Soy-Free Vegan Mayonnaise

• Condiments

  • 1 tsp Brown rice syrup
  • 1 tbsp Lemon juice, fresh
  • 1/4 tsp Mustard powder, dry

• Baking & Spices

  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 3/4 cup Grapeseed oil or pure/refined olive oil

• Other

  • 3 tablespoons (45 mL aquafaba (chickpea brine*

Found on ohsheglows.com

Description

Ingredients

• 3 tablespoons (45 mL) aquafaba (chickpea brine)*
• 1 tablespoon (15 mL) fresh lemon juice
• 1 teaspoon (5 mL) apple cider vinegar
• 1 teaspoon (5 mL) brown rice syrup
• 1/2 to 3/4 teaspoon fine sea salt, to taste
• 1/4 teaspoon dry mustard powder
• 3/4 to 1 cup (190 mL to 250 mL) grapeseed oil or pure/refined olive oil**

Directions

• Add the aquafaba, lemon, vinegar, syrup, salt, and dry mustard into a tall container. With an immersion blender, blend to combine. Alternatively, use an upright high-speed blender, and blend on low to medium speed.
• While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. (I usually use 3/4 cup plus 2 tablespoons of oil, but you might need anywhere from 3/4 to 1 cup.)
• Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.