pirnten printen
Geen categorie, Glutenfree, Lactose-free, Love your leftovers, Nut-free, Recipes, Sauces and dip, Side dishes, Vegan, Vegetarian
comments 2

Aquafaba garlic mayonnaise


This post is actually just a anthem to the good mayonnaise, this time an aioli of or should I just call it Aquafaba garlic mayonnaise? Aquafaba is a fancy word for something so not sexy, chickpea water from a can of chickpeas. So I just stay with the word aquafaba because what you can do with it is sooo sexy! A vegan mayonnaise that taste just like mayonnaise, that behaves just like a real mayonnaise and works with anything, just like a real mayonnaise. 

I just wish that I thought of it myself but I didn’t… It was Goose Wohlt from the blog Vegancookery.net who cracked it. In the search for a better vegan meringue he found out that the whisked aquafaba had the same function as egg white. When posting the recipe in the Facebook group What fat vegans eat, the minor revolution had started and the rest is history as they say… Since then, many recipes have been created with using the aquafaba. This mayonnaise is only one of them. And don’t worry, you won’t taste anything of the chickpea in your actual mayonnaise. It’s just real good!
Let’s get to work!

Aquafaba garlic mayonnaise

1 batch big enough for 4 persons

80 gram / approx 6 tablespoons aquafaba from a can with boiled chickpeas
100 gram/2 dl sunflower oil or mild olive oil
40 gram / 2 teaspoons of Dijon mustard
A good pinch of salt
The juice of 1 lemon
1 clove of garlic (optional)
12 chickpeas (optional, but can help to get the creamy texture)

How do I do it?
1. Start with the aquafaba. Prepare a sieve over a bowl and pour the can with boiled chickpeas over the sieve. Collect the aquafaba and go on with the recipe below. Make a cake with the leftover chickpeas, click here for a recipe.
1. Add all ingredients part from the oil to a high mixer bowl.
2. Place a handblender in the mixer bowl and let it run until everything is well mixed.
3. Add the oil very slowly to the mixer bowl while running the blender. Make sure that al oil is absorbed before adding more. Continue adding the oil until the complete amount is finished. Now you should have a creamy thick mayonnaise to enjoy with anything.
4. Keep the mayonnaise in the refrigerator in a closed container. It will stay good for approx. 3-4 days.

This recipe is free from gluten, sugar and lactose.
It’s vegan friendly.



  1. Pingback:Luxurious truffle salad with homemade tofu

  2. Pingback:Eggless tortilla with caponata

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.