Recipe By Soup Loving Nicole
Rating
Published Dec 8th
Prep 5m Cook - Additional - Ready In 5m
Servings 3 /4 cup Calories 168.4

This vegan mayo is made using the liquid from a can of chickpeas and is the perfect topping for your plant-based burger. Most Dijon mustard is made with white wine, making it not entirely vegan, which is why I chose Maille® for this recipe.

Recipe Ingredients

  • 3 tablespoons aquafaba (liquid from can of chickpeas)
  • 1 tablespoon Chickpeas (garbanzo beans, bengal gram), mature seeds, canned
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard (such as Maille®)
  • ½ cup avocado oil
  • salt to taste

Cooking Directions

  1. 1 Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
  2. 2 Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

Nutrition Facts

  • Calories 168.4
  • Carbohydrate 1.1 g
  • Fat 18.2 g
  • Fiber 0.1 g
  • Protein 0.1 g
  • Saturated Fat 2.1 g
  • Sodium 49.2 mg
  • Sugar 0.1 g

Reviews

  1. I tripled the amount. If it starts to separate in the fridge, just whisk it by hand for a few seconds and it bounces right back. I like this recipe a lot for many reasons, but the taste and texture are at the top. The fact that the jarred alternatives are laden with unhealthy ingredients - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more