This creamy, delicious vegan mayo uses chickpea water, or aquafaba, in place of eggs. Spread it on a fresh tomato sandwich, or use it to make Creamy Vegan Slaw to bring to your next family dinner. Store in a covered container in the refrigerator up to 1 week. Mixture will become thicker when chilled.
Yield: 1 Cup
- 1/4 cup aquafaba or chickpea water
- 1/2 garlic clove, finely minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoons salt
- 3/4 cup light flavored oil
Combine chickpea water, garlic, lemon juice, mustard, and salt in a large glass measuring cup. Using an immersion blender, blend until completely smooth. Or combine chickpea liquid, garlic, lemon juice, mustard, and salt in a blender; blend until smooth.
With blender running, very slowly drizzle in oil until mixture is thick. Stop occasionally to scrape down sides of container with a spatula.
Recipe and photo by Julia Rutland