I’m not going to lie- I do love mayonnaise slathered on pretty much everything. But now that I’m vegan, my options have become more limited and definitely more expensive. So what’s a vegan to do? Make my own cheapskate version obviously, yeah boi! Which involves leftover chickpea water (AKA aquafaba) so you’re literally not throwing anything away.
Makes roughly 500ml
- 300g silken tofu
- 150ml aquafaba
- 200ml rapeseed oil
- 2 tbsp vinegar
- 1 tsp mustard powder
- 1 tbsp yeast flakes
- 1 tsp salt
- In an immersion blender, blend the vinegar and rapeseed oil, adding the oil a little at a time. This should take around 5-8 minutes to complete.
- The mixture will be thicker but still slightly runny.
- Now add the aquafaba and continue to mix in the immersion blender for roughly 10 minutes.
- Add in the remaining ingredients and continue to blend to a smooth, creamy puree.
Eat with whatever deserves a big dollop of mayo (so pretty much everything). I also added garlic to make some aioli and then a sweet chilli version too by mixing with a heck load of thai sweet chilli sauce. Super tasty like seriously.