Description
This thick, creamy Vegan Mayo is a perfect plant-based alternative to traditional mayonnaise. Made with simple ingredients like chickpea brine, lemon juice, mustard, and sunflower oil, it's easy to prepare in just minutes. It's versatile and can be stored in an airtight container in the fridge for up to two weeks, making it a great staple for sandwiches, dressings, and dips.
Ingredients
Ingredients
- ¼ cup liquid from 1 can of chickpeas (aquafaba)
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon cane sugar
- Scant ½ teaspoon sea salt
- ¾ cup sunflower oil
Instructions
- Combine base ingredients: In a blender, add the chickpea liquid (aquafaba), lemon juice, Dijon mustard, cane sugar, and sea salt. Pulse the blender briefly to mix all ingredients evenly.
- Emulsify the mayo: With the blender running on low speed, slowly drizzle in the sunflower oil in a steady stream. Continue blending until the mixture thickens to a creamy, mayonnaise-like consistency.
Notes
- Use the liquid from canned chickpeas, also known as aquafaba, which acts as an excellent egg substitute and emulsifier.
- For best results, use a mild-flavored oil such as sunflower oil to avoid overpowering the mayo's taste.
- Store the vegan mayo in an airtight container in the refrigerator, where it will keep fresh for up to two weeks.
- Adjust seasoning to taste, adding more lemon juice or salt if desired.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
