I tried to make this today, and it remained a soupy mess in my blender. Thought on it for a while and rather than throwing it away and starting over, I put the content in a bowl and set it in the freezer for about 30 minutes, just to get it really cool. Then back in the blender, worked like a charm, and it tastes very good. Moral of the story: if your blender heats things up as it blends, start with a really cool solution.
Made this tonight for my severely allergic daughter. (21 food allergies and she has a feeding tube) It was perfect. She has never had any type of mayo before. She fell in love! I made a vegan "chicken salad" using this mayo for sandwiches. Thank you so much!!!!
I'm so curious what you used in replacement is the chicken?? I gotta know!! I'm actually making carrot juice right now and I'm going to use the carrot pulp as the replacement for tuna to make a tuna salad. I'm going to make this mayonnaise but with flaxseed oil so has more omega 3's 🤤
@@angelmedina6486 I use vital wheat gluten to make chicken nuggets, strips, patties, etc. TH-cam and Pinterest have tons of recipes for it. Its close to actual chicken texture too.
Slowly pour in the oil means: SLOWLY (see new vid from Wil), like glacier pace slow! It is the difference between success and failure! My first attempt was... a disaster... as I "slowly" added the oil on a "slow" blender speed. I am still finding things I need to clean up from the attempt (three weeks ago). SLOW is the key! :) Thank you Wil! You make being vegan easier and tastier! :)
3 ปีที่แล้ว +131
I did it! Seriously chuffed: my aquafaba from the freezer worked beautifully and I have FINALLY got sugar-less mayonnaise. Thank you Wil: one happy South African vegan!
THIS COMMENT IS FOR THE PEOPLE WHO TRY THIS AND IT TURNS INTO OILY SOUP. So I’ve tried this recipe easily a dozen times now and screwed it up a handful of times too and I believe I’ve gotten it completely figured out now. The key is to get the full amount of oil called for in the recipe and when slowly adding it, just watch the texture of your mixture, and stop when it looks very thick and gets a pretty solid top. This may be 1/2c or more less oil than suggested but if it’s already thick and you add the rest it will turn into oily soup
I like the way Wil gets to the point - no useless rambling or trying to be cute. He clearly states the recipes and has great images. Thanks for always "cutting to the chase!"
i tried your vegan mayo recipe but it did not thicken up. i kept blending and it just remained liquidy. i used the exact amount you mentioned and blended in a kitchen aid blender (not food processor). what do you think might caused that issue ?
@@MysticMD I usually use the aquafaba straight from the can without heating it up. I add some mustard and salt and then blend it with an immersion blender adding oil gradually until it thickens. Maybe the container of the kitchen aid blender is too large. You can also try making the mayo with silken tofu: th-cam.com/video/lTLucO-T0mY/w-d-xo.html
This recipe works like a champ. Once you boil the aquafaba, it comes together as fast as conventional mayo. My one small tweak is to add a clove of garlic, minced or grated, which I always add to my conventional mayo.
@@Fiona-zd5vj You could go that way with more garlic, but I'm not usually after a strong garlic flavor. One small clove seems to punch up the flavor just enough. It's all personal preference.
This mayo is just amazing !! It stays fresh for a long time ...after 9 days it was still good and was not separate ! I shared your recipe with many members of our meditation Center because we eat no eggs at all. Thank you very much Yeung Man Cooking. :-)
Wil, Thank you so much. Two of my kids are vegan and we are in Sri Lanka where olive oil and mayo are dear. I probably have cholesterol. I was a chem prof. and now a principal of a seminary. My kids and students thank you tooI am amazed at your economy of words yet you achieve supra clarity. Wishing you the best.
I just found your channel not long ago and now I can say that I am obsessed with your videos ! Simple, precise, elegant & brilliant ! I am so impressed by your channel ! Thank you so much ! 🙏🏼 Wish you all the success ✨🌿✨
I’ve tried making aquafaba mayo in the past but was disappointed in the results. This recipe turned out amazing! I store unreduced aquafaba in the freezer, then reduce a larger amount all at once, then store the reduced aquafaba back in the freezer to use in recipes. I defrosted a jar just past frozen (there was still a big ice chunk/cube in the center). I think the super cold temperature helped it come together quickly. Used an immersion blender this time. Added homeade vegan pesto to half of the finished mayo and used it to top sweet potato fritters. Yum!!
I LOVE this recipe!! Made it three times already, this time with kala namak, and it turned out so thick and creamy and deliciously eggy... omg I love being vegan and I love your videos so much! Thanks for this one
When elegance, perfect photography, a soothing voice and great film direction bring funtastic vegan recipes to light. Many thanks to you Wil, you have helped me a lot in my new life as a vegan.
I doubt you are soy intolerant. You probably need iodine. If you are in the West, most of us do not get enough iodine. Think about it. How many Asian people are soy intolerant? Hmm, probably less that a half percent. This is because people living in most of the Asian countries all consume one or more types of seaweed several times a week. And soy requires iodine. And guess what most doctors don't bother to check for when they tell you that you are soy intolerant? What your iodine levels are. I take an icelandic kelp tab three or four times a week and have yet to have a problem with soy. And when I went vegan 32 years ago there was no such thing as someone with soy intolerance.
@@rawmark Wow, thanks for this knowledge! And I'm astounded that you've been vegan for so long. That blew my mind more than the information you shared.
