A customer made us vegan mayo!
Some of you might have noticed our post about the Just Mayo being out of the supply chain. We’re bummed about it and hoping it’s back at the end of the month.
Paul, a customer at DTX, decided to do something about it. He came to Food Dev and shared his own recipe for vegan mayo. It was amazing. Creamy, lemony, indistinguishable from real mayo in my opinion. Paul was nice enough to share the recipe he used if you want to try at home. It relies on aquafaba, the water left over when you cook chickpeas (or the water in a can of chickpeas.)
1 1/3 cup aquafaba (soaking liquid from chickpeas)
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons organic sugar
2 teaspoons dijon mustard
5 cups canola oil
4 oz extra virgin olive oil
Blend first 5 ingredients. Slowly add canola oil. Whisk in olive oil.