Vegan mayo can be bought, but the average store bought bottle has a cocktail of ingredients that is absolutely unnecessary for our body.

Back in the day folk cooked absolutely everything and as the age of convenience evolved, so did our pantry. Milk was fresh, butter got delivered to the door and fresh vegetables grew organically and wasn’t uniform, all the same color, shape and size.

If I can, I make it, because I am striving to live a life that’s organic as possible and preservative free.

Note: This recipe is versatile and feel free to add dill, cayenne pepper, pepper or red chilli flakes (my personal favorite)

Ingredients

1/4 cup aquafaba (chickpea brine)

1/4 tsp Dijon mustard

1/4 tsp salt

1 1/2 tsp apple cider vinegar/white vinegar

1 tbsp maple syrup/1/4 cup raw cashews soaked overnight

1 cup avocado oil

Method

1. Blend aquafaba, mustard, salt, vinegar and syrup in a blender or with a stick blender for 30 seconds.

2. Turn the blender up to the highest speed and slowly pour the oil into the mixture over the next minute. The slower the better because it encourages immersion. If you’re using a NutriBullet, add the oil all at once and give it a whizz until it’s thick and creamy. Usually about 4 minutes. If you want a thicker consistency, add a little more oil.

3. Use immediately or refrigerate. The mayo will last in the fridge for up to two weeks. DO NOT freeze.