Recipe: Plant-based Mayo (nut/soy free)
Been meaning to make this aioli - garlic laden mayo - for quite some time. Finally got to it and once again the declaration comes: Heaven in my Mouth.
Do give it a go, you literally cannot tell that it's not made of eggs, though it looks, feels and tastes like the real deal, and is done within 10 minutes (max). ;)
6 tbsp Aquafaba (chick pea brine)**
1 tsp salt
6 cloves garlic
3/4 grapeseed oil*
1/4 cup olive oil
1/2 tsp mustard (optional)
by all means, add your favorite herbs/spices.
An immersion blender, and tall narrow container (nutribullet also works)
Blitz together garlic, lemon and salt
Add Aquafaba, blitz until it starts to thicken
With blender still running, add oils 1 tbsp. at a time, waiting til incorporated before adding next spoon. (You can add more at once as your mixture becomes more mayo like, just don't dump in all the oil at once.)
Add mustard and herbs/spices, anything else you fancy, & adjust salt if need be.
Et voila, c'est tout. Easy peas, no? :D
As always, play with your food, and if you make this, let me know how it turns out.