Introducing a delicious and nutritious twist to your recipes with plant-based mayo! This alternative to traditional mayo is perfect for those following a vegan or vegetarian diet. Packed with wholesome ingredients like avocado oil, aquafaba and vinegar, plant-based mayo is cholesterol-free and lower in saturated fat. Elevate your dishes with a variety of flavors and textures available from different brands. Whether you're looking to reduce your carbon footprint or simply trying something new in the kitchen, plant-based mayo is a versatile ingredient that can be used in sandwiches, salads, or as a delightful dipping sauce. Get creative and explore the endless possibilities of incorporating plant-based mayo into your culinary creations!
Ingredients:
- 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
- 1/4 tsp ground mustard
- 1/4 tsp sea salt
- 1 1/2 tsp apple cider vinegar
- 1-3 tsp raw agave* (or substitute brown rice syrup, stevia to taste, cane sugar, or maple syrup)
- 3/4-1 cup neutral oil* (such as avocado oil)
Instructions:
1. In a tall glass jar, combine aquafaba, ground mustard, sea salt, apple cider vinegar, and raw agave.
2. Using an immersion blender for best results, blend the mixture on high until smooth.
3. In a liquid measuring cup with a spout, measure the neutral oil.
4. With the immersion blender on its highest speed, slowly drizzle in the oil in a thin stream over 1-2 minutes, incorporating it gradually to emulsify the mixture.
5. Move the immersion blender up and down to incorporate air towards the end for a lighter texture. Continue to blend until mixture begins to thicken to resemble mayo.
6. Adjust the flavor by adding more sweetener, vinegar, salt, or ground mustard as needed.
7. Use immediately or refrigerate in a sealed container for about 4 hours to thicken further.
8. Refrigerate any leftovers for up to 2 weeks. Do not freeze.
9. Enjoy this plant-based mayo on sandwiches, in dressings, sauces, and more!
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