Next time you use a can of chickpeas, don’t throw out that briney liquid that the chickpeas swim in! It’s called aquafaba, and can be used to make an awesome, tasty, vegan mayo!


🌍 1/4 cup aquafaba (the liquid from a can of chickpeas)
🌍 1/4 tsp ground mustard
🌍 1/4 tsp salt (I used pink Himalayan salt)
🌍 1 1/2 tsp apple cider vinegar
🌍 1/2 tbsp maple syrup
🌍 1 cup sunflower oil (a neutral oil MUST be used here- don’t use olive oil as it is too strong a flavour)


⭐️ Add everything, except the oil, to a high speed blender (I use a NutriBullet) and blend until mixture is frothy.
⭐️ Add all the oil at once and blend for 5 minutes, shaking/scraping down the sides as needed. I found that my NutriBullet made the mixture warm, which doesn’t really matter as it has to set in the fridge anyway. You can use a stick blender and add the oil slowly over 2 minutes and move the stick blender up and down to incorporate air.
⭐️ Add more oil if too thin or a dash of cornflour. The mayo will also thicken slightly in the fridge.
⭐️ Taste and adjust for flavour: maple syrup for sweetness (it will make it thinner though), apple cider vinegar for tanginess, more mustard or more salt depending on your tastebuds.
⭐️ Set in fridge for at least 4 hours


Mayo will keep for up to 2 weeks stored in the fridge in an airtight container. Once mayo starts developing mould on top- throw it out (obviously)! 😂

2 thoughts on “EASY VEGAN MAYO

  1. Delicious really tasty a little thinner than the shop bought vegan mayo but presumably you can add the cornflour if you want a stiffer Mayo


    1. I’m glad you like the recipe! Thank you for your comment! Yes, you can either add more oil or some cornflour to thicken the mayo up if needed.
      – Louise 🌍🌱❤️


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