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.
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.
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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