Vegan Crispy Chilli Garlic Mayo

This homemade vegan crispy chilli garlic mayo is perfectly creamy, thick, spicy and tangy flavour! This aquafaba-based mayo is the best way to take salads, french fries, onion rings, sandwiches and veggie burgers to the next level.! You only need a few simple ingredients to make this thick and creamy vegan crispy chilli garlic mayo. Use the fail-proof immersion blender method or make it in a food processor! I’m obsessed with this vegan mayo and I think you will be too!

This Easy vegan mayo is healthy, made with simple pantry staple ingredient, is gluten, dairy and nut-free. To top it all it comes together in minutes! If you have never made your own mayo, I highly recommend you give it a try! It is so much more delicious than the jars you can find in a store. 

The great thing about this recipe is that it gives you an excuse to make another chickpea dish! Use up the chickpeas (leftover from the aquafaba in this mayo recipe) in some tasty Easy Mediterranean Chickpea & Date Salad or some delicious Chickpeas Minestrone Soup with Kale.

What is Mayonnaise??

Mayonnaise is a French cuisine condiment, which is creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings.

Mayonnaise is an emulsion made by combining lemon juice or vinegar with egg yolks. Then, oil is added drop by drop as the mixture is rapidly whisked. Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from emulsifying. But, as the sauce begins to thicken, oil can be added more rapidly. Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise.

The base of vegan mayonnaise is aquafaba, which is blended with white wine vinegar, maple syrup, mustard powder, and salt for flavour. Next comes a neutral oil for creaminess and body, which is streamed in while mixing. For oil, I like to use a neutral oil, like sunflower oil.

What Is Aquafaba

Aquafaba is the liquid/brine leftover in a can of chickpeas. It is often used as an egg substitute in vegan recipes. The name “aquafaba” came from the Latin words for “water” and “bean,” roughly translating to bean-water. This trendy substitute is quickly finding its way into many dessert and beverage recipes to give them an eggless twist.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn’t only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

 Pro Tip: Measure the ingredients carefully. Small changes can make the mayo thin and runny.

What ingredients are in Vegan Crispy Chilli Garlic Mayo?

Basic Vegan mayo is made up of four ingredients – aquafaba, vinegar, oil and salt. Let me break them down a bit for you. 

• Aquafaba – the starchy liquid that you’d find in a can of chickpeas. We often discard aquafaba when we open a can of chickpeas. But it can actually whip into soft peaks, like egg whites, and act as an emulsifier, like egg yolks. It’s what makes this vegan mayo so smooth, creamy, and cohesive.
• Oil – oil adds the necessary fat and binds with the Aquafaba. You want to use a subtle/mellow and odourless oil for taste. Best is to use a neutral oil like sunflower or ground nut oil. I don’t recommend using extra-virgin olive oil or coconut oil in this recipe, as its strong flavour will overpower the other ingredients.
• White wine vinegar – A classic mayo ingredient, it adds brightness and tang.
• Salt – acts as a flavour enhancer here and really boosts and pops up the flavours. 

Here’s what else is in the recipe:

• Mustard Powder – gives this vegan mayo extra depth of flavour.
• Sugar or Maple syrup – It balances the tangy mustard and vinegar.
• Soy Sauce – gives a umami-rich flavouring and gives an extra depth and deeper colour.
• Chilli oil – It gives this vegan crispy chilli garlic mayo body, rich umami, spicy flavour. We need chilli flakes, smoked paprika, chilli powder, white pepper, and salt.
• Crispy Shallots and Garlic – gives the mayo a great texture and taste.

How to Make Vegan Crispy Chilli Garlic Mayo

1. First heat up about an inch of oil in a large, deep pot. Once hot (over medium heat), add the onions and garlic and allow them to fry until browned and crispy (2-4 minutes). Stir occasionally to make sure they’er frying evenly. When golden brown, remove the from the oil and place them over a layer of paper towel to absorb any excess oil.
2.  Pour the oil through a fine-meshed strainer the oil in which you fried the onions and garlic. In a small mixing bowl add the chilli flakes, smoked paprika, chilli powder, white pepper, sugar and salt. Heat the oil to 110ºC and pour over the chilli flakes. Keep aside and let the oil come to room temperature.
3. Combine aquafaba, white wine vinegar, mustard powder, soy sauce, and maple syrup in a jar. Begin pulsing with an immersion blender. 
4. While blending, slowly add in the prepared chilli oil. Lift up slightly as you are mixing to help incorporate air. 
5. Your mayo will begin to thicken after a few minutes. Add oil as you go to create the perfect mayo consistency.

Helpful Tips and Tricks to Make Vegan Crispy Chilli Garlic Mayo

• The best tool to use is an immersion blender in an open cup (like the beaker that comes with it). Air is an essential ingredient and you need free-flowing air to allow the emulsification to properly take place. Link below for immersion blender.
• You can use a blender, but ensure it’s an open blender. Start by blending the basin ingredients first and then slowly streaming in the oil in the top. If you’re doing that, you might need to double the quantity so there’s enough for the blade. 
• You should start with all your ingredients at the same temperature, preferably at room temperature.
• Time : Remember that this recipe takes time to whip up. So be patient, and add the oil slowly. If you just dump the oil in all at once, the texture of your mayo will not be creamy or fluffy like you want. 
• Chickpeas Don’t throw out the chickpeas after removing the aquafaba! You can store them in the fridge or use them in a different recipe!
• Oil – For the best flavour use neutral oil like sunflower.  You can also use a very light-colored olive oil.  Don’t use extra virgin olive oil due to its strong flavour. Don’t use coconut oil or it will be too firm.
• For a milder mayo adjust the chillies in chilli oil as per your requirements.

Helpful Tools to Make this Recipe

Blender or Immersion Blender – for whipping the ingredients until they get thick.

Mesh Basket :

How to Use Vegan Mayo:

Here are a few ideas to get you started:

1. Spread it on your burger bun net time you make your Falafel Burgers.
2. Use it in your salad dressings.
3. Use as a dipping sauce with Spicy Chilli Garlic Smashed Potatoes, fries, onion rings or nuggets.

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Vegan Crispy Chilli Garlic Mayo

Serves: 400 ml Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

For the Crispy Onions and Garlic

• 4-5 garlic cloves, thinly sliced
• 1 thinly sliced shallot
• 250ml neutral flavoured oil

For the Chilli Oil

• 1 tsp chilli flakes
• ½ tsp smoked paprika
• ½ tsp chilli powder
• ½ tsp salt
• ½ tsp sugar
• ¼ tsp white pepper
• 230 ml oil for above 

For the Vegan Mayo

• ¼ cup liquid (aquafaba) from 1 can of chickpeas
• 1 tbsp white wine vinegar
• 1 tsp soy sauce
• 1 tsp mustard powder
• 1 tsp maple syrup
• chilli oil from above

method

1. Cook the garlic and shallots in the oil on medium heat until golden and crispy, remove form oil and drain. Set aside. 
2. Strain the oil through a fine mesh. Heat the oil to 120-130ºC and pour over the seasonings. Mix well and allow to completely cool down to room temperature. 
3. Add the aquafaba, mustard, white wine vinegar, soy sauce, and maple syrup to a jar or blender. With an immersion blender pulse to combine.
4. With the blender running, very slowly drizzle in the chilli oil and blend until thickened.
5. Add 1-2 tbsp of crispy onions and garlic. Mix well. Remove in serving bowl, top with crispy garlic and onions and serve with fries, onion rings or smashed potatoes. ENJOY!!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!