A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used. If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy Im using the Vegan Egg by Follow Your Heart for added thickness or you can use ½ teaspoon xanthan gum instead or leave both out completely.
Serves: 1½ cup
Ingredients
Aquafaba (chickpea water) ¼ cup
Dry Mustard ¼ teaspoon
White Vinegar or Apple Cider Vinegar 1½ teaspoons
Pink Sea Salt *or kala namak for the eggy taste ⅛ teaspoon
Granulated Sugar 1½ teaspoon
Neutral Vegetable Oil * see note above 1 cup
Vegan Egg by Follow our Heart * see note above 2 teaspoon
Instructions
Place the aquafaba in a small blender or food processor (or use a hand held stick blender) and blend until thick and frothy
Add the spices and seasonings and then slowly drizzle in the oil until thick and fully emulsified
Notes
Mayo will thicken as it gets colder.
Store in the refrigerator in a clean container with a lid for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-mayonnaise-recipe/