WELL BEING & OTHER STORIES

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Vegan Aquafaba Mayonnaise

Anytime, Condimentsdanielle coppermanComment
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I just wanted to chime in with a V quick and easy yet mind blowing and magical recipe which I think you all kind of need. I have an almond & cashew and an avocado mayonnaise recipe in my book, but this I wish I had discovered and experimented with before I wrote my book as it really deserves to be in there. This recipe is way simpler, cheaper, easier, lighter and smoother than the other recipes (which are still delish don't get me wrong) and requires only 6 ingredients and under 2 minutes of your time. It will make the perfect condiment to accompany your picnics and barbecues this summer. The search for the greatest vegan, plant based, all-natural mayonnaise is over. You're welcome.

Components

1/2 teaspoon lemon juice
1/2 teaspoon smooth / dijon mustard or mustard powder (optional)
60lm of the water drained from a tin of chickpeas (known as Aquafaba - what a fun new word)
2 teaspoons Apple Cider Vinegar or White Wine Vinegar
180ml sunflower oil (plus more if needed)
A generous pinch of himalayan pink / sea / rock salt
You can also add a few drops of natural syrup, if you are used to a slightly sweeter flavour

Process

Simply measure all of the ingredients apart from the oil into a tall container / jug. Using a hand blender / immersion blender, blend for around 45-60 seconds, until frothy. Then, very gradually, begin to add the oil whilst the blender is still running. Add the oil slowly, bit by bit, making it last for around 1-2 minutes. Lift the blade out of the mixture from time to time to allow air to circulate and for an even blend. Once all of the oil is used up, you should have a fully emulsified result; a thick, creamy and smooth mayonnaise with a glossy texture. If you want it even thicker, add up to 60ml more oil (you really shouldn't need to though).

Season with extra salt, lemon juice or vinegar, to taste.

+ If you don't have an immersion blender, you can do this in a standard blender too. I haven't tried it but I'm sure it will work fine. It might be wiser to double the measurements in order to give your blender more to work with. I sometimes find if the blender isn't full enough, it doesn't blend so effectively.

Store covered or in an airtight container in the fridge for up to 2 weeks.