If you need a nut or soy free mayo this is the perfect vegan option. Aquafaba is the liquid from a can of chickpeas. I use it a lot in recipes particularly to replace eggs. It is naturally starchy and a great way to emulsify and bind mixtures. You can flavour this with a little garlic, onion, herbs or spices to additional flavour.
Difficulty – Easy
Time – 5 minutes preparation
What’s good about it?
A light vegan mayo without the need to use nuts or soy making it ideal if you have food sensitivities. Use a good quality light virgin olive oil or cold pressed rapeseed oil.
- Place the aquafaba, lemon juice, salt and pepper in a measuring jug. Using an immersion blender start blending while slowly pouring in the olive oil. Keep blending until the mixture is nice and thick.
- Store in the fridge until needed. It will keep in the fridge for 3-4 days.
Did You Know?
Try flavouring the mayo with a crushed garlic clove for garlic mayo. You could try a little vegan pesto stirred into the prepared mayo or harissa paste.
Liquid from a can of chickpeas about 1/2 cup
2tsp lemon juice
Pinch of sea salt
Pinch of black pepper
150-200ml virgin olive oil or cold pressed rapeseed oil