Aquafaba Mayo Recipe

Give this vegan mayo a try! With a yummy base of creamy cashews, tangy lemon juice, and olive oil, this recipe will please even the pickiest of palates.

| March 2019

egg-free-mayo
Getty Images/ValentynVolkov

Giving up eggs needn’t mean giving up mayo. “Aquafaba” is the term for the water (aqua) left over from cooking beans (faba), and it’s a brilliant egg replacer. A base of creamy cashews and aquafaba, with lemon juice and plenty of olive oil, makes a pretty fair approximation of the mayo spread you grew up eating on your sandwiches. It’s also good for potato salads and other dishes that call for mayonnaise.

Ingredients

  •  Blender
  • 1/4 cup (60 mL) raw cashews
  • Cold water
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) garlic powder
  • 1/4 cup (60 mL) aquafaba (see tips)
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 2 tsp (10 mL) Dijon mustard
  • 1/4 cup (60 mL) canola oil
  • 1/4 cup (60 mL) extra virgin olive oil

Directions

  1. Place cashews in a bowl and add enough cold water to cover. Soak for at least 6 hours or overnight. Drain well.
  2. In blender, combine cashews, salt, garlic powder, aquafaba, lemon juice and mustard; blend, starting on a low speed and increasing until cashews are smoothly puréed, scraping down the sides of the container as needed.
  3. Remove plug from lid and replace lid. Start on low speed, increase to high speed and blend for 4 minutes. At that point, start very slowly drizzling in canola oil in a thin stream. It should take a couple of minutes to incorporate it. Drizzle in olive oil the same way.
  4. Scrape mayo into an airtight container and refrigerate for up to 1 week. It will thicken more as it chills.

 Tips

  • When you cook chickpeas or use a can of chickpeas, save the aquafaba in 1/4-cup (60 mL) portions in the freezer for making this mayo.
  • If using aquafaba from canned chickpeas, purchase unsalted chickpeas or use half as much salt in the recipe.

Variations

  • Garlic Aïoli: Add a clove of crushed garlic at the end of step 3 and pulse to blend.
  • Red Pepper Aïoli: Add 1/2 roasted red pepper, drained, at the end of step 3 and pulse to blend.

vegan-meal-prep

More from Vegan Meal Prep: A 5 Week Plan with 125 Ready-to-Go Recipes


Excerpted from Vegan Meal Prep: A 5 Week Plan with 125 Ready-to-Go Recipes by Robin Asbell. Text copyright © 2019 Robin Asbell. Published by Robert Rose, Inc. Reproduced by arrangement with the Publisher. All rights reserved. Image is from Getty Images and does not appear in the book.








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