Stop spending crazy amounts of money on overly expensive store-bought Vegan Mayonnaise; make your own at home in mere seconds with only 4 simple ingredients; This technique is so quick and easy and produces such a rich, thick and creamy mayonnaise, you'll adopt it as soon as you try it!
Add the aquafaba, Dijon mustard, vinegar, salt and pepper (if using) to your glass jar and then pour in the oil. Let the ingredients sit for a few seconds, just long enough for the oil and liquid to fully separate.
Insert your immersion blender and push it all the way down until it makes full contact with the bottom of the jar.
Set the speed to high if applicable, push the power button and let the blender do its job without moving it for about 20 seconds. Almost instantly, the transformation will start to happen: the oil will start to emulsify and turn into this thick and creamy white concoction, slowly climbing all the way to the top of the jar.
After about 20 seconds, the transformation should be pretty much complete, so you can start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
Your vegan mayonnaise is now ready to use; put the lid on and keep it in the refrigerator for up to a few weeks.
- About the oil: Be sure to use only neutral tasting oil such as avocado oil. Do not use olive oil, not even the light tasting kind: its texture changes once refrigerated and renders the cold mayonnaise kind of unpalatable.
- Aquafaba from canned chickpeas appears to be giving the best results, although the liquid from most any canned beans would work- This recipe will only work if you use the proper equipment and technique, as described.