THICK vegan Mayo Recipe made from CHICKPEAS (aquafaba)!
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- Опубліковано 27 чер 2020
- ***having trouble making this mayo? We’ve filmed making it in Real Time in this additional episode here • I made this FROM SCRAT...
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LEARN HOW TO MAKE THE ULTIMATE CHICKPEA MAYO WITH NO TOFU OR SOY AND IS THICK LIKE JAPANESE KEWPIE!
LAY HO MA!! You are in for a REAL treat and your life is about to change. This incredible vegan chickpea mayo recipe is the real deal - it is thick, delicious, spreadable, potato salad-able, French fry dip-able, and is super easy to make. Join me in this episode and learn how to make the ultimate vegan mayonnaise recipe using chickpeas and no tofu. Let's begin.
Ingredients:
400ml can of chickpeas (roughly 3/4 cups aquafaba)
1 tbsp lemon juice
1 tbsp canned chickpeas
1 tbsp dijon mustard
1 3/4 cups of grapeseed or vegetable oil (drizzle in a little more for an even thicker mayo)
generous pinch pink salt
(Optional Spicy Mayo) Add 1 part gochujang to 2 parts mayo
how to make easy gochujang - • Korean Chili Paste ***...
Directions:
1. Empty the can of chickpea water (aquafaba) into a small saucepan
2. Boil the aquafaba on medium high heat for 5-6min stirring often
3. Add some ice to a large mixing bowl, then place a smaller bowl on top of the ice
4. Pour in the chickpea water and stir until cold
5. Add the lemon juice and 1 tbsp of chickpeas
6. Transfer the mixture to the blender and add the dijon mustard
7. Blend on the highest setting to pulverize the chickpeas. Then, turn it down to medium to medium high
8. Slowly pour in the oil. The mayo will start to thicken up (adjust and pulse the speed if needed)
9. Transfer the mayo to a mixing bowl and add a generous pinch of pink salt. Fold to combine
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and UA-cam chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• THICK vegan Mayo Recip... - Навчання та стиль
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. UA-cam and Pinterest have tons of recipes for it. Its close to actual chicken texture too.
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
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:
ua-cam.com/video/lTLucO-T0mY/v-deo.html
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 ☺️
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
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! :)
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?
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 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!
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!
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 ⭐️⭐️⭐️⭐️⭐️
I am SO excited to make this! I have been searching for a soy free mayo recipe! Thank you! 🤩🙏
Hope you’ll love it 🥳
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 !
Unreal! Love the way you speak so clearly and precisely with no rambling on. Awesome.
As usual great job with making recipes that aren't intimidating. Love it!
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.
Love the use of aquafava and chickpeas for this recipe. Thank you- can’t wait to try it.
I love how you truly enjoy the food you has just made!!! It’s beautiful.
Really fantastic Wil! This channel needs more subs!
Thank you so much ☺️ working on it 😬
Yum yum yum!! So delicious!!!
I tried , it didn’t get as fluffy and thick, but turned out super delicious ! Thank you for sharing ❤️
Wil that’s looks amazing and the best thick consistency I’ve seen Vegan! 👍🏼 thanks
Wow! Interesting to see how simple and easy it was to make. Love how you reused the chickpea liquid to make it. I cant wait to try this.
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
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?
@@nita-qx8ff 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?
Not sure if I'll make this one (but I've watched several of your other videos. I love your enthusiasm for food and teaching. I've subscribed and have told my wife about you. Well done!
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
Nice !!) I love that egg taste... i will be adding Black Salt 🧂.. i can't wait to try this recipe. Thanks for sharing 👍😊✌
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 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🙏♥️🙌
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.
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 !!! 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 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😍
Fantastic recipe! Love the cinematic quality of the videos!
LAY HO MA!! I hope you’re keeping well and cooking well. For troubleshooting, we’ve filmed another episode with more detail on making this mayo here ua-cam.com/video/E5ww0saq8HM/v-deo.html happy cooking 🥳
This is so awesome! Thanks, Wil!! Am loving your channel 🤗🙏🏻
I made this mayo to mix and make my own vegan ranch dressing and it turned out phenomenal!! Thanks Wil! 🙏🏼
Hello, my question is, what kind of vitamix is that or which one do you recommend? Please let me know. Thank you 🙏🏼
Perhaps if I find some good looking artichokes I will definitely try this with those.
New 2 the channel. Amazing content after 4 or more videos.
I will be making potato salad with red skin potatoes, red onion, lots of (green) celery, and believe it or not adparagus, fresh summer corn and garlic
Thank you 4 such a simple recipe 2 follow.😅🎇
Thank you. You certainly do know how to teach in a way that helps a student to cook with confidence.
🥳🥳🥳
Thank you so much! Love watching your channel.
Blessings!!
This recipe is genius 👌 made this for a games night this evening to have with some vegan nuggets. So happy! Thank you for such an easy recipe that works 😃
dude this is a GAME CHANGER!!! the first vegan mayo recipe i've ever found, thank you so much!!
🥳
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'm about to try your vegan fried rice recipe. Hope I do well! Thank you for your free videos!!!! We love it!
Lay Ho Ma!!! Thank you for this delicious recipe,it's so easy to make! I never buy store mayo now & I always have a jar in the refrigerator to hand .
I've passed the recipe on to my family, they're super impressed! Thanks Will 🏆👨🍳
🙌🏻
Wow! Great recipe!! Endless possibilities! I love them chickpeas! I'm gonna add some olives in mine! Thanks a bunch!
You are definitely my favourite food UA-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.
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 🙌🏻🥳👨🏻🍳
Thank you so much will this is what I wanted I’ll make it with absolute confidence 🙂🙂
I love watching these sessions of creativity 🤜🏻❤️🤛🏻
🥳
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.
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I love to have lunch watching your videos. They are amazing and I learn something new every time. Thank you for being amazing.
Brilliant! Thank you for sharing this with us Wil :)
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.
With every video you become my vegan chef guru.
Fiquei impressionada! Amei! Obrigada por compartilhar conosco!
Hi,
I love your channel. Thanks for all of your hard work bringing these amazing recipes to us. I would love to know how you recommend storing this mayo and how long it's good for before it goes bad?
Also, these two questions answered during each video and whether recipes can be frozen for bulk production stated in future videos would be so helpful so people know how much to make. I work a ton and being able to make large amounts for fast use is always so helpful. Thanks Much Love, Rachel
Ps. Thanks again for all of your hard work.
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! I was just wondering how I can make my own. I have to try this soon.
Hope you’ll love it ☺️
Looks amazing! Thank you for the recipe 👍👍 just wondering would this be stable or will it split eventually?
Great option, easy to make, great result. Thanks for sharing! 😋😋😋
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 ☺️
I like the guitar music in the background! Good Job ;)
NICEEE! Looks so fluffy & yummy 😍 Try to season w/black pepper often in recipes bc it helps increase the absorption of essential nutrients ♥️
Hi Will, thanks for sharing the recipes they are great. I have tried a couple and they are always delicious. I was wondering, is it necessary to add the whole cup and 3/4 of oil? I added just one cup and it was creamy enough and really good!! Thanks!
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!!
This looks delicious! I'll give it a try, can't wait!
Oh my goodness, I can't wait to make this. It looks sooooo good.
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
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!
Sounds so good. Thank You for sharing this video and recipe with us.
Thank you for this recipe. My first time making mayo and it came out great.
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 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." ;-)
My favorite chef. Hands down.
Thank you.
Just made this! Wow! I used avocado oil instead and added roasted garlic at the end...again, WOW! Thank you for sharing this!
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 love your recipes, THANK YOU FOR SHARING ! i was curious with this chickpea mayo, is there any way to make a fat free or low fat version, to use for weight loss; would it get creamy enough?
I can’t wait to try this! How long will it last in the fridge?
Btw…I love your channel ❤️❤️
No excessive chit chat😁
really enjoy your videos so glad to have discovered you on UA-cam, much love from the UK :)
This is brilliant! How long does it keep? I would love to try it.
I can say with absolute confidence that you are an amazing Chef!! Thank you!
Haha nice 👌🏻☺️
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 didnt know this method could be done with chickpeas, thats awesome~ I do something like this with homemade soymilk to make whipped cream(with just the oil and sugar+vanilla). I don't always have soybeans on hand but always have a can/or bag of chickpeas. Can't wait to try this.
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.
OMG, just another reason to love chickpeas- dojeh, Will
I know right 👌🏻 you’re most welcome 🥳
I've made this. It really does come out that beautifully. Well worth a try, folks. Love from Cape Town
I LOVE all of your recipes! Just ran out vegan mayo I had bought from a store. I will make this mayonnaise tomorrow. Thank you!
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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
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. ❤️
Whaaaaat??? That's really insanely good. I gotta make it. Thank you for the awesome recipe 😊
That looks absolutely delicious!! I’m making that soon!!! 😋
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 ❤
Eggless chickpea salad with capers, green onion, red onion, pickles, celery and olives. Hoppy Easter!!
Man!!! Your channel is amazing. Thanks for doing what you do!!!
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Thank you so much for this recipe. It turned out absolutely AMAZING! So thick! This is my go to recipe for mayonnaise.
Garlic and basil is also a killer combo 🤤🤤
Ohhhhh yeah 🤤
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 ☺️
I made this today! I was totally amazed! Thank you. Easier than using tofu.
Whoa this is amazing! I've been using aquafaba as some sort of stock for rice pilaf but this is an even better use for it.