NYT Cooking: This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
This chickpea-based mayonnaise ends up light, creamy, completely grease-free, and stiff enough to hold its shape when you mound it up, but loose enough to spread easily over a sandwich. I'm not tasting it side by side with real, egg-based mayo because I'm still staying vegan this month, but I'd put it up against any homemade mayo out there. Best of all, it takes only two minutes to make.
This easy vegan mayonnaise recipe has no soy and no oil in it... AND, for an extra healthy twist it uses a special ingredient that means you can indulge as much as you like. It will last in the fridge for about 5 days and tastes great on sandwiches, on burgers and with
CREAMY Tangy Vegan Mayonnaise with Aquafaba made with a HAND MIXER! Easy, 10 minutes, 8 ingredients, SO tasty!