NutriBullet’s Magic Bullet MUST NOT be on for longer than 1 minute otherwise there is a risk of burning out the motor and even of the product exploding and causing serious injury. Decided to try again with light tasting olive oil. i used 1/4 cup of coconut oil, and i think thats probably the reason why. This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or Thank you :) Greetings from Germany. Thanks so much! Did you try refrigerating overnight? It worked! It was painless, and the results were great! Some people seemed to have rouble with making it in a hand held mixer (it can be hit and miss), so I now suggest using an immersion blender OR a small stand up blender, like a Magic Bullet. You shouldn’t need more than the recommended amount. Thanks for sharing your delicious recipes with us? I used organic unflavoured MCT oil for this recipe and added just a little more ACV and a drop of stevia in stead of the brown rice syrup, it turned out AMAZING. So great! After adding more vinegar, salt, and mustard, it still was a bit unbalanced for my taste but it was easily fixed with a dash of garlic powder. BUT! Good to know. Xo. by Angela (Oh She Glows) on June 2, 2016. End results is that it’s not thick like mayo but thick enough to be a salad dressing. We haven’t tried that trick, but it sounds promising! I always feel like it’s more runny than what comes out of the can. Thanks so much for the lovely review, Kimberly! Xo. Thanks so much! YES! Sign up to our email list for an awesome free recipe ebook with 10 fabulous dinner recipes and to stay updated with all our latest recipes posted to the blog. I heard about it and was anxious to try it. I made this today and was really impressed! How long does it store in the fridge? I was worried since I don’t have an immersion blender. Thanks for your help! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! In juxtaposition to some people my immersion blender didn’t do a very good job and I managed to salvage it by hand whisking of all things. We haven’t tried it but if you check the other comments above, it looks like others had success with olive oil. Just made this for the first time. My mixer overheated several times and had to rest (I put it in the freezer at one point) but it worked. Thanks for all the great recipes, too. It is thick and creamy. Since I am recovering from serious heart issues I, like others in my situation, are strongly advised to eliminate regular table salt, refined sugar, white flour, white rice, nuts, oil (no oil of any kind. Vegan, dairy free & gluten free. Instructions. Thanks so much. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I tried to salvage it with an immersion blender since I read that worked for others. I do have an emersion blender, unlike recipe writer. We will amend instructions as needed. Q. It emulsified like a real mayo! The canola oil worked out perfectly. No Oil!). It sounds like maybe the oil isn’t the right consistency to thicken. Extra I added in paprika, garlic powder, and Latic acid since the vinegar didn’t do enough. Hi Kat! This recipe works best with an immersion blender. I love this recipe. Thank you :). As a vegan with digestive issues, they have saved me again and again! Absolutely it can! I kept adding oil but it still remained liquid. So glad to hear you enjoyed it! tried the first version last week (with no success). Love the info about aquafaba! Hmm, not sure what may have gone wrong. Super excited to have another good use for all my aquafaba too. If b, then how do you measure it? I am thrilled to have found this recipe! Back to the Ninja, and after only 19 seconds–voila! I am going to try it with kala namak! Thanks for sharing! L’île flottante végan de VG-Zone.net; 3. It works great for slaws! It even started separating as it sat. Hi Stephanie, so strange! I have mast cell disease and most food is a major trigger. It’s perfect!! It turned out so much better!! Hi Dana! Less work than using ninja or bullet. Refrigerate the ingredients and it works with a Ninja! I used regular olive oil – not extra virgin just the plain stuff. We are so glad you enjoyed it! No eggs! The aquafaba Facebook group is a wonderful, helpful, inclusive community of people who experiment with Aquafaba. I used my immersion blender which got so hot so quickly that I was honestly worried about it. Let us know if you try it though! Your sweet potato black bean burgers are one of my favorite things in the whole wide world! Hi Adam, we’re sorry to hear that happened! I tried this both with my hand mixer and a stand mixer (15 minutes mixing total) and