Aquafaba Vegan Mayonnaise


Gorgeous, this is super delicious and easy recipe for mayonnaise with chickpea water (the best aquafaba).

Chickpea water is widely used in egg-free recipes, including desserts, because it replaces eggs and egg white very successfully.

This mayonnaise became very tasty, light and fluffy and everyone liked it!

100 ml chickpea water (I used water from a jar of boiled chickpeas, it was exactly 100 ml)
2 tsp mustard
1 tbsp. lemon juice
200 ml sunflower oil (about 160 g). You can try to replace it with olive oil. The aroma will probably be stronger.

In a blender put the aquafaba, mustard, lemon juice and salt. Beat a little while the mixture becomes homogeneous. Then pour the oil in a thin stream and continue blending. That is all 🙂
The mayonnaise is ready!

Light and fresh in taste, it is an ideal addition to roasted vegetables, salads, toast or pasta 🙂

Approximate nutritional value for 10 g of mayonnaise according to
Kcal 53
Protein: 0.1 g
Carbohydrates: 0.1 g
Fat: 5.9 g

Approximate nutritional value for 15 g of mayonnaise according to

Kcal 80
Protein: 0.1 g
Carbohydrates: 0.2 g
Fat: 8.9 g

Approximate nutritional value for 20 g of mayonnaise according to
Kcal 110
Protein: 0.1 g
Carbohydrates: 0.3 g
Fat: 12.3 g

No comments