The nickel-free aquafaba mayonnaise is very simple and a boon for those like me who are allergic to nickel and want to eat light since mayonnaise could be eaten without problems, but I’m always looking for lighter and homemade recipes that simplify the need to read product labels before buying them.
With aquafaba, I really find myself well, we have also made desserts that I will show you in a few days, but in the meantime, this mayonnaise is fabulous and easy to make.
Please do not take literally what I can advise because I am not an expert nor a doctor, in fact, I’m new to the nickel allergy, so I continuously inform myself and try to follow the advice to eat healthy. In this case, I did not add mustard to the mayonnaise due to its high nickel content and I did not use seed oil which is strictly forbidden but rather a light olive oil, not extra virgin because it is too strong in flavor, although it might be fine since aquafaba has no taste.
If you try it, I look forward to your photo and your feedback, which is very useful for those who are just getting into this kind of recipes, but now let’s immediately discover how to prepare nickel-free aquafaba mayonnaise right after the photo!!
Below I leave you other recipes with aquafaba and then we immediately discover how to prepare aquafaba mayonnaise!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Nickel-Free Aquafaba Mayonnaise Ingredients
- 1/3 cup Aquafaba (that is, liquid from canned chickpeas)
- 2/3 cup olive oil
- 1 tsp apple cider vinegar
- 2 pinches salt
- 1 tsp lemon juice
Tools
- 1 Immersion Blender
Nickel-Free Aquafaba Mayonnaise Preparation
Preparing nickel-free aquafaba mayonnaise is very simple.
I recommend using the liquid from canned chickpeas as it can be consumed by those with a nickel allergy.
In the immersion blender cup, insert the cold from the fridge aquafaba, salt, and apple cider vinegar, and start blending by placing the blender at the bottom of the cup.
Gradually add the olive oil in a thin stream; if you want your mayonnaise to have more flavor, you can use extra virgin olive oil.
With the blender running, lift and lower it slowly several times and blend for at least 6/7 minutes until you see the mayonnaise forming.
It will be soft, more like a cream than mayonnaise, but it’s delicious; you can blend more if you like.
Finally, add the lemon juice, mix, and taste for flavor, adjusting salt if necessary.
You can flavor the mayonnaise with paprika powder which is nickel-free.
The mayonnaise keeps in the fridge for 5 days, well-sealed in an airtight container.
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