Garlicky Vegan Mayo- Made With Aquafaba

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   ["In a food processor, start by whipping the aquafaba for a minute or so until it starts becoming frothy.", "With the motor on, add in a thin stream the sunflower oil through the open spout thingy,

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   It should start looking like very thin cream, keep adding oil, it will start to thicken up.", "Add the other ingredients in, bit by bit, with the motor running.

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   Taste as you go.. it's not an exact science, and you'll know when you reach the right 'flavour'.", "Keep adjusting, maybe adding bit more oil & whipping more to thicken the mayo up.

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   Pour into a sterilised jar (I pour hot water over a jar, drain, & pop it in the oven on a low heat for 15 mins to dry out). This helps preserve the mayo a little longer. I have to say however, we (2 people!) managed to go through almost the whole jar in less than two weeks! No chance of it going off!"]

* Per serving · 4 servings · Values may vary.