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Vegan mayonnaise

A mayonnaise made with the cooking liquid from canned chickpeas, known as aquafaba. It has all the flavor, texture and creaminess of regular mayonnaise but without any eggs or dairy.


2 T lemon juice (or vinegar)
1 t mustard (optional, if made with vinegar, Dijon mustard)
1⁄2 t salt (or to taste)
1⁄2 c olive oil


Place aquafaba, vinegar, salt and mustard, if used, in a blender. Beat until you get a smooth and slightly thick mixture.

Add the oil little by little, in a thin stream, beating continuously. Stop adding oil when the mayonnaise has the desired consistency.

Serve the vegan mayonnaise immediately or refrigerate it until needed.

Preparation time
4 servings


All the ingredients must be at room temperature.

Since it does not have an egg, it can be kept for several days in the refrigerator. This vegan mayonnaise thickens a bit more when it is refrigerated.


Olive oil can be substituted with another vegetable oil, such as sunflower oil or avocado oil.

This vegan mayonnaise can be used as a base to make sauces similar to those made from traditional egg mayonnaise.


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