THICK vegan Mayo Recipe made from CHICKPEAS (aquafaba)!

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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

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 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.

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[SamGlasser]

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.

[delaneygreen-wilkerson]

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!!!!

[truegrit]

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 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!

[jasonfenris]

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! :)

[dushyanthihoole]

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.

[jlb]

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.

[Eternal_Starlight]

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 ✨🌿✨

[VaalanHei]

I really love that you include the ingredients and directions in the description! 🙏🙏

[harry_bonkers]

Pro tip, every time you open a can of chickpeas, you can save all that chickpea water into ice cube molds in the freezer for future use ;)

[miriambusch]

If you use a small pinch of Kala Namak (Black Salt), the mayonnaise gets even more of the original egg taste 💚

[patrick]

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.

[lumineuse]

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. :-)

[nutritionalyeast]

I just made this with avocado oil and it was awesome. Very tasty

[karyng]

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!!

[luziel]

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

[alexnewman]

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

[gateauxq]

No soy THANK YOU!! It sucks to be soy and gluten intolerant and vegan but every video like this makes it a bit easier. 💜

[dabbiati]

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!!!

[robimek]

I like the guitar music in the background! Good Job ;)