Vegan Mayonnaise

Name: Vegan Mayonnaise
Yield: Makes about 1¾ cups
Ingredients: 1½ tsp English or Dijon mustard; ¼ cup aquafaba (liquid brine from a can of chickpeas); ¼ cup aquafaba (liquid brine from a can of chickpeas); ¼ cup aquafaba (liquid brine from a can of chickpeas); 1 cup sunflower oil, poured into a jug; 1 tbsp apple cider vinegar (or vinegar of your preference); 1 tbsp apple cider vinegar (or vinegar of your preference); 1½ tsp English or Dijon mustard; ¼ tsp salt

Preparation info

Makes about
1¾ cups

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I was thrilled to discover that we could make the most delicious mayonnaise using aquafaba (juice from canned chickpeas)! It is the kind of economy I love. We utilise our waste and save on eggs and, in the process, share a range of salad possibilities with more people. To top it all, this mayonnaise is creamy and delicious!

Ingredients

¼ cup aquafaba (liquid brine from a can of chickpeas)
1½ tsp English or Dijon must

Sauce
Vegetarian
Gluten-free

Method

Add all the ingredients except the oil to a tall jug or blender jar. Blend with a hand-held blender until frothy. Slowly drizzle the oil into the mixture while blending constantly, moving the blender up and down to incorporate a little air. You will be delighted with a thick mayonnaise which will thicken even more in the fridge. To make the mayo even thicker add more oil.