Quick & Easy Vegan Mayonnaise

Name: Quick & Easy Vegan Mayonnaise
Total time: 5 min
Ingredients: 3 TBSP aquafaba (I use the water from a can of unsalted chickpeas); 1 tsp apple cider vinegar; 1 tsp maple syrup or agave nectar; 1 tsp Dijon mustard; ½ tsp salt; 200 g / 1 cup neutral-tasting oil (e.g. organic rapeseed (canola) oil, sunflower oil, grapeseed oil); Sweet chilli option [See Note below]

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Total: 5 minutes

Servings: 16

Author : Sharon

egg free mayonnaise gluten free vegan mayonnaise

Ingredients

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3 TBSP aquafaba (I use the water from a can of unsalted chickpeas)1 tsp apple cider vinegar1 tsp maple syrup or agave nectar1 tsp Dijon mustard½ tsp salt200 g / 1 cup neutral-tasting oil (e.g. organic rapeseed (canola) oil, sunflower oil, grapeseed oil)Sweet chilli option [See Note below]

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Instructions

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Step 1

Place the aquafaba, vinegar, syrup, mustard and salt in a jug. Using a stick (immersion) blender, whizz the ingredients until fully combined.

Step 2

Add 2 TBSP oil and pulse the blender until the oil is just combined (this only takes a few seconds). Add another 2 TBSP oil and pulse for a few seconds again until combined. Repeat this process, adding just 2 TBSP oil at a time, until all the oil is incorporated and the mayonnaise has become thick and creamy. (It is important to add the oil slowly so it has a chance to emulsify).

Step 3

Taste test and add a touch more vinegar, mustard, sweetener or salt, if desired.

Step 4

Transfer the mayonnaise to a clean glass jar and refrigerate. The mayonnaise should keep for up to 2 weeks.