Easy Vegan Mayo
Skip the expensive store-bought alternatives and create restaurant-quality vegan mayonnaise at home in just 30 seconds with 4 simple ingredients.
Servings 24 tbsp
Calories 88kcal
Ingredients
- 1 cup avocado oil or other neutral tasting oil
- 3 tbsp aquafaba
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or other vinegar of your choice
- 1/4 tsp salt I use Himalayan salt
- 1 clove garlic optional
- pinch cayenne pepper optional
Instructions
- Add aquafaba, mustard, vinegar, salt, garlic and cayenne (if using) to jar.
- Pour in oil and let ingredients separate for 30 seconds
- Insert immersion blender and push all the way to the bottom of the jar.
- Blend on high without moving blender for 20 seconds, as mixture transforms into creamy white mayonnaise and makes its way to top of jar.
- Slowly raise blender to top, continuing to blend until oil is completely incorporated.
- Store refrigerated for up to 2 weeks.
Notes
While this recipe is simple to execute, the full post contains crucial information about ingredient quality, equipment requirements and technique details that are essential for success. Please take the time to read through the complete guide before making this recipe to ensure the best results.
Nutrition
Calories: 88kcal | Fat: 10g | Saturated Fat: 1g | Sodium: 31mg