@@rawmark How interesting. What about if you have a reaction to corn and tomates? I’m also gluten intolerant, do you have any info. on that type of skin reaction?
Just tried this mayo 30 mins ago. I didn't have chickpeas so I used cannellini beans instead and.... IT TURNED OUT SIMPLY PERFECT!!! Thank you for this tip. I've always made my vegan mayo with soy milk (which makes a fab mayo), but this is as good as the other. In addition, I no longer have to open a 1 litre soy milk to use only 100ml for my mayo. Thank you again!!!
I'm very interested in trying this. Since you've made it different ways, I'd like to ask... Does it actually taste anything like real mayo or is it a different spread or...? Have you since tried it with chickpeas?
I've just made it. I've never had commercial mayo so I can't compare, it came out a little sour, but surprisingly addictive. I just had a few spoons straight from the blender. haha. Thanks for the simple and amazing recipe!!
I just made this over the weekend, and it was the best vegannaise that I've ever made! My only difference was I added a bit of black salt. But it is an absolutely FANTASTIC recipe!!!!!
Hi, I made it and I failed so I’m wondering what’s the key to success? First, I cooked my chickpeas then seperated the chickpeas and the aquafaba. Put the aquafaba in the fridge -> Brought it out when it was not that cold -> Added 200ml of aquafaba + 1 tbsp of chickpeas + salt + lemon juices then blend the mixture (I didn’t add dijon mustard) -> Added more than 100ml of olive oil (I don’t have vegetable oil and my blender only have 1 speed:)))) I blended the mixture but I was just so runny? I’m so confused:(((
@@nguyenling4478 I believe you're supposed to add the oil slowly during the blending. Not all of the oil before the blending (maybe I read your comment wrong but this is crucial). adding them slowly will emulsify the fat and I believe you'll need some sort of mustard unfortunately.
OMG, I just made the chickpea mayo, I'm speechless! I did not believe it would turn out so delicious and the texture is so rich. Thanks again for always sharing these wonderful recipes with us.
Made this with half defrosted and half frozen cubes of Aquafaba , 1/4 cup cooked chickpeas l, lemon juice, Dijon and oil . Blended til smooth adding oil gradually. Turned out thick creamy and very tasty. Thanks for the recipe
LAY HO MA !!! You are the best! Love all your cooking vedios the utensils you use, the way you organize your kitchen and esply how simple your recipes are. I have tried a couple of them like the ramen, salad dressing, butternut squash soup, chickpea curry...my kids loved all of them. Thank you so much❤️
So when I tried this Mayo, while the taste was so delicious and rich, i somehow couldn’t get the texture as fluffy as in your video. It was slightly dripping like your other recipe of Caesar salad dressing. What could I possibly have done wrong ?
I made this a few days ago and it is awesome. I used olivre oil since that is what I always used and I love the taste. It lasts longer than egg-based mayonnaise and keeps its shape. It has a superb texture.
Really it last longer than egg base mayonnaise?? Egg based mayonnaise from the store last a really long time in the fridge like three months or more! Just wanted to clarify, do you mean homemade egg based mayonnaise, or egg-based mayonnaise from the store?? That was my main question after watching this video was how long does this recipe last in the fridge…
I discovered this channel last night and I've been watching a lot of your videos. You got a new subscriber now. This video is great. I try to waste as little food when cooking. Now I can put the aquafaba to use instead of dumping down the drain when I make hummus. Keep the vids coming.
You are super talented, it’s crazy. Just found out about your channel, and it’s like I have reached heaven. You simplify everything & the videos looks amazing (it’s a combination of the music, your approach, and the food pics). I’m so glad I “bumped” into your channel.
and it worked! I even forgot to boil the chickpea water, I did that after I added the lemon and blended the chickpeas, plus I did only half of recipe, it still worked! Wow I can’t believe this worked! Thank you! 😜
I just made this! 💃🏻 so easy and DELICIOUS. I will not pay for premade mayo ever again 🤣. I used avocado oil and added garlic powder 😋 garlic mayonnaise. Hi Will, how long will this last in the fridge?
This is absolutely the best! I've always made mine with soy milk and oil. The flavour was there but texture not great. This is the ultimate receipe. I'm always throwing away chickpea water and often struggle to buy organic unsweetened soy so this is perfect! Thank you for sharing x
n i love that he adds the everything to do right here not like others have to goto another page. God bless u for teaching us ur skills ymc simply the best
You are just the most awesome chef Delicious perfect food. I made the vegan mayonnaise today and it surprised me . I’ve made my own before . This has come out delicious 🥰 Neat , great knife skills , immaculate surroundings . The most organised cupboards
You are definitely my favourite food TH-camr right now, loved everything so far. Braised eggplant from last video was amazing! Made the ramens as well 😊 has been two great weeks since I discovered you
To make this consistently correct every time, you must only use an immersion mixer. I used to make garlic sauce and this is the only way it would come out like mayonnaise. I first tried with my blender, but it’s too powerful (I have a Dynapro). I remixed the “soupy sauce” with the immersion mixer and it thickened.
I've made it 2x already with a high speed blender, using the lowest setting. It still felt super fast, adding the oil very very slowly allowed it to thicken up well.
