D.I.Y. Vegan Mayonnaise

• Vegan
• Gluten free

• Produce

  • 1 15-ounce can Chickpeas

• Condiments

  • 1 tsp Lemon juice
  • 2 tsp Mustard, dry

• Baking & Spices

  • 1/2 tsp Salt, fine
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3/4 cup Sunflower oil
  • 1 tsp White vinegar

Found on cooking.nytimes.com

Description

Directions

• Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard. Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.