Candida Diet Friendly Eggless Mayonnaise

Total time10 min

Prep time10 min

Cook time0 min

Candida Diet Friendly Eggless Mayonnaise

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Ingredients

8 servings

3 tbsp aquafaba (liquid from a can of chickpeas)
Iberia Foods Iberia Chickpeas, 29 Oz Full Circle Market Garbanzo Beans, Low Sodium, Chickpeas 15 Oz Chickpeas Garbanzo Beans - 15.5oz - Good & Gather™Organic Low Sodium Chickpeas Garbanzo Beans - 15oz - Good & Gather™Organic Chickpeas In Glass Jar, 13 oz
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1 tsp dijon mustard
1 tbsp fresh lemon juice
1 tsp white wine vinegar
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp salt
¾ cup neutral oil (such as sunflower oil or light olive oil)
¼ tsp garlic powder (optional)

Instructions

1
Combine the aquafaba, Dijon mustard, lemon juice, white wine vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blender cup. Let the mixture sit for 1 minute so the ingredients settle to the bottom.
2
If using an immersion blender, place the head at the very bottom of the jar. Pour the neutral oil on top of the aquafaba mixture — do not stir. Start the blender on high and hold it still at the bottom for 20–25 seconds, until a thick white emulsion forms and rises up around the blender head, then slowly draw the blender upward through the remaining oil until fully incorporated and the mixture is thick and creamy throughout.

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