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Egg-Free Homemade Mayo

Egg-Free Homemade Mayo

5 from 1 vote
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Total Time 2 minutes
Servings: 2 cup
Course: Dip, Dressing, Sauce
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup aquafaba (liquid from a can of chickpeas/garbanzo beans)
  • 1 tsp apple cider vinegar or lemon juice
  • 1 ½ tsp compliant mustard
  • ½ tsp salt
  • 1 cup avocado oil

Equipment

  • Immersion Blender

Method
 

  1. Add all of the ingredients (in the order listed above) to a wide rimmed jar and place your immersion blender at the bottom of the glass.
  2. Blend the ingredients with the immersion blender and move the immersion blender up and down immediately. Blend for about 30 seconds or until mayo is light and fluffy. It’ll be quick!
  3. Store in an air tight container for 1-2 weeks in the fridge.



Notes

PLEASE NOTE IF WHOLE30: This recipe is compliant for Plant-Based Whole30, NOT the original Whole30. If you are on the original Whole30, please use my "Paleo & Whole30 Homemade Mayo" recipe.