Light and fluffy vegan mayonnaise

25

Ingredients

3 tbsp
aquafaba, (reserved from a can of chickpeas)
1 tbsp
1 ½ tsp
mustard, Dijon
salt, to taste
2/3 cup

Instructions

  1. In a blender, whirr aquafaba with lemon juice, mustard and a pinch of salt.
  2. With the blender running, gradually pour in canola oil through the lid opening.
  3. Blend until thick, about 1 min.
  4. Transfer mayo to a sealed container and refrigerate for up to 1 week.

Nutrition

Recipe Collections
Advertisement
Latest Recipes