Lately it has been impossible to find soy-free vegan mayo in the grocery store, everyone seems to be short stocked right now, so I experimented with making a recipe I found on the Minimalist Baker website, and with a little tweaking, am quite pleased with how it turned out.
Makes around 1 cup, lasts 2 weeks in the fridge.
Ingredients:
0.25 cup aquafaba (liquid/brine from a can of cooked chickpeas)
0.5 T dijon mustard
0.25 teaspoon salt
0.5 T apple cider vinegar
1 T maple syrup
1 cup vegetable oil (sunflower, canola, etc…)
Instructions:
1. Mix aquafaba, mustard, salt, vinegar, and syrup in a tall wide mouth glass jar. Blend on high with an immersion blender.
2. Measure the oil into a liquid measuring cup with a pouring lip. While blending the aquafaba mixture in the glass jar with the immersion blender on high, slowly add the oil in a thin stream. Continue blending, gently lifting the blender a little to add a bit of air, until it thickens to the consistency of a smooth mayo.
3. Taste and adjust to your flavour, adding more syrup for sweetness, vinegar for tanginess, or salt.
4. Cover and refrigerate. It will thicken a bit more once it has cooled for a few hours. Last about 2 weeks in the fridge, so label with date it was made.
Plum Hill 