Vegan aquafaba mayo
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- 50ml liquid from a tin of chickpeas
- Pinch mustard powder
- Pinch onion granules
- 1 ½ tsp white wine vinegar
- 1 tsp caster sugar
- 120ml sunflower oil
Put the aquafaba, mustard powder, onion granules, vinegar and sugar into a tall glass measuring jug or bowl, set on top of a tea towel to keep the jug or bowl in place.
Blend with a handheld stick blender until smooth.
While the stick blender is running, slowly pour the oil into the mixture, down the stick blender, a little at a time. This should take 1-2mins. The mixture should become thick and creamy.
Season the mayonnaise with black pepper to taste and use immediately or spoon into a sterilised jar and chill. Keep sealed in the fridge for up to a week.