2 Minute Creamy Vegan Mayonnaise
Recipe adapted from My Kitchen Stories
Preparation time: 2 minutes
Cooking time: 0 minutes
- 130ml/4.6flozs. chickpea water (the water drained from tinned chickpeas)
- 30ml/1oz. lemon juice
- 1.5 teaspoons Dijon mustard
- 3/4 teaspoon fine salt
- 375ml/13flozs. rice bran or grapeseed oil
Step 1 - Place the chickpea water, lemon juice, mustard, salt and oil in a jug. Place the stick blender in and whizz for around 30 seconds or until combined and thick. Store in the fridge-can last for 3-4 weeks.
Note: for a thicker mayonnaise, try cooking the chickpeas water for a few minutes until it becomes a bit thicker. Around 3-5 minutes simmering will do. Cool and then use (it will become quite viscous in texture).