Thanksgiving Vegan Waldorf Salad With Homemade Aquafaba Mayonnaise

November 12, 2020
Waldorf salad always sounded so fancy to me. Growing up, it wasn't my favorite. It was too oily and salty with loads of mayonnaise and too much apples for my taste. Now as a grown up, I understand it was not the Waldorf salad that was not delicious but the way it was made.

I saw the Waldorf in a movie recently, and just got nostalgic with my sister for badly made food we used to hate but found out later that it's actually yummy. So I created my own version of Waldorf salad with a little twist for Thanksgiving and made my own mayonnaise from aquafaba (or chickpea water by its plain name).

Did you know that the recipe was created by Oscar Tschirky, the maitre d’hotel at the Waldorf-Astoria Hotel in New York City in 1893? It was served at a supper for 1,500 society folks from Boston, Baltimore, Philadelphia and of course New York, which celebrated the opening of the famed hotel which at the time was just called the Waldorf Hotel.
vegan waldorf salad on a plate

Thanksgiving Vegan Waldorf Salad With Homemade Aquafaba Mayonnaise

Recipe Type: Salads
utensils YIELDS 4 servings
herb graphic for recipe card
  • 1/4 cup hazelnuts, finely chopped
  • 1/4 head purple cabbage, thinly sliced
  • 1-1/2 cup celery, chopped
  • 1 large Granny Smith apple, thinly sliced
  • 1 small purple onion, finely chopped
  • 1 cup vegan yogurt
  • 1 tbsp dried dill
  • 1/2 cup dried cranberries
  • 1/4 cup dried plums, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 3 tbsp aquafaba / liquid from canned chickpeas
  • 12 pieces whole chickpeas
  • 1/2 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • to taste salt, pepper
        graphic for recipe card


For the Mayonnaise:

Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form. Using a spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.

For the salad:

1. Slice up the cabbage, celery, apples and onion. Place them in a large mixing bowl, mix in vegan yogurt, dill, salt, pepper, dried cranberries, dried plums. Don’t worry if the apple breaks.

2. Portion them into salad plates and top each portion with the aquafaba mayonnaise and the chopped hazelnuts.



Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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