Vegan Mayo
This is a delicious vegan mayo recipe and can be used in so many things. Use it as a dip, spread or as a sauce.
Ingredients
- 1/4 cup aquafaba
- 3/4 cup oil canola or sunflower oil
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp salt
Instructions
- In a blender, add aquafaba and blend until it gets thick and frothy.
- Add in lemon juice, salt and dijon mustard.
- Mix it all together in the blender.
- Slowly pour in the oil and blend together until it is creamy.
- Store in refrigerator in a mason jar or air tight container.
Notes
Aquafaba is the liquid leftover from cooked chickpeas. You can either : 1) Drain a can of chickpeas and reserve the liquid. Or, 2) Cook your own chickpeas and reserve the leftover cooking liquid.
Use a neutral oil like canola or sunflower oil.
Store in airtight container or mason jar for up to 2 weeks in the refrigerator.
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