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This simple recipe for vegan mayonnaise is ready in 10 minutes! My version uses Crackd egg replacer but I'll also provide instructions from making it using the liquid from a can of chickpeas, also known as AquaFaba.
Why You Should Make Your Own Vegan Mayo
Making your own mayonnaise is super easy and tastes more delicious than the store-bought version. It has a level of creaminess that you won't get from buying it from the store too. There are so many benefits to making your own vegan mayonnaise.
- Allows you to mix it up and add your own flavours and adjust to suit your own taste. I like adding garlic and fresh herbs for a fresher flavour that tastes fantastic in a wide range of dishes.
- Cheaper than buying in-store.
- Can be made in bulk and stored in the fridge.
- Easily available since vegan mayonnaise can be difficult or expensive to get your hands on.
Mayonnaise uses such simple ingredients, most of these you'll probably have in your kitchen cupboards.
Liquid Egg Replacer or AquaFaba — Traditional mayonnaise uses eggs but it can taste delicious even without them. I've used Crackd egg replacer which just became available at M&S as I was keen to see how this product works but this recipe also works with the liquid from a can of chickpeas equally well.
Mustard — Mustard is vital for a good mayo, it adds a great depth of flavour to mayonnaise and also assists in the emulsifying process. You can omit mustard, it will work without it but I love to use it in my vegan mayonnaise.
Vinegar and lemon juice — A little acid is vital for a great vegan mayonnaise as it helps you to stabilise your mayo. Lemon juice also adds a subtly fresh taste.
Vegetable Oil — Oil is an essential ingredient of vegan mayonnaise. Mayonnaise is basically an emulsion and you can't create a culinary emulsion without oil. I've used vegetable oil because it has a neutral flavour. Rapeseed and canola would also work but avoid oils that have a strong flavour due to a large amount of oil this recipe uses.
So, how do you make this?
For my version I use my beautiful Kenwood stand mixer but you could use a hand mixer, food processor or high speed blender.
The mixing process is the part that takes the longest so I wouldn't recommend doing it by hand as it would require a tonne of elbow grease.
Gather your stand mixer. We'll be using the balloon whisk attachment to make this vegan mayonnaise.
Add all your ingredients except the oil to your stand mixer. We'll whisk these to combine on a high setting which will take about a minute if using egg replacer or 5 minutes if using AquaFaba.
Slowly add our oil, you'll want to add this a few tablespoons at a time, ensuring we don't add more until what we've added has combined fully.
The mixture shouldn't curdle if you follow the steps correctly but on the rare occasion that it starts to curdle, fix it by adding a little more mayonnaise as the mustard serves to stabilise our mayonnaise mixture.
What oil is best for making mayonnaise?
Neutral oils work best so stick to canola, grapeseed or vegetable oil for the best results. Ensure all your ingredients are at room temperature as it's the easiest to work with.
Is homemade mayo bad for you?
Like store-bought homemade vegan mayonnaise is high in calories, like most things in life moderation is key. Mayonnaise isn't generally used in large amounts so you should be fine, I wouldn't suggest eating jars of it daily though.
How do you thicken mayonnaise?
To thicken your mayonnaise, add in extra egg replacer or AquaFaba whisking as you add.
Can you over whisk mayonnaise?
While it is difficult to overwhisk you do need to pour the oil in slowly and whisk quickly. If you add the oil to your mayo too quickly your mixture will curdle.
How do you preserve homemade mayonnaise?
This mayonnaise will keep in the fridge for up to 2 weeks in an airtight container.
How do you know if mayonnaise is spoiled?
You'll know mayonnaise has gone off if you spot mold inside your jar or it changes smell. Another sign is if the colour of the mayonnaise changes or it tastes off.
Can you freeze home made mayonnaise?
No, no. no. As mayo is an emulsion, freezing it would cause it to seperate and change the consistency. Since, it takes only 10 minutes to make, store in the fridgeand make a fresh batch when you run out.
Ways To Use Homemade Mayonnaise
There are so many delicious ways to use your homemade vegan mayo. You could:
- Use it in sandwiches
- Mix it with herbs to create a jacket potato filling
- As a dip for fries
- In a potato salad
- Use it as a base for a sauce in my sushi bowls
If you loved this recipe please leave a rating in the recipe card below and a review in the comments section. And don’t forget to follow me on Instagram.
The perfect homemade vegan mayonnaise
- 125 ml of Crackd egg replacer or 5 tbsp of aquafaba
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp lemon juice optional
- ¼ teaspoon salt
- 2 cups 500 ml vegetable oil
- Gather your stand mixer. We'll be using the balloon whisk attachment to make this vegan mayonnaise.
- Add all your ingredients except the oil to your stand mixer. We'll whisk these to combine on a high setting which will take about a minute if using egg replacer or 5 minutes if using AquaFaba.
- Slowly add our oil, you'll want to add this a few tablespoons at a time, ensuring we don't add more until what we've added has combined fully.