Easy Vegan Mayonnaise
There are many ways to make (or buy) vegan mayonnaise, but this recipe only takes two minutes. The base is various vegetable oils, but a few tablespoons of aquafaba provides plenty of starch to create an emulsion. For texture, add a few whole chickpeas to the mix.
Add all ingredients to a blender and blend until smooth. You can keep this egg-free mayonnaise in an airtight container in the refrigerator for up to one week. Use the creamy spread for burgers, potato salad, dip, deviled eggs, and more.
Ingredients
- 2 medium cloves garlic, minced
- 1 tablespoon (15ml) fresh juice from 1 lemon
- 2 teaspoons (10ml) Dijon mustard
- 3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
- Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
- Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.
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