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Homemade vegan mayo

You know the water in a can of chickpeas? Well it’s called aquafaba and when it’s blended with oil it becomes creamy like when you whip eggs! You have to use room temperature aquafaba because I’ve tried it with the refrigerated liquid and it doesn’t work as well.

Makes: about 1 cup or more.


  • 6 tbsp aquafaba (liquid from a can of chickpeas).
  • 2 tbsp lemon juice.
  • 2 tsp apple cider vinegar.
  • 1/2-3/4 tsp sea salt to taste.
  • 1 1/2-2 cups of sunflower oil or any neutral oil.


In a large bowl using a hand held immersion blender, blend together the aquafaba, lemon juice, vinegar, salt, and oil. Blend until just fluffy, but do not over blend as it will become watery.


Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

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