both were not powerful enough to turn it into the texture in the photos. At the end I used glass jars with chick peas as those had the biggest amount of aquafaba… Aquafaba Mayonnaise: Easy and Vegan. For a lower oil option, whip the aquafaba first with the cream of tartar until soft peaks form – about 4 minutes (see video). Thanks so much for sharing! So I’m heading to the kitchen as I type and I can’t wait to see how it turns out!:D. So if you won’t be consuming it within a few days you could make a smaller batch. Thanks so much! About 30 minutes or more. I tried making it with the whipping attachment of my food processor, and it did not work. Let us know if you give it a try though! This fluffy, airy and light vegan chocolate mousse made with aquafaba is one the easiest yet impressive vegan desserts you’ll ever make. I’ve been wanting to switch over to a vegan mayo for a while and I think this might be The One, especially since 80% of my diet is based off of your recipes haha. But if it was working for you without issue, go ahead and use it! This recipe has worked 100% perfectly for me every time I’ve used it (every couple week or so), except for the first time! I made this, it was sooo easy, I used a mix of Rapeseed and Groundnut oil – only because I didn’t quite have enough of either, or any avocado oil. I did this recipe tonight: After reading the comments, I refrigerated the 3/4 cup canola oil+aquafaba 2 hours before use. It might work! Great basic recipe. I just made this mayo to sub in a broccoli salad recipe. Doing that, it did turn a whiter color and thickened up more, but it definitely isn’t thick like it appears to be in the picture. Unfortunately. It sounds like there may have been a glitch causing it to take you to the comments/keyboard. Vegan Aquafaba Mayonnaise | Quick & Easy Recipe. I can count on your recipes to be the best! I will never buy mayo again! I’m so glad I read some comments and gave this recipe a second go. Whisking constantly, slowly drizzle in … I just tried making this! Followed recipe exactly. I added only 1 tsp of stevia and now it’s as sugary as a syrup. For people having trouble with it actually creaming, I have a fail-proof tip! I don’t know why, but that is the only way it has worked for me. NEVER have issues with firming it up. It does sound like maybe the oil was off? I tried this but didn’t work. I’ve been making vegan mayo with soy milk for years and always got mayo as thick as any store bought. The best of all, it takes only two minutes to make and it is healthier than any store-bought mayo because is homemade. Quite green as well. At the end I used glass jars with chick peas as those had the biggest amount of aquafaba. Hi Carolyn – the video/notes demonstrate a *lower* oil option, but it doesn’t last as long in the fridge – only 12-24 hours as it can separate. I made this in a stand up mixer with the whisk attachment and it didn’t turn creamy at all :( I drizzled the oil down the side painfully slow.. maybe I did it too slow? I chilled the product, thinking that might be the problem, then used my Kitchenaid. Is the brown rice syrup necessary, or is it a flavor element? Let us know if you give it a try! Ok, update, I just made it. It may not be as healthy, but to me, it’s a lot less of a hassle. Thanks for sharing your experience, Peggy! Although I did change up the flavor profile to fit more of how I have made egg mayo (onion and garlic powders, lemon juice, very little syrup), I can’t believe how beautifully this all worked up with aquafaba. Maybe I’ll add some more oil. I used Indian salt which I usually add to recipes that traditionally use egg. I made this mayo today, and it was better than any brand in the stores, I kid you not. You need 5 ingredients and less … with a billion substitutes, but still!!!!) Xo. Can anyone please tell me what is “cream of tartar”? We also tested it with both a magic bullet and immersion blender and those seemed to help the mayo stabilize a little better. This looks amazing! I don’t know what I am doing wrong. Very creamy:). I ended up with a hot mess; literally. Thank you so much! Two things I learned: Hi Dana, I just made this last night. I used a magic bullet type blender, and initially I was really disappointed, as no emulsification was taking place. Very good recipe, exceeded my expectations. I think there where multi-factors at work here. This is amazingly perfect! Look how creamy and fluffy this Aquafaba Mayonnaise is! I have been using your recipes for a long time. Thank you so much for this! 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