Homemade Vegan Mayonnaise

Ingredients:

• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 3 tablespoons liquid from a can of chickpeas or white beans (at room temperature)
• 3/4-1 cup neutral tasting oil ("Peanut Butter and Vegan" recipe calls for grapeseed; "Whole30" uses olive oil)

Directions:

Combine vinegar, ground mustard, salt, and chickpea liquid in a canning jar with an immersion blender. No immersion blender, use a small steep-sided bowl and a handheld mixer.  Mix for just a second, just combining ingredients. 

While the blender is runner, slowly drizzle in the oil 1/4 cup at a time. The mixture will start to become very thick. Once the mixture is nice and thick (i.e. it doesn’t run/pour off the immersion blender when lifted out of the mixture), stop adding the oil. 

Transfer mayo to a jar if you went the bowl route, just cover if you mixed in your canning jar. Store in the fridge. The mayo will thicken up upon refrigeration. 

Use in place of mayonnaise in any recipe.

Makes about 3/4-1 cup

Mayonnaise Recipes 
 Peanut Butter & Vegan 
 Whole30