rate this recipe:
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.
liquid from 1 can of chickpeas
Scant ½ teaspoon sea salt
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.
*Note: if you use another type of oil, your mayo might not be as thick. See suggestions in the text of the post.