Eosinophilic Esophagitis Friendly Vegan Mayo
Total time10 min
Prep time10 min
Cook time0 min
4.7(30)
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Learn more →Ingredients
12 servings
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp sugar
- ¼ tsp salt
- ¾ cup neutral oil (such as sunflower or light-tasting olive oil)
- ¼ tsp garlic powder (optional)
Instructions
- 1
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blending cup.
- 2
Pour the neutral oil on top of the aquafaba mixture. Do not stir.
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