Creamy Vegan Mayo
This Creamy Vegan Mayo is a delicious, egg-free, and dairy-free alternative to traditional mayonnaise, perfect for sandwiches, dressings, and dips.
Equipment
- Blender
- Saucepan
- Whisk
Ingredients
Ingredients
- 1 cup Chickpea flour (120 g)
- 2 cups Water (240 ml)
- 2 tablespoons Lemon juice (30 ml)
- 1 tablespoon Dijon mustard
- 2 tablespoons Apple cider vinegar (30 ml)
- 1 teaspoon Salt
- ¾ cup Sunflower oil (180 ml) or any neutral tasting oil
- ⅓ cup Olive oil (80 ml)
Instructions
- In a medium saucepan, combine the chickpea flour and water. Whisk continuously on low to medium heat until it thickens, about 5-7 minutes. It should resemble a thick paste. Once it reaches the right consistency, remove it from heat and allow it to cool slightly.
- Transfer the chickpea mixture into a blender. Add the lemon juice, Dijon mustard, apple cider vinegar, and salt. Blend on high until everything is smooth and well combined.
- While the blender is running, slowly drizzle in the sunflower oil and olive oil. This helps emulsify the mixture, giving it that creamy texture. Continue blending for another 30 seconds, until fully combined.
- Taste your mayo and adjust the seasoning as needed. You may want to add a bit more salt or lemon juice for extra zing.
- Transfer the creamy vegan mayo to an airtight container and refrigerate. Your mayo should thicken up even more as it chills!
Notes
This mayo can be stored in an airtight container in the refrigerator for up to a week. Stir before each use as ingredients may separate.