Vegan Mayo {Egg & Soy Free}
Let me preface this by saying, this recipe is NOT Paleo or Whole30 compliant. It contains chickpeas – well, technically, just the liquid from the can. Personally, chickpeas work for us, and since my husband is intolerant of soy and eggs, this mayo has been a lifesaver!!
Make sure to follow the directions and don’t make this like normal homemade mayo. It can liquefy if you do the steps too quickly. Have patience. It will pay off!
Try this mayo out, or your favorite homemade mayo in this French Onion Chicken Salad!
Don’t forget to pin this Vegan Mayo to your Pinterest board!
| Prep Time | 5 minutes |
| Servings |
heaping cup
|
Ingredients
- 1 cup Avocado oil sub extra light olive oil or neutral tasting oil
- 3 tbsp Liquid from canned chickpeas
- 2 Garlic cloves
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Pink salt
- 1/4 tsp Yellow mustard sub dijon
Ingredients
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Instructions
- In a deep jar (wide enough to fit an immersion blender), add chickpea liquid, garlic, vinegar, salt, and mustard.
- Blend for 45 seconds, ensuring that everything is blended up very smooth, slightly thickened, and emulsified. It will still be fairly runny at this point.
- To the jar, drizzle in avocado oil - SO SLOW. You don't want to add more than 1-2 tsp at a time. Stop drizzling and blend for 20 seconds after every 2 tsp.
- After 1/4 cup of the oil has been added, begin to add in 1-2 tbsp each time and blend for 20 seconds after each addition.
- Repeat step 4 until all of the 1 cup of oil has been added. After 1/2-3/4 cup of oil has been added, you should start to see the consistency of mayo. If you don't, stop adding the oil and blend until it's thickened. (I like to stir the immersion blender around while it's blending. )
- Store in an airtight container in the fridge. Keeps for up to 7 days. It's even better the second day once the garlic has really had a chance to infuse the mayo!