The perfect vegan mayonnaise is airy, light and silky to taste and you can’t help but like it the moment you try it. Ideal for sandwiches, sauces, dressings and more.
It is made with the liquid/brine from a can of chickpeas or the liquid from the chickpeas boiled at home. We guarantee that no one will guess that this is vegan mayonnaise and not ordinary mayonnaise. The only difference, in our opinion, is that vegan mayonnaise is more airy and airy.
Home-made mayonnaise
Grape seed oil has a mild flavor, unlike the bitter taste of olive oil and makes the mayonnaise taste light and pleasant. Store up to a 1 week in the refrigerator.
How you cook chickpeas:
Like beans, soak chickpea grains in water overnight. The next day, drain and transfer to a saucepan, add water to cover the chickpeas and cook over low heat for 2 hours until cooked. Allow to cool to room temperaure. Drain the water in which the chickpeas are boiled. It is thick and is called aquafaba- a great substitute for proteins.
The recipe for vegan moyonnaise is super easy to prepare. Only 5 minutes, 5 ingredients and blender. Use neutral oil, such as sunflower. Olive oil is not suitable because of its intense aroma. Store mayonnaise in the refrigerator for up to 2 weeks.
Of the suggested quantities, you will receive 8 servings; Serving size: 2 tablespoons
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