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Vegan mayonnaise

A mayonnaise made with the cooking liquid from canned chickpeas, known as aquafaba. It has all the flavor, texture and creaminess of regular mayonnaise but without any eggs or dairy.

Ingredients

2 T lemon juice (or vinegar)
1 t mustard (optional, if made with vinegar, Dijon mustard)
1⁄2 t salt (or to taste)
1⁄2 c olive oil

Instructions

Place aquafaba, vinegar, salt and mustard, if used, in a blender. Beat until you get a smooth and slightly thick mixture.

Add the oil little by little, in a thin stream, beating continuously. Stop adding oil when the mayonnaise has the desired consistency.

Serve the vegan mayonnaise immediately or refrigerate it until needed.

Preparation time
15
Yield
4 servings

Notes

All the ingredients must be at room temperature.

Since it does not have an egg, it can be kept for several days in the refrigerator. This vegan mayonnaise thickens a bit more when it is refrigerated.

Variations

Olive oil can be substituted with another vegetable oil, such as sunflower oil or avocado oil.

This vegan mayonnaise can be used as a base to make sauces similar to those made from traditional egg mayonnaise.

Source

International cuisine

easy, mix, chill
sauces, dressings
International food recipes
Food in the World