Vegan Sriracha Mayonnaise
This vegan mayo recipe is deliciously easy to make! It uses chickpea water instead of eggs as well as Sriracha for a spicy tangy dip.
Servings: 20 portions
Calories: 47kcal
Equipment
Ingredients
- 3 tablespoon Aquafaba aka chickpea cooking water eg from a tin of chickpeas.
- 100 Sunflower Oil you might need more
- 1 garlic clove crushed
- 2 tablespoon Sriracha Sauce or more to taste
- 30 ml Lemon Juice about the juice from half a lemon
- salt to taste
Instructions
- In a blender or more preferably)a long beaker with a hand held immersion blender start whizzing up the garlic and aquafaba (Chickpea juice) .
- Let it whizz around until becomes foamy.
- With the motor on, add in a thin stream the sunflower oil, carefully blending and adding more oil.
- It should start looking like very thin cream, keep adding oil, it will start to thicken up.
- Add the lemon juice, sriracha and salt to taste.
- Whizz again and add more lemon juice or salt as needed.
- It's not an exact science, and you'll know when you reach the right 'flavour' and consistency.
- Keep adjusting, maybe adding bit more oil & whipping more to thicken the mayo up.
- Serve on everything, or store in an airtight container in the fridge.
Notes
Keep the mayo in a jar in the fridge. It keeps for at least a month.
Eat on everything. Fries, sandwiches, burgers.. add to coleslaw. I wouldn't add it to smoothies though. That would be weird.
Nutrition
Calories: 47kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 4g | Sodium: 34mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 0.5mg | Iron: 0.01mg