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)! 😂