Oh Mayo… so delicious, yet so filled with all kinds of ingredients I feel bad about eating. While I was pregnant, it was difficult for me to find a vegan mayo that wasn’t filled with additives, and high amounts of salt to preserve store bought jars. I was looking for something soy free, egg free, dairy free, organic, low in sodium and wishfully thinking I could even find one that was oil free as well. Well, I quickly learned that to have it be oil free I needed soy, and to have it be soy free I needed oil. So I stuck with eliminating 5 out of the 6 ingredients I was trying to avoid and used avocado oil as a compromise. I am not a dietician so I don’t know if this is actually healthier but it does taste really good.

This will make enough to fill a 16 Fl. oz jar. I cannot tell you how good this will last in your fridge. I normally give half the jar to a friend if I know we will not go through all of it in less than 2 weeks. After 2 weeks I throw out the rest. I make this when I am making my hummus to utilize the most of out my aquafaba.

INGREDIENTS

  • 3/4 cup aquafaba ( all the liquid from one 13 oz can of Garbanzo Beans)
  • 1 tbsp canned chickpeas
  • 1 tbsp lemon juice
  • 1/2 tbsp dijon mustard
  • 1/4 teaspoon salt
  • 1 3/4 cups of Avocado oil
  • Enough ice to fill half of your large bowl.

EQUIPMENT

  • Measuring spoons
  • Measuring Cup
  • Blender
  • Small sauce pan
  • One small bowl
  • One large bowl
  • Container/bottle with a small opening to put avocado oil in to help pour into your mixture slowly. Totally optional but trust me it will help you make sure you are pouring in the oil slowly and also helps keep things less messy. I use an empty salad dressing bottle.

Cooking Directions

  • 1. Place the Aquafaba (canned chickpea liquid) in a small saucepan and bring to a boil for 5 minutes on a medium/high heat. stir often.
  • 2. While the Aquafaba is boiling, place a small bowl in a larger bowl filled with ice.
  • 3. Once the Aquafaba has boiled for 5 mins pour it into the chilled small bowl and stir until cool
  • 4. Add the lemon juice and chickpeas
  • 5. Pour the mixture into the blender and add the salt and Dijon mustard.
  • 6. Blend on the highest setting to pulverize the chickpeas.
  • 7. Turn the speed down to a medium speed and slowly ( I mean real slow) pour in the oil. The mayo will start to thicken up as you add in more oil. I also recommend using something to cover the opening from where you will be pouring in the oil. Until the mayo starts to thicken it will splatter out of the opening and make a big mess.
  • 8. Give the mayo a taste, if you feel you need more salt add a little more and blend again. Once it is to your liking, put the mayo to a container for storage. Keep in the fridge to keep cool.

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