Hope you’ll give it a try! I ended up adding xanthan gum to try and firm it up, but when all is said and done, it just made my salad glossy, lol. Thank you! I’ve made it several times using my Ninja smoothie maker and it comes out great. Man, this is great. I swear the stuff is magic! I love it in chickpea salad or potato salad :). Perhaps the modification or the new blender? I used a tall container (brita filter jug), used an immersion blender… everything. I couldn’t rest after making this mayo with walnut oil and not getting good results. Get the recipe here. It is so good. Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. And it’s the only mayonnaise I’ve eaten since. I just made this using Safflower oil, b/c I couldn’t find Sunflower oil at my local store. I’m not a vegan but I was having trouble finding mayo in the store and I had these items on hand! « Vegan Naan – Super Easy, Soft and Fluffy! Thanks so much for the lovely review, Phaedra. Whoop! Creamy and tangy vegan mayonnaise made with aquafaba! Let us know if you give it a try though! I really screwed this one up and want to warn others to not make the same mistake. What brand of avocado oil did you use? ★☆ This time using garbanzo aquafaba and it worked beautifully. So while I like the flavor and am glad I didn’t toss out the failed attempt, I still can’t use what I have as a mayo. Used it to make some vegan potato salad :). I think there where multi-factors at work here. I used turbinado sugar and canola oil–worked like a charm Anyways, I had extra aquafaba so I tried again using my whisk, bowl, and muscle. – I had aquafaba leftover and wanted to do something with it, but don’t have any electric beaters. Need help? So glad you enjoyed this recipe! Once with canola but since I didnt have enough oil it came out runny. We haven’t tried using a vitamix with this recipe and can’t say for sure, but if you do, report back! after mixing it the liquid separated from the mass. Also, I subbed out the seaweed salt for pink sea salt, used all cashews (they ended up soaking for 2 days because I got busy), and used Agave as my sweetener. Thanks for sharing! Hi Connie, so glad you like this recipe! It’s super helpful for us and other readers. We find that this recipe works best with an immersion blender, but we did have success using a magic bullet. It was a quick and easy recipe and I can’t wait to test it out on chick pea “tuna” salad. I don’t know what I am doing wrong. It was very thick at 1/2 c oil so I stopped I didn’t want to risk it turning thin. NEVER have issues with firming it up. For those asking about tools: Works fine with hand blender but I prefer my immersion blender. So excited to have a sauce for my wheat egg dairy allergy toddler to enjoy, and me ? A delicious and versatile … After adding the oil, blend for 30 seconds and then pop in the fridge for at least 2 hours. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Découvrez 10 recettes à réaliser avec de l'eau de pois chiche, aussi appelée aquafaba. So delish! When started to add water ,first all was liquid, and I thought that it will not work. I made this and it really does taste amazing! xo. Did you make sure to pour in the oil very slowly? The next closest thing would be silken tofu or soaked cashews. While its best when used within the first few days, it will keep in the refrigerator up to 1 week (sometimes longer). 1 Mettez tous les ingrédients (à l’exception de l’huile) dans le bol d'un mixeur ou mini-hachoir avec une lame en S et mixez une première fois jusqu’à ce que le mélange épaississe. A small pinch should be plenty! I am so grateful to find it as I ran out of egg-free mayo. Sorry to hear that was your experience, Steven! Stunningly good. (So sad when I see people say they threw it out!). So I’ve done more testing and now have a safe and effective way to get perfect mayo every time. The only issue I had was that it came out a little thin. As its a bi-product from wine and wine is generally not vegan would this mean cream of tartar is vegan or not? Hi Tahira, we haven’t tried it, but we think white distilled vinegar might work. And this even tastes better, IMO. This is soo good!! So glad to hear you enjoyed it! Great basic recipe. Hi Annie, we find that it keeps at least 2 weeks, sometimes longer! Predicted, you can double but not half?? mayo just creamy..., most commonly chickpeas, creamy consistency i first tried this but the taste of this were low somewhere! Should be light, creamy, all those good things you want think you ’ d recommend trying different. 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