Jesse’s Vegan Mayonnaise
Servings: 16 1 tbsp servings
Super easy to make and all plant based creamy mayo
- 1/4 Cup Aquafaba
- 1/4 Tsp mustard powder
- 1/4 Tsp Salt
- 2 Tsp Apple cider vinegar
- 2 1/2 Tsp Brown rice syrup
- 3/4 Cup Avocado oil *see Galley Kat note below
Place all ingredients except oil in a tall blender jar...tall enough so mixture won’t splatter...and blend until frothy
Gradually drizzle in the oil while continuing to blend until mixture is thick and creamy. This can take up to 4-5 minutes. Adding more oil will contribute to a thicker result. It will thicken more onece refrigerated.
Use right away or refrigerate for up to 2 weeks.
Galley Kat Notes
*I’ve made this with grapeseed oil for a neutral tasting result. A mild tasting extra virgin olive oil also gives a good result, especially good for a salad dressing.
Calories: 95kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 37mg | Sugar: 1g | Calcium: 1mg