OMG VEGAN MAYONNAISE (EGG-FREE)

I say OMG because I could not believe how thick, creamy, rich and delicious this mayo is. Since I recently started to incorporate more legumes into my diet, I wanted to try this. The addition of apple cider vinegar gives it a nice acid base and balances out the richness. Best part is it’s super simple to put together with an immersion blender. You can use a food processor but I prefer using a tall cup to keep the ingredients from spreading out, which slows the emulsification. This recipe works perfectly as the binder for the crab cakes too.

Yield: 16

Living Delish & Nutrish: Tina Wells

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Vegan Mayonnaise (Egg-Free)

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

• 3 Tablespoons aquafaba (the thick water from the can of garbanzo beans)
• 1/4 teaspoon salt
• 1 1/2 teaspoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 3/4 cup avocado oil

Method

1. In a large cup used for an immersion blender, combine all of the ingredients except for the avocado oil. Blend until foamy.
2. With the immersion blender on high, begin to add the oil in a thin stream, stopping occasionally to make sure the oil is getting thoroughly mixed. As more oil is added, it will continue to emulsify and thicken. This can also be made in a food processor, however I prefer using this immersion blender.
3. Store mayonnaise refrigerated in an airtight jar for up to 1 week.

https://livingdelishandnutrish.com/recipe/omg-vegan-mayonnaise-egg-free

©Tina Wells Luxury Brands, LLC

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