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THICK VEGAN MAYO RECIPE | ULTIMATE EASY CHICKPEA JAPANESE KEWPIE STYLE MAYONNAISE | NO TOFU NO SOY | japanese avocado salad | Orangesandavocados
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THICK VEGAN MAYO RECIPE | ULTIMATE EASY CHICKPEA JAPANESE KEWPIE STYLE MAYONNAISE | NO TOFU NO SOY
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 –
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
***having trouble making this mayo? We’ve filmed another episode that may help here
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube 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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
japanese avocado salad
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 –
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
***having trouble making this mayo? We’ve filmed another episode that may help here
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube 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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching:
38 Comments
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!!!
When I double the recipe, I get a mayo milkshake. What am I doing wrong?
Curious why does the Aquafina need to be heated? Just curious if there is a significant reason. Also if you know if any oil will produce the same consistency, realize the taste will change and how long is the blend time? Aloha 🙏🏻
You had my mouth watering !
I used brown spicy mustard instead of Dijon mustard and it turned out D E L I C I O U S, highly recommend!
Also, make sure the aquafaba is COLD if it's not cold it's not gonna work, and make sure you use enough oil.
Thanks so much for this recipe!
I'll update on how long it lasted stored on the fridge
alchemy 🙂
Can I use a nutribullet instead? I don’t have a power blender. Or how about a food processor?
Why do we boil the aquafava? just curious
This did not work out at all. I ended up with a jar’s worth of free flowing salad dressing. If you try this, be prepared for the eventuality of wasting a good amount of oil and an hour or two of time (it takes that long to realize you won’t be able to fix it).
Can you make this without the oil.
Amazing! Only thing is I wish if you add Garlic to it.can’t wait to make it.
Wow. I'm gonna tweak this for a salad dressing as well.
subscribed and liked also!
came here from the fried oyster mushroom video. holy crap I can't wait to try both this weekend!!
What a brilliant way to make mayonnaise. Sadly though, I will have to refrain because it uses so much processed vegetable oil which if you are making this occasionally not an issue but if using a staple, I think I will have to pass. But still impressed and so much cheaper than shop bought.
What is the shelf life of this recipe in a glass jar?
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't wait to try it!!🥰
It’s yellllowwwww it didn’t come out thick and creamy like yours😩😩😩 what did I do wrong!!!! Whyyyyyy?????😢😢😢 okay I got this will try again💪🏾
Is the purpose of heating and boiling the aquafaba to reduce it?
My mayo is the consistency of milk…..help…..this is my first vegan mayo making and its giving me the nervous sweats…my blender is making it hot 🔥
I’m going to make this so I can save the sound of mayo thickening to my phone for future memes.
Also I can but aqua faba in a jar at Natural Grocers. Lucky me.
I just made this with soaking my own chickpeas. Wasn’t very thick. How do I make thicker?
Made a pasta salad using this Mayo…….EXCELLENT and VEGAN.
Thanks for this recipe! Do you think I could make it with the liquid from cooking soybeans?
The taste is really like the non-vegan mayonaise, s that is a big plus. I used home-cooked chickpeas, maybe that is the reason why it turned out to be more of a sauce then a thick mayo. Wonder what I did wrong.
Looks good
Interesting.how long does it keep in the fridge?I am a born meat-eater, but your recipes are bringing me around to a more flavourful ,healthier lifestyle.Thank you Mr Yeung
thank you
how can i keep this for longer than a week.
for deliveries to small restaurant ?
you really want those chickpeas to be organic…I'm pretty sure they are one of those plants that are sprayed a lot while growing. I think it's oats, chickpeas and wheat are the top of the list.
Hi I’ll has anyone tried this with dried chickpeas? I don’t normally buy can, so I normally soak mine overnight. What does chickpea water still work? How long do they need to soak before the aqua fava is ready for this recipe? I tried it with one overnight soak and unfortunately it never got thick with a stick blender
How long does this keep in the fridge?
Why boiling tge Aquafaba first? Works perfectly without, just takes a bit longer beating it.
Looks gorgeous!! Can you please bottle and market that?
🤯 wow thank you 🙏
That water if full of toxins guys. In my natal country, we boil and change three waters of any beans, before cooking. Here, nobody does that. Every time I've got can beans, I needed to throw it at garbage. Smells nasty. At least for me. I stay away of any processed foods much as possible. I make my own mayo from raw cashews.
Looks Awesomely Delicious…Will definitely be making soin. God Bless thanks for sharing first time on your channel. Will be a Subscriber!! 🤝
Any ideas on how to preserve that ?