Fail-Proof  Vegan Mayo

YIELD

TIME

6 servings

5 minutes

This homemade Fail-Proof Vegan Mayo is flavorful, creamy, and so much healthier. This recipe teaches the Immersion Blender and Regular Blender methods so you can easily make it anytime.

Ingredients

– ⅓ cup aquafaba* (liquid from canned chickpeas) - 80ml – 2 tsp. Dijon mustard – 1 ½ tbsp. apple cider vinegar – ½ tsp. salt – 1 tsp. sugar – 1 cup grapeseed oil** - 230ml

Step 1

Place the aquafaba, apple cider vinegar, mustard, salt, and sugar in the bottom of a cup or jar that just fits the head of your immersion blender. Place the head of the immersion blender at the bottom of the cup and turn it on high speed. Process on high speed until the aquafaba doubles in volume (about 1 minute).

Step 2

Now, start slowly pouring the oil in while still blending. Keep blending until the oil is all in and the mayo looks nice and smooth.

Step 3

Blender or food processor method: Place the aquafaba, apple cider vinegar, mustard, salt, and sugar into the blender or food processor. Process on high speed for about 1 minute.

Step 4

Through the lid opening, start adding the oil slowly while the blender is working. Keep blending until all of the oil is used up and the mayo is smooth and creamy.

How to Store

Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.

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For more recipes, visit:

eatsomethingvegan.com