Mayonesa
In Chile, mayonnaise is put on all kinds of dishes. That's why a vegan mayonnaise recipe is a must. My host in Santiago made this mayonnaise for me. Of course, the chickpeas can also be used to make a delicious hummus.
Equipment
- High-power blender, bullet blender or hand blender
Ingredients
- ½ clove of garlic
- 60 ml aquafaba water from cooked chickpeas
- ¼ tsp salt optional
- ¼ tsp mustard
- 1 tbsp date syrup
- 1 tbsp vegan vinegar
- 200-400 ml tasteless vegetable oil
Instructions
- Peel and halve the garlic clove.
- Place the aquafaba, garlic, salt, mustard, date syrup and vinegar in a stand mixer and mix on high speed until stiff.
- Measure the oil into the measuring cup and add slowly (in 1-2 minutes) while blending on high speed. If using a bullet blender, add all the oil and blend on high speed for 4-5 minutes.
- If the mayonnaise is a little too thin, add more oil. The more oil, the thicker the mayonnaise will be. Some use up to 400 ml of oil.
- Season to taste, adding more date syrup, vinegar or mustard to taste.
- Use immediately or store in a closed container in the refrigerator. The empty chickpea jar, for example, is a good place to store it.
Nutrition
Calories: 630.5kcal
Tried this recipe?Let us know how it was!