Vegan Mayo Recipe

Vegan Mayo Recipe. It’s a staple in the kitchen especially if you are wanting to cut down on your animal based products. It’s really simple to make and uses a base of chickpeas which are so much healthier for you. It lasts in a covered container for up to a week in the fridge. 

Say goodbye to your conventional mayonnaise and give this one a whirl! You’ll absolutely love it for a change and it’s so cheap to make! Just be patient with the emulsion process. We highly recommend High Powered blender for this recipe.

If you’re not a huge garlic fan you can always omit a few cloves. I love garlic though. Garlic is life!

Vegan Mayo Recipe

Submitted by Claire @Team Raw Blend
Makes – 2.5 cups
Serves – 10 to 15 people

Ingredients 

• 4 medium cloves garlic
• 2 tablespoon fresh lemon juice
• 4 teaspoons  Dijon mustard
• 6 tablespoons  liquid from 1 can of chickpeas, plus 25 whole chickpeas
• 1 cup vegetable oil
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Method 

1. Place your garlic, lemon juice, mustard, chickpea liquid, and chickpeas in your Vitamix container and secure the lid.
2. Blend on HIGH until completely smooth
3. Turn your blender down to speed 5 and slowly drizzle in your vegetable oil.
4. A smooth creamy emulsion should form.
5. Transfer to a bowl.
6. Whisk constantly while slowly drizzling in your olive oil.
7. Season to taste with salt and pepper.

It’s important to use two different oils with this recipe to ensure the emulsion and thickness occurs.

Happy Blending!