Plant-Based Mayo
the base of so many sauces and dressings
is mayonnaise the most exciting revolutionary recipe ever ? yeaaa no, however it is a huge staple to have in the kitchen - i like to use it as a base to make all kinds of dressings and sauces ( see pictures )
i try my best to not waste ingredients so whenever I open a can of chickpeas I reserve that liquid inside - which is more formally called * aquafaba * this liquid is perfect for making plant-based mayonnaise based sauces or aioli’s as it can be emulsified and had a great thick mayo like texture. use this to make rémoulades, garlic aioli, sriracha aioli and quick salad dressings.
What you will need :
A high speed blender like a Vitamix / hand held emulsifier / Nutribullet
Measuring cups / spoons
Plant-Based Mayo
yields 1 1/2 cups / prep time is about 10 minutes
Ingredients
¼ cup - aquafaba
¾ cup - warm safflower oil, or any oil you like
1/2 tsp - Dijon mustard
1 tsp - sea salt
1 tbsp - lemon juice
2 tsp - maple syrup
1 tsp - cream of tartar
Instructions
Step 1 - Whip the base
Pour the aquafaba in the blender or if you are using a hand held emulsifier contraption, find a pitcher or a large mason jar that you can use to whip everything together. Once the aquafaba has been whipping for about a min or two and has started foaming, add in that cream of tar tar and allow that to integrate for a minute before slowly pouring in that warm oil letting it slowly build and thicken. Take your time with this step as this will build up the strength in the mayo for everything else to be added.
Step 2 - Add in the remaining ingredients
After pouring in all the oil and your mayo is formed, whip in the remaining ingredients and let that whip together to integrate everything for another minute.
Step 3 - Chill it
Store it in a jar or food safe, air tight container and let it chill for a couple hours to really get firm. Keep it in the fridge and enjoy for up to 2 weeks.
Sauces made from this mayo base
Remoulade
yields 1 cup
1/2 cup - vegan mayo
1 tbsp - Dijon mustard
1/2 tbsp - fresh lemon juice
1/2 tbsp - freshly chopped parsley
1/2 tbsp - tabasco
1/2 tbsp - minced garlic
1/2 tbsp - chopped capers
1 tsp - Worcestershire
1/2 tsp - paprika
1/4 tsp - salt
Sweet N Spicy Aioli
yields 1 1/2 cups
1 cup - vegan mayo
1/4 cup - sweet chili sauce
2 tbsp - lime juice
1/4 - cup sriracha - or to taste
Sriracha Aioli
yields 1 cup
1 cup - vegan mayo
3 tbsp - sriracha
Cilantro Lime Aioli
yields about 1/4 cup
1/4 cup - vegan mayo
2 tbsp - lime juice
3 tbsp - cilantro
1/4 tsp - garlic powder
Garlic Aioli
yields about 1 cup
1 cup - vegan mayo
1 tbsp - lemon juice
1 tsp - minced fresh garlic
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3