THICK vegan Mayo Recipe made from CHICKPEAS (aquafaba)!

***having trouble making this mayo? We’ve filmed making it in Real Time in this additional episode here • I made this FROM SCRAT...
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
www.yeungmancooking.com
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
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 KZbin 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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You are watching:
• THICK vegan Mayo Recip...

[@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.

[@cherylnickerson1771]

Thanks for sharing your experience.

[@virginiacazares9883]

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!

[@timmanning5206]

I've heard using cooled oil works well also

[@chloebasile9277]

Going to try this now because mine will not thicken up at all

[@daxpc8959]

@@chloebasile9277 any success?

[@delaneygreen-wilkerson8534]

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!!!!

[@cdimmm]

stop vaccinating!

[@n23391]

praying for your daughter Jesus will heal her so she can enjoy her life He gave her !

[@Durovnax]

What the fuck is a vegan chicken salad

[@angelmedina6486]

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 🤤

[@delaneygreen-wilkerson8534]

@@angelmedina6486 I use vital wheat gluten to make chicken nuggets, strips, patties, etc. KZbin and Pinterest have tons of recipes for it. Its close to actual chicken texture too.

[@alexnewman8611]

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

[@LBerg-hm9td]

Thank you. I came here to read the comments because although mine was not exactly soup, but not fluffy either. I was thinking maybe I needed less oil.

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!

[@alanikeiser]

Hello from another SA vegan :)

[@besslifetv]

Did you reheat your Aquafaba from the freezer?

[@Vanessa-yn4dx]

Did you just put the aqua water in the freezer without boiling it? Or did you boil it and then freeze it

[@miriambusch8021]

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

[@YEUNGMANCOOKING]

Nice 👌🏻👌🏻👌🏻

[@briananderson1246]

Ahhh, makes since due to the sulfur 😊

[@princess3193]

Exactly what I thought! 👍

[@MysticMD]

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 ?

[@sandracarli1110]

@@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: kzbin.info/www/bejne/ooWvppaFYrljo7s

[@truegrit4752]

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!"

[@YEUNGMANCOOKING]

Thank you so much ☺️

[@jlb4]

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.

[@Fiona-zd5vj]

aioli?

[@jlb4]

@@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.

[@Jnadile]

I just tried to make and it was way to watery even after 2 cups of Canola oil, any ideas what im doing wrong?

[@MysteriousBeingOfLight]

Why boil as it needs to be cold?

[@MysteriousBeingOfLight]

@@Jnadile SAME

[@jasonfenris1791]

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! :)

[@gateauxq4604]

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

[@rawmark]

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.

[@aceythespacemanfrehley2566]

@@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.

[@nickicsiszar9629]

Me too

[@eatingwithselina8482]

I get so sick from soy too! I love these soy free recipes

[@leanadomsan]

@@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?

[@dushyanthihoole3340]

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.

[@vindhyameemaduma7691]

A vegan from Sri Lanka

[@lumineuse2012]

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]

🥳🙌🏻🥳

[@lumineuse2012]

@@YEUNGMANCOOKING Hahaha ! ;-) love it !

[@VaalanHei]

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

[@leevj9357]

Yes, absolutely brilliant so viewers don't have to navigate elsewhere! And can't beat these short, quick, & to the point videos....excellent!

[@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 ✨🌿✨

[@YEUNGMANCOOKING]

Thank you so much ☺️ it means a lot

[@pearlvongpusanachai5942]

Painted Starlight I’m in total agreement ⭐️⭐️⭐️⭐️⭐️

[@anniegabriel4002]

Me too!❤

[@jinkim8295]

As usual great job with making recipes that aren't intimidating. Love it!

[@angeliquevincent3481]

I love how you truly enjoy the food you has just made!!! It’s beautiful.

[@luziel3876]

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

[@nita-qx8ff]

How long did it last in the fridge?

[@luziel3876]

@@nita-qx8ff oh, I think it can last a few days until one week or sth, but we ate it much earlier😂

[@sunshine4259]

Did u use canned chickpeas too?

[@luziel3876]

@@sunshine4259 yes, it worked really well

[@rhondarichmond8620]

How long does this recipe last? Can we refrigerate it and use it the next day?

[@patrick6110]

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.

[@YEUNGMANCOOKING]

Glad you’re here ☺️

[@j.s.1816]

Great description.

[@cristinadriviera8144]

Unreal! Love the way you speak so clearly and precisely with no rambling on. Awesome.

[@bobdyck8508]

Great presentation. Love your channel!!!!

[@alexandraerdei6866]

Yum yum yum!! So delicious!!! I tried , it didn’t get as fluffy and thick, but turned out super delicious ! Thank you for sharing ❤️

[@jenniferallen1400]

I am SO excited to make this! I have been searching for a soy free mayo recipe! Thank you! 🤩🙏

[@YEUNGMANCOOKING]

Hope you’ll love it 🥳

[@lewismaddock1654]

Really fantastic Wil! This channel needs more subs!

[@YEUNGMANCOOKING]

Thank you so much ☺️ working on it 😬

[@SamsHomeKitchen]

Fantastic recipe! Love the cinematic quality of the videos!

[@PlantPoweredAlchemist]

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!

[@nupurpandey191]

I don't know why but I get positive vibes from you....Your voice and recipes 😍😍

[@YEUNGMANCOOKING]

🥳

[@tomochinatokyo]

It’s the confidence..

[@naturalist369]

Yes! He has positive energy & aura is why 🥰👏🏽🌿

[@haughtable]

With every video you become my vegan chef guru.

[@delicatevenusflytrap9091]

Love the use of aquafava and chickpeas for this recipe. Thank you- can’t wait to try it.

[@anfonieb7434]

This just blew me away! Amazing job bro

[@jesstucker6201]

dude this is a GAME CHANGER!!! the first vegan mayo recipe i've ever found, thank you so much!!

[@YEUNGMANCOOKING]

🥳

[@nilmurr2017]

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,

[@YEUNGMANCOOKING]

Amazing! 🥳

[@karyng338]

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!!

[@nutritionalyeast704]

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

[@theresam5388]

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!!!

[@YEUNGMANCOOKING]

🥳🥳🥳

[@robertshannon4547]

I love watching these sessions of creativity 🤜🏻❤️🤛🏻

[@YEUNGMANCOOKING]

🥳

[@ChrisJames-xh3ry]

Wil that’s looks amazing and the best thick consistency I’ve seen Vegan! 👍🏼 thanks

[@anthonymartinez4148]

I just love you papy! I learn many things from you

[@ED-lc8qk]

Thank you. You certainly do know how to teach in a way that helps a student to cook with confidence.

[@YEUNGMANCOOKING]

🥳🥳🥳

[@rianalack733]

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❤️

[@rianalack733]

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 ?

[@YEUNGMANCOOKING]

The biggest trick is to make sure the oil is being incorporated slowly and consistently 🙌🏻

[@agauci2010]

great recipe Wil - enjoying this in Malta

[@sinhasinha6706]

Thank you so much! Love watching your channel. Blessings!!

[@daisyn5161]

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

[@Shuggies]

Nice !!) I love that egg taste... i will be adding Black Salt 🧂.. i can't wait to try this recipe. Thanks for sharing 👍😊✌

[@2009jakesmom]

This was delicious! Thanks!

[@larissamartinez1908]

Looks amazing!!

[@leariHen]

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.

[@YEUNGMANCOOKING]

Happy you are here and that we are able to cook together 🙌🏻🥳👨🏻‍🍳

[@janniblub]

You are definitely my favourite food KZbinr 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

[@YEUNGMANCOOKING]

Haha thank you for that ☺️ it means a lot

[@glendajohnson6824]

I'm still speechless with admiration and gratitude.

[@colleenkaralee2280]

Pasta Grammar youtube has one eggplant dish ("cortana"?) you might want to try out and make it your own style here, thank you.

[@jaya570]

soo. good u r vegan recipes we loved it. keep it up!

[@thuytienlives8487]

Thanks for the fantastic recipe!

[@robimek8000]

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

[@CatsOverBrats]

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.

[@vanyc5716]

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.

[@kellyment6859]

i will be trying this for sure...thank you.

[@Tiagotaf]

Wow! Great recipe!! Endless possibilities! I love them chickpeas! I'm gonna add some olives in mine! Thanks a bunch!

[@ameenahrichardson7309]

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.

[@YEUNGMANCOOKING]

🥳🙌🏻

[@joannesmith7987]

My favorite chef. Hands down. Thank you.

[@ericac.4316]

Can’t wait to give this a try. Thank you

[@deanatruppa5452]

Thank you! I was just wondering how I can make my own. I have to try this soon.

[@YEUNGMANCOOKING]

Hope you’ll love it ☺️

[@GayleJLang]

I can say with absolute confidence that you are an amazing Chef!! Thank you!

[@YEUNGMANCOOKING]

Haha nice 👌🏻☺️

[@carlamoore9316]

I'm about to try your vegan fried rice recipe. Hope I do well! Thank you for your free videos!!!! We love it!

[@paulspikewilson]

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!

[@stellaphan9091]

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!!

[@Pheexperiment]

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!

[@aishawilliams5933]

I usually slow cook my chick peas, now I can just save the water for mayo!! Yay!! Thank you so much for this recipe!!!

[@candacem791]

Your mayo, and so many other things! Look for "recipes with aqua faba." ;-)

[@youruniverse6900]

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

[@falguni6944]

Wow! That's great, I'm gonna try. Thanks.

[@julesiou12]

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.

[@YEUNGMANCOOKING]

I love chickpeas 🙌🏻 thank you for tuning in ☺️

[@janicesutton8301]

This looks and sounds delicious, any idea how long it keeps in the fridge? Because that's a big batch!

[@HelloShitty08]

Probably quite some time longer than regular mayo because there are no fresh eggs.

[@pari9199]

Thx so much for posting these incredible vegan recipes. Luv this vegan mayo going to try thx again!

[@YEUNGMANCOOKING]

My pleasure 🙌🏻👨🏻‍🍳 Happy cooking

[@lucydepieri9507]

I love to have lunch watching your videos. They are amazing and I learn something new every time. Thank you for being amazing.

[@joju24]

This is brilliant! How long does it keep? I would love to try it.

[@luridtraversal94]

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!!!!!

[@nguyenling4478]

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:(((

[@RioPradipto]

@@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.

[@nguyenling4478]

@@RioPradipto ohh, I added the oil after blending all the mixture just like he said

[@wooogie672]

@@nguyenling4478 yes you add it after blending the chickpea mixture but the blender should still be going when you add the oil

[@rutuja8982]

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😍

[@rockwithmckinzey2261]

Definitely have to try this recipe!

[@debbybachman8201]

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!

[@cessnaverdi]

I always save my Vegenaise jars! They are almost perfect for everything! 🥑

[@dionnewilliams1560]

Don't think I've hit the like button as fast as I did today 😂 Loving your channel Wil. New subscriber 👍🏽

[@YEUNGMANCOOKING]

Haha the best 🙌🏻 thank you so much ☺️ and welcome! Glad you’re here🥳

[@BelLa-ip6mh]

Same 😊

[@charanyad]

+1

[@kaceebenton6278]

That looks absolutely delicious!! I’m making that soon!!! 😋

[@MtnFitLifeUSDE]

Thank you so much for this recipe. It turned out absolutely AMAZING! So thick! This is my go to recipe for mayonnaise.

[@dabbiati2199]

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!!!

[@YEUNGMANCOOKING]

Great to know 🥳🙌🏻

[@echognomecal6742]

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?

[@juliadarling3404]

Garlic and basil is also a killer combo 🤤🤤

[@YEUNGMANCOOKING]

Ohhhhh yeah 🤤

[@dmichelle58]

New follower. So excited to make this

[@BrunaMush]

Great option, easy to make, great result. Thanks for sharing! 😋😋😋

[@michaelata2458]

OMG, just another reason to love chickpeas- dojeh, Will

[@YEUNGMANCOOKING]

I know right 👌🏻 you’re most welcome 🥳

[@judyg2889]

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?

[@nazeckbooley990]

Just love love love you and all your fabulous recipes🌻🌻❤️❤️❤️

[@Natasha-dn2ld]

really enjoy your videos so glad to have discovered you on KZbin, much love from the UK :)

[@debz2651]

For those who've are going to make this great recipe, I did not boil the aquafaba. Everything was cold, and it worked like a charm. I still don't know why Yeung does this as I never got an answer. So, feel free to skip that step and happy mayo making!

[@mandi2542]

Probably just to kill off any bacteria from the can maybe?

[@bevintx5440]

He reduced the water content a little.

[@JEEROFUKU]

I definitely try this recipe. For years I’m making my vegan mayo from soy milk, grapeseed oil and few other ingredients. 🙏🏻🍀💚

[@gheeyang9926]

Same!

[@noice3458]

I've done the same. If you try this version please let me know if it is better than with soy milk

[@YEUNGMANCOOKING]

Hope you’ll love it

[@thomasnagy5875]

This is the best mayo I ever made, your videos are the best!

[@YEUNGMANCOOKING]

Wow, glad you like them 🙌🏻

[@barbara-genebrowne2087]

Thank you for this recipe. My first time making mayo and it came out great.

[@herboringblog935]

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. ❤️

[@CorrineChampigny]

Hey well, loving your videos. Thank you. Can you tell me how long you think this vegan mayo would last in the fridge?

[@YEUNGMANCOOKING]

Few weeks ☺️

[@dr.anuradharao4425]

I love this channel!! Thank you. Loads of love from India

[@lilliankoponen9760]

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.

[@MultiTrinket]

So simple, I will try this. Looks delicious. How long will it last in the fridge?

[@randallbaker4293]

Yeung Man said, "a few weeks".

[@justthinking526]

Eggless chickpea salad with capers, green onion, red onion, pickles, celery and olives. Hoppy Easter!!

[@meismaria3741]

Oh man! I love this Mayo! Thank you for sharing 💕

[@elizabethplane9868]

I just made this today and it worked! 😮. Tastes lovely. 🎉

[@samanthafyndlow3345]

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 ❤

[@deninevh]

Thank you for posting this recipe! I'm going to try---can I use an electric hand mixer to make it? Easier to clean. :-) Or would it whip too much?

[@YEUNGMANCOOKING]

That would also work! Just make sure the aquafaba is cold before blending ☺️

[@robinbrooks3794]

Sounds so good. Thank You for sharing this video and recipe with us.

[@jaycee157]

This is incredible!!! Thanks for sharing