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+ servings

Vegan Mayo

rate this recipe:
4.75 from 12 votes
Prep Time: 5 mins
Serves 1 cup
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.