Anti Inflammatory Vegan Mayonnaise

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

12 servings

3 tbsp aquafaba (liquid from a can of chickpeas)
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 Organic Garbanzo Beans Chickpeas by Lidl
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1 tsp dijon mustard
1 tbsp fresh lemon juice
½ tsp apple cider vinegar
¼ tsp fine salt
¼ tsp granulated sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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, apple cider vinegar, salt, sugar, 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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