Soy-Free Vegan Mayonnaise

Name: Soy-Free Vegan Mayonnaise
Prep time: 5 min
Total time: 5 min
Ingredients: 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 (180 mL to 250 mL) grapeseed oil or pure/refined olive oil**

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 125.5

Author : Angela Liddon

vegan gluten free grain free

Ingredients

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3 tablespoons (45 mL) aquafaba (chickpea brine)*1 tablespoon (15 mL) fresh lemon juice1 teaspoon (5 mL) apple cider vinegar1 teaspoon (5 mL) brown rice syrup1/2 to 3/4 teaspoon fine sea salt, to taste1/4 teaspoon dry mustard powder3/4 to 1 cup (180 mL to 250 mL) grapeseed oil or pure/refined olive oil**

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Instructions

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Step 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.

Step 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.)

Step 3

Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.