Vegan (Egg Free) Mayonnaise

This vegan mayonnaise is easy, lasts well in the fridge and genuinely tastes and performs so well texture wise too. A fantastic egg free version!

Not a poor substitute.

This vegan mayo is genuinely so lovely, it doesn’t feel like a boring substitute for regular mayo at all - I’m so pleased with it! It’s really easy to make and lasts a long time. I hope you love it too!

Vegan Mayonnaise

Makes 1 small bottle/jar

Time: 10 minutes

• 1/2 cup of aquafaba (chickpea water)

• 1 tbsp maple syrup or brown rice syrup

• 1 tbsp of mustard (choose how big a tablespoon depending on your preference!)

• 1 1/2 cups of oil (neutrally flavoured olive oil is the best option, canola or avocado oil work too - or sunflower)

• 1 tbsp white vinegar

• 1 tbsp apple cider vinegar (if you don’t have this, just do 2 tbsp of regular vinegar)

• a pinch of salt and pepper

You also need:

• Immersion blender

Instructions

In a medium sized bowl, add the aquafaba, mustard and syrup. Mix together for about 20 seconds. As you continue to mix, add in a tiny bit of the oil at a time - be really patient and make sure the mix is thickening before you add more. If you add the oil too quickly it’s really hard to salvage the texture afterwards. Add seasoning and vinegar towards the end. Move the immersion blender up and down to incorporate air to thicken the mix.

Store in a clean jar or bottle in the fridge!

I would love to see your mayo! How did it turn out? Share your result with me on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!