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vegan mayo aquafaba

Aquafaba Mayo {Vegan}

Rebecca Coleman
(recipe from Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)
Prep Time 30 minutes
Course Sauces
Cuisine American
Servings 4

Equipment

  • Immersion Blender

Ingredients
  

  • 1 bulb garlic
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • 3 tbsp aquafaba
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 ⁄4 cup vegetable oil

Instructions
 

  • Place a square of foil down on your work surface. Slice the top off of the bulb of garlic, enough to expose the cloves underneath. Place it on the foil, drizzle with olive oil, and sprinkle with salt and pepper. Fold up the sides of the foil and then seal top to make a little package with the garlic inside. Place on a baking sheet and bake in preheated oven for about 20 minutes. The finished garlic should be a caramel color and the paper husks should be almost transparent. Set aside until cool enough to handle. Watch this video to learn how!
  • Squeeze the roasted garlic cloves out of their paper skin in a small container with deep sides. Add aquafaba, lemon juice, mustard and salt and pepper to taste. Using an immersion blender, blend well until smooth, creamy, and starting to thicken to a pudding-like consistency. Taste for seasoning and add additional salt and pepper if needed.
  • With blender running, slowly add the vegetable oil. Blend for another few minutes, until it’s thick, rich and creamy.Use immediately or transfer to an airtight container, cover and store in the fridge for up to 10 days.

Video

Keyword vegan