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Vegan Mayo
rate this recipe:
4.75
from
12
votes
Prep Time:
5
mins
Serves
1
cup
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This thick, creamy vegan mayo is just as good as the real thing! Stored in an airtight container in the fridge, it will keep for about 2 weeks.
Ingredients
¼
cup
liquid from 1 can of chickpeas
2
teaspoons
lemon juice
½
teaspoon
Dijon mustard
½
teaspoon
cane sugar
Scant ½ teaspoon sea salt
¾
cup
sunflower oil*
Instructions
In a blender, place the chickpea liquid, lemon juice, mustard, sugar, and salt and pulse to combine.
With the blade running, slowly drizzle in the sunflower oil and blend until thickened.
Notes
*Note: if you use another type of oil, your mayo might not be as thick. See suggestions in the text of the post.