Thick and creamy
- 125 ml Aquafaba
- 1 tsp Nutritional yeast
- 2 tsp Apple cider vinegaror lemon juice
- ¾ tsp Mustard
- ½ tsp Salt
- ¼ tsp Agave syrup
- ¼ tsp Cream of tartar
- 1 cup Vegetable oil
Vegan mayonnaise? I know what you’re thinking. How is this even possible? I didn’t think this was gonna work either. But oh, how wrong was I.
The base for this thick and creamy vegan mayonnaise is aquafaba – the liquid/brine leftover in a can of chickpeas which is blended with nutritional yeast, apple cider vinegar, mustard, salt and agave syrup for that perfect, tangy flavour, and vegetable oil for creaminess.
Perfect for salad dressings, sandwiches and more, this vegan mayo recipe is a total game changer!
Place all the ingredients bar the oil in a blender and blend at highest speed for around 2-3 minutes. Slowly add the oil in a steady stream while continuing to blend on high speed until the mixture resembles mayonnaise.