How To Make Easy Vegan Mayonnaise
This plant-based mayo recipe is thick, creamy and tangy and without the preservatives that the store-bought bottles contain.
- Category: Sauces
Ingredients
Scale
- ¼ cup of aquafaba (the liquid from a can of chickpeas)
- 1 ½ tsp vinegar (I like apple cider best)
- 1 tbsp maple syrup (can sub brown rice syrup or cane sugar)
- ¼ tsp ground mustard
- ¼ tsp sea salt
- ¾–1 cup of neutral oil (canola or sunflower)
Instructions
- Add aquafaba to a tall glass jar (I use a mason jar) along with sea salt, mustard, vinegar and maple syrup (or sugar).
- Blend on high with the immersion blender for 30 seconds or until frothy.
- Add oil to liquid measuring cup. With the blender on its highest speed, slowly stream the oil over the course of 1-2 mins. Doing so supports the immersion process.
- Move the immersion blender up and down to incorporate air. If it’s looking too thin add a little more oil but no more than 1 tsp at a time.
Notes
- Use immediately or store in the fridge. Mayo will thicken more as it chills. Store for 2-3 weeks.
- Taste and adjust flavour to your liking adding more sweetener, salt or mustard. Note: If you add more syrup the finished product will be thinner.
Find it online: https://susancooksvegan.com/how-to-make-easy-vegan-mayonnaise/