Vegan Mayonnaise from the Veg

(from Lucianolinda’s recipe box)

Source: The Veg restaurant in Little Rock, Ark.

Categories: sauces, seasonings

Ingredients

  • 1 Tbsp. apple cider
  • 1/2 tsp. ground mustard
  • 1/2 tsp. salt
  • 3 Tbsp. liquid form a can of chickpeas (at room temperature)
  • 3/4 to 1 cup neutral-tasting oil (such as grapeseed oil)

Directions

  1. Using an immersion blender, in a small bowl, combine the vinegar, ground mustard, salt and chickpea liquid and mix briefly, just until combined.
  2. With the immersion blender running, slowly drizzle in the oil, 1/4 cup at a time. The mixture will start to become very thick; move the blender around to get it all combined. When the mixture no longer runs off the blender, stop adding oil.
  3. Transfer the mayonnaise to a jar and store in the refrigerator. The mixture will thicken more as it cools. Use in place of mayonnaise in any recipe.
  4. It keeps about a week in the refrigerator but might need to be stirred.

  5. makes about 1 cup

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