After getting frustrated with the cost of the vegan mayonnaise I could buy from the shops, I decided to try and see if I could make my own. It turns out you can, and it’s so easy. This mayonnaise is cheap, tastes great and keeps really well in the fridge (much longer than non-vegan mayonnaise as there are no eggs).
Proteins from tinned chickpeas leech into the water naturally over time, which makes chickpea water a great vegan egg replacer. So, instead of making mayonnaise with egg, you can simply use chickpea water instead. There’s no residual taste of chickpeas in the mayonnaise, just in case that’s a concern.
- Four tablespoons of chickpea water
- Two tablespoons of lemon juice
- ½ teaspoon salt
- One teaspoon of dijon mustard
- ½ teaspoon distilled white vinegar
- 300ml olive oil (or use your preferred oil)
You will also need a stick blender, and a tall, cylindrical container to mix everything in (i.e. a jug).
- Put everything apart from the oil in your container first. Then pour the oil on top and immediately blend. (You’ll only have to blend for a few seconds until you start to see the mix coming together.)
- After about 20 to 30 seconds you’ll have a tasty, creamy mayonnaise. Make sure to move the blender around to ensure you’ve incorporated every bit of oil. Store in an airtight container in the fridge.
You can always adjust the amount of salt, lemon juice and mustard to suit your taste. Why not try adding things like chilli or garlic if you’d prefer a flavoured mayonnaise.
Bye for now 🙂