I wanted a recipe that included aquafaba (liquid from canned chickpeas). After some online research, I selected a recipe from a blog called Peanut Butter and Vegan (linked here). Visit their site- for this and other great-looking recipes!
This mayo turned out perfectly on the first try with a minor adjustment based on my pantry stock. Here is how I adapted the recipe specifically to my on-hand ingredients:
- 1 tbs cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 3 tbs aquafaba (liquid from can of chickpeas)
- 3/4 c peanut oil
Combine the vinegar, Dijon, salt and aquafaba with a quick mix from the immersion blender. Slowly add the oil until your mixture had the consistency of mayo. It happens quick. That’s it!