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Vegan Mayo

GF DF V 

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Soy free, gluten free and dairy free! This chickpea-based mayonnaise ends up light, creamy, and stiff enough to hold its shape when you mound it up, but loose enough to spread easily over a sandwich. It'll blow any store-bought mayo out of the water, best of all, it takes only two minutes to make. Using aquafaba, the liquid inside a can of chickpeas, provides plenty of protein and starch to help emulsify an egg-free mayonnaise. Adding a few whole chickpeas to the mayo improves its emulsifying properties.

 

This simple vegan mayo recipe is a great alternative for anyone allergic to eggs, or anyone following a plant based / vegan lifestyle. Mayonnaise is one of those super simple to make condiments that taste so much better than the store bought kind which is usually full of nasty additives, preservatives and so many unwanted unnecessary ingredients that can be harmful to your health. 

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Recipe adapted from Serious Eats.

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Ingredients

Time: 2mins

 

  • 1/2 medium clove of garlic, minced (optional)

  • 1 tablespoon fresh juice from 1 lemon

  • 2 teaspoons organic dijon mustard

  • 3 tablespoons liquid (aquafaba) from 1 jar/can of organic chickpeas, plus 12 whole chickpeas

  • 1/2 cup (120ml) avocado oil

  • 1/4 cup (60ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

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Directions​

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  1. Combine garlic, lemon juice, mustard, chickpea liquid (aquafaba), 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.

  2. 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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