Aquafaba Mayo for the win!

Necessity is the mother of invention. In the midst of this pandemic, and it’s ensuing food shortages, I found myself without Vegan mayo the other day. A travesty I know. One thing I do always have on hand is multiple cans of garbanzo beans. I eat chick peas nearly every day. Since transitioning to a mostly plant based, but completely meat free diet, they have become my favorite protein. I had heard of the magically properties of the liquid, Aquafaba, that chickpeas are canned in, but had never ventured to cook with it.  I was highly skeptical that I would actually like Aquafaba mayo. I don’t hate all Vegan/plant based substitutes, but I don’t like most of them if I am being honest. We went through several brands before we even found a pre-made/storebought version that we cared for. Not surprisingly it was Hellmans. This is the one that my homemade version would need to live up to.

20200329_103133I had all the ingredients on hand so we went for it. I was legit shocked when it turned out AMAZING. Even more befuddling is that it actually does taste like mayo. *Just* like regular mayo. The only hitch was that our batch was SPICY. We followed the NYT recipe which called for 2 tsp dry mustard which I thought seemed like a lot, but I generally try to follow a recipe as written the first time through. It was the spiciest mayo I had ever had. That being said, it did grow on us. It was nice on our Beyond Burgers and I think it would be delicious in cole slaw. I made this again today and reduced the dry mustard by half and that resulted in a more typical tasting mayo.

After about 5 minutes of slowly dribbling the oil in while using the immersion blender it ends up looking beautiful like this.

If you eat canned chickpeas you should definitely try this recipe sometime! It’s really delicious and makes full use of your can of garbanzos. It’s also dirt cheap to make.


Aquafaba Mayo


1/4 cup reserved liquid from can of garbanzo beans/chickpeas

1 tsp white or apple cider vinegar

1/2 tsp fine salt

1/2 tsp sugar

1 tsp lemon juice

1 tsp dry mustard (or 2 tsp if you want it spicy)

3/4 cup of neutral oil like sunflower or canola (we have used canola each time)


Combine all ingredients except the oil in a large measuring cup. Blitz with the immersion blender. Then, very slowly pour oil into the measuring cup with the other ingredients while running the immersion blender the entire time. It will take about 5 mins for the mayo to emulsify and thicken. Enjoy!

*Adapted from NYT Cooking

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