🥄 Vegan Aquafaba Mayo – Stable, Spreadable & Seriously Good

Watch a Demo Video Below

“Tastes just like Hellmann’s!”
That was my son Gad’s first reaction – and I couldn't have said it better myself.

So here it is: a rich, thick, totally plant-based mayo that holds its shape like a pro.
Exactly how mayo should be.

💥 What a journey it was…

Let’s just say: I did the testing for you.
Gallons of oil went whirling in the food processor… and straight to the trash (no scholarships in vegan mayo school – just lots of tuition 😅).

But I wouldn’t give up – for two reasons:

1. Aquafaba is a free byproduct – budget-friendly and always available.
2. I wanted a soy-free solution.

🤯 And yet – it had a mind of its own...

Some days, it turned out perfect – thick and glossy.
Other days? Liquid sadness. For no clear reason.

Eventually I snapped – and got serious:
"Alright, mayo. This is war." 💪

We went through intense training, the mayo and I.
At times, it was unclear who was the commander and who was the recruit 😄

🌀 I tried everything:

Canned chickpeas, homemade chickpeas, with salt, without salt, with baking soda, without, different chickpea varieties – I even started questioning the legumes themselves.

At some point, I was ready to give up –
this felt like one of those unsolvable kitchen mysteries…
taunting me from the back row of my brain, yelling:
“Na-na-na-na-naaaa!”

💡 And then…

Right when I was ready to surrender – I gave it one last shot.
Clean, no-nonsense chickpeas, no baking soda, no weird additives.
A simple canola oil. And suddenly – boom – it worked.

I still didn’t believe it, so I repeated it. Again. And again.
And yes – this was no fluke.

✔️ A stable mayo with a reliable formula

You can use:

• Cold aquafaba (from canned or homemade chickpeas – unsalted only!)
• Canola oil (refined or cold-pressed – both work great)
• Other oils like avocado, grapeseed, or almond also work – but for the thickest result, canola is queen 👑
  (Tip: start with half canola and finish with another oil if you want to mix.)

🧪 Two signs you’re on the right track:

1. Foam while reducing aquafaba? That means high protein – you’re on the way!
2. Mixture gets pale and expands before oil? That’s your mayo base forming!

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🧂 Flavoring:

Apple cider vinegar, mustard, agave, salt – taste and adjust.

🌀 How to prepare:

1. Blend all ingredients except oil in a food processor until pale and slightly expanded.
2. Slowly drizzle in the oil while blending.
3. When fully combined – blend a few seconds more. Done!
4. Store in a sealed container – it keeps for two weeks in the fridge.

💛 Enjoy every spoonful – and let me know how it turned out! 🙏