Vegan Kimchi Mayo from Scratch (Egg-Free, with Aquafaba)

This vegan kimchi mayo is creamy, tangy and gently spicy, and it's made completely without eggs. The secret is aquafaba, the liquid from a tin or jar of chickpeas, which whips up and emulsifies with oil just like egg yolk does in classic mayonnaise. Blend in some finely chopped kimchi and a splash of its juice, and you have a sauce that makes burgers, fries and sandwiches instantly more exciting.

Ingredients (makes about 300 ml)

• 60 ml (4 tbsp) aquafaba, at room temperature

• 1 tbsp lemon juice or cider vinegar

• 1 tsp mustard (check the label for a wine-free one)

• 1/2 tsp salt

• 1/4 tsp sugar (optional, for a touch of sweetness)

• 240 ml (1 cup) neutral oil, such as sunflower or rapeseed oil

• 2 tbsp kimchi, finely chopped

• 1 tbsp kimchi juice from the jar

Method

With a stick blender (easiest): put the aquafaba, lemon juice, mustard, salt and sugar into a tall, narrow jug. Pour the oil on top and let it settle for a few seconds. Place the stick blender at the very bottom, switch it on and hold it still until the mixture turns white and thick, then slowly lift it up to blend in the rest of the oil. This takes about a minute.

With a whisk or food processor: follow the steps below.

1. In a bowl or food processor, combine the aquafaba, lemon juice, mustard, salt and sugar (if using). Whisk or pulse until frothy.

2. Start adding the oil a few drops at a time, whisking constantly or with the processor running on low.

3. Once the mixture starts to thicken and emulsify, add the rest of the oil in a slow, steady stream, still whisking. Be patient here: this is what makes the mayo thick and creamy.

4. When all the oil is in and the mayo is thick, fold in the chopped kimchi and the kimchi juice. Adding them at the end keeps the mayo from splitting.

5. Taste and adjust with more salt, lemon juice or kimchi juice.

Tips

• No aquafaba? Use 60 ml unsweetened soy milk instead. Soy milk mayo works best with a stick blender.

• If your mayo stays runny, the oil went in too fast. Start again with a little fresh aquafaba in a clean jug and slowly blend the runny mixture into it.

• For a hotter mayo, use our spicy kimchi or add a pinch of gochugaru.

• Keep the mayo in a closed jar in the fridge and use it within about a week.

How to use kimchi mayo

Spread it on burgers and sandwiches, serve it as a dip for fries and roasted vegetables, or drizzle it over rice bowls. It's also delicious in our Tempeh and Kimchi Mini Baguette and on Easy Vegan Tacos with Kimchi.

Our kimchi keeps 2 years in the fridge, so a jar is always ready when the mayo craving strikes. Discover our kimchi pack.