This easy vegan garlic mayo recipe makes a thick and creamy vegan mayonnaise with a great garlic kick.
Instead of using eggs, this vegan mayonnaise is a chickpea mayo that uses homemade chickpea brine as a base.
Vegan Garlic Mayo Recipe with Chickpeas
I decided to write down this recipe for vegan garlic mayonnaise as we use such a large amount of chickpeas in our house. In stews and soups mainly, but also roasted and seasoned for a crunchy snack.
In this easy mayo recipe, it's the chickpea brine that's used. This brine can be homemade from dried chickpeas which are first soaked, then boiled until soft.
Canned chickpea brine can also be used, though use cans that are BPA free.
This chickpea brine is also known as aquafaba.
When legumes cook in water, they release proteins, starches and sugars that really resemble egg white protein.
You can use different legumes for this, kidney beans, black beans etc, but chickpeas are a subtle taste and colour which makes it so versatile.
Aquafaba doesn't have many nutrients in it but it makes a great egg substitute if you are vegan or have egg allergies.
Making Homemade Aquafaba from Dried Chickpeas
First soak the dried chickpeas overnight for 10 hours, or longer, to lessen the phytic acid which is present in all grains, nuts and seeds.
Drain and rinse the chickpeas.
In a saucepan add the soaked and rinsed chickpeas and 3 x the amount of water to how many chickpeas you have, e.g, 2 cups chickpeas in 6 cups water. Let it come to a boil, reduce the heat slightly and let it simmer for about 1.5-2 hours until the chickpeas are completely soft. Take the pan off the heat.
Leave the chickpeas to cool right down in the water. This makes a better brine to work with later. Once they're cooled, drain them and reserve the brine. This is your aquafaba. If it's very watery, you can reduce the liquid further on the stove until it achieves a thin syrupy consistency. Make sure it is cool again before using it.
Vegan Garlic Mayo Ingredients
Along with the homemade aquafaba, there is a neutral oil, salt, mustard, apple cider vinegar or lemon juice and fresh garlic. The garlic gives a great flavourful kick but if you're after a milder mayonnaise, just leave it out.
The mustard, garlic, vinegar (or lemon) and salt add the flavour to the mayonnaise, but it's the combination of the oil, aquafaba and the acid from the vinegar or lemon that emulsify together and turn these ingredients into a thick and creamy mayonnaise.
The Aquafaba is the emulsifier in the mayonnaise. An emulsifier is an ingredient that works as the bond between two other ingredients that don't usually mix. For example oil and water, or in this case oil and vinegar, don't mix. The oil droplets will seperate in the vinegar.
When you add the aquafaba into the mixture, the fat in the aquafaba acts as the bond between the oil and the vinegar and combines them.
What Oil to use In Mayonnaise
A neutral oil is best to use so the flavour of the oil doesn't overpower the flavour of the garlic. A mild olive oil is a good choice, or a rice bran or grape seed oil. Extra virgin olive oil can make the mayonnaise quite bitter. Regular coconut oil won't work well as that can solidify at room temperature.
How to Make Vegan Mayonnaise
The trick to emulsifying the oil, vinegar and aquafaba is to mix all the ingredients except the oil first, and then add the oil in very slowly.
It's very easy to this with a stick blender (immersion blender).
First blend the brine, vinegar, mustard, salt and garlic.
Then oil is poured in slowly while the mixer mixes. Adding it slowly will prevent the mixture from separating. You want to achieve a nice thick emulsion.
Then taste it and season with a little more salt if you think it's necessary. This is so good served with chunky roasted vegetables or in a potato salad.
The mayonnaise will keep in the fridge for to 2-3 weeks.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Want another salad dressing idea? Dry this healthy green herb dressing!
- ¼ cup chickpea brine (see notes in post on how to make this)
- 1 ½ tsp wholegrain or dijon mustard
- 1 ½ tsp apple cider vinegar (or lemon juice)
- ¼-1/2 tsp salt
- 1-2 raw garlic cloves
- ¾ cup neutral oil , (grapeseed, rice bran, light olive oil....)
- Combine the brine, mustard, vinegar, garlic and salt in a tall container fit for a stick blender (immersion blender). Use the blender to roughtly blitz the garlic up.
- Very slowly pour in the oil and blend at the same time, to create an emulsion. It will start of thin and then will thicken. Don't pour all the oil in at once or you could run the risk of it splitting.
- Taste and add more salt or acid if necessary.
- Store in an airtight jar in the fridge for up to three weeks.
Serving Size:1 grams
Amount Per Serving: Calories: 127Total Fat: 14gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 16mgCarbohydrates: 1gSugar: 1gProtein: 1g