Okay guys, this recipe is an absolute game changer and I still can’t get over how bloody amazing it is! Plants never stop to surprise and I am absolutely in love with how much you can achieve from ingredients as simple as chickpea water!
Yes, you read it right, water from a tin of cooked chickpeas, which has no other ingredients but water, salt and a stabilizer is one of the most magical ingredients in vegan cooking. It acts similar to egg white and you can cook up some seriously sexy dishes with it.
Anyways, back to this mayo. I got the inspiration from a recipe I found on BBC Food and played around with it to achieve the best flavour and consistency and the outcome is so freaking good that I just had to do a little test on non-vegans. So I gave this mayo and classic egg mayonnaise to my non-vegan housemates and didn’t tell them which one was which. I promise you they couldn’t tell which one was vegan because they thought they both tasted like the real thing and they actually preferred the flavour of the vegan one!
One important ingredient that I used to make this recipe is Kala Namak black salt and I’ve made a post about it before, but here’s a little reminder. This salt has got a very strong eggy taste to it and it will play a massive part in making your mayo taste more authentic. I recommend it to every vegan – it’s not expensive, you can easily get it in health food stores or online and it lasts forever (I bought 500g about 4 years ago and still haven’t used half of it).
Now this mayo really isn’t a big deal, it’s so easy and quick to make it and the ingredients you make it from are so simple that you probably won’t even believe that these 5 things together make up the best vegan mayo you’ve ever tried. Well why don’t you have a go!
Ingredients:
- 3 tbsp. aquafaba (water from a tin of cooked chickpeas)
- 1 tbsp. Dijon mustard
- ½ tbsp. white wine vinegar
- 1/3 Kala Namak salt (you can use normal salt but the taste won’t be so eggy, you might need to use a bit more than 1/3 tsp. as Kala Namak is much saltier than normal salt)
- 120ml sunflower oil
Method:
- In a deep mixing bowl mix aquafaba, mustard, vinegar and salt and using a hand blender blend until smooth.
- Gradually add oil while blending continuously. You should see the consistency change and thicken. Stop mixing when the consistency resembles the one of real mayonnaise.
- Place in a jar and store in the fridge.
I haven’t yet discovered how long you can store it for but I will make an amendment to this post when I have this info.
Enjoy!
Julia xx
beets & booze 