I don't carry too many condiments on hand in my home. I've had several vegan recipes that I wanted to try, and honestly, I knew that they wouldn't be enough to purchase a bottle to have on hand of mayo. I wanted to try a vegan chicken salad recipe, and of course, I would need mayo. I decided to give a DIY recipe a try, and trust me. It was trial and error. The first attempt did not go as planned. Thankfully, I had more Aquafaba on hand.

INGREDIENTS

• 1 15-ounce can of chickpeas
• ½ teaspoon Himalayan salt
• 1 teaspoon Apple Cider Vinegar 
• ¾ Grapeseed Oil

1. Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) 
2. Measure out 1/4 cup of the chickpea liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, 
3. Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. This process takes up to 5 minutes. The mixture will thicken.

Tips

• Use chilled Aquafaba
• Do not use olive oil
• You can substitute lemon juice in place of apple cider vinegar 
• Use a high powered mixer or blender
• slowly stream in the oil 

Vegan Mayo Recipe | ##lunch ##vegan ##recipes ##favoriterecipe ##summer2020 ##howto ##obssessedwithit ##minitutorials ##veganrecipes ##replytocomments ##healthy
♬ Summer Days - Martin Garrix / Macklemore / Patrick Stump