The mayo looks incredible and I also want to try the spicy mayo twist. Your videos always look so slick. I’ve have downloaded the e-book, the aesthetic is amazing. Thank you for sharing,
This was SO cool! Worked for me...I forgot to add the mustard AND the salt. For oil I used extra light olive oil. Still great!!! I. Am. So. Geeked. The latest winner in my recipe collection. Thanks!
Will you are always so clear with your recipes. Easy to follow and easy to do. Also very tasty. Have been buying different lovely things from my local Asian Grocer. He is very helpful.
Thanks for the video! It's nice to be able to make my own vegan mayonnaise at home and actually your recipe almost fit into a Follow Your Heart Vegenaise jar that is 473ml! I only had about 1/4 cup left over!
I made this today and it tastes exactly like regular mayo. I added some nutritional yeast for extra flavor and a little more lemon because I didn't have any mustard on hand.
I'm going to follow Sam Bonz. I tried this msyo today and it is soupy. I added more beans thinkingvthat it would help. It didn't. I didn't throuw in the garbage. Going to try the idea of putting in the freezer. It may work. Thanks Sam. Thank you,chef. I love your recipes.
WoW!!!! Amazing, I never thought of making my own vegan mayo, Thanks for the easy to follow recipe, looks so delicious and from one can of chickpeas!!!
Lay ho ma Wil! Beautiful mayo, that method is very interesting. I have tried my hand at aquafaba mayo before, but never thought of adding actual chickpeas to it... Does it mean the oil content could actually be reduced? Do you think this chickpea+aquafaba conbo would work for making low fat tum? Also, why did you add the salt afterwards? Thank you for sharing another beautiful video 😊 X&O from 🇫🇷
Hmm I would say that the oil content can be reduced persay... in fact, for a thicker mayo, you’ll need to drizzle in more oil. However, I haven’t tried it personally. I think adding more chickpeas would work but may taste more like chickpeas than neutral like mayo. Salt is just to taste to your preference ☺️
@@jamesfleming1155 I've been wondering the same thing, maybe he has a personal pot wash as that went straight over his head! In my experience there's absolutely no reason to add the salt last and dirty another bowl!
I think I've seen it all now! That's amazing! Chickpeas are such a versatile food. I've been making mayo with soya milk but I bet this tastes so much better. I'm definitely going to try this one. Thank you for sharing.
Love it when presenters list the ingredients in the description. Don't always have time to watch the vids. Question...what is it that makes the final product a white-mayonnaise color? Not the oil? I like to avoid oil so I think I'd omit it, and add a tablespoon of cashew cream to color it and make it spreadable. Thanks.
Awesome! Maybe put the spice mixture in with half of the Mayo and pulse til it thickens a little. I have made Mayo with aquafaba but yours looks delicious, the flavored mustard and a few chickpeas added in are a great idea! Thanks!
This Mayo recipe is miraculous! Just made it, using canola oil and the large container of a Ninja (I don’t have a blender) and WOW!!! Hands down one of the coolest recipes around. Thank you 😘 & I love your channel.
Oh my life that is Heinz mayo at a fraction of the price. Every recipe I've tried has been a roaring success and this one is no different love this channel ❤
The first time I made this it came out absolutely fantastic. This second time it will not emulsify or thicken at all. Can I get a trouble shooting suggestion?
For those who've are going to make this great recipe, I did not boil the aquafaba. Everything was cold, and it worked like a charm. I still don't know why Yeung does this as I never got an answer. So, feel free to skip that step and happy mayo making!
Made this today!! It was not as fluffy as yours, maybe next time I will try what another commenter said and keep the base a lot colder. At any rate, it’s really really good. Thank you for sharing the recipe 😊
Was able to make this today and it came out perfect. Blender did get hot towards the end of the process because it thickened up very well. Quite impressed! thank you for the recipe. Oh I did add black salt to give it an eggy flavor.
I can venture to guess with the lemon (citric acid) you can actually refrigerate it for at least a month or more. Add a little more lemon to store it longer,but shouldn't have to. You will be able to taste it and see for yourself how long you can go.,but since there's hardly.any preservative component other than lemon juice it obviously will not last for months on end...
Thank you for sharing! I've been wanting to make more of my own sauces and condiments and this is very approachable. I LOVE your gochujang recipe as well. Will be trying both of these this week!
Wow! I've made this recipe and mine has never peaked. Now I know why! Still was grateful for what I managed to create but next time will heat the water. Thanks
Mayo... And Sushi!? Well, can't argue with people's tastes, I guess :P And I should be silent, I do weird mixtures from time to time... You just... Surprised me there :P
i tried the vegan mayo recipe but it did not thicken up. i kept blending and it just remained liquidy. i used the exact amount you mentioned and blended in a kitchen aid blender (not food processor). what do you think might caused that issue ?
Thank you for this awesome recipe. I made it and it was absolutely delicious.. .I made Three different mayos using the same application. I just added other ingredients and everyone loved it. thank you thank you thank you for sharing🙏♥️🙌
@@AnUnbotheredQueen You just smash up the chickpeas, but not too fine leave a little texture and add your mayo or whatever you like in tuna. When you make it straight from a can for some reason it kinda has the smell of tuna in a way so you can make it as is, that way. There is also one more step to take which I have yet to try is that you get some seaweed and add to it to really give it a fishy smell. There is a product called Dulse that will give you the fishy taste. Walmart sells it where the seasonings are located.
Hi im your avid fan. Canned chickpeas is hard to find in my place can i use the raw (the one that needs to be soaked)? Your reply is highly appreciated. More power!
I tried to make this today, and it remained a soupy mess in my blender. Thought on it for a while and rather than throwing it away and starting over, I put the content in a bowl and set it in the freezer for about 30 minutes, just to get it really cool. Then back in the blender, worked like a charm, and it tastes very good. Moral of the story: if your blender heats things up as it blends, start with a really cool solution.
Thanks for sharing your experience.
Oh my God I’m in the same predicament thank you for your Suggestion I actually have my chili in the fridge, as yourself, I refuse to throw it out!
I've heard using cooled oil works well also
Going to try this now because mine will not thicken up at all
@@chloebasile9277 any success?
Made this tonight for my severely allergic daughter. (21 food allergies and she has a feeding tube) It was perfect. She has never had any type of mayo before. She fell in love! I made a vegan "chicken salad" using this mayo for sandwiches. Thank you so much!!!!
stop vaccinating!
praying for your daughter Jesus will heal her so she can enjoy her life He gave her !
What the fuck is a vegan chicken salad
I'm so curious what you used in replacement is the chicken?? I gotta know!!
I'm actually making carrot juice right now and I'm going to use the carrot pulp as the replacement for tuna to make a tuna salad.
I'm going to make this mayonnaise but with flaxseed oil so has more omega 3's 🤤
@@angelmedina6486 I use vital wheat gluten to make chicken nuggets, strips, patties, etc. TH-cam and Pinterest have tons of recipes for it. Its close to actual chicken texture too.
Slowly pour in the oil means: SLOWLY (see new vid from Wil), like glacier pace slow! It is the difference between success and failure! My first attempt was... a disaster... as I "slowly" added the oil on a "slow" blender speed. I am still finding things I need to clean up from the attempt (three weeks ago). SLOW is the key! :) Thank you Wil! You make being vegan easier and tastier! :)
I did it! Seriously chuffed: my aquafaba from the freezer worked beautifully and I have FINALLY got sugar-less mayonnaise. Thank you Wil: one happy South African vegan!
Hello from another SA vegan :)
Did you reheat your Aquafaba from the freezer?
Did you just put the aqua water in the freezer without boiling it? Or did you boil it and then freeze it
THIS COMMENT IS FOR THE PEOPLE WHO TRY THIS AND IT TURNS INTO OILY SOUP.
So I’ve tried this recipe easily a dozen times now and screwed it up a handful of times too and I believe I’ve gotten it completely figured out now. The key is to get the full amount of oil called for in the recipe and when slowly adding it, just watch the texture of your mixture, and stop when it looks very thick and gets a pretty solid top. This may be 1/2c or more less oil than suggested but if it’s already thick and you add the rest it will turn into oily soup
Thank you. I came here to read the comments because although mine was not exactly soup, but not fluffy either. I was thinking maybe I needed less oil.
This is soooo true about the oil part i tried it today, but i'm so happy Wil Yeung makes recipes dang. What a life saver!
Thank you for the tip
Can you use olive oil?
Thank you legend! I’ve just tried this tip and my mayo is thick and fluffy!
I like the way Wil gets to the point - no useless rambling or trying to be cute. He clearly states the recipes and has great images. Thanks for always "cutting to the chase!"
Thank you so much ☺️
Hi, I am going to make this mayo. How long does it keep in the fridge
@@YEUNGMANCOOKING So agree LOVE your presentation. Subscribed, thumbs up and looking forward to more of the same delights. Thank you.
If you use a small pinch of Kala Namak (Black Salt), the mayonnaise gets even more of the original egg taste 💚
Nice 👌🏻👌🏻👌🏻
Ahhh, makes since due to the sulfur 😊
Exactly what I thought! 👍
i tried your vegan mayo recipe but it did not thicken up. i kept blending and it just remained liquidy. i used the exact amount you mentioned and blended in a kitchen aid blender (not food processor). what do you think might caused that issue ?
@@MysticMD I usually use the aquafaba straight from the can without heating it up. I add some mustard and salt and then blend it with an immersion blender adding oil gradually until it thickens. Maybe the container of the kitchen aid blender is too large.
You can also try making the mayo with silken tofu:
th-cam.com/video/lTLucO-T0mY/w-d-xo.html
This recipe works like a champ. Once you boil the aquafaba, it comes together as fast as conventional mayo. My one small tweak is to add a clove of garlic, minced or grated, which I always add to my conventional mayo.
aioli?
@@Fiona-zd5vj You could go that way with more garlic, but I'm not usually after a strong garlic flavor. One small clove seems to punch up the flavor just enough. It's all personal preference.
I just tried to make and it was way to watery even after 2 cups of Canola oil, any ideas what im doing wrong?
Why boil as it needs to be cold?
@@Jnadile SAME
This mayo is just amazing !! It stays fresh for a long time ...after 9 days it was still good and was not separate ! I shared your recipe with many members of our meditation Center because we eat no eggs at all. Thank you very much Yeung Man Cooking. :-)
🥳🙌🏻🥳
@@YEUNGMANCOOKING Hahaha ! ;-) love it !
@@YEUNGMANCOOKINGhow long does it last
I really love that you include the ingredients and directions in the description! 🙏🙏
Yes, absolutely brilliant so viewers don't have to navigate elsewhere! And can't beat these short, quick, & to the point videos....excellent!
Wil, Thank you so much. Two of my kids are vegan and we are in Sri Lanka where olive oil and mayo are dear. I probably have cholesterol. I was a chem prof. and now a principal of a seminary. My kids and students thank you tooI am amazed at your economy of words yet you achieve supra clarity. Wishing you the best.
A vegan from Sri Lanka
I just found your channel not long ago and now I can say that I am obsessed with your videos ! Simple, precise, elegant & brilliant ! I am so impressed by your channel ! Thank you so much ! 🙏🏼
Wish you all the success ✨🌿✨
Thank you so much ☺️ it means a lot
Painted Starlight I’m in total agreement ⭐️⭐️⭐️⭐️⭐️
Me too!❤
I just made this with avocado oil and it was awesome. Very tasty
I’ve tried making aquafaba mayo in the past but was disappointed in the results. This recipe turned out amazing! I store unreduced aquafaba in the freezer, then reduce a larger amount all at once, then store the reduced aquafaba back in the freezer to use in recipes. I defrosted a jar just past frozen (there was still a big ice chunk/cube in the center). I think the super cold temperature helped it come together quickly. Used an immersion blender this time. Added homeade vegan pesto to half of the finished mayo and used it to top sweet potato fritters. Yum!!
I LOVE this recipe!! Made it three times already, this time with kala namak, and it turned out so thick and creamy and deliciously eggy... omg I love being vegan and I love your videos so much! Thanks for this one
How long did it last in the fridge?
@@nobody8-D oh, I think it can last a few days until one week or sth, but we ate it much earlier😂
Did u use canned chickpeas too?
@@sunshine4259 yes, it worked really well
How long does this recipe last? Can we refrigerate it and use it the next day?
When elegance, perfect photography, a soothing voice and great film direction bring funtastic vegan recipes to light. Many thanks to you Wil, you have helped me a lot in my new life as a vegan.
Glad you’re here ☺️
Great description.
No soy THANK YOU!! It sucks to be soy and gluten intolerant and vegan but every video like this makes it a bit easier. 💜
I doubt you are soy intolerant. You probably need iodine. If you are in the West, most of us do not get enough iodine. Think about it. How many Asian people are soy intolerant? Hmm, probably less that a half percent. This is because people living in most of the Asian countries all consume one or more types of seaweed several times a week. And soy requires iodine.
And guess what most doctors don't bother to check for when they tell you that you are soy intolerant? What your iodine levels are. I take an icelandic kelp tab three or four times a week and have yet to have a problem with soy. And when I went vegan 32 years ago there was no such thing as someone with soy intolerance.
@@rawmark Wow, thanks for this knowledge! And I'm astounded that you've been vegan for so long. That blew my mind more than the information you shared.
Me too
I get so sick from soy too! I love these soy free recipes
@@rawmark How interesting. What about if you have a reaction to corn and tomates? I’m also gluten intolerant, do you have any info. on that type of skin reaction?
This looks and sounds delicious, any idea how long it keeps in the fridge? Because that's a big batch!
Probably quite some time longer than regular mayo because there are no fresh eggs.
Just tried this mayo 30 mins ago. I didn't have chickpeas so I used cannellini beans instead and.... IT TURNED OUT SIMPLY PERFECT!!! Thank you for this tip. I've always made my vegan mayo with soy milk (which makes a fab mayo), but this is as good as the other. In addition, I no longer have to open a 1 litre soy milk to use only 100ml for my mayo. Thank you again!!!
Great to know 🥳🙌🏻
I'm very interested in trying this. Since you've made it different ways, I'd like to ask... Does it actually taste anything like real mayo or is it a different spread or...? Have you since tried it with chickpeas?
I've just made it. I've never had commercial mayo so I can't compare, it came out a little sour, but surprisingly addictive. I just had a few spoons straight from the blender. haha. Thanks for the simple and amazing recipe!!
Never had mayo? Wow, 😍now that's not something you hear every day! Now look, your first chance of having it is a healthier one! Nice!
I don't know why but I get positive vibes from you....Your voice and recipes 😍😍
🥳
It’s the confidence..
Yes! He has positive energy & aura is why 🥰👏🏽🌿
I just made this over the weekend, and it was the best vegannaise that I've ever made! My only difference was I added a bit of black salt. But it is an absolutely FANTASTIC recipe!!!!!
Hi, I made it and I failed so I’m wondering what’s the key to success? First, I cooked my chickpeas then seperated the chickpeas and the aquafaba. Put the aquafaba in the fridge -> Brought it out when it was not that cold -> Added 200ml of aquafaba + 1 tbsp of chickpeas + salt + lemon juices then blend the mixture (I didn’t add dijon mustard) -> Added more than 100ml of olive oil (I don’t have vegetable oil and my blender only have 1 speed:)))) I blended the mixture but I was just so runny? I’m so confused:(((
@@nguyenling4478 I believe you're supposed to add the oil slowly during the blending. Not all of the oil before the blending (maybe I read your comment wrong but this is crucial). adding them slowly will emulsify the fat and I believe you'll need some sort of mustard unfortunately.
@@RioPradipto ohh, I added the oil after blending all the mixture just like he said
@@nguyenling4478 yes you add it after blending the chickpea mixture but the blender should still be going when you add the oil
OMG, I just made the chickpea mayo, I'm speechless! I did not believe it would turn out so delicious and the texture is so rich. Thanks again for always sharing these wonderful recipes with us.
🥳🙌🏻
Made this with half defrosted and half frozen cubes of Aquafaba , 1/4 cup cooked chickpeas l, lemon juice, Dijon and oil . Blended til smooth adding oil gradually. Turned out thick creamy and very tasty. Thanks for the recipe
Just made your MAYO recipe, it worked out beautifully and great taste!!! Neal Vancouver Island
dude this is a GAME CHANGER!!! the first vegan mayo recipe i've ever found, thank you so much!!
🥳
With every video you become my vegan chef guru.
LAY HO MA !!! You are the best! Love all your cooking vedios the utensils you use, the way you organize your kitchen and esply how simple your recipes are. I have tried a couple of them like the ramen, salad dressing, butternut squash soup, chickpea curry...my kids loved all of them. Thank you so much❤️
So when I tried this Mayo, while the taste was so delicious and rich, i somehow couldn’t get the texture as fluffy as in your video. It was slightly dripping like your other recipe of Caesar salad dressing. What could I possibly have done wrong ?
The biggest trick is to make sure the oil is being incorporated slowly and consistently 🙌🏻
I made this a few days ago and it is awesome. I used olivre oil since that is what I always used and I love the taste. It lasts longer than egg-based mayonnaise and keeps its shape. It has a superb texture.
Really it last longer than egg base mayonnaise?? Egg based mayonnaise from the store last a really long time in the fridge like three months or more! Just wanted to clarify, do you mean homemade egg based mayonnaise, or egg-based mayonnaise from the store?? That was my main question after watching this video was how long does this recipe last in the fridge…
@@creativesolutionstoart Sorry, I mean home-made mayonnaise with olive oil and egg.
I discovered this channel last night and I've been watching a lot of your videos. You got a new subscriber now.
This video is great. I try to waste as little food when cooking. Now I can put the aquafaba to use instead of dumping down the drain when I make hummus.
Keep the vids coming.
Welcome and enjoy! 🙌🏻👨🏻🍳
You are super talented, it’s crazy. Just found out about your channel, and it’s like I have reached heaven. You simplify everything & the videos looks amazing (it’s a combination of the music, your approach, and the food pics). I’m so glad I “bumped” into your channel.
Happy you are here and that we are able to cook together 🙌🏻🥳👨🏻🍳
I usually slow cook my chick peas, now I can just save the water for mayo!! Yay!! Thank you so much for this recipe!!!
Your mayo, and so many other things! Look for "recipes with aqua faba." ;-)
This looks like a me project for tomorrow. Normally my husband is the chef while I'm the baker, but this one seems like an easy and fun one for me.
I added a tea spoon of mustard oil as a substitute and it turned out good...thanks! I was looking for a vegan option..love it😍
and it worked! I even forgot to boil the chickpea water, I did that after I added the lemon and blended the chickpeas, plus I did only half of recipe, it still worked! Wow I can’t believe this worked! Thank you! 😜
🙌🏻👨🏻🍳 Amazing! Enjoy 🥳
I just made this! 💃🏻 so easy and DELICIOUS. I will not pay for premade mayo ever again 🤣. I used avocado oil and added garlic powder 😋 garlic mayonnaise.
Hi Will, how long will this last in the fridge?
Thanks Liz I used your suggestion and it was perfect. I added black truffle sea salt too.😊❤️
@@moniquem9609 You’re welcome! And yum that sounds good.
Nice !!) I love that egg taste... i will be adding Black Salt 🧂.. i can't wait to try this recipe. Thanks for sharing 👍😊✌
I like the guitar music in the background! Good Job ;)
This is absolutely the best! I've always made mine with soy milk and oil. The flavour was there but texture not great. This is the ultimate receipe. I'm always throwing away chickpea water and often struggle to buy organic unsweetened soy so this is perfect! Thank you for sharing x
n i love that he adds the everything to do right here not like others have to goto another page. God bless u for teaching us ur skills ymc simply the best
I am SO excited to make this! I have been searching for a soy free mayo recipe! Thank you! 🤩🙏
Hope you’ll love it 🥳
You are just the most awesome chef
Delicious perfect food. I made the vegan mayonnaise today and it surprised me . I’ve made my own before . This has come out delicious 🥰
Neat , great knife skills , immaculate surroundings . The most organised cupboards
You are definitely my favourite food TH-camr right now, loved everything so far. Braised eggplant from last video was amazing! Made the ramens as well 😊 has been two great weeks since I discovered you
Haha thank you for that ☺️ it means a lot
I'm still speechless with admiration and gratitude.
Pasta Grammar youtube has one eggplant dish ("cortana"?) you might want to try out and make it your own style here, thank you.
This looks great. Much better than ready made mayonnaise in supermarket. How long can you store this?
This looks amazing! I miss Mayo now that I’m vegan. Can you please tell me how long this will keep in the fridge? Thank you.
To make this consistently correct every time, you must only use an immersion mixer. I used to make garlic sauce and this is the only way it would come out like mayonnaise. I first tried with my blender, but it’s too powerful (I have a Dynapro). I remixed the “soupy sauce” with the immersion mixer and it thickened.
I've made it 2x already with a high speed blender, using the lowest setting. It still felt super fast, adding the oil very very slowly allowed it to thicken up well.
The mayo looks incredible and I also want to try the spicy mayo twist.
Your videos always look so slick.
I’ve have downloaded the e-book, the aesthetic is amazing.
Thank you for sharing,
Amazing! 🥳
Thank you. You certainly do know how to teach in a way that helps a student to cook with confidence.
🥳🥳🥳
This was SO cool! Worked for me...I forgot to add the mustard AND the salt. For oil I used extra light olive oil. Still great!!! I. Am. So. Geeked. The latest winner in my recipe collection. Thanks!
Will you are always so clear with your recipes. Easy to follow and easy to do. Also very tasty. Have been buying different lovely things from my local Asian Grocer. He is very helpful.
So wonderful to hear 🙌🏻
Yum yum yum!! So delicious!!!
I tried , it didn’t get as fluffy and thick, but turned out super delicious ! Thank you for sharing ❤️
I can say with absolute confidence that you are an amazing Chef!! Thank you!
Haha nice 👌🏻☺️
Thanks for the video! It's nice to be able to make my own vegan mayonnaise at home and actually your recipe almost fit into a Follow Your Heart Vegenaise jar that is 473ml! I only had about 1/4 cup left over!
I always save my Vegenaise jars! They are almost perfect for everything! 🥑
I made this today and it tastes exactly like regular mayo. I added some nutritional yeast for extra flavor and a little more lemon because I didn't have any mustard on hand.
I'm going to follow Sam Bonz. I tried this msyo today and it is soupy. I added more beans thinkingvthat it would help. It didn't. I didn't throuw in the garbage. Going to try the idea of putting in the freezer. It may work. Thanks Sam. Thank you,chef. I love your recipes.
WoW!!!! Amazing, I never thought of making my own vegan mayo, Thanks for the easy to follow recipe, looks so delicious and from one can of chickpeas!!!
🥳🥳🥳
Unreal! Love the way you speak so clearly and precisely with no rambling on. Awesome.
I definitely try this recipe. For years I’m making my vegan mayo from soy milk, grapeseed oil and few other ingredients. 🙏🏻🍀💚
Same!
I've done the same. If you try this version please let me know if it is better than with soy milk
Hope you’ll love it
Thank you so much! Even with a cheap blender it came out perfect! My partner was blown away when she tasted the mayo
Thank you for sharing this note! I was wondering whether I can make it because I don't have an expensive blender. It barely grounds cooked beans. 😅
.
I made it with eggs . . . .
🍳
Thx so much for posting these incredible vegan recipes. Luv this vegan mayo going to try thx again!
My pleasure 🙌🏻👨🏻🍳 Happy cooking
Eggless chickpea salad with capers, green onion, red onion, pickles, celery and olives. Hoppy Easter!!
Lay ho ma Wil! Beautiful mayo, that method is very interesting. I have tried my hand at aquafaba mayo before, but never thought of adding actual chickpeas to it... Does it mean the oil content could actually be reduced? Do you think this chickpea+aquafaba conbo would work for making low fat tum? Also, why did you add the salt afterwards?
Thank you for sharing another beautiful video 😊 X&O from 🇫🇷
For taste..........
Hmm I would say that the oil content can be reduced persay... in fact, for a thicker mayo, you’ll need to drizzle in more oil. However, I haven’t tried it personally. I think adding more chickpeas would work but may taste more like chickpeas than neutral like mayo. Salt is just to taste to your preference ☺️
I think the OP meant why did you add it after and not put the salt in the blender.
@@jamesfleming1155 I've been wondering the same thing, maybe he has a personal pot wash as that went straight over his head! In my experience there's absolutely no reason to add the salt last and dirty another bowl!
I think I've seen it all now! That's amazing! Chickpeas are such a versatile food. I've been making mayo with soya milk but I bet this tastes so much better. I'm definitely going to try this one. Thank you for sharing.
I love chickpeas 🙌🏻 thank you for tuning in ☺️
Love it when presenters list the ingredients in the description. Don't always have time to watch the vids. Question...what is it that makes the final product a white-mayonnaise color? Not the oil? I like to avoid oil so I think I'd omit it, and add a tablespoon of cashew cream to color it and make it spreadable. Thanks.
I made this today and added a little extra mustard and some chopped pickles and we ate it as a dip!
Really fantastic Wil! This channel needs more subs!
Thank you so much ☺️ working on it 😬
Wow! Great recipe!! Endless possibilities! I love them chickpeas! I'm gonna add some olives in mine! Thanks a bunch!
This is brilliant! How long does it keep? I would love to try it.
Awesome! Maybe put the spice mixture in with half of the Mayo and pulse til it thickens a little. I have made Mayo with aquafaba but yours looks delicious, the flavored mustard and a few chickpeas added in are a great idea! Thanks!
This Mayo recipe is miraculous! Just made it, using canola oil and the large container of a Ninja (I don’t have a blender) and WOW!!! Hands down one of the coolest recipes around. Thank you 😘 & I love your channel.
Garlic and basil is also a killer combo 🤤🤤
Ohhhhh yeah 🤤
Oh my life that is Heinz mayo at a fraction of the price. Every recipe I've tried has been a roaring success and this one is no different love this channel ❤
As usual great job with making recipes that aren't intimidating. Love it!
