Also nicknamed “vegannaise”, I learned that you could make mayonnaise without eggs, replacing them with aquafaba or tofu. Wanting to try this new version of mayonnaise, I have a few tries.
Note that the ingredients are the same as those of the traditional sauce, namely mustard, oil, lemon juice and/or vinegar. It is also necessary to drizzle in the oil to create an emulsion and make the mayonnaise rise.
Test #1: vegan mayonnaise with silken tofu
Silken tofu and I have known each other for a while. I already use it to prepare a plant-based chocolate mousse, and have also tested it as a base for vegan foie gras. The result also turned out to be inconclusive. Knowing that silken tofu is a substitute for eggs in vegan baking, I was determined to give it a second chance.
Unfortunately, it was a failure, as with vegetable foie gras. Mixed, the tofu certainly takes on a creamy texture, but its taste remains too present and has nothing to do with that of egg mayonnaise, despite the presence of mustard and oil. It’s a no, for this version.
Test n°2: vegan mayonnaise with aquafaba
Like tofu, aquafaba, or the juice of chickpeas, has the particularity of replacing eggs in vegan recipes. Its viscous texture resembles that of raw egg white, then, once whipped, it becomes foamy, like snow whites. You can use aquafaba to prepare vegan meringues, or in our case, egg-free mayonnaise.
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The recipe for vegan aquafaba mayonnaise
Preparation: 5 mins
For 120 g of vegan mayonnaise
- 5 tbsp. aquafaba soup
- 1 tbsp. mustard
- 1 tbsp. teaspoon of lemon juice
- 1 tbsp. teaspoon of vinegar
- ½ tsp. teaspoon turmeric
- 1 pinch of fine salt
- 90 ml of sunflower oil
In a salad bowl, whisk the aquafaba, mustard, lemon juice, turmeric and salt with an electric mixer until a bird’s beak forms (like when you prepare meringue).
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Drizzle in the oil while whisking. Make sure that the oil is incorporated gradually. Stop whisking when you get the texture of mayonnaise.
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Verdict?
Texture-wise, the result is lighter and fluffier than traditional mayonnaise. On the plate, aquafaba mayonnaise also tends to liquefy more easily. Nevertheless, the visual and taste resemblance remains striking, it is a total success.
Small clarification: to reproduce the egg taste in mayonnaise, many vegans use black salt, kala namak. More precisely, it is a salt with a high content of hydrogen sulfide, a chemical compound that smells like rotten eggs. Presented like this, it is not attractive, but used sparingly, kala namak brings a fermented flavor, close to eggs. However, it is not obligatory in the recipe, especially since it is difficult to find, outside specialized grocery stores.
What is the point of making mayonnaise without eggs?
If you’re not vegan, you’re probably wondering why you should make aquafaba mayonnaise.
Firstly, it has the advantage of being anti-waste and economical, since you only need to recover the juice from canned chickpeas. Then, if classic mayonnaise, made with fresh, raw eggs, cannot be kept for more than 48 hours, the vegan version can be kept refrigerated for up to 5 days. Which is practical when you have made a large quantity.
So, are you ready to get started with vegan mayonnaise?
