Vegan mayo

This recipe is inspired from one that I looked up on vegan pratique or France vegetalienne (I don’t remember which one). This recipe makes approximately 20cl of vegan mayo I would say (but I never really measured it after making it). Store in the fridge for a few days / weeks (it’s mainly oil after all).

Ingredients

• 5 tbsp aquafaba (the liquid from a can of chickpeas or other beans)
• 1 tbsp cider vinegar
• 1 tbsp mustard¹
• 1 pinch of Kala namak aka black salt (optional)²
• Some neutral oil

Instructions

1. Blend all the ingredients except the oil until smooth.
2. Gradually add the oil while continuing to blend until you have the desired consistency. After a few minutes you should have a thick vegan mayo. If not, add more oil.