Love the taste of mayonnaise but don’t eat eggs? Here we show you how to make a vegan friendly mayonnaise using the vegan’s new BFF: aquafaba (cooked chick pea water). Perfect with coleslaw, potato salad, sandwiches or any salad of your choosing.
Prep: 2 mins
Cook: 10 mins
Makes: 300ml of mayonnaise
- 60ml (3 tbsp) of chick pea water (strained from tinned chick peas)
- ½ tsp Dijon mustard
- ½ tsp white vinegar
- 1 cup of olive oil
- salt to taste
- Using a stick blender or a food processor blend the chick pea water, mustard and vinegar.
- With the motor still running, gradually add the oil. It should become quite thick then. As you add more oil, it will then become runnier.
- Add salt to taste.
- Store in the fridge in a sterilised jar.
How to sterilise jars
You can sterilise jars for use in homemade jam, lemon curd or dressings by washing the jars in the dishwasher, Then rinse them with boiling water, turn upside down and place on the oven rack (or on their side) along with the lids, in an oven set to 100ºC. Leave for 10 minutes and then carefully remove. Wait to cool, then fill with jam/curd or dressing.
See also our recipe for Vegan meringues.