Vegan Mayonnaise

Mayonnaise is eggs and oil. Yal keeps the oil and replaces the eggs, most of which come from hens kept in intensive systems.

The trick is black salt, kala namak. Despite the name, it is a pink-grey mineral salt, and its sulfur compounds give it the smell and taste of egg. A pinch is enough to make this mayonnaise taste like the one you know.

Most egg-free mayonnaise recipes use aquafaba, the cooking water of chickpeas. We use chickpea flour instead: the result is more reliable and more consistent.

The Recipe

Ingredients

• 5 Tbsp chickpea flour
• 1 ½ cups of water
• ¼ tsp Dijon mustard
• ¼ tsp black salt
• ¼ tsp sea salt
• 1 Tbsp apple cider vinegar
• ¼ Cup (or more) olive oil
• ¼ tsp coconut oil

Instructions

1. Add the chickpea flour and water to a pot and mix constantly over heat until thick
2. Put aside to cool
3. Once cooled, add the oil, vinegar, dijon, coconut oil, sea salt, and black salt.
4. Blend on high with an immersion blender for best results.
5. Gently move the immersion blender up and down to introduce a bit of air. If the mixture feels too thin, slowly add more oil. Increasing the oil will make the texture creamier, thicker, and denser, though you likely won’t need more than the suggested amount.
6. Use right away, or transfer to an airtight container and refrigerate until fully chilled, about 4 hours. The texture will thicken even more as it cools. Store leftovers in the refrigerator for up to two weeks. Discard if you notice any mold forming.

Notes

After the first night in the fridge, you may need to blend it again briefly to bring it back together.

Nutritional Information

Per Batch (~500 g)

Calories: ~630 kcal
Protein: ~9 g
Fat: ~55 g
Carbohydrates: ~26 g
Fiber: ~7 g
Calcium: ~80 mg
Iron: ~3.6 mg
Vitamin E: ~7.5 mg
Magnesium: ~85 mg

Per Serving (2 Tbsp | ~30 g)

Calories: ~38 kcal
Protein: ~0.5 g
Fat: ~3.3 g
Carbohydrates: ~1.6 g
Fiber: ~0.4 g
Calcium: ~5 mg
Iron: ~0.2 mg
Vitamin E: ~0.45 mg
Magnesium: ~5 mg