This recipe is ridiculously easy but also really impressive and delicious. There are two things that always amazes people about this recipe; the first being how it tastes just like non vegan mayonnaise. The second thing is how easy it is to make. Normally mayonnaise recipes involve having to gradually pour in oil whilst praying that the mix doesn’t split and ruin. With my recipe you just put all the ingredients into a bowl and use a stick blender or food processor. The result after 20 seconds is lovely rich creamy mayonnaise, it will keep in the fridge for at least a month. You can use it as base for other dips and spreads, for instance I like to mix it with soy yogurt to create a sour cream taste and texture.
- 3 tbsp aquafaba
- 3 tsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp apple cider vinegar
- 1/4 tsp salt
- 275 ml of a neutral oil I usually use sunflower oil but definitely not olive oil as the taste dominates the finished mayonnaise.
- Put into a bowl and mix with a stick blender, after less than one minute you will have lovely creamy mayonnaise… enjoy