Delicious vegan egg-free keto mayo

Looking for the perfect egg-free, vegan, AND keto mayonnaise? Look no further! This mayo is silky smooth, rich, creamy, and flavourful, and tastes exactly like the "real" thing. You won't be disappointed.

Delicious vegan egg-free keto mayo

• Servings: 6

• Prep Time: 10 minutes

Ingredients

• 3 tbsp aquafaba (chickpea liquid)

• 3 tsp white wine vinegar

• 1 tsp Dijon mustard

• 1 cup light olive oil

• salt to taste

• ½ tsp lemon juice

Instructions

1. Put the aquafaba (the liquid in a can of cooked chickpeas), vinegar, lemon juice, and Dijon mustard in a tall blender jar or measuring jug.
2. Blend on high speed with an immersion blender for about 30 seconds until frothy.
3. Add olive oil in a very slow, thin stream, while mixing at full speed. A smooth, creamy emulsion should form. Toward the end, move the immersion blender up and down to incorporate a little air to get it more fluffy.
4. Taste and season with salt to perfection.

Adjust the consistency

Add more oil if you think that the mayo is too thin.

Storage

Transfer the vegan mayo to an airtight container and store it in the refrigerator for about two weeks.

How to rescue a broken vegan mayo

If you add too much oil at once, sometimes the mayo can separate and curdle just like a traditional mayo with eggs. If it happens, put more aquafaba in another blender jar and slowly pour in the separated mayo while mixing it with the immersion blender on full speed.

Can I use another kind of oil?

Any oil of your preference will work in this recipe but we do recommend using healthy oils such as olive, avocado, or liquid coconut oil.