Are you ready to elevate your culinary game with a creamy, dreamy condiment that’s not only delicious but also completely vegan and gluten-free? Say goodbye to store-bought mayo packed with preservatives and hello to your new favorite kitchen staple: Vegan GF Nut Free Mayo! In just 5 minutes, you can whip up a luscious, homemade mayo that’s perfect for sandwiches, salads, and dips. Trust us, once you try this easy recipe, you’ll wonder how you ever lived without it!
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1/2 cup aquafaba (chickpea brine)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 cup neutral oil (e.g. sunflower or canola)
Instructions
- Carefully drain the liquid from a can of chickpeas to collect 1/2 cup of aquafaba, ensuring no solid chickpeas are included.
- Pour the aquafaba into a tall, narrow container that will work well with an immersion blender or stand blender.
- Add apple cider vinegar, Dijon mustard, and salt to the aquafaba. Whisk briefly to combine all ingredients.
- Use an immersion blender or stand blender, start blending the aquafaba mixture on low speed to incorporate ingredients.
- While blending continuously, very slowly drizzle the neutral oil into the mixture in a thin, steady stream. This process is crucial for emulsification.
- Continue blending and adding oil gradually until the mixture thickens and becomes creamy, resembling traditional mayonnaise in texture and color.
- Stop blending once the desired consistency is achieved, typically after 2-3 minutes of continuous blending.
- Taste and adjust seasoning if needed, adding more salt or vinegar to enhance flavor.
- Transfer the mayo to a clean, airtight glass container and refrigerate immediately.
- The homemade vegan mayo will keep in the refrigerator for 5-7 days.
Tips
- Choose the Right Oil: For the best flavor, opt for a neutral oil like sunflower or canola. Avoid strong oils like olive oil, as they can overpower the taste of your mayo.
- Perfect Emulsification: To achieve that creamy texture, it’s essential to add the oil slowly while blending. This helps the ingredients emulsify properly, resulting in a smooth consistency.
- Customize Your Flavor: Feel free to experiment with additional seasonings! A pinch of garlic powder, a dash of paprika, or a squeeze of lemon juice can add a delightful twist to your mayo.
- Storage Matters: Make sure to transfer your mayo to a clean, airtight container to keep it fresh. It will last in the refrigerator for about 5-7 days, but we bet it won’t last that long!
- Blend it Right: Using an immersion blender or a stand blender will yield the best results. If you’re using a stand blender, make sure to scrape down the sides to ensure everything is mixed evenly.
Nutrition Facts
Calories: 130kcal
Carbohydrates: g
Protein: g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