I just want ur recipes noone else's. Vegan, variety, like talking version asmr, perfect channel
The first time I made this it came out absolutely fantastic. This second time it will not emulsify or thicken at all. Can I get a trouble shooting suggestion?
For those who've are going to make this great recipe, I did not boil the aquafaba. Everything was cold, and it worked like a charm. I still don't know why Yeung does this as I never got an answer. So, feel free to skip that step and happy mayo making!
Probably just to kill off any bacteria from the can maybe?
He reduced the water content a little.
This looks delicious! Do you know how long it lasts in the refrigerator? Thank you so much for sharing. ☺
Few weeks ☺️
I think one could add some citric acid to extend its life.
@@colleenkaralee2280 It has lemon Juice, that is a source of Citric Acid.
So simple, I will try this. Looks delicious. How long will it last in the fridge?
Yeung Man said, "a few weeks".
Made this today!! It was not as fluffy as yours, maybe next time I will try what another commenter said and keep the base a lot colder. At any rate, it’s really really good. Thank you for sharing the recipe 😊
Was able to make this today and it came out perfect. Blender did get hot towards the end of the process because it thickened up very well. Quite impressed! thank you for the recipe. Oh I did add black salt to give it an eggy flavor.
I love watching these sessions of creativity 🤜🏻❤️🤛🏻
🥳
Question: How long will this keep in a container in the fridge or is this something that needs to be used immediately?
I want to know this too!!
I can venture to guess with the lemon (citric acid) you can actually refrigerate it for at least a month or more. Add a little more lemon to store it longer,but shouldn't have to. You will be able to taste it and see for yourself how long you can go.,but since there's hardly.any preservative component other than lemon juice it obviously will not last for months on end...
Thank you for sharing! I've been wanting to make more of my own sauces and condiments and this is very approachable. I LOVE your gochujang recipe as well. Will be trying both of these this week!
Wow! I've made this recipe and mine has never peaked. Now I know why! Still was grateful for what I managed to create but next time will heat the water. Thanks
Just made this! Wow! I used avocado oil instead and added roasted garlic at the end...again, WOW! Thank you for sharing this!
I’m going to call it ‘magic mayo’ ! Or ‘whoa! Mayo’ . I have just the amount of chick peas left in my pantry to make this. ❤️
I honestly learn something every episode. Xie Xie
Thank you so much ☺️
Me also
Me too!
No xiexie.. guandong Do je 👍🏻✌🏻
Don't think I've hit the like button as fast as I did today 😂
Loving your channel Wil. New subscriber 👍🏽
Haha the best 🙌🏻 thank you so much ☺️ and welcome! Glad you’re here🥳
Same 😊
+1
Thank you so much for this recipe. It turned out absolutely AMAZING! So thick! This is my go to recipe for mayonnaise.
I am making chick pea salad sandwiches lately. Felt bad to waste the can liquid. Now I know what to do with it. Thank you!
Thank you! I was just wondering how I can make my own. I have to try this soon.
Hope you’ll love it ☺️
Hey well, loving your videos. Thank you. Can you tell me how long you think this vegan mayo would last in the fridge?
Few weeks ☺️
Homemade spicy vegan mayo will definitely taste good with vegan sushi!💚
Hehe 😬
Mayo... And Sushi!? Well, can't argue with people's tastes, I guess :P
And I should be silent, I do weird mixtures from time to time...
You just... Surprised me there :P
i tried the vegan mayo recipe but it did not thicken up. i kept blending and it just remained liquidy. i used the exact amount you mentioned and blended in a kitchen aid blender (not food processor). what do you think might caused that issue ?
Thank you for this awesome recipe. I made it and it was absolutely delicious.. .I made Three different mayos using the same application. I just added other ingredients and everyone loved it. thank you thank you thank you for sharing🙏♥️🙌
I love my mayo with some wasabi! try it out
love how fluffy it looks
Thank you for posting this recipe! I'm going to try---can I use an electric hand mixer to make it? Easier to clean. :-) Or would it whip too much?
That would also work! Just make sure the aquafaba is cold before blending ☺️
OMG, just another reason to love chickpeas- dojeh, Will
I know right 👌🏻 you’re most welcome 🥳
You can make tuna with the rest of those beans.
@kkimberly2004 Yesssss!!! 😁
Excuse me? I'm a vegan noob I need some explains. HOW are we gonna make tuna out of beans? 🤯
@@AnUnbotheredQueen You just smash up the chickpeas, but not too fine leave a little texture and add your mayo or whatever you like in tuna. When you make it straight from a can for some reason it kinda has the smell of tuna in a way so you can make it as is, that way. There is also one more step to take which I have yet to try is that you get some seaweed and add to it to really give it a fishy smell. There is a product called Dulse that will give you the fishy taste. Walmart sells it where the seasonings are located.
@@kkimberly2004YT That's amazing! def gonna try that later
I make this vegan tuna alot, my wife love that. Seaweed its the key. Also add some pickles, its even better.
Hi im your avid fan. Canned chickpeas is hard to find in my place can i use the raw (the one that needs to be soaked)? Your reply is highly appreciated. More power!
Are you kidding?!? I’m shocked how good this is. Not as thick as your but for my 1st run, it’s not soup. Excellent!!!