Soy-Free Vegan Mayonnaise
• 3 tablespoons (45 mL) aquafaba (chickpea brine)*
• 1 tablespoon (15 mL) fresh lemon juice
• 1 teaspoon (5 mL) apple cider vinegar
• 1 teaspoon (5 mL) brown rice syrup
• 1/2 to 3/4 teaspoon fine sea salt, to taste
• 1/4 teaspoon dry mustard powder
• 3/4 to 1 cup (190 mL to 250 mL) grapeseed oil or pure/refined olive oil**
1. Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
2. While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)
3. Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.
• * Aquafaba is the liquid leftover from cooking beans, such as chickpeas. In this recipe, I recommend using the liquid found in a can of chickpeas for best results, as I haven't tested it other ways yet (such as using homemade aquafaba and cooking down the liquid).
• ** It’s crucial to use a neutral-tasting oil in this mayo. I don’t recommend using extra virgin olive oil as it will be too bitter tasting. Stick with grapeseed oil or pure/refined olive oil for the best flavour!