This vegan mayonnaise is quick and simple to make. Though not as thick, it is just as creamy and delicious. This is also excellent as a foundation for salad dressings. Who would have guessed that this was made using chickpea can liquid!
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- ½ cup aquafaba (liquid from can of chickpeas)
- 1 ½ teaspoons apple cider vinegar
- ½ teaspoon sea salt
- ½ teaspoon dry mustard
- 1 (1 gram) packet stevia powder
- 1 cup canola oil, or more as needed
Instructions
- Place aquafaba, apple cider vinegar, salt, mustard, and stevia in a tall Mason jar. Using an immersion blender, start blending while slowly streaming in the oil. Blend until mayonnaise is thick and creamy, about 2 minutes.
- The more oil used, the thicker the ‘mayo’ will be.
Reviews
It’s delicious. What a great substitute for egg-based mayo.