Creamy Vegan Mayonnaise
Who needs store-bought when you can make your own delicious, creamy vegan mayonnaise this easily? This will work in a blender or a food processor, requires only seven ingredients and takes only a few minutes to make. I make a batch about once a week to use on sandwiches and in other recipes, like my Vegan Crab Puffs Vegan Crab Puffs (recipe here)..
Ingredients
- 3/4 cup aqua faba (the liquid found in a can of chickpeas…you will need about 1 can for this amount)
- 4 tsp lemon juice
- 1 tsp salt
- 1 tsp superfine sugar
- 1 tsp Dijon mustard
- 2 cups sunflower oil
- 4 TBSP olive oil
Instructions
- Place the aqua faba in a blender or food processor. Blend/process until it starts to thicken and look fluffy.
- Add the lemon juice, salt, sugar and mustard and blend/process for several more minutes, until the mixture is thick and very fluffy.
- Add the sunflower oil in a steady stream. Continue blending/processing for one-two more minutes. The mixture should have a thick, mayonnaise-like consistency. If it seems runny, add more aqua faba one tablespoon at a time.
- Add the olive oil in a steady stream. Once incorporated give the mixture a good stir and transfer to an airtight container.
Notes
If it doesn’t emulsify and get thick and creamy after a few minutes of blending, add a bit more aqua faba.
This will keep in the refrigerator for about seven days. The amounts listed above make about 3 cups of mayonnaise, so depending on how often you plan to use it and/or how big your household is, consider cutting the recipe in half.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 106Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 51mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Calculated using a serving size of 2 teaspoons. Nutritional information is believed to be accurate but not guaranteed.
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