Vegan Mayonnaise
★★★★★
PREP TIME
5 minutes
MAKES
1 1/4 cups
Ingredients
1/4 cup
aquafaba (use liquid from low-sodium canned chickpeas if possible)
1/2 teaspoon
fine salt
1 tablespoon
white vinegar
3/4 cup
safflower, grapeseed, sunflower, or canola oil
Instructions
- Place the aquafaba, salt, and vinegar in a large (about 3/4-liter) mason jar or a 2-cup liquid measuring cup. Use your immersion blender to blend the ingredients for 1 minute, until they become frothy.
- Keeping the immersion blender on, use your free hand to pour the oil into the aquafaba mixture in a very, very thin stream. It should take you 3-4 minutes to add the oil in fully. Try keeping the immersion blender close to the surface of the mixture, or even just barely immersed: this helps the mayonnaise aerate and also thicken. The mayonnaise should be silky, creamy, and white when you’ve finished adding the oil. Taste and adjust salt if you like. Store in an airtight container in the fridge for up to one week.
