Vegan Garlic Mayonnaise
Elevate your plant-based condiment game with this creamy, flavor-packed Vegan Garlic Mayonnaise! Made with aquafaba—the magical liquid from chickpeas—this egg-free recipe delivers all the richness of traditional mayo, enhanced with the zesty punch of fresh garlic and a tangy twist from apple cider vinegar and lemon juice. Infused with Dijon mustard and nutritional yeast for a depth of flavor, this homemade vegan mayo is whipped to perfection by slowly emulsifying canola or sunflower oil for a velvety, spreadable texture. Ready in just 10 minutes with simple pantry staples, this garlic-infused delight is perfect for sandwiches, dips, or drizzling over roasted veggies. Dairy-free, egg-free, and utterly delicious, this recipe is a must-try for vegans and garlic lovers alike!
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Ingredients
- 60 ml Aquafaba (liquid from chickpeas)
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Dijon mustard
- 0.5 teaspoon Salt
- 1 tablespoon Nutritional yeast
- 2 cloves Fresh garlic cloves
- 240 ml Canola or sunflower oil
- 1 tablespoon Lemon juice
Directions
Step 1
In a blender or food processor, combine the aquafaba, apple cider vinegar, Dijon mustard, salt, nutritional yeast, and peeled garlic cloves.
Step 2
Blend the mixture on high speed for about 30 seconds until it is frothy and well combined.
Step 3
With the blender running at a medium speed, slowly drizzle in the oil. Start with just a few drops at a time, then gradually increase to a slow, steady stream. This should take about 2-3 minutes.
Step 4
Continue to blend until the mixture starts to thicken and emulsify into a creamy consistency resembling mayonnaise.
Step 5
Once the desired thickness is achieved, add the lemon juice and blend for an additional 10 seconds.
Step 6
Stop the blender and scrape down the sides as needed to ensure all ingredients are thoroughly combined.
Step 7
Taste the mayonnaise and adjust the seasoning if necessary, adding more salt or lemon juice to suit your taste.
Step 8
Transfer the mayonnaise to a clean jar or airtight container, and refrigerate for at least 1 hour before using. This will help thicken it further and meld the flavors.
Step 9
Store the vegan garlic mayonnaise in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (378.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2202.8 |
| Total Fat 242.2g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1601.7mg | 0% |
| Total Carbohydrate 10.1g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 0.8g | |
| Protein 4.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 35.6mg | 0% |
| Iron 1.4mg | 0% |
| Potassium 231.2mg | 0% |
Source of Calories