Candle Cafe Vegan Mayo Recipe Made Easy and Delicious

Vegan mayo has come a long way from bland substitutes to creamy, flavorful spreads that rival traditional mayonnaise. If you’ve ever wished for a plant-based alternative that brings richness and tang without sacrificing texture, the Candle Cafe vegan mayo recipe is exactly what you need.

Inspired by the iconic New York vegan restaurant known for its wholesome and delicious dishes, this mayo is smooth, light, and perfectly balanced with a touch of acidity. Whether you’re spreading it on sandwiches, mixing it into salads, or using it as a dip, this mayo is sure to elevate your plant-based cooking game.

What’s even better? This recipe uses simple pantry staples and comes together quickly with no complicated steps or fancy equipment.

It’s a versatile condiment that fits seamlessly into vegan, dairy-free, and egg-free diets. Ready to make your own luscious vegan mayo from scratch?

Let’s dive into the details!

Why You’ll Love This Recipe

This Candle Cafe vegan mayo recipe stands out for its perfect blend of creaminess and flavor without relying on eggs or dairy. Here’s why it will quickly become your go-to mayo:

• Simple ingredients: Uses basic pantry staples like aquafaba, oil, and vinegar.
• Rich and creamy: Achieves that classic mayo texture without heaviness.
• Customizable flavor: You can tweak acidity and seasoning to your taste.
• Healthier alternative: Free from cholesterol and animal products.
• Perfect for all uses: Sandwiches, dips, dressings, and more.

Ingredients

• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 1 teaspoon apple cider vinegar or white vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (adjust to taste)
• 1 cup neutral oil (light olive oil, sunflower oil, or grapeseed oil)
• 1/2 teaspoon sugar or maple syrup (optional, for slight sweetness)
• Freshly ground black pepper (optional, to taste)

Equipment

• Immersion blender or countertop blender
• Measuring spoons
• Measuring cup
• Mixing container (if using immersion blender, a tall narrow jar works best)
• Spatula for scraping
• Storage jar with airtight lid

Instructions

1. Prepare your aquafaba: Drain the liquid from a can of chickpeas and measure 3 tablespoons. Make sure it’s free from excess chickpea bits.
2. Combine base ingredients: In your mixing container or blender, add the aquafaba, apple cider vinegar, Dijon mustard, salt, and sugar (if using). Blend briefly until frothy.
3. Slowly add oil: With the blender running, slowly drizzle in the oil in a thin, steady stream. This slow incorporation is crucial to emulsify the mixture and achieve that creamy mayo texture.
4. Blend until thickened: Continue blending for about 1-2 minutes until the mixture thickens and becomes smooth and creamy.
5. Adjust seasoning: Taste your mayo and add more salt, vinegar, or mustard if needed. Blend again briefly to incorporate any adjustments.
6. Transfer and chill: Spoon your vegan mayo into a clean jar, seal tightly, and refrigerate for at least an hour before using. This allows flavors to meld and the mayo to firm up.
7. Store properly: Keep refrigerated and use within 1 week for best freshness.

Tips & Variations

“For the creamiest texture, make sure to add the oil very slowly, especially if using an immersion blender.”

• Oil choice matters: Use a neutral-flavored oil like sunflower or grapeseed for a classic mayo taste. Olive oil tends to be stronger and can make the mayo slightly bitter.
• Flavor twists: Add minced garlic for aioli, or a pinch of smoked paprika for a smoky mayo variation.
• Vegan buttermilk mayo: Replace half the vinegar with lemon juice and add a splash of unsweetened plant-based milk for tangy depth.
• Thicken with aquafaba: If your mayo is too thin, add another tablespoon of aquafaba and re-blend to thicken.
• Use fresh herbs: Stir in chopped dill, basil, or chives after blending for a fresh herb mayo.

Nutrition Facts

Serving Suggestions

This vegan mayo is incredibly versatile and pairs wonderfully with a variety of dishes. Try it as a spread on your favorite sandwiches or wraps for an extra creamy boost.

It’s also delicious as a dip for crispy fries, fresh veggies, or crispy tofu bites. Mix it into potato salad or coleslaw for a classic creamy texture with a vegan twist.

Looking for a quick salad dressing? Whisk the mayo with a little lemon juice and fresh herbs for a tangy dressing perfect for leafy greens.

For more creative ideas, check out our Halibut Dip Recipe or the flavorful Low Fodmap Appetizer Recipes for tasty vegan-friendly accompaniments.

Conclusion

Making your own vegan mayo at home doesn’t have to be intimidating or time-consuming. The Candle Cafe vegan mayo recipe offers a simple, reliable way to create creamy, flavorful mayonnaise that perfectly complements your plant-based meals.

Using just a few ingredients and straightforward steps, you can whip up a batch of mayo that’s free from eggs, dairy, and unnecessary additives.

This mayo not only tastes amazing but also gives you control over the ingredients, so you can adjust flavors to suit your preferences. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a must-try for anyone who loves rich, creamy condiments.

Don’t forget to experiment with herbs and spices to make it uniquely yours!

For more delicious homemade recipes, be sure to explore our Horse Cough Syrup Recipe for natural remedies or try your hand at something hearty with our Lamb Tenderloin Recipes. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Candle Cafe Vegan Mayo”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, tangy vegan mayo perfect for sandwiches and dressings. Made with simple plant-based ingredients for a healthy alternative.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “1 cup”, “recipeIngredient”: [“1/2 cup unsweetened soy milk”, “1 cup neutral oil (canola or sunflower)”, “2 tablespoons apple cider vinegar”, “1 tablespoon lemon juice”, “1 teaspoon Dijon mustard”, “1/2 teaspoon salt”, “1/2 teaspoon sugar”, “1/4 teaspoon garlic powder”, “1/4 teaspoon onion powder”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine soy milk, vinegar, lemon juice, mustard, salt, sugar, garlic powder, and onion powder in a blender.”}, {“@type”: “HowToStep”, “text”: “Blend on medium speed until well combined.”}, {“@type”: “HowToStep”, “text”: “Slowly drizzle in the oil while blending continuously to emulsify.”}, {“@type”: “HowToStep”, “text”: “Continue blending until the mixture thickens to mayo consistency.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning if needed.”}, {“@type”: “HowToStep”, “text”: “Transfer to a jar and refrigerate for at least 1 hour before use.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “1g”, “fatContent”: “18g”, “carbohydrateContent”: “2g”}}