Aquafaba-based vegan mayo, makes about a cup, from Vegan for Everybody (pg 22). This recipe specifically expects the liquid from a (well-shaken) can of chickpeas as the aquafaba. ATC says only canned chickpea liquid (but not from Progresso) will work. Many randos say you can make your own and the bean doesn't matter so much, ymmv. They say refrigerate for up to a week, I've had it keep for more like 3 weeks.

• 1/3 cup aquafaba
• 1 1/2 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp mustard (they say dijon, I like spicy brown)
• 1 1/4 cups not-flavorful oil
• 2-3 tbsp tasty olive oil

1. Zoop the aquafaba, lemon juice, salt, sugar, and mustard in a food processor to combine.
2. With the food processor running, add the first oil in a slow, steady stream. It should emulsify as you go and be clearly making mayo pretty early on. Scrape down as needed.
3. Add tasty oil 1 tbsp at a time, to taste.

originally submitted by jes_p on May 13, 2020