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.
Course: Side Dish
Cuisine: American
Keyword: vegan, Vegetarian, Jain Friendly
- 1/4 cup aquafaba
- 3/4 cup oil canola or sunflower oil
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp salt
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.
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.