Incredible Vegan Mayo, I Almost Don’t Want To Post The Recipe

This is the best vegan mayo ever! Whenever I gain too much weight or feel really sluggish I go vegan and one thing I miss is mayonnaise. The vegan mayo they sell at the market is disgusting!!!! Some are waxy others are just….f***ing well, disgusting.

This is the best vegan mayo using aquafaba. Aquafaba is the starchy liquid in cans of beans, it imitates egg whites so you can use it in many recipes. Garbanzo beans work best.

The Aquafaba gets the emulsified texture close to using eggs and the black salt (Himalayan) give it the little sulfur taste like eggs, and the Xanthan gum finishes it to get the perfect texture.

SUPER EASY! GATHER THE INGREDIENTS

• 1/2 cup of aquafaba (the liquid from a can of garbanzo beans)
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp Himalayan black salt
• 2 tsp sugar
• 1 tsp apple cider vinegar
• 1 tablespoon lemon juice or more depending on your taste
• 1/4 tsp garlic powder
• big pinch of turmeric
• 1/2 tsp xanthan gum (might need more for thicker mayo)
• 3/4 to 1 cup canola oil

LET DO IT

Put all the ingredient except the oil into a blending cup or a blender (double the recipe if using a blender to cover the blades). Slowly drizzle the oil in so it emulsifies. Add as much oil until it gets to the consistency you like. 

SOME HACKS

• Works best with an immersion blender. If you use an upright blender you have to double or triple the recipe to cover the blades.
• Kala Namak salt (Himalayan Black salt). Don’t use pink use the black, it has a sulfuric taste and smell to give the vegan mayo a little eggy taste. Very important!
• Xanthan gum really help give it a thicker creamy texture that will hold up. Xanthan gum is very easy to get now, many grocery stores sell it and it is cheap online. It should be in your pantry it has many uses including egg substitute.

Use this mayo to make a great vegan potato salad