This creamy, delicious vegan mayo uses chickpea water, or aquafaba, in place of eggs.
This creamy, delicious vegan mayo uses chickpea water, or aquafaba, in place of eggs. Spread it on a fresh tomato sandwich, or use it to make Creamy Vegan Slaw to bring to your next family dinner. Store in a covered container in the refrigerator up to 1 week. Mixture will become thicker when chilled.
Yield: 1 Cup
- 1/4 cup aquafaba or chickpea water
- 1/2 garlic clove, finely minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoons salt
- 3/4 cup light flavored oil
Combine chickpea water, garlic, lemon juice, mustard, and salt in a large glass measuring cup. Using an immersion blender, blend until completely smooth. Or combine chickpea liquid, garlic, lemon juice, mustard, and salt in a blender; blend until smooth.
With blender running, very slowly drizzle in oil until mixture is thick. Stop occasionally to scrape down sides of container with a spatula.
Recipe and photo by Julia Rutland