it may be that it has too much water/too liquidy (is that a word? 🤣). If that happens, just boil down your aquafaba and use less water when you make your beans next time.
@@Wikipamela Ty so much, will keep you posted
Hey y'all I'm just looking for a different vegan mayo recipes. But I did mess up my first two batches and they were watery. I tried adding more aquafaba and mustard still water. So just another suggestion. If your mayo turns out watery just switch from an emulsion blender to a regular blender. I also added a little chickpeas to it. Not much at all. I then blended high for like 30 seconds. Then switch too low for like another 30 seconds and then it automatically thickened. I got that idea from another RUclipsr except they added their oil last but of course my oil was already in it. I do think I used too much oil. Also Don't throw your watery mayo out add vinegar and dill, garlic to it and it becomes ranch. I guess if your mayo was not too watery. I did not have vinegar in my prior.
I normally heat the aquafaba so it reduces to a thicker consistency and use when it cools. This way is usually infallible. :)
I make my own Humus, can I use the water of the cooked humus as the aqua fava?
Yes.... water from home-cooked chickpeas is aquafaba. 😁
How long are these good for?
How long would this mayonnaise recipe last in the fridge.
I like this but I need to search for one with less oil or no oil
The base for traditional mayo is oil, but I know there are alternatives that use silken tofu. Try searching for a tofu mayo recipe. I don't have a video on my channel, but there are a lot that will come up on RUclips. 💜
@@Wikipamela yes I found some using cashews but I’m going to try them all( with a few tweaks of course 😊)
Cho mình xin công thức nhé bạn cảm ơn bạn
Hi, may I know how long can we store the homemade mayonnaise in the fridge without turning bad? Thanks.
It stays good for quite a while since there are no eggs. I always recommend the sniff test for this one. Personally, ours never gets a chance to go bad because we use it all up before it can
At least 5 days
not happening maybe got to do with hand mixer immersion quality?
Dijon is too strong. And I like dijon. Fail. Maybe I can use it as base for a salad dressing.
I tried another recipe afterward using silken tofu. Much more like plain mayo. Thanks.
Actually, I have seen canned kidney beans have a really clear thickish liquid with the beans. It seems despite their color kidney beans don't make red juice. Definitely don't use black beans.
Black mayo sounds cool!
@@videoettaceo8900 I'll try that
Can i use normal blender
The method for making it in a blender is completely different.... you need to very very slowly drizzle in the oil. And even then using a blender doesn't always work... it's pretty tricky. High speed blenders tend to have more success as do food processors.
A heart patient cannot use this recipe as we can have salt nor oil. Sorry. I'll have to look elsewhere but thank you for the information about being able to use any white bean oil. I always thought only chickpea was to be use.
If it doesn't turn into mayo, too much oil OR immersion blender is not at high speed.
What is the shelf life of this recipe in the fridge?
It lasts for quite a while. We always use it up before it goes bad.
@@Wikipamela thank you.
You didn't tell people how much aqua faba to use
Not to be rude, but if you guys would use gram, ml or litres, recipes would be much easier to follow. Nevertheless, thank you! I will try it out :)
The metric system is definitely easier! But the majority of my audience (and myself) is based in the US, which doesn't use the metric system. 🤷♀️
I attempted to make this using a blender and it was a failure
Have to drop oil in a blender or food processor
Drops by drops
I used a blender@@geelo6097
Aquafaba
Aquafaba is just the liquid that the beans were cooked in. So water, proteins from the beans, and any salt or spices the beans were cooked in. It's the proteins that give it its amazing properties.
Thanks for your quick reply. I made the vegan mayonnaise according your instruction. I love it but I don’t know where I miss it a little liquid I put the oil exactly the same measurement every thing measured carefully according to the instruction but still liquid other than than it tasty and good for vegan eaters
If it's not thick enough you can try adding more aquafaba. It should also thicken up once refridgerated.
This did not work with a 1/4 or 3/4 of oil it’s all liquid
Shake your mustard first.
IM oil free , Rather just eat pre made Mayo
Store bought mayo has just as much oil, so if you're oil free, you may want to avoid it too.
There are oil-free versions out there. They use cashews, or tofu.
This basically pure emulsified fat……..I don’t call this mayonnaise and I doubt it tastes like the real stuff
This is the ingredient list for Best Foods Real Mayonnaise: Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium edta (used to protect quality), natural flavors.
The recipe in the video swaps out the eggs for aquafaba and mustard to make it vegan since eggs in mayo serve as an emulsifyer as do aquafaba and mustard. So basically, "real mayonnaise" IS pure emulsified fat..... that's kinda the whole point of mayo. 🤣 If you're not vegan or plant based, then feel free to find another recipe or buy it from the store. This recipe is for people who want homemade and plant based.