Remember when I posted about some diet changes we have been working on and how I suggested you save the juice (aka aquafaba) from canned chickpeas?  Well this next recipe from the same Galley Peep that sent me her fabulous falafel recipe  will make that wee effort worth your while.  Her recipe was a huge hit at a recent gathering (that recipe can be found here Jesses’s Fabulous Falafel).

I tweaked her mayo recipe ever so slightly for a less sweet, more tangy result.  The original called for 1 tbsp sweet (which equals 3 tsp) and 1 1/2 tsp vinegar so I swapped this out for 2 1/2 tsp sweet  and 2 tsp vinegar. Does my math make sense?  If not please let me know.  Bottom line, for a more tangy result add a dash more vinegar, for a sweet note add more sweetener and for a more mustardy taste add more mustard powder.  It’s that versatile.  And if you have freezer capacity in your dwelling, decant the remaining aquafaba into an ice cube tray.  I can pretty much guarantee that once you try this mayo recipe you’ll be making it again and again.

I first used maple syrup as a sweetener but found the result a little watery…although still delicious, especially as a dressing drizzled on a salad.  But then I used brown rice syrup and found it to produce a better thicker texture.

I know I had promised to post this earlier but in truth I’ve been using it up so quickly that I haven’t been able to snap a decent picture for you.  What have I been using it on?  Well, what haven’t I been using it on would be a better question. As I mentioned, it makes a delicious little dressing for a fresh salad.

And last night I spiced it up with some sriracha and soya sauce to serve with one of our all time favourite meals, okonomiyaki.  Never heard of it?…here’s one of  my recipes.  The version I made yesterday just may be our favourite version yet.  Will write that one up for you too.

I also like to use mayo painted on the outside of bread…that’s right, outside….for making grilled cheese sandwiches.  It gives a rich golden brown crispy result (one of my go-to easy cheesy sandwiches here)

It’s also perfect for spreading on our fave BBLTs (that’s Bagel Bacon Lettuce and Tomato sandwiches for you please-no-more-acronyms folks).  And by the way (didn’t I almost write BTW…LOL…).

Reaching out to you, my Galley Peeps, for recipe ideas has been really fun so far but the next recipe to try on Friends’ Faves may just be my ultimate challenge to date.  A bacon replacement.  Oh the sacrilege! Isn’t replacing bacon tantamount to high treason you ask?  We’ll see…..stay tuned…

Jesse’s Vegan Mayonnaise

Super easy to make and all plant based creamy mayo
Keyword mayonnaise, vegan, plant-based
Servings 16 1 tbsp servings
Calories 95kcal


  • immersion blender


  • 1/4 Cup Aquafaba
  • 1/4 Tsp mustard powder
  • 1/4 Tsp Salt
  • 2 Tsp Apple cider vinegar
  • 2 1/2 Tsp Brown rice syrup
  • 3/4 Cup Avocado oil *see Galley Kat note below


  • Place all ingredients except oil in a tall blender jar...tall enough so mixture won’t splatter...and blend until frothy
  • Gradually drizzle in the oil while continuing to blend until mixture is thick and creamy. This can take up to 4-5 minutes. Adding more oil will contribute to a thicker result. It will thicken more onece refrigerated.
  • Use right away or refrigerate for up to 2 weeks.

Galley Kat Notes:

*I’ve made this with grapeseed oil for a neutral tasting result. A mild tasting extra virgin olive oil also gives a good result, especially good for a salad dressing.


Calories: 95kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 37mg | Sugar: 1g | Calcium: 1mg

Thanks again Jesse.  Another winner recipe stashed away in my recipe vault.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.