Vegan Mayo
User Reviews
4.8
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Prep Time
5 mins
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Servings
1 cup
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Cuisine
American
Vegan Mayo
Description
Vegan Mayo is made by blending the liquid from canned chickpeas with lemon juice, Dijon mustard, cane sugar, and sea salt. Slowly incorporating sunflower oil into the blend creates an emulsion that thickens to mimic the texture of classic mayonnaise.
The chickpea liquid provides protein and starches that help bind and stabilize the mixture, while lemon juice and mustard add acidity and flavor balance. Using sunflower oil gives a mild taste and good consistency, though switching oils may affect thickness. This mayo is free from eggs and dairy, catering to vegan diets or those with egg allergies.
Use the vegan mayo interchangeably with conventional mayo in sandwiches, salads, or dips. Refrigerate after making and stir if separation occurs.
Ingredients
- ¼ cup chickpea liquid from 1 can of chickpeas
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon cane sugar
- sea salt scant ½ teaspoon
- ¾ cup sunflower oil
Instructions
- In a blender, place the chickpea liquid, lemon juice, mustard, sugar, and salt and pulse to combine.
- With the blade running, slowly drizzle in the sunflower oil and blend until thickened.
Notes
- Using sunflower oil ensures better thickness; other oils might produce a runnier mayo.
User Reviews
Overall Rating
4.8
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