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Vegan mayonnaise


Vegan Mayo

Ingredients 6
Servings Yields 400 ml
Time 40 mins

Ingredients

  • 200
    ml
    aquafaba - tinned chickpea water
  • 50
    ml
    olive oil
  • 10
    ml
    Dijon mustard
  • 1
    tsp
    red wine vinegar
  • 1
    tsp
    nutritional yeast
  • salt and pepper - to taste
 

Method

3 mins
 

Take the aquafaba and bring it to a rolling boil on the stove for 3 mins.

 

Allow it to cool completely in the fridge.

 

It must be cool before you add the rest of the ingredients.

 

In a bowl, mix the cooled aquafaba with the vinegar, mustard and nutritional yeast.

 

While whisking vigorously, you need to slowly incorporate the oil until the mixture emulsifies and the mayonnaise forms.

 

Return to the fridge until ready to use.

 

TIP: To use this as a delicious for a vegetable platter, add some fresh garlic, sun-dried tomatoes and a herb of your choice. Also great with good old fries.

 

Recipe yields about 400ml.

 

Recipe reprinted with permission of Kaylee Gottschalck, owner of Kaylee's Eatery.

 

Read more on: mayonnaise  |  sauces  |  food24  |  vegan
 

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