Dairy-Free Truffle Mayo
Elevate your condiment game with this luxurious Dairy-Free Truffle Mayo—an irresistible vegan twist on classic mayonnaise. Crafted with aquafaba, the silky liquid from canned chickpeas, this recipe is entirely dairy-free yet boasts a creamy, luscious texture and a rich depth of flavor. Infused with the earthy aroma of truffle oil and balanced with a zesty hint of lemon juice, it’s a perfect complement to gourmet burgers, crispy fries, or roasted vegetables. Made in just ten minutes with no cooking required, this vegan mayo uses a simple emulsification technique with neutral oil for flawless consistency. With bold flavors and plant-based ingredients, this recipe redefines indulgence in dairy-free cooking.
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Recipe Information
Ingredients
- 3 tablespoons Aquafaba (liquid from canned chickpeas)
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons Truffle oil
- 1 cup Neutral oil (e.g., sunflower or avocado oil)
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Ensure all ingredients, especially the aquafaba, are at room temperature to help with emulsification.
In a tall container suitable for an immersion blender or a food processor, combine the aquafaba, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
Start blending the mixture on low speed to combine the ingredients until slightly frothy.
While blending, drizzle in the neutral oil very slowly in a thin, steady stream. This step is crucial to achieve the emulsification and create a mayonnaise-like consistency.
Once all the neutral oil is incorporated and the mixture has thickened to a mayo consistency, stop the blender.
Add the truffle oil and blend for an additional 10-15 seconds to incorporate the truffle flavor thoroughly.
Taste and adjust the seasoning with more salt or pepper if needed.
Transfer the truffle mayo to a clean, airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Store in the refrigerator and use within one week.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
