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Vegan mayo

By Abigail Donnelly
Makes 1 cup
Easy
10 minutes

Ingredients

  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 2 t Dijon mustard
  • 12 canned chickpeas, plus 3 T chickpea brine
  • ½ cup canola oil
  • ¼ cup extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste

Method

Mix the garlic, lemon juice, mustard, chickpeas and chickpea brine in a tall container (such as a water jug), then blend using a stick blender at high speed until smooth.

Slowly drizzle in the sunflower oil while blending until it forms a creamy, smooth emulsion.

Transfer the mixture into a bowl and slowly drizzle in the olive oil, whisking continually. Season to taste.

Cook’s note: Store in an airtight container in the fridge for up to a week.

Browse more vegan recipes here.