Vegan, vegetarian, dairy-free, nut-free and gluten-free
- Preparation Time 5-7 Minutes
- 16 Servings
Before we start anything, In my opinion, you will need a vital piece of equipment to make this recipe and that is an immersion blender.
These come on their own or as part of a set. Mine is the set below.
I have experimented with a whisk and a blender and the results were not good. You can get one of these blenders from £25.00 upwards. They are also great for blending soups straight in the saucepan. I have never had a failed mayonnaise using one of these.
Before I became vegan, making mayonnaise was not something I did often as It was easier to buy a jar after having a few that split. Once I realised how easy it was to make vegan mayo I make it more often, that’s not saying I do not buy shop-bought now and again, especially when I want large quantities.
I think this mayo is
- Easy to make
Flavouring your mayonnaise.
This recipe is just the base, from this you can create flavoured mayos such as
- Aioli, garlic flavoured
- Roasted pepper
- Honey and mustard
I will be putting up the recipes for these in the future.
- 1/2 cup of drained chickpea water, aquafaba
- 2 tsp of Dijon mustard
- 1/2 tsp of sea salt
- 2 tsp of apple cider vinegar or distilled white vinegar
- 1/4 tsp of caster sugar, optional
- 1 1/2 cups of a light oil such as rapeseed, sunflower or vegetable oil
- To a tall container add the aquafaba, sea salt, Dijon mustard, apple cider vinegar and sugar if using
- Measure out your oil into a measuring jug and while the immersion blender is on full power, slowly drizzle the oil in.
- You need to take your time with this as it affects your results.
- Move your blender up and down to incorporate more air for a fluffier mayonnaise. If it is looking too thin add a little more oil. The more oil you incorporate the thicker your mayonnaise will become.
- Once it is thick and creamy stop and taste to adjust the flavour as needed.
- It is ready to use right away or place into an airtight container and place into the fridge. Leave for a few hours until cold. It will become thicker once it has been refrigerated. It can be kept in the fridge for up to two weeks, though I doubt it will be there that long.
- Artisan Gluten-Free Bread
- Creamy vegetable soup
- Carrot & Red Lentil Soup
- Fruity Rock Cakes
- Creamy Vegan Chicken & Mushroom pie
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.