Easy vegan aquafaba mayonnaise
Easy vegan aquafaba mayonnaise
This recipe uses something that most of us normally throw away, the liquid from a can of chickpeas also known as aquafaba!
Ingredients:
¼ cup aquafaba (this is the amount in 1 can of chickpeas)
½ tsp of ground mustard powder
1½ tsp of vinegar
1 cup of neutral oil e.g. canola, rice bran or light olive oil
Optional: sprinkle of salt
How to make:
Whisk the aquafaba until it is in soft peaks. I used my Kenwood food processor with the beater attachment to do this.
Then add the mustard and vinegar and whisk again for another minute.
With the beaters still going, very slowly add the oil, take at least 2-3 minutes to pour it in very slowly and the mixture will start to thicken.
When all the oil is added, you can keep beating for a few minutes as it continues to thicken.
Store in a jar in the fridge.
This will last in the fridge for a couple of weeks, it may separate slightly and go a bit more runny over time, but you can stir gently to re-combine the mayo.
Watch the video here
