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

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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 ...
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