About the Recipe
Create your own simple, flavorful vegan mayo free of seed- oils, preservatives and sugars. Using chickpea brine as the base, this alternative is smooth, versatile, and perfect for sandwiches, salads, and dips.
Note: The ingredient quantities listed are approximate. I’ve been cooking by ‘eyeballing’ for years, and this recipe has naturally evolved without precise measurements. I have done my best to estimate the correct amounts and ratios of ingredients for smaller portions, but feel free to adjust as needed. Everyone’s taste preferences vary, so you may want more or less of some ingredients. Feel free to play and make it your own! Enjoy.
Ingredients
1/4 cup chickpea brine
1 tsp. ground stone mustard
1 tsp. apple cider vinegar
1- 2 cups light olive oil
Preparation
Step 1 - Mix the Base Ingredients
In a large jar, combine the chickpea brine, mustard, and apple cider vinegar. Use an immersion blender to blend the mixture until it becomes frothy.
Step 2 - Add olive oil
Gradually add the light olive oil while blending with the immersion blender set to medium or high speed. Move the blender up and down continuously as you mix, until the desired creamy consistency is achieved.