This recipe is one of my favourites. And it tastes just like mayonnaise!
No eggs needed.
5 ingredients, and 10 seconds to create. This is a no fuss recipe that you will really enjoy to keep on hand.
If you run out of mayonnaise, no problem. Use this recipe, and you many not even buy store bought again!!
The texture is silky, smooth, and the taste is creamy.
Notes:
Do not use a blender, it just won’t work out. It must be an immersion blender. Make sure you set it on high.
Always use a new can of chickpeas. The fresh juice will foam up like egg whites. The juice is simply the chickpeas cooking water.
Use a neutral tasting oil like organic Grapeseed, Sunflower, Avocado, or even extra light virgin olive oil.
Vegan, Vegetarian, Celiac friendly, Diabetic friendly, Low Sodium Friendly.
Creamy Vegan Mayonnaise - ready in 5 minutes
Equipment
- Hand immersion blender
- Mason jar or large glass measuring cup
- 3/4 cup
- tbsp, tsp, 1/4 tsp
Ingredients
- 3/4 cup Neutral tasting oil - Organic Sunflower, or Avocado, or Grapeseed or extra light olive oil
- 1 tsp Apple cider vinegar or white vinegar
- 1 tsp Fresh Lemon juice
- 1/4 tsp Himalayan salt or sea salt ground
- 3 tbsp Chickpea juice - called aquafaba Fresh can just opened. 1 day in the fridge is ok, but if left for 2nd day the aquafaba juice will not fluff up.
Instructions
- Add all ingredients into a large glass measuring cup or mason jar. Use a hand immersion blender. Put the blender right to the bottom of the jar. Pulse and blend, pulse and blend until it get thick. It should take 5-10 seconds that's how fast!
- Store in the fridge covered for up to 1 week.