Plant-Based Mayonnaise

If you’ve “bean” following our blog, you would have seen a couple of recipe posts based on foods that non-plant-based-ers often ask “how do you live without?”

We’ve so far solved (in our humble opinion) both the bacon and cheese dilemmas, so following on from this “healthy” theme (ahem), we thought we’d show you how to make a dairy-free, egg-free mayonnaise. Mayo never experience a dry vege-burger again!

Mayonnaise is another of those food staples that new plant-based and vegan eaters tend to freak out about losing from their diet. Luckily, this easy solution tastes surprisingly close to the real thing. What’s even better is the base ingredient is a product we’d usually throw away: aquafaba (aqua-what-a?) is the salty liquid or brine in a tin of chickpeas. As unappetising as it sounds, this brine makes for an egg-cellent egg substitute.

The recipe requires 1 cup of neutral oil (it is mayo after all…). But you can pick a healthier oil, provided it doesn’t have a strong flavour – rapeseed, walnut, or even some types of olive oil are fine.

Ingredients

• 3 tbsp aquafaba
• 1 cup of neutral oil
• 2 tsp Dijon mustard
• 2 tbsp of white wine vinegar
• ¾ tsp of salt and a pinch of pepper

Put all the ingredients into a tall vessel or deep bowl and whizz with a stick blender. It will soon blend into a perfectly thick and creamy mayo.

If you want to turn your mayo into aioli, just add a few crushed garlic cloves (2 big cloves or 3 smaller cloves) and a squeeze of lemon juice.

With a bit of ingenuity (which we know Kiwis are good at) almost any treat can be made plant-based. But if you’re still struggling, you can always come visit us at KIND and let us do the plant-based cooking for you.

Next week we’ll be putting up a post that will have you ‘screaming for more. It’s also ridiculously cheap and easy!