Vegan Garlic Mayonnaise
Elevate your condiment game with this creamy and flavorful Vegan Garlic Mayonnaise, a plant-based twist on the classic spread. Made with aquafaba—the liquid from chickpeas—as its star ingredient, this dairy-free and egg-free recipe achieves a perfectly velvety texture through the magic of emulsification. Fresh garlic lends a robust, aromatic punch, while Dijon mustard, nutritional yeast, and a touch of apple cider vinegar create layers of tangy, savory complexity. Whether you’re spreading it on sandwiches, using it as a dip, or whisking it into dressings, this quick and easy vegan mayo, ready in just 10 minutes, is a must-have addition to your kitchen staples. Plus, it’s gluten-free and loaded with clean, wholesome ingredients, making it a crowd-pleaser for all dietary preferences!
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Recipe Information
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
Instructions
In a blender or food processor, combine the aquafaba, apple cider vinegar, Dijon mustard, salt, nutritional yeast, and peeled garlic cloves.
Blend the mixture on high speed for about 30 seconds until it is frothy and well combined.
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.
Continue to blend until the mixture starts to thicken and emulsify into a creamy consistency resembling mayonnaise.
Once the desired thickness is achieved, add the lemon juice and blend for an additional 10 seconds.
Stop the blender and scrape down the sides as needed to ensure all ingredients are thoroughly combined.
Taste the mayonnaise and adjust the seasoning if necessary, adding more salt or lemon juice to suit your taste.
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.
Store the vegan garlic mayonnaise in the refrigerator for up to one week.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 231 mg | 5% | |
*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.
