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This Is The Easiest Mayonnaise Recipe Ever — And It’s Vegan

Posted on: by Amy Hopkins
vegan mayonnaise

By Amy Hopkins

The key ingredient… is something you usually pour down the drain 

Hot AF? Yes, it is hot – AF is trending hard! Aquafaba, often shortened to AF in the vegan/foodie blogosphere, is the liquid that you discard when you crack open a tin of chickpeas. That liquid is vegan gold. It whips up like egg white and works equally well as a yolk replacement. While many people have been experimenting with various egg replacements for years, it was Frenchman Joël Roessel who, through experimenting  with vegetable foams, found that the liquid from beans could foam up. This sparked further research and this time last year US software engineer Goose Wohlt started the Facebook group ‘Vegan Meringues – Hits and Misses!’ sharing his experiments with auqafaba. A community of nougat-, cheese-, mayo-, marshmallow- and macaron- making vegans formed and they all began sharing their ideas on how to use AF.

I’ve been making my own mayonnaise for years and this was an interesting challenge to take on. With the idea of forming a lunch club with some of the WH team, I created this recipe for an affordable, easy-to-make sarmie combo – buy the ingredients and you can have lunch for four days (if you don’t mind eating the same thing at your desk) or share the sarmies with your colleagues and take turns to pack healthy lunches for the team.

READ MORE: 8 Things You Didn’t Know Were Totally Vegan

Desk Salad Sarmie With Vegan Mayo

Vegan Mayo

— 1 tbsp freshly squeezed lemon juice
— 1 clove garlic, crushed
— 1 tsp Dijon mustard
— 1⁄4 cup aquafaba
— 3⁄4 to 1 cup canola oil
— Pinch salt
— Freshly ground black pepper

Salad Sarmies

— 2 slices 100-percent rye
— 1⁄4 avocado, sliced
— Wild rocket
— Beef tomato, sliced
— Carrots, grated Jalapeños, chopped
— Salt and pepper

Method
1/ Start by blending together the lemon juice, garlic, mustard and aquafaba until well- combined and frothy (I used a Nutribullet).
2/ Then, using an electric whisk, start whisking the mixture while drizzling in the oil very slowly. This will take a few minutes, but the mixture will become thick, pale and creamy and hold its shape. You can store this in the fridge, sealed, for a few days.
3/ Assemble your sarmie by spreading a little mayo on each slice of bread.
4/ Place slices of avo on one piece of bread.
5/ Top the second slice with rocket, tomato, carrot and jalapeños. Season both to taste.

Looking for more? Here are nine things vegans always hear when they meet new people, plus the seven best vegan and vegetarian restaurants in Cape Town.

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