Vegan Mayo
Serves 1 cup
This thick, creamy vegan mayo is just as good as the real thing! Stored in an airtight container in the fridge, it will keep for about 2 weeks.
Ingredients
- ¼ cup liquid from 1 can of chickpeas
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon cane sugar
- Scant ½ teaspoon sea salt
- 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
*Note: if you use another type of oil, your mayo might not be as thick. See suggestions in the text of the post.