This Super Easy Vegan Mayonnaise tastes just like the real thing.
The hint of garlic and the little heat of the mustard makes it an exceptionally good mayonnaise and can be used for various different dishes and dips.
By far, this is the tastiest and the best Vegan Mayonaisse I have ever managed to create. It’s the closest you can get to the real eggy mayonnaise, but without the eggs 😉
Now, don’t be put off by the ‘gross’ chickpea water, it is the secret ingredient in creating the mayonnaise, it’s what makes it creamy and fluffy!
1 x 400g of tinned chickpeas, drained and keep the liquid from it!
1 tablespoon of English mustard, or any mustard you have
2-3 teaspoons of garlic powder
1 teaspoon of white wine vinegar
About 700ml of sunflower oil
In a food processor, add all the ingredients apart from the oil and pulse for a minute. Then slowly start adding the oil by constantly running the processor on speed 2. Add enough oil until you reach the desired thickness.
And there you have it! It’s that simple!
Enjoy this Super Easy Vegan Mayonnaise on burgers, as a dip to your potato wedges or anything you like!