– 1/4 cup aquafaba (liquid from a can of chickpeas)– 1 tsp white vinegar– 1/2 tsp Pink Himalayan salt– 1/2 tsp sugar– 1 tsp freshly squeezed lemon juice– 2 tsp ground dry mustard– 3/4 cup
With the blender still running, SLOWLY pour in the oil. Adding all of the avocado oil should take about 5 minutes. Blend until you reach the desired mayo consistency.
– Add your oil VERY SLOWLY to get the perfect thick and creamy consistency on your vegan mayo. Be patient, and don’t lose hope during the first 2 to 3 minutes of blending because it will eventually thicken.