Vegan Mayonnaise with Sundried tomato.

Vegan Sun-Dried Tomato Mayo

Ingredients:

• 3 tablespoons aquafaba (chickpea juice, from a can of chickpeas)
• 1 teaspoon Dijon mustard
• 1-2 tablespoons vinegar (your choice—I used apple cider vinegar)
• 50ml oil from a jar of sun-dried tomatoes
• 150-200ml oil (any neutral oil will work)
• Chopped sun-dried tomatoes (as much as you like)
• Salt, to taste

Instructions:

Blend the Base:

• Add the aquafaba, vinegar, and Dijon mustard to a jug.
• Using a stick blender, whip these ingredients together until smooth and combined.

Add the Oil:

• Slowly start adding your oils while continuing to blend. Begin with the sun-dried tomato oil, followed by the neutral oil in a steady stream.
• If the mixture starts to thicken too much or looks like it might split, add a tablespoon of water to thin it out slightly.

Mix in Sun-Dried Tomatoes:

• Once your mayo has reached the desired consistency, chop the sun-dried tomatoes and mix them into the mayo.

Check Seasoning:

• Taste and adjust the seasoning. Add salt if needed, and if you prefer a more acidic flavor, add a splash more vinegar.

Enjoy!

• Your homemade vegan mayo is ready to use! Perfect on sandwiches, salads, or anywhere you’d normally use mayo.

Who knew making vegan mayo could be so easy?
Enjoy, Del x