California Farm Vegan Mayo

Name: California Farm Vegan Mayo
Total time: 7200 s
Yield: 2 people, 1 cup
Cuisine: American
Ingredients: 2 Tsp fresh lemon juice; 1 cup whipped aquafaba eggwhite whipped from 1/2 cup aquafaba liquid made from boiled beans, 4 cups water, 1 Tbs psyllium; 1/2 cup olive oil; 1 Tbs Rice vinegar; 1 Tbs lemon juice; 1/2 Tsp Dijon mustard; 1/2 Tsp palm sugar; 1/8 Tsp dashi powder or miso paste; 1/8 tsp yeast extract; 1/8 Tsp flaked seasalt

Hobby Horseman @HobbyHorseman

California, United States

Use aquafaba, the rich creamy broth made when dried beans are cooked, to make whipped egg white froth and replace eggs as the major ingredient to make mayonaise.
You can make vegan mayo with any traditional mayo recipe, or use this kewpie gourmet Japanese mayo recipe, my favorite.
Fresh for a week in the fridge.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under 2 hours

2 people, 1 cup

2 Tspfresh lemon juice
1 cupwhipped aquafaba eggwhite whipped from 1/2 cup aquafaba liquid made from boiled beans, 4 cups water, 1 Tbs psyllium
1/2 cupolive oil
1 TbsRice vinegar
1 Tbslemon juice
1/2 TspDijon mustard
1/2 Tsppalm sugar
1/8 Tspdashi powder or miso paste
1/8 tspyeast extract
1/8 Tspflaked seasalt
Equipment: handheld whisk, food processor
Cost: aquafaba, few Pennies, oil, mustard, other 20 cents

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Steps

Under 2 hours

1

Whip half a cup of aquafaba liquid from beans till you have stiff egg whites, about a cup. Save leftover aquafaba and cooked beans for dinner.

California Farm Aquafaba Soup Dinner
2

In food processor: Pulse 1/4 cup olive oil with mustard, 8 seconds. Add 1 cup whipped aquafaba eggwhite, pulse till creamy. Add solid ingredients, sugar, dashi powder, yeast extract, flaked seasalt, pulse.
3

Drizzle 2 Tbs olive oil over mixture. Add liquid ingredients, rice vinegar, lemon juice, pulse till creamy.
4

Thicken mixture by drizzling the remainder of the olive oil over and whisking till thick. Makes one cup of vegan mayo. If you do not eat dashi, it can be substituted with miso paste. Will thicken further with refrigeration. Fresh for a week.

Linked Recipes

California Farm Aquafaba Soup Dinner

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 12, 2025 19:04

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.