Zero-Waste Vegan Mayo Recipe

by Gareth Hodgson



Going plant based can be a real challenge when giving up foods that you so dearly love! One thing I found hard for a long time was trying to find the perfect vegan mayo that really hit the spot with both texture and flavour, but I'm happy to say the search is over and best of all, you probably have all the ingredients in your kitchen cupboards already.


It's fair to say that the world of vegan food has developed so much in the last ten years with the rise of more and more people going plant-based and there really is pretty much a dupe of all of your favourite foods, however one bug bare I've found is that most of these products, although targeted at the vegan market don't always take the environment into consideration with their packaging. Some of the most popular vegan mayonnaise on the market such as Vegenaise, Hellmann's Vegan Mayo and Mayola ALL use plastic packaging in some form, but fear no more as this recipe is the answer.


There are hundreds of vegan mayo recipes online, but one major drawback with so many of them is that the ingredients often come in plastic or non-recyclable packaging or can be rather expensive, so the final product ends up costing a lot. This recipe not only tastes great but can be made 100% zero waste.


For this recipe you will need a high-powered blender such as a Nutribullet or stick blender.


Ingredients

4 tbsp of aquafaba (the liquid from a can of chickpeas)

16 tbsp of a neutral oil, such as rapeseed or sunflower

2 tsp of mustard, either Dijon or wholegrain

Juice of ¼ of a lemon

½ tsp of white wine or apple cider vinegar








Method

Place all the ingredients into your blender (or bowl if you are using a stick blender) and blend until you have a thick mayo.





Yes, it's that simple, just store in a clean jar or container and will keep great in the fridge for 7 days.


This mayo is great as a dip or even used for coleslaw and potato salads. The final product is delicious as it is, but you can really play around with the flavours as long as the ratio of oil and aquafaba remains the same! Stay tuned for an accompanying recipe tomorrow on imprint where we'll be telling you how to make Smoky Chickpea Flatbread that will go great with your homemade mayo...






Gareth is an enthusiastic trained chef and barista with a passion for making his life in the kitchen more sustainable. He is often pruning his jungle of houseplants or finding something else add to his “fermentation station” at home.