Dips & Sauces, Sides, Vegan
Vegan Mayo
Recipe by Ninja Kitchen
Tip: Cooking Mode
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Cooking method:
Ninja Foodi
- Prep Time: 5 mins
- Total time: 5 mins
- Skill Easy
- Serves 10 people
Vegan Mayo
Note: Recipe makes 260g.
Tip: Add things like herbs, spices, sriracha or even garlic for a twist on the classic.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Mustard
Ingredients
- 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
Cooking mode
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Method
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Step 1
Place aquafaba, apple cider vinegar and mustard into a tall glass or Kilner jar.
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Step 2
Submerge the blender head into the mixture ensuring it is flush with the bottom of the container.
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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.
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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.
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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.
