Dips & Sauces, Sides

Vegan Mayo

Prep 5 mins
Total 5 mins

Easy
Serves 10

Note: Recipe makes 260g.

Tip: Add things like herbs, spices, sriracha or even garlic for a twist on the classic.

Compatible with

Ninja Foodi 3-in-1 Hand Blender Mixer & Chopper
Recipes Buy

Contains mustard

Cooking mode

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60ml chickpea aquafaba
½ tbsp apple cider vinegar
½ tbsp mustard
200ml sunflower oil, chilled
Sea salt, as desired
Freshly ground black pepper, as desired

Utensils

Kilner jar

Step 1

Place aquafaba, apple cider vinegar and mustard into a tall glass or Kilner jar.
Step 2

Submerge the blender head into the mixture ensuring it is flush with the bottom of the container.
Step 3

Select the power button to start the immersion blender, then lift it up slowly through the mixture while continuing to process to form an emulsion for about 10 seconds.
Step 4

Once emulsified, gradually pour in oil while moving the immersion blender up and down throughout the mixture for approximately 1 minute. Season with salt and pepper as desired.
Step 5

Transfer any mayo not being used immediately to a storage container (or leave it in the Kilner jar and seal with a lid). Mayo will keep for up to a week in the refrigerator.