Garlicky Vegan Mayo- Made With Aquafaba – a delicious recipe with chickpea brine, sunflower oil, olive oil, lemon, tspns, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["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,
2
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.
3
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.
4
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!"]
74
kcal
Calories
2
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 tablespoons aquafaba chickpea brine, sunflower oil around 100ml, olive oil around 1 Tbs, 1/2 lemon, and more.
Yes, Garlicky Vegan Mayo- Made With Aquafaba falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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