Plant Mayo

Name: Plant Mayo
Yield: Makes a 250 ml (8½ fl oz/1 cup) jar
Ingredients: 3½ tablespoons aquafaba (liquid from tinned chickpeas (garbanzos)); 3½ tablespoons aquafaba (liquid from tinned chickpeas (garbanzos)); 3½ tablespoons aquafaba (liquid from tinned chickpeas (garbanzos)); 120 ml (4 fl oz/½ cup) organic rapeseed oil (organic is usually a lot yellower); 60 ml (2 fl oz/¼ cup) olive oil; 1 tablespoon lemon juice; 1 teaspoon apple cider vinegar; 1 pinch of salt and freshly cracked black pepper; 1 teaspoon Dijon mustard; 1 pinch of salt and freshly cracked black pepper

Preparation info

Makes
a
250 ml 8½ fl oz 1 cup ) jar

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is a real treat of a mayonnaise and super-easy to make. It lasts for a good week in the fridge, too. You can save your chickpeas for hummus or any of the other recipes in this book – they last about 3–4 days in the fridge. You can add lots of different flavours to the mayonnaise, such as herbs, spices and more.

Ingredients

3½ tablespoons aquafaba (liquid from tinned chickpeas (garbanzos))
1 tablespoon lemon juice

Method

Put the aquafaba, lemon juice and apple cider vinegar in a bowl and whisk with an electric whisk until combined. Whisking continuously, gradually begin to add the rapeseed oil until the mixture emulsifies and starts coming together as a mayonnaise. Continue whisking and slowly adding the olive oil until it is all incorporated. Season with mustard, salt and pepper to taste.