About the Recipe
Mayonnaise. If you're new to being vegan then having familiar alternatives can be super helpful when sticking to your new chosen way of eating.
It's really quite simple and when I first tried it was very surprised both by the ingredients and the final taste!
Get that old tin of chickpeas out of your cupboard and put them to good use.
2 medium cloves garlic, minced
1 tablespoon (15ml) fresh juice from 1 lemon
2 teaspoons (10ml) Dijon mustard
3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.