This Vegan Mayo has a magical ingredient in it and, based off of my previous recipes this week, I bet you can guess what it is! That’s right, it turns out that aquafaba (chickpea liquid) makes a super creamy and rich mayo that’s totally egg free!
Aquafaba is amazing for mimicking both egg yolk and egg whites so I wasn’t surprised with the beautiful outcome at all. However, I was shocked at how spot on the flavors were!! It tastes just like the real thing!
Not only does this mayo have aquafaba in it, it also has chickpeas! I discovered that adding the chickpeas only makes the mayo creamier while giving it a huge protein boost!
It’s not close to a hummus consistency at all. It’s the perfect smooth, light and creamy spread to any sandwich or burger!
If you need burger ideas, try this, this or this!
Vegan Chickpea Mayo
This vegan mayo is creamy, light, tangy, protein pack and incredibly delicious! It also only takes 8 ingredients, a food processor and 10 minutes to make!
Ingredients:
• 1 can of chickpeas drained, (reserve 1/4 cup aquafaba and set aside)
• 1-3 tbsp lemon juice ( I like using a whole lemons worth of juice. Taste as you go and add more if you want it more tangy)
• 2 tsp dijon mustard
• 1/2 tsp cream of tartar
• 1/2 tsp garlic power
• 1/2 tsp apple cider vinegar
• 1/4 tsp mustard seed
• 3/4 cup oil (use grapeseed, canola, avocado, vegetable, etc for a neutral taste or use olive oil for a distinctive taste. I like the olive oil taste!)
Salt and pepper to taste
Instructions:
1. Place all of the ingredients (besides the oil) into a food processor and process until it’s reached a smooth, mayo-like consistency, about 10 minutes. Slowly pour oil into the processor throughout this 10 minutes. Adding it gradually helps the consistency.
2. Serve immediately and enjoy! Store leftovers in an airtight container in the refrigerator for up to a week. Although, it’s better eaten within a few days!
