Creamy Vegan Mayonnaise

Vegan, vegetarian, dairy-free, nut-free and gluten-free

• Preparation Time 5-7 Minutes
• 16 Servings

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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

• Creamy
• Tart
• Tangy
• Delicious
• Easy to make

Flavouring your mayonnaise.

This recipe is just the base, from this you can create flavoured mayos such as

• Aioli, garlic flavoured
• Pesto
• Chipoltle
• Siracha
• Roasted pepper
• Honey and mustard

I will be putting up the recipes for these in the future.

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Ingredients

• 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

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Instructions

1. To a tall container add the aquafaba, sea salt, Dijon mustard, apple cider vinegar and sugar if using
2. Measure out your oil into a measuring jug and while the immersion blender is on full power, slowly drizzle the oil in.
3. You need to take your time with this as it affects your results.
4. 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.
5. Once it is thick and creamy stop and taste to adjust the flavour as needed.
6. 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.

• Cheesy Scottish Oatcakes
• Gluten-free Hobnobs
• Vegan Bolognese Sauce
• Cherry Bakewell Cookies
• Soda Bread

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.