AuthorGrace Jauwena
This is the perfect light mayo for all your mayo needs! It’s much healthier than real mayo but doesn't lack in texture and flavor. The key to making plant-based mayo is the aquafaba liquid. The liquid comes from a can of cooked chickpeas or, alternatively, the leftover water from cooking your own chickpeas. This is a fun recipe to make, fast and easy, and a wonderful alternative to mayo with eggs. No one will know that you didn’t use eggs in this recipe… that is of course unless you tell them!
Ingredients
Instructions
Mix the chickpea water, lime juice, salt and mustard powder in a bowl.
Using an immersion blender, blend together until combined. With the blender running, drizzle very slowing the oil into the bowl. It should take 4-5 minutes to add the oil. The mixture will emulsify and thicken.
The mayonnaise is ready to use immediately, or place in the refrigerator until it’s ready to use.
Tip: For spicy mayo, add either cayenne pepper, spicy chili sauce of choice, or sriracha sauce.
Tip: For garlic aioli, add 2 cloves of blended garlic or 2 tsp garlic powder.
Serving Size 1 tbsp Servings 10 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix the chickpea water, lime juice, salt and mustard powder in a bowl.
Using an immersion blender, blend together until combined. With the blender running, drizzle very slowing the oil into the bowl. It should take 4-5 minutes to add the oil. The mixture will emulsify and thicken.
The mayonnaise is ready to use immediately, or place in the refrigerator until it’s ready to use.
Tip: For spicy mayo, add either cayenne pepper, spicy chili sauce of choice, or sriracha sauce.
Tip: For garlic aioli, add 2 cloves of blended garlic or 2 tsp garlic powder.
Hello. Yes, you can.
Hello can I use olive oil or grapeseed oil instead of the canola or sunflower oil ?