Vegan Mayonnaise

I've been looking for egg free mayonnaise recipes for quite a while, and this recipe is a great addition to my repertoire. I stumbled upon it here. It tastes just like the store bought mayonnaise. As it hardly takes ten minutes to put together, it is a must try! This recipe uses aquafaba, which is nothing but the water left after boiling chickpeas. Of course, aquafaba deserves a whole new post. All that needs to be kept in mind right now is that the chickpea water should not be too thin or watery. 

Ingredients

• 3 Tablespoons Aquafaba, or chickpea liquid
• 1/2 Teaspoon ground mustard (Rai)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 Tablespoon Apple Cider Vinegar
• Less than 3/4 Cup neutral tasting oil.

 Method

• Mix the aquafaba, ground mustard, salt, pepper and the vinegar. Ensure that all of them are at room temperature.
• Using an immersion blender, mix the above ingredients.
• Now while the immersion blender is running, add oil very slowly. I put 1 tablespoon at a time.
• Keep blending and adding oil till the consistency of the mixture becomes thick and mayonnaise like.
• Stop adding oil at the point when the right consistency is achieved.
• Vegan mayonnaise is ready! Put it in a container and refrigerate.

Please do let me know how you liked your vegan mayonnaise by leaving me a comment!