How to make vegan mayo | Mindful Chef


Putting the fab in Aquafaba. Got chickpeas? Love mayo? Then you’ll love Chef James’ zero waste mayo recipe.

Don’t chuck your aquafaba (the fancy word for chickpea water) down the sink – save it and grab yourself a blender. We’ll whizz up the creamiest vegan-friendly mayo together.

What you need…

  • 160ml aquafaba
    (1 tin’s worth of leftover chickpea water)
  • 50ml apple cider vinegar (sulphites)
  • 25ml maple syrup
  • 30g dijon mustard (mustard)
  • Salt
  • Pepper
  • 500ml oil

(Allergens in bold)

How to make it…

1. Add everything to your blender except your oil.

2. Start blending, and slowly add the oil.

3. Blend until firm. It keeps in the fridge for up to 5 days.

TIP: Try stirring through pesto, harissa or even fresh herbs and diced capers for a twist.

For more healthy hacks like our healthy chocolate clementines and non-alcoholic fruit punch, check out Dietitian Clare’s blog here. And stay tuned as we share more waste-free ideas – veggie-peeling-crisps anyone?

Yet to try healthy eating made easy? Get £10 off your first two recipe boxes by entering code BLOG20 at checkout. Mindful Chef healthy recipe boxes provide you with the tools to cook delicious nutritious meals, in under 30 minutes. Each box contains recipe instructions, pre-portioned ingredients and fresh produce sourced from award-winning British farms